Not Working

Decorating By imamommy1205 Updated 3 Jun 2009 , 11:50pm by imamommy1205

imamommy1205 Posted 3 Jun 2009 , 10:16pm
post #1 of 13

Ok, the paper towel/parchment paper method just isnt working for me. I used the crusting buttercream method and I have tried it over and over. So, what is the best frosting recipe to use to make really smooth looking cakes without using fondant? Just smoothing the recipe I use now I have alot of bubbles in the frosting and I just cant get it smooth enough. Thanks for the help!

12 replies
crystalina1977 Posted 3 Jun 2009 , 10:18pm
post #2 of 13

what is happening when you use the paper towel? has the BC crusted too much/not enough?

i am still learning myself, but got much better after watching tonedna's you tube video. i went and got a stainless steel scraper and the last cake i made (two eagle scout cakes in my pics) came out the best ive done.

crystalina1977 Posted 3 Jun 2009 , 10:18pm
post #3 of 13

ps i use the buttercream dream recipe, using heavy cream instead of milk.

still needs more practice but getting better.

bobwonderbuns Posted 3 Jun 2009 , 10:25pm
post #4 of 13

Try whipping the buttercream up before you put it on the cake -- that helps reduce bubbles in the frosting. Then use the hot knife method. Works like a charm!! icon_biggrin.gif

aundrea Posted 3 Jun 2009 , 10:28pm
post #5 of 13

What is the buttercream dream recipe. Sounds interesting with heavy cream.

crystalina1977 Posted 3 Jun 2009 , 10:31pm
post #6 of 13

1 stick butter (unsalted)
1 stick butter (salted)
1 cup shortening
2lb bag of confectioner's sugar
3 teaspoons clear vanilla extract
5-6 tablespoons of milk (cold)

Cream butter and shortening. Add clear vanilla extract then add confectioner's sugar. Allow confectioner's sugar to blend well then add milk. For thinner consistency, add more than 6 tablespoons of milk.

crystalina1977 Posted 3 Jun 2009 , 10:32pm
post #7 of 13

its in the recipe section here at CC

imamommy1205 Posted 3 Jun 2009 , 11:02pm
post #8 of 13

From everything I have read, I have been letting it crust just enough. I use a bench scraper to smooth the sides and a knife for the top. The hot knife method you are talking about...it is dipping the tool in warm water? That is what I have been doing. It does help a lot, but I still get a lot of bubbles. I will try whipping the frosting more and I will try that recipe as well. Thanks everyone...more tips are welcome!

imamommy1205 Posted 3 Jun 2009 , 11:05pm
post #9 of 13

The frosting isnt sticking to the paper towel if that's what you are asking. But when I smooth it out, the wrinkles are still there, just flattened out....if that makes any sense.

grama_j Posted 3 Jun 2009 , 11:10pm
post #10 of 13

When you say "whip" your butter cream, what kind of beater blade are you using ? You need the flat blade, and I mix mind for 6 to 10 minutes on a medium speed..... seems to help with the bubbles......

bobwonderbuns Posted 3 Jun 2009 , 11:16pm
post #11 of 13
Quote:
Originally Posted by imamommy1205

The frosting isnt sticking to the paper towel if that's what you are asking. But when I smooth it out, the wrinkles are still there, just flattened out....if that makes any sense.




I know exactly what you mean. It's at that point you can do the hot knife method and it will look smooth as glass. Sugarshack has a whole DVD on this very subject! icon_biggrin.gif

__Jamie__ Posted 3 Jun 2009 , 11:19pm
post #12 of 13

Gotta get a bench scraper (in case you don't have one)....I don't know how anyone smoothes a cake without one...as seen in Sugarshack vid.

imamommy1205 Posted 3 Jun 2009 , 11:50pm
post #13 of 13

haha yea I got one after the first cake disaster without one LOL.

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