Buttercream Recipe Question

Baking By mystsparkle Updated 6 Mar 2012 , 10:12pm by mystsparkle

mystsparkle Posted 5 Mar 2012 , 1:19am
post #1 of 4

Has anyone used this frosting recipe, or maybe could just help answer these questions for me:
http://cakecentral.com/recipe/crusting-buttercream-icing-viva-method

On there it says it will stay out 2-3 days. Usually i crumbcoat/frost on say a Thursday, then decorate the cake on a Friday, to be delivered on a Saturday... Will the frosting still be okay being its on day 3?

Also, Any idea on how many cups of frosting it makes, if you've used it?

And...When you color frosting, and then store back in the bowl..when you go to use it, must you rewhip it again with your mixer? Or just stir?

One more question, not totally related to this recipe...But when you use buttercream on a cake, then want to put fondant decorations on, do you use water to attach?

Thanks!

3 replies
icer101 Posted 5 Mar 2012 , 1:43am
post #2 of 4

Hi, i haven,t used this particular one, but i make american b/c icing and the meringue icings. This icing will be good on day 3. I always rewhip with my spatular really good before reusing it,whether it is white or i have colored it. I would truly think it would make at least 6 cups of frosting. I would attach my fondant decoration with dab of b/c. hth

tokazodo Posted 5 Mar 2012 , 1:55am
post #3 of 4

The recipe you are inquiring about is very similar to Wilton buttercream. The ratio of fat to sugar is the same, with the exception that 1/2 cup of butter has been swapped out for 1/2 cup of shortening, which will probably make your icing more stable. (not that Wilton buttercream is unstable)
(1/2 cup butter - 1 1/2 cups shortening compared to the Wilton recipe of 1 cup butter to 1 cup shortening)

The amount of icing the recipe yields, should ice and fill one 8" or 9" layer with minimal buttercream decorations.
I am a little foggy as to what you want to let sit out for 3 days. If it is the buttercream, which will be covered, sitting out at room temperature for 3 days, I am positive you will have no problems.
If it is a cake which has been crumb coated, I think I would refrigerate it overnight to insure the freshest cake possible.

Sometimes I attach my fondant accents buttercream, with a clean, food only paint brush and a small amount of water. Sometimes I use a squirt of buttercream on the back of the fondant piece to adhere it to the cake.
This evening I uploaded a Dr. Seuss baby shower cake which was a buttercream cake with fondant accents.
I used a clean food only paint brush and water to adhere the pieces to the cake.

hth

mystsparkle Posted 6 Mar 2012 , 10:12pm
post #4 of 4

Thank you both for your quick responses! I totally appreciate it! icon_smile.gif

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