What's The Secret To A Smooth Light Buttercream?

Baking By Sweet_Toof Updated 9 Nov 2010 , 10:46am by auntiecake

Sweet_Toof Posted 17 Oct 2010 , 12:22pm
post #1 of 20

On the weekend I tried (tasted-given to me by someone) the most amazing smooth light fluffy buttercream.
I've only tried to make buttercream a couple of times but it's always heavier and you can feel the fine grains of sugar.
What am I doing wrong? What's the secret to amazing SMOOTH & LIGHT BC?! P.s. What I tried was definitely not sickly sweet.

19 replies
crazyladybaker Posted 17 Oct 2010 , 12:27pm
post #2 of 20

There are several good threads on this. Try searching past threads for it as well as recipes in the recipe section.
From your description I would guess the "light' buttercream might have been a meringue version and if prepared correctly they are very smooth.

tsal Posted 17 Oct 2010 , 12:31pm
post #3 of 20

I agree with crazyladybaker - that's why I love Swiss Meringue Buttercream - it's smooth and not too sweet!

kakebrown Posted 26 Oct 2010 , 11:41pm
post #4 of 20

Does this buttercream crust and work well on wedding cakes???

Misdawn Posted 27 Oct 2010 , 12:10am
post #5 of 20

I've tried the SMBC and totally LOVE the flavor and texture, but it doesn't crust. And in my area, it's difficult to find the oil-based colors to tint it with. (SMBC doesn't take the Wilton or Americolor colrs well AT ALL. Found out the hard way on that one!)

Sweet_Toof Posted 2 Nov 2010 , 10:59am
post #7 of 20

Wow thanks guys, I'll check it out... I'll have to do all my conversions and translations from American to Aussie though!....
Looks like CC is playing up.. I never got a notification about replies to my thread here & just posted something rather similar (about chocolate)
icon_sad.gif

Sweet_Toof Posted 2 Nov 2010 , 12:43pm
post #8 of 20
Quote:
Originally Posted by Misdawn

I've tried the SMBC and totally LOVE the flavor and texture, but it doesn't crust. And in my area, it's difficult to find the oil-based colors to tint it with. (SMBC doesn't take the Wilton or Americolor colrs well AT ALL. Found out the hard way on that one!)




What happened to the colors??

Does anyone know if SMBC needs to be refrigerated since it has egg? (maybe I can get away with using egg powder)...

Sweet_Toof Posted 6 Nov 2010 , 12:03pm
post #9 of 20

I made SMBC for the first time today and it was awesome!
I didn't have a candy thermometer so I just kept touching it to see if the sugar has dissolved and If it was warm.. It worked out great and I tried it plain, coffee flavoured and raspberry flavored.

I need to know if I have to refrigerate it since it has egg whites???

Also it holds but it kinda looks like it will melt because it's got that shine- how long WILL it hold for? I just wonder should I need to do this for someone in advance..
Thanks guys icon_smile.gif

Sweet_Toof Posted 6 Nov 2010 , 12:09pm
post #10 of 20

Also if I needed a bc for crusting could I use a crusting bc and then put this one on top or would that be too weird?

Sweet_Toof Posted 8 Nov 2010 , 7:52am
post #11 of 20
Quote:
Originally Posted by Sweet_Toof



SMBC\\
I need to know if I have to refrigerate it since it has egg whites???




I just can't seem to find the answer!!

Misdawn Posted 8 Nov 2010 , 6:05pm
post #12 of 20

As far as the colors, when I used Wilton colors, they made the frosting look curdled...as if the color mixed into the egg white but not the butter. I tried whipping it again, hoping it would come back together...but no such luck.

When you make the frosting, you have to heat the eggs to at least 160 degrees this allos the eggs to be left out, therefor it does not require refrigeration.

momto2pottsy Posted 8 Nov 2010 , 6:23pm
post #13 of 20

Try IndyDebi's recipe. It's absolutely delicious and goes on so smooth! I tried it this weekend with the upside-down technique and it worked perfectly! It's a crusting bc.

Sweet_Toof Posted 9 Nov 2010 , 5:58am
post #14 of 20
Quote:
Originally Posted by Misdawn

As far as the colors, when I used Wilton colors, they made the frosting look curdled...as if the color mixed into the egg white but not the butter. I tried whipping it again, hoping it would come back together...but no such luck.

When you make the frosting, you have to heat the eggs to at least 160 degrees this allos the eggs to be left out, therefor it does not require refrigeration.




Thanks heaps for that. Would hate to accidently make someone sick!!

Sweet_Toof Posted 9 Nov 2010 , 5:59am
post #15 of 20
Quote:
Originally Posted by momto2pottsy

Try IndyDebi's recipe. It's absolutely delicious and goes on so smooth! I tried it this weekend with the upside-down technique and it worked perfectly! It's a crusting bc.




I'll try this icon_smile.gif

Sweet_Toof Posted 9 Nov 2010 , 6:01am
post #16 of 20
Quote:
Originally Posted by momto2pottsy

Try IndyDebi's recipe. It's absolutely delicious and goes on so smooth! I tried it this weekend with the upside-down technique and it worked perfectly! It's a crusting bc.




Oh damn, looks like I can't. I don't know what powedered dream whip is - I'm in Australia!

Apti Posted 9 Nov 2010 , 7:02am
post #17 of 20
Quote:
Originally Posted by Sweet_Toof

Quote:
Originally Posted by momto2pottsy

Try IndyDebi's recipe. It's absolutely delicious and goes on so smooth! I tried it this weekend with the upside-down technique and it worked perfectly! It's a crusting bc.



Oh damn, looks like I can't. I don't know what powedered dream whip is - I'm in Australia!




googled Dream Whip in Aus. and this thread says that it is available in Oz:
http://forums.vogue.com.au/archive/index.php/t-228163.html

Here's a picture of Dream Whip:
http://www.kraftcanada.com/en/Products/D-F/DreamWhip.aspx

Also, when you start a new post, you have to click on the "watch this topic" thing at the bottom of the page, then it will tell you when people answer.

tinygoose Posted 9 Nov 2010 , 8:01am
post #18 of 20

I love Swiss meringue. I find it colors pretty well. I have a red cake in my pics that is done in Swiss meringue. It firms up great in the fridge which helps when handling/transporting. I also cut it with 1/4 to 1/2 sweetex shortening when I am expecting hot weather, otherwise it will not hold up. Butter begins to melt around 74 degrees. It smooths beautifully.

i use a candy therm, and heat it to 165 degrees. You can store it for up to two days at room temp, fridge for a week, or freeze (tightly covered- tupperware type) for 2 months. It takes flavors really well.

auntiecake Posted 9 Nov 2010 , 10:45am
post #19 of 20

If you use hi ratio shortening and cane powered sugar you will get a great buttercream frosting. Adding Dream Whip makes it better and you need to beat it well to dissolve the granules from the Dream Whip. It is creamy, light and holds up well. It is also not as sweet.

auntiecake Posted 9 Nov 2010 , 10:46am
post #20 of 20

If you use hi ratio shortening and cane powered sugar you will get a great buttercream frosting. Adding Dream Whip makes it better and you need to beat it well to dissolve the granules from the Dream Whip. It is creamy, light and holds up well. It is also not as sweet.

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