ihateveggies Posted 10 May 2011 , 1:54pm
post #1 of

I've always used the same recipe for my buttercream:

1 cup butter
4 cups Icing sugar
1 tblsp vanilla
2 tblsp milk

I like to use real butter as opposed to shortening (I just don't like how it tastes in the recipes I've tried) - but here's the problem - butter gets soft - & if you can't put the cake in your fridge (because of sweating issues & having your detail work run down your cake - I've had that nightmare happen once!) - what do you do to prevent it?

I asked my recent customer for her honest opinion - she said the buttercream seemed to seperate & seeped into the cake? She said the cake was too moist (I've never heard that one before) & thought maybe the oils from the icing were the cause?

1) what type of recipe do you use?
2) is there one that isn't TOO sweet out there?
3) what do you do to prevent it getting too soft by the time you deliver it?

26 replies
inspiredbymom Posted 10 May 2011 , 2:24pm
post #2 of

I use Sugarshack's recipe. I do use the sweetex. I don't have the shortening taste that I had using regular shortening. I have even used 1/2 butter and 1/2 shortening in the past, but I like the way this holds up better. It is easier to smooth too. I do add just a pinch of popcorn salt to my batch though. It seems to help with the "sweetness". I have had more positive feedback from people with this recipe. Even from some who claim to not like icing because it is too sweet. It also seems to hold up without needing refrigeration, which is good because I don't have the room. It does seem to get a little soft when it is very humid but so far (cross my fingers) I haven't had anything run since I stopped using butter. HTH!

ihateveggies Posted 10 May 2011 , 3:47pm
post #3 of

Is sweetex a sweetener? (I don't think I've seen it in Canada? if it is a US thing I might have to add it to my cross-border shopping list!)

inspiredbymom Posted 10 May 2011 , 3:58pm
post #4 of

Sweetex is a high ratio shortening. There are also other brands of high ratio shortening that are cheaper but I have tried another and didn't like it as well. I have mine shipped in 50# boxes. I don't know if it is in Canada. Also, be careful if you do purchase it. The one that IS NOT trans fat free is the one that you want.

ihateveggies Posted 10 May 2011 , 4:18pm
post #5 of

ok - I just did a search for her recipe - the liquid part is throwing me off - she uses coffee creamer & water?

I can't do that as I have some clients who are sensitive to dairy - & I also would find it weird to add coffee creamer in the icing - does it taste weird?

inspiredbymom Posted 10 May 2011 , 4:26pm
post #6 of

I know. The first time I went through the recipe, I thought the same thing. I like coffee but not with creamer! However, it works great! It tastes even better! (in the icing of course!) The creamer is non-dairy (no refrigeration needed), lactose, cholesterol and gluten free. Of course, the cake may not be.......

You use the dry coffee creamer cup per cup.....1 cup water and 1 cup powdered creamer. I use Coffee Mate Original. You mix it together HOT and then measure what you need for the size of batch you are making. There are several breakdowns on this website, depending on your size of KA. I have a 5qt but I have seen breakdowns for the 3 on here.

ihateveggies Posted 10 May 2011 , 4:40pm
post #7 of

and it tastes good? (I have the professional KA)

You use a pinch of salt to cut down the sweetness?

ihateveggies Posted 10 May 2011 , 4:46pm
post #8 of

sorry you mentioned cutting the shortening with butter - what ratio do you normally use?

2 cups butter - 3 1/2 cups shortening? (hi ratio)

inspiredbymom Posted 10 May 2011 , 4:48pm
post #9 of

It tastes great! I've had more compliments since I have been using that recipe. It is real easy to smooth too. I do add a pinch of salt to mine. Not regular table salt but super fine popcorn salt.

If your KA is a 5 qt. you will not have to break down a thing.

I use 5 cups (around 2 1/8 lbs) of sweetex
5 lbs of conf. sugar
1 TBLS of clear butter flavor (sometimes I don't use a full TBLS of Butter flavor and just add vanilla until it is a full TBLS)
3 TBLS of clear vanilla
12 TBLS of HOT creamer mixture
pinch of salt.

It works great!

inspiredbymom Posted 10 May 2011 , 4:51pm

Well, I have used it in the past but I don't any more. I like this soooooo much better! I have just split it in half. However, I like the results without butter better.

ihateveggies Posted 10 May 2011 , 5:03pm

I've never seen butter flavour - where do you buy that?

pettmybunny Posted 10 May 2011 , 5:09pm
Quote:
Originally Posted by ihateveggies

ok - I just did a search for her recipe - the liquid part is throwing me off - she uses coffee creamer & water?

I can't do that as I have some clients who are sensitive to dairy - & I also would find it weird to add coffee creamer in the icing - does it taste weird?




As someone who is allergic to dairy (not a lactose intolerance, it's an allergy), I can understand your wariness of the creamer. But, your first post said you use butter in your recipe. What do you do for the people with diary sensitivities? I have a couple of recipes I use for myself, but I still use buttercream for cakes for others...

inspiredbymom Posted 10 May 2011 , 5:17pm

I purchase mine at Wal-mart. I have seen it at Hobby Lobby and Michaels. I don't know if you have those in Canada though. I have also seen it online. However, I usually have to purchase it "locally" because I forget to order it in quantity. icon_smile.gif

ihateveggies Posted 10 May 2011 , 5:41pm

for those with dairy allergies I have substituted the butter for Fleishmans Lactose free margerine - (do you have that in the US?) - its a LOT softer than the buttercream but it did the trick (& I got to sample some as I was invited to that party icon_smile.gif)

ihateveggies Posted 10 May 2011 , 5:42pm

I guess my main issue is that I find so many grocery store cakes taste like lard...I'm weary to try a cake that is made with all shortening - I don't want it to have that fake/greasy taste? KWIM?

inspiredbymom Posted 10 May 2011 , 5:49pm

When I used Crisco to have a pure white icing one time, I thought the same thing. I don't know if that is because it was transfat free or if it is just the way it is. It was also a but "grainy" to me. With this, I don't have the greasy taste or the grainy feeling. However, you can see the grease stains in the paper or the drums that I use. I got that with butter too. Don't get me wrong. There is nothing wrong with butter. Wouldn't use anything else in my cookies! icon_smile.gif

ihateveggies Posted 10 May 2011 , 6:01pm

So I guess trying this with Crisco wouldn't work? (we have that in Canada - I think its that or Tenderflake) I've never seen this Sweetex stuff here before? (not that it wouldn't work but that it would have that greasy taste?)

imagenthatnj Posted 10 May 2011 , 6:14pm
Quote:
Originally Posted by ihateveggies

I guess my main issue is that I find so many grocery store cakes taste like lard...I'm weary to try a cake that is made with all shortening - I don't want it to have that fake/greasy taste? KWIM?




Ditto.

What about this recipe? I haven't tried it yet. I only make IMBC. But I'm aware that I need a regular one, and after much search, one of these days I will try this one. If you try it, let us know if you like it! That way I'll know that it is as good as everyone says.

http://www.mysweetandsaucy.com/2008/02/my-favorite-vanilla-buttercream-recipe/

inspiredbymom Posted 10 May 2011 , 6:30pm

Crisco tasted "greasy" to me. I don't know about tenderflake. Is it trans fat free? Can you get a small can of it to try? That's what I've had to do. I've tried all butter, butter/crisco, all crisco and all sweetex. The last one is what works best for me. Also, you have to take into consideration the climate around here. We have high humidity and right now lots of rain. Soon to be HOT. Right now it is 90 degrees! Last week it was 52! So far it has been great. Now if your talking fondant..............still working on it!

ihateveggies Posted 10 May 2011 , 7:01pm

I might just try that last one but I'm wondering if I'll run into the same problem I have with the soft buttercream...Its not super hot here as its only spring but even at 20 degrees Celcius (70F?) its still warm enough to turn butter soft if left on the counter. I'm interested to see what the salt does - I've never tried it!

pettmybunny Posted 10 May 2011 , 11:21pm
Quote:
Originally Posted by ihateveggies

for those with dairy allergies I have substituted the butter for Fleishmans Lactose free margerine - (do you have that in the US?) - its a LOT softer than the buttercream but it did the trick (& I got to sample some as I was invited to that party icon_smile.gif)




The lactose free margarine still has dairy in it. All margarine I've seen has dairy in the ingredients (except for a spread by smart balance--still read the label only one style was dairy free, out of 3 or 4). The lactose free things work if it's just a lactose intolerance, but if it's a true dairy allergy, you absolutely must read labels! Any margarines that have milk, whey, or "natural flavors" contain milk products.

Edited to add** I use a soy based butter substitute called Earth Balance. It comes in sticks and in tubs. I've used it in buttercream, and it works, but does effect the color, it is definitely off white! The taste is pretty good though...

inspiredbymom Posted 10 May 2011 , 11:52pm

I have never looked for lactose free margarine. I am blessed that we don't have food allergies in the family. That could be rough. I've heard some scary stories about peanut butter allergies too.

retaunton Posted 11 May 2011 , 12:39am

You will not have the "greasy" feel in your mouth with Sweetex. If you use shortening you need one with trans fat. Look for a store brand or off brand but be sure to read the label. Some store brands have been taking out the trans fat.

I now use 1/2 butter and 1/2 hi-ratio. Have never had any complaints. I also use salt to cut down on the sweetness.

I don't have a Kitchen Aid stand mixer, have a Cooks and I am afraid to try Sugarshack's recipe in it. But I know people that use it and would not hesitate to use it if I thought my mixer could handle it.

ihateveggies Posted 11 May 2011 , 12:45pm

In Canada the Fleischmans was dairy free (I have a list of all the alternate terms for milk from my friend who's son has the allergy) - unfortunately she just told me last night that they stopped making this kind but has found one made by Becel (in a red/burgundy tub)...so I'll be looking for that one next weekend!

Will have to buy some sweetex when I hit the States in the next few weeks.

Question for you - that last recipe that was posted called for Kosher salt - the one in my store had fairly big granules - would you grind those down before putting in the buttercream? (I would think they would be too big to go in as is)???

inspiredbymom Posted 11 May 2011 , 1:09pm

I was thinking about the posts last night while I was mowing. Could it be that the margarine isn't holding up? Many people use butter in their recipes. I know that when I make cookies, I use real butter so they don't spread. Just a thought.

I don't know about the salt. The kosher salt that I use when I can pickles and salsa is course too. I've never put salt in a grinder. I grind my pepper and it is fairly course when it comes out.

ihateveggies Posted 11 May 2011 , 3:52pm

for the dairy free "butter"cream - yes, the margerine that I use doesn't hold up as well as the regular Butter recipe I use (but I've only done the dairy free one a couple times - will be again next weekend!) - its more that the Butter is melting or somehow seperating? not sure how?

wildflowercakes Posted 11 May 2011 , 4:46pm

I buy my high ratio shortening from the local cake decorating store where I get my boards and other supplies.

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