I'm going to be using this recipe for the first time tonight to frost some cupcakes...http://cakecentral.com/recipe/fluffy-american-buttercream
Ive read the reviews, and it seems they should be okay..it will be a 1 hour drive to where they need to go..i doubt they would melt, agree? (im in Florida...pretty sure the car its going in has air)
Anyways..my question, for who may know....How can you store this icing? After i make it, if there is extras, can i leave room temp for a few days? Or freeze? Fridge? Thanks for anyone that may know!!
Most American style buttercreams can be left out at room temperature for several days. You can also refrigerate it or freeze it with no problems. I usually freeze mine in a double bag to protect it.
Is there a way to make this a white butter cream with all of the butter added?
Mine is always an ivory color, and I explain that to people. I think they can appreciate the fact that it's made with real butter and real vanilla, and once they find out, the shade of white isn't that big of a deal. You can add a bit of violet to it to counteract the yellow, and there is always that whitening dye but I have never used that.
I have some of this icing in my freezer right now. I had it on the counter for a few days and then moved it to my fridge. Pulled it out and iced a cupcake and then threw the rest in the freezer. I'm thinking it will not spoil, but I will probably have to whip it good in my mixer when I'm ready to use it again. I can't answer about melting in the heat, because I haven't had it in heat. I use an all butter version.
Guess I will have to make a test batch using clear vanilla to see how it tastes and holds up in the heat. I will have to wait until it's nice and toasty outside here in CA. Guess I could make a small cake or a batch of cupcakes and take them on a long drive. I prefer real vanilla but my friends daughter wants white. I was hoping I could talk her into a light pink but that didn't happen. I usually use Tillamook or Challenge butter as they don't contain the extra yellow dye that some butters do. Thank you everyone for your input.
Does your friends daughter REALLY know the difference between a super white buttercream and one that is a little creamier? I mean is this for a wedding or is she a child? Chances are she just wants vanilla frosting and calls it 'white.' I would avoid using clear vanilla extract at any costs. That stuff is nasty IMO!
I use a real butter BC with real vanilla and honestly, it looks pretty white to me! Unless you have it right next to something white-white, most people would call it that.
I've also found that if you whip the dickens out of your butter it lightens it considerably. Since your recipe calls for shortening, this no doubt would help too. When in doubt...go for taste!
She is fifteen and extremely picky. They actually give me color swatches to match so I have no choice but to use clear vanilla. I always use clear vanilla in my butter cream and luckily I have never had anyone complain. I do use regular vanilla for cream cheese frosting.