Sandy28 Posted 14 Jun 2010 , 1:44pm
post #1 of

can anyone here tell me the best way to make buttercream look like fondant? I've tried several ways and it kinda works but I still see like little holes and the buttercream starts to dry out. I think it would be ok if it wouldn't dry out. Any ideas on how to prevent this from happening and can you lightly use a steamer like you use with fondant or will it totaly mess up the buttercream.

I've got a cake do deliver on Sat, any help will be appreciated.

50 replies
tideeboo_larkilou Posted 14 Jun 2010 , 2:10pm
post #2 of

Holes in the buttercream is caused by overwhipping the butter/crisco. You want to beat them as little as possible before adding your powdered sugar. Also, meringue powder really makes a difference. There are so many BC recipes. I find the Wilton decorating BC recipe is really good. Hope this helps. As far as drying out, keep it covered with a wet towel while not in use. I don't know of any buttercream that won't crust over after a while.

Sandy28 Posted 14 Jun 2010 , 2:22pm
post #3 of

Thanks, I know my recipe says to whip for 3min. after the shortening is added. I add all the sugar and flavorings before I add the shortening. I'll have to work on the beating time icon_smile.gif

sewsweet2 Posted 14 Jun 2010 , 2:37pm
post #4 of

My buttercream will be smooth as silk IF I make it and then rewhip it on low with the beater attachment (K attachment KA). Just be sure that the icing completely covers the top of the beater when you rewhip or you will be whipping air back into the icing.

My faux fondant technique tutorial is at:
community.webshots.com/user/abbyniemeier

LindaF144a Posted 14 Jun 2010 , 3:29pm
post #5 of
Quote:
Originally Posted by sewsweet2

My buttercream will be smooth as silk IF I make it and then rewhip it on low with the beater attachment (K attachment KA). Just be sure that the icing completely covers the top of the beater when you rewhip or you will be whipping air back into the icing.

My faux fondant technique tutorial is at:
community.webshots.com/user/abbyniemeier




I love your tutorials. There is a wealth of information on there. Can you indicate on your dummy tutorial how you got the contoured edge? I think I know how I can start collecting dummies. Thanks.

sewsweet2 Posted 14 Jun 2010 , 3:37pm
post #6 of

Linda, I think I used a serrated knife to whittle down the edge of my insulation. I honestly don't remember for sure. I made that contour dummy 15 years ago. Yes the dummy is that old but the tutorial isn't. LOL Those dummies last forever if you take care of them.

Sandy28 Posted 14 Jun 2010 , 3:46pm
post #7 of

Great tutorial....is there a way to make the cake look shiney? Mine are just not coming out perfectly smooth icon_sad.gif

mamawrobin Posted 14 Jun 2010 , 3:59pm
post #8 of
Quote:
Originally Posted by tideeboo_larkilou

Holes in the buttercream is caused by overwhipping the butter/crisco. You want to beat them as little as possible before adding your powdered sugar. Also, meringue powder really makes a difference. There are so many BC recipes. I find the Wilton decorating BC recipe is really good. Hope this helps. As far as drying out, keep it covered with a wet towel while not in use. I don't know of any buttercream that won't crust over after a while.




I disagree that "holes in the buttercream is caused by overwhipping the butter/crisco." I whip (pulverize) my crisco for at least 15 minutes BEFORE adding any other ingredients. It's about the consistency of sour cream when I'm finished pulverizing it. I also beat/whip the icing for at least 15 to 20 minutes after all of the powdered sugar has been added. I use Indydebi's buttercream recipe and I've never had any trouble with "holes" in my icing. My icing is very creamy and smooth and I can get it as smooth as fondant using the viva method everytime.

The reason you get "holes" in buttercream is from air in the icing. I always make two batches so that the icing completely covers my beaters while mixing. If I do happen to get air in my icing I just use a wide spatula to press it against the side of the bowl until I've "worked out" all of the air.


I never have any trouble with my buttercream "crusting" and I never use meringue powder. It leaves an aftertaste that I cannot stand. It isn't necessary because mine crust within minutes without using it.

Melvira Posted 14 Jun 2010 , 4:20pm
post #9 of

I concur mamawrobin. I beat my hi-ratio shortening like an old rug... MERCILESSLY!! I seriously whip the poo out of it and all that does is make it lighter, fluffier, and more delicious. I also beat it before adding anything, as you mentioned, and again after it's all mixed together, I leave the mixer on and walk away. At first when it's all mixing together it's almost a little bit pasty, but I walk away and come back in maybe 5 mintues or so and it's light, soft, and delicious! As well and workable. thumbs_up.gif I used to have a problem with air bubbles and that's why I developed the Melvira Method with the roller. You can press out the holes after icing a cake that way. thumbs_up.gif

Sandy28 Posted 14 Jun 2010 , 4:58pm

Thanks everyone for all your help, I think I can do it now. You guys have been awesome thumbs_up.gif

LindieLu Posted 14 Jun 2010 , 5:18pm
Quote:
Originally Posted by Melvira

I concur mamawrobin. I beat my hi-ratio shortening like an old rug... MERCILESSLY!! I seriously whip the poo out of it and all that does is make it lighter, fluffier, and more delicious. I also beat it before adding anything, as you mentioned, and again after it's all mixed together, I leave the mixer on and walk away. At first when it's all mixing together it's almost a little bit pasty, but I walk away and come back in maybe 5 mintues or so and it's light, soft, and delicious! As well and workable. thumbs_up.gif I used to have a problem with air bubbles and that's why I developed the Melvira Method with the roller. You can press out the holes after icing a cake that way. thumbs_up.gif




I agree with Melvira! When I came across her method to smoothing out buttercream icing, I thought I had been blessed by a million angels! I used to spend FOREVER trying to smooth out icing using a hot knife.. now, I have smooth icing in 5 minutes! It has truly been a godsend! Thank you so much Melvira for sharing that with us!! I'm totally indebted to you! In fact, last week I whipped up a quick and simple cake for a coworker and everyone thought it was fondant! I took great pride in that compliment.. but I did not tell them that it's so easy, that they can even do it! icon_lol.gif

Melvira Posted 14 Jun 2010 , 6:53pm

LindieLu you just made my day! How very sweet of you to say those lovely things. Bless your heart, and may all your cakes turn out perfectly! thumbs_up.gif

mamawrobin Posted 14 Jun 2010 , 8:00pm

As I mentioned in my first post I use the viva method of course thanks to Melvira. Just want to add my humble "thank you" as well thumbs_up.gif I was never able to get my icing smooth until I started using the viva and roller. Thank you Melvira thumbs_up.gif

uniquecreations Posted 14 Jun 2010 , 8:20pm

What type of roller do you use?

Melvira Posted 14 Jun 2010 , 8:47pm

http://cakecentral.com/articles/126/quick-easy-smooth-icing-using-a-roller-melvira-method

Here is the article that outlines all the details! thumbs_up.gif

jemchina Posted 14 Jun 2010 , 9:28pm

I have to say that I've tried many BC recipes from this site in the past few weeks. No smoothing method worked for me if the buttercream was not the right consistency. One was too dry, the other too many air pockets. I finally found something that worked, and that was a recipe with a small combo if butter/hi ratio shortening, and some cream cheese. I'll attach a picture of my finally smoothed cake with the Viva method. This cake was then covered with MMF, but I really wanted to try the Viva method and get it to work for once! icon_lol.gif I have to say success was finally achieved.
LL
LL

RedDarlene Posted 14 Jun 2010 , 9:40pm

What BC recipe did you use to get such a smooth finish?

Sandy28 Posted 15 Jun 2010 , 12:43am

the cakes are beautiful....I'd love to know your recipe too..

jemchina Posted 15 Jun 2010 , 1:13am

I used a hybrid of 2 of Edna recipes. Since I'm fairly new here, I'm not sure what the rules are for posting someone else's recipe, so I'll point you to her link.

http://www.designmeacake.com/bcrec.html
http://www.designmeacake.com/cccbc.html

I'll tell you what I did different. I started off with her regular BC recipe using hi-ratio shortening and water instead of milk ( I mistakenly added 1 whole tablespoon of clear vanilla-way overpowering). I still got air pockets though.

SO when I saw her Crusting Cream Cheese Recipe it was pretty similar except it had 1 bar of cream cheese and some salt. So I added both things to my recipe and viola I was in icing heaven. I made a second batch, and still added the 1 T of meringue powder and 1 whole tablespoon of clear vanilla. It came out perfect.

I've always done all shortening BC, but I think now I will keep using this one, unless it's an outdoor cake. I live in hot sunny FL and I wouldn't risk the icing melting off the cake. I'm not sure if it was the addition of the cream cheese or the butter, but it was super easy to smooth.

The MMF recipe is just the one from this site, you can do a search under recipes and should find it there .

misha35 Posted 15 Jun 2010 , 1:33am

i use sugarshack's recipe on this website with viva & it smooths like a dream

jemchina Posted 15 Jun 2010 , 1:48am
Quote:
Originally Posted by misha35

i use sugarshack's recipe on this website with viva & it smooths like a dream




I love the taste of sugarshacks recipe, but have not gotten the consistency down pat. It still comes out grainy for me, and hard to even smooth. I do have a smaller KA and even tried cutting down the recipe and still lots of air pockets. I don't mind using it for my own cakes, but for a cake that I'm gonna sell, I like it to be near perfect.

I'll keep trying her recipe though until I get it right icon_eek.gif

Sandy28 Posted 15 Jun 2010 , 7:01pm

ok I tried the Melvira Method and it really worked well, the only problem I'm having now is getting the sides as smooth as the top they still look grainy icon_sad.gif

AuntieLane Posted 15 Jun 2010 , 9:43pm

Everyone has wonderful ideas but there is till one that no one has suggested yet. After you icing the cake with your BC set it aside for about 30 min. until it has a nice crust on it. You can then take a paint roller and roll it all over the cake it will make it very very smooth and even everything out. Also, I have heard of people using the Viva paper towel method. Lay paper towel over cake and take a fondant smoother to then slid over the paper towel. I don't use that method I use the Paint roller. It works wonderful. Hope that helps!!!

RedDarlene Posted 15 Jun 2010 , 9:50pm

What is this? I know everyone gets tired of my asking, but I don't know what this is either. I did find out that SPS in single plate system. LOL! I have used the Viva towel w/fondant smoother and the paint roller. I think the roller is better and faster.

mamawrobin Posted 15 Jun 2010 , 9:52pm
Quote:
Originally Posted by AuntieLane

Everyone has wonderful ideas but there is till one that no one has suggested yet. After you icing the cake with your BC set it aside for about 30 min. until it has a nice crust on it. You can then take a paint roller and roll it all over the cake it will make it very very smooth and even everything out. Also, I have heard of people using the Viva paper towel method. Lay paper towel over cake and take a fondant smoother to then slid over the paper towel. I don't use that method I use the Paint roller. It works wonderful. Hope that helps!!!




That's what the "Melvira method" IS. Viva and the paint roller thumbs_up.gif
This was suggested on the first page of this thread. There is a link posted at the bottom of the first page with instructions. icon_confused.gif

fba322 Posted 15 Jun 2010 , 10:01pm

The foam paint roller method is the Melvira method that has been referred to. I believe someone posted the link to the exact way of doing this. You need to use a very high-density foam roller. It works great!

fba322 Posted 15 Jun 2010 , 10:05pm

sorry mamawrobin, didn't mean to say what you had just said...i stopped reading and stepped away before I replied, so you beat me to it before mine posted....just didn't mean to be a repeat!

mamawrobin Posted 15 Jun 2010 , 10:08pm
Quote:
Originally Posted by fba322

sorry mamawrobin, didn't mean to say what you had just said...i stopped reading and stepped away before I replied, so you beat me to it before mine posted....just didn't mean to be a repeat!




thumbs_up.gif Great minds icon_lol.gif

LindaF144a Posted 15 Jun 2010 , 11:36pm
Quote:
Originally Posted by AuntieLane

Everyone has wonderful ideas but there is till one that no one has suggested yet. After you icing the cake with your BC set it aside for about 30 min. until it has a nice crust on it. You can then take a paint roller and roll it all over the cake it will make it very very smooth and even everything out. Also, I have heard of people using the Viva paper towel method. Lay paper towel over cake and take a fondant smoother to then slid over the paper towel. I don't use that method I use the Paint roller. It works wonderful. Hope that helps!!!




I'd say that the last page and half has been about nothing but this.

But by now you already know that. thumbs_up.gif Thanks Mamawrobin. thumbs_up.gif

Awent9 Posted 15 Jun 2010 , 11:47pm

i've actually never heard of the viva method... i'm interested to try it on my next smooth cake however i worry about leaving paper towel lint behind... usually i let my cakes set up in the fridge and then dip my spatula in HOT water to smooth out the BC. the outside really needs to be firm to work.... its time consuming though... thankfully i found this website and hopefully can cut some time off my cakes!

your cakes came out beautifully by the way!

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