Type Of Buttercream

Decorating By salokin Updated 15 Sep 2011 , 12:37am by sugarandstuff

 salokin  Cake Central Cake Decorator Profile
salokin Posted 14 Sep 2011 , 8:12pm
post #1 of 8

What type of buttercream do you like best?

Mine would have to be italian meringue buttercream. Even though I've only made it a few times, its by far my favorite. I love the texture and the flavor. Its not as fast as a simple buttercream, but its well worth the time spent making it.

7 replies
 AnnieCahill  Cake Central Cake Decorator Profile
AnnieCahill Posted 14 Sep 2011 , 8:27pm
post #2 of 8

Really? I actually think making IMBC is faster. I don't have to beat the fat before adding in the sugar, and I don't have to take breaks adding sugar because of a powdered sugar cloud overtaking my kitchen. I love making IMBC for the simple fact that I don't have to use powdered sugar!

If I had to pick, it would either be IMBC, Whipped Cream Buttercream (from the most saved recipes section) or a crusting recipe a CC member gave me on here a long time ago.

I change buttercream like I change underwear, but it's all good because all my cakes are freebies and everything is (for the most part) at my discretion.

Annie

 salokin  Cake Central Cake Decorator Profile
salokin Posted 14 Sep 2011 , 9:40pm
post #3 of 8

Have you ever tried replacing some of the butter with cream cheese? Or would that work at all

 salokin  Cake Central Cake Decorator Profile
salokin Posted 14 Sep 2011 , 9:40pm
post #4 of 8

Have you ever tried replacing some of the butter with cream cheese? Or would that work at all

 Mikel79  Cake Central Cake Decorator Profile
Mikel79 Posted 14 Sep 2011 , 10:06pm
post #5 of 8

I prefer Shaon Zambito's BC!

Hi ratio all the way!!

Here is a cake I did with this BC...

http://cakecentral.com/gallery/2154470


Michael

 FromScratchSF  Cake Central Cake Decorator Profile
FromScratchSF Posted 14 Sep 2011 , 10:58pm
post #6 of 8
Quote:
Originally Posted by salokin

Have you ever tried replacing some of the butter with cream cheese? Or would that work at all




No, it won't work - check out my recipe for cream cheese SMBC posted on this site.

Jen

 AnnieCahill  Cake Central Cake Decorator Profile
AnnieCahill Posted 15 Sep 2011 , 12:21am
post #7 of 8

I have done it successfully with my IMBC recipe. Honestly I didn't measure anything and I did use it as a filling. I remember it being loose. I just whipped a brick of cream cheese and then added it to the IMBC to taste.

 sugarandstuff  Cake Central Cake Decorator Profile
sugarandstuff Posted 15 Sep 2011 , 12:37am
post #8 of 8

I feel like I have tried them all and can never find anything that turns out the same the next time. I have invested in videos etc I actually really feel like I am struggling with my lack of bc skills and pray my customers choose fondant! I actually háve a simple three tier cherry blossom one due this weekend and it is making me so nervous I am going to have a hard time getting it smooth.

Quote by @%username% on %date%

%body%