Looking for a buttercream recipe similar to what a local bakery makes. It seems to have more of a buttery taste like it is made with margarine. Also, has anyone used cake mix in their buttercream.
cake mix in buttercream?????? that just sounds crazy lol what would be the point of it? Its hard to say what it could be because you can use butter in all types of buttercreams. You should just ask them what type it is.
. Also, has anyone used cake mix in their buttercream.
I don't think uncooked flour would be too appetizing in a frosting. I have read a frosting recipe with a cooked roux in it which makes it less sweet. A powder than can be used is powdered creamer and a few varieties come flavored.
It may have been a Swiss, Italian, or French meringue buttercream. they are less sweet, and more buttery tasting. Since there is no powdered sugar in these, they are not gritty and overly sweet. They are also very light and smooth. They are a bit more involved to make, but well worth it IMHO. HTH
Increase the flavoring in the recipe you are using
Most recipes call for only a teawspoon or less of vanilla. If you use 2 teaspoons *plus* some butter flavoring (1/2tsp.) it will taste *much!* better
Somewhere in the back of my mind I do remember someone saying someting ab out using dry cake mix in icing - maybe only a Tablespoon or so.
Some one posted a recipe using the cake flour on here recently. It is on another thread. Google this and you will see. I didn,t save it. hth Again the cooked flour recipe is very good and i do think bakeries use it. hth
icer101 does this recipe crust over like american style buttercream?
I did see a recipe with a cake mix and whipping cream, but haven't tried it, sounds strange, but she said it tastes like the coldstone creamery cake. It had a rating of 4.5 stars, so maybe its good, who knew.