Fishercakes Posted 22 Aug 2005 , 1:56pm
post #1 of

I have a three tier choc wedding cake due this Saturday. I will be using buttercream frosting and filling. I use all Crisco in my buttercream.
The bride wants an off white frosting.

I have read on here somewhere that using the butter Crisco will give it an off white color but should I use all butter Crisco or half butter Crisco and half white Crisco? Should I still add the butter flavoring? Also lately, I personally, have felt that my frosting has a greasy taste, would add a pinch of salt help? She also wants the frosting very fluffy.

Any suggestions?? Please!?

Thanks! icon_smile.gif

12 replies
briansbaker Posted 22 Aug 2005 , 2:02pm
post #2 of

Well, I believe if you use half butter and half crisco it may reduce the greasy part of the frosting.. And it may give it a little off white color.. as far as the salt, that would be used to cut back the sweetness. Now for the fluffy part, I've always used milk to make mine fluffy.. I don't add any specific amount, I just add it until I like the way it looks. This does make it fluffy.. Hope this helps! Can't wait to see the cake! Good Luck!

MainCake Posted 22 Aug 2005 , 2:31pm
post #3 of

I also use all crisco for my buttercream icing. If you use pure or imitation vanilla, it does tend to give it a little color. If you ever want very white icing, I would use clear vanilla. I have found that people I make cakes for do not care for a butter & crisco icing. They all prefer the crisco only icing. I have never used the butter flavor crisco...

I've never used milk in my icing and have been wondering how to make it more light and fluffy. I'll have to try it. I'm assuming the cake would have to be refrigerated though...? If so, I wouldn't recommend using it for a wedding cake, unless there will be adequate refridgeration at the reception and the customer is aware. Does anyone else have any thoughts on this?

mamafrogcakes Posted 22 Aug 2005 , 2:38pm
post #4 of

I remember reading on Sugarcraft I think, that the milk in the icing (a few TBs in a BC) does not need to be refrigerated, something about the reaction between the milk and sugar. Sorry, not completely sure....
And as far as using butter, that would help with the greasy taste, and won't matter since you don't want it snow white. How about adding an ivory color so it's more consistent b/c just using butter just makes it "not white"...make sense?
As far as adding salt, I'm not sure where you are located but with me in TX with the heat and humidity, salt makes my colors a little strange looking. Salt will cut the sweetness but do nothing for the greasy taste you mentioned.
Good luck!

crp7 Posted 22 Aug 2005 , 2:40pm
post #5 of

I use 1 tsp. of popcorn salt in a batch of buttercream frosting to cut through some of the greasy taste and too sweet taste. I add that much to a recipe calling for 2 cups crisco.

Popcorn salt works best because it is very fine and will dissolve and blend better in the frosting. I mix the salt in with my vanilla and water/milk first then add to the other ingredients.

Cindy

thecakemaker Posted 22 Aug 2005 , 2:49pm
post #6 of

If you use all butter flavored crisco the icing will be a pastel yellow rather than an off-white. There is a basket cake with chicks on it that was done with butter flavored crisco and no yellow coloring if you want to look.

Debbie

LittleLinda Posted 23 Aug 2005 , 11:40am
post #7 of

I can't help you with color; but I always thought my frosting was fluffy. I use the whip attachment on my Kitchen Aid and whip it on number 8 (out of 10) for a full two minutes. I do not use milk.

Linda

Mchelle Posted 23 Aug 2005 , 12:39pm
post #8 of

I use half butter and half regular crisco. The butter crisco gives it a yellow color and not off white. Try that and see how that works for you

gdixoncakes Posted 23 Aug 2005 , 12:54pm
post #9 of

Fishercakes,

I think the Whimsical Bkhouse buttercream is VERY fluffy. It uses butter and crisco but not in half and half proportions. Anyway, let me know if you want me to email it to you. It tastes great but it does not crust.

Fishercakes Posted 23 Aug 2005 , 1:02pm

Gdixoncakes: yes, please email me the recipie.

Thanks!!

fisher_five@yahoo.com

Gingoodies Posted 23 Aug 2005 , 1:16pm

Adding heavy cream instead of water or milk to your buttercream recipe will result in a fluffier icing. It does not need to be refrigerated. As far as the off white color.. add a tiny tiny bit of brown coloring to the icing till you get the look you want.

jekizer Posted 23 Aug 2005 , 1:24pm

I would love to have the recipe for the Whimsical Bakehouse Buttercream. If you don't mind... could someone email it to me. My e-mail address is jekizer@yahoo.com.

Thanks Guys!! icon_smile.gif

dodibug Posted 23 Aug 2005 , 2:10pm

I've started using the non-crusting buttercream recipe on baking911. It is seems to be fluffy to me and tastes yummy. Take a look at it-it may be what you are looking for!

http://www.baking911.com/recipes/cakes/buttercreamtami.htm

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