I am trying to work out what type of buttercream to use to decorate a small 6inch cake covered in rose swirls (the ones made with the 1M tip).
I have tried the half butter, half crisco recipe (the Wiltons one) but when I put it in the fridge it went yellow?? Also it looks curdled (I did put in the milk straight from the fridge, cold, I assume that's what did it?)
I then tried a recipe which was a meringue style one (similar to IMBC) but it turned out far too soft. Curiously the recipe didn't call for butter, just the egg whites with the hot sugar syrup poured in. Also what is the equivilent for 1/2 cup of butter in Aussie terms? Our 'stick' of butter is 250gms..
I normally work with fondant with ganache underneath so now I'm desparate....the cake is due next weekend. Any ideas or suggestions where I went wrong?
I generally use an all-shortening buttercream, because of the hot, humid climate where I live. It doesn't need refrigeration (unless there's something else in the cake that does) and it has the advantage of being very white until you add coloring. Oddly enough, it doesn't taste awful, either. 1/2 cup of butter, by the way, is 125 grams. Our sticks of butter are 90 grams, so the "stick" is not a particularly universal measure, although the 1/2-cup stick seems to be the one used everywhere in the US.
Not sure why the buttercream went yellow? Was the Crisco butter flavor? You should use the straight vegetable shortening one, if you did. Adding cold milk won't change anything, I do it all the time.
Not sure if this helps, but 1/2 cup butter in America is 8 tablespoons, a full cup is 16 tablespoons.
Ok, I just weighed 1/2 cup unsalted butter, it is 3.60 oz or 102g or 0.102kg
I hope that helps. Also sometimes coloring is added to butter and that can give it a yellowish color.
If you want a very white icing use all shortening, this is a good one. Just make 1/2 the recipe if you don't need much. But it does last without refrigeration.
I use a half butter/half crisco recipe, with water for the liquid. I've found it turns out best when I beat the butter/crisco for probably 5-7 minutes on a 5-6 with my kitchenaid before adding anything else. It looks nice & creamy & it is white. Then add in flavorings, water, then lastly sugar & additional water if needed. After all is in, I beat it for another 7-8 minutes on a 5-6. When it is under mixed, it doesn't come together as well.
it sound like you made 7 minute frosting - thats what its called where I'm from. If you use smbc or imbc it will pipe smooth and hold up better, however it will melt easily and it doesn't crust. I love it because it tastes good, but I don't always use it especially in the summer. I am a flavor person so I have never been able to bring myself to make the all shortning buttercream, I will always use at least 50% butter. It will give it an off white color - use clear vanilla and that will help. If you need it to be white white use the all shortning buttercream. 1 cube of butter int the U.S. is equal to 1/2 c or 113.25 grams, or 4 oz
Yes, alissan, you're right - that's what I call 7-minute frosting, too (the one with egg whites and no butter). And I stand corrected: 1/2 cup of butter is 113 grams, not 125, like I said before. I think I got used to using that measurement because sometimes the measuring cups I get here have 250 ml in a cup instead of the more standard 240. Sorry about that!
You basically made a marshmallow to top your cupcakes.
Go to YouTube and Google Warren Brown from CakeLove's IMBC recipe. You will see what else to add for your IMBC. I would personally avoid the Wilton recipe if you are talking about doing such a large swirl. To me that is really heavy.