Help, Please. Buttercream Recipe Under Stencil

Decorating By southerncross Updated 12 Sep 2011 , 1:52am by sweettreat101

southerncross Posted 10 Sep 2011 , 4:05pm
post #1 of 10

I have a 14" square due for next Saturday and it must be covered in white buttercream. The customer wants a black stencil work on the sides. I'm comfortable stenciling on fondant but haven't tried it on buttercream. If I'm not fondanting a cake I usually use a SMBC but I doubt that would support a stencil. What do you amongst you who do stencil work use for the buttercream base? Am I correct in assuming it must be a crusting BC? If so, which is your favourite recipe? Thank you in advance for all your help, comments, and suggestions.

9 replies
tracycakes Posted 10 Sep 2011 , 4:24pm
post #2 of 10

I've done stencil on sugarshacks buttercream and cream cheese icing. It needs to be a hard surface to stencil so refrigerate it until hard, should only be around 30 minutes. I use the same buttercream to stencil that I used on the cake. Should work fine.

dtdonnahoo Posted 10 Sep 2011 , 4:35pm
post #3 of 10

Not sure if I'm allowed to do this but here's a link to a YouTube tutorial on the exact thing. HTH

Teresa

http://www.youtube.com/user/dtdonnahoo?feature=mhee#p/a/u/1/URr0z9GMbk0

southerncross Posted 10 Sep 2011 , 10:41pm
post #4 of 10

thank you both. The stenciling part doesnt scare me...it's getting the right BC. I'll try Sugarshacks BC on a test cake tomorrow. You've been a great help.

dtdonnahoo Posted 11 Sep 2011 , 1:45am
post #5 of 10

I use the Wilton Recipe straight up and it works great

sweettreat101 Posted 11 Sep 2011 , 3:27am
post #6 of 10

I use my crusting butter cream. 2 pounds powdered sugar, 1 1/2 cups hi ratio shortening, 1/2 cup butter salted, 1/3 cup water or non dairy flavored coffee creamer, 2 tablespoons clear vanilla. I also refrigerated each tier before adding the stencil. Make sure you thin down your butter cream to the correct consistency before you try the stencil. I try it out on a piece of cardboard before applying to the cake especially when using dark colors to stencil with.

MaurorLess67 Posted 11 Sep 2011 , 2:35pm
post #7 of 10

Thinking of giving stencils a try also- fingers crossed

southerncross Posted 11 Sep 2011 , 10:20pm
post #8 of 10

Well, I tried my hand at stenciling on buttercream but confess that I just couldn't face any more crusting American buttercream. I support the ban on transfats so it seemed hypocritical to use high ratio shortening and while debi's crisco buttercream doesnt taste too bad, I really prefer mousseline. I frosted a test cake with mousseline and popped it in the fridge for about 30 min. to firm it up. Then I placed the stencil against the side of the cake and spread on black mousseline with a bench scraper. I lifted the stencil and, bob's your uncle, a pretty good stencil work. Easy peasey and I don't know why it took me so long to try. I'm having trouble loading pictures to the gallery but if you care to see for yourself, here's my flickr page

http:[email protected]/

sweettreat101 Posted 12 Sep 2011 , 1:52am
post #9 of 10

The hi ratio we get in CA is trans fat free and it works the same. You can't get the regular stuff in CA anymore it was banned. I still prefer American crusting butter cream because you get a smoother cake base to start with before adding your stencil.

sweettreat101 Posted 12 Sep 2011 , 1:52am
post #10 of 10

The hi ratio we get in CA is trans fat free and it works the same. You can't get the regular stuff in CA anymore it was banned. I still prefer American crusting butter cream because you get a smoother cake base to start with before adding your stencil.

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