What Is "steam Buttercream" & Advice About It?

Decorating By lutie Updated 22 Nov 2016 , 6:36am by LeanneW

lutie Posted 5 Dec 2009 , 3:55am
post #1 of 17

Has anyone out there in CC land ever used "steam buttercream"? Would you please give me steps in using it?


16 replies
crisseyann Posted 5 Dec 2009 , 4:21am
post #2 of 17


Check this out. Scroll down for pictures and instructions. Hope this is what you're looking for. I had never heard of this technique! icon_smile.gif

Cookie4 Posted 5 Dec 2009 , 4:23am
post #3 of 17

I was intrigued by your post so did a Google search and this is what I came up with. A lady (from Malaysia) teaches this technique and another lady from the same country translated the procedures as follows:

Ingredient :
Buttercream Icing (any Buttercream recipes which should not contain egg and freshcream)

Method :
Cover your cake with Buttercream icing and put it in the fridge and let it become cold.

Heat the balance Buttercream on a very slow fire for just 3 minutes only. Careful not to let it become tomelted.

Pour the melted Buttercream on the whole cold cake when it is still hot.

Let it rest for 5 minutes and the Buttercream will harden.

I don't know where the word comes from, except I believe that the hot icing when poured ove the cooled iced cake will create steam. I might just have to try this technique.

lutie Posted 5 Dec 2009 , 4:57am
post #4 of 17

...so I thought buttercream was made with cream...how is it made without cream so you can make the steam buttercream?

JGMB Posted 5 Dec 2009 , 1:30pm
post #5 of 17

The link CrisseyAnn provided says that "everyone's talking about it." This is the first time I've ever heard of it! It looks like it would be great for petit fours. I think I'll try it with a cupcake and some leftover buttercream when I bake next week.

Caths_Cakes Posted 5 Dec 2009 , 1:59pm
post #6 of 17

lutie, butter cream is just butter and icing sugar mixed to fprm a 'creamy' type spread

PJ37 Posted 5 Dec 2009 , 2:16pm
post #7 of 17

Might be good to use on cookies!

cylstrial Posted 5 Dec 2009 , 2:17pm
post #8 of 17

Hmmm...I have never heard of it - but I do think it would be great on cookies! Thanks!

stsapph Posted 5 Dec 2009 , 2:21pm
post #9 of 17

Might have to try this my next BC go round. Thanks for the link!

alliebear Posted 5 Dec 2009 , 2:36pm
post #10 of 17

i guess you would pour it almost like a Ganache.

fat-sissy Posted 5 Dec 2009 , 2:41pm
post #11 of 17

Very interesting!

ramie7224 Posted 5 Dec 2009 , 2:42pm
post #12 of 17

Could you not use an SMBC because of the egg whites? I heat the whites with the sugar so I'm not sure why it says not to use a buttercream with eggs?

Cookie4 Posted 5 Dec 2009 , 3:55pm
post #13 of 17

Alliebear: You're right - it does sound a lot like Ganache. In fact, if you have ever seen Bake, Decorate & Celebrate on PBS or on video they show how to melt pre-made icing in the can (container) in the microwave on pour over petit fours. Same technique.

Joyfull4444 Posted 5 Dec 2009 , 4:09pm
post #14 of 17

Here's a link on steam buttercream.


One more. Scroll to the bottom to see her how to's.


Joyfull4444 Posted 5 Dec 2009 , 4:12pm
post #15 of 17

Oops, sorry. I see the second link I posted has already been added.

2txmedics Posted 22 Nov 2016 , 5:44am
post #16 of 17

Im so lost because the video I saw...she did pour bc over the cake....BUT the transfer...appears to ne steamed..? Then put on the cake

LeanneW Posted 22 Nov 2016 , 6:36am
post #17 of 17

I'm really interested in this too! but I have the same question as @ramie7224 ‍, why not meringue bc? does anyone have some available to test?

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