Buttercream Piping On Buttercream Cake

Decorating By IHeartCupcakes Updated 8 Feb 2013 , 12:29am by kakeladi

 IHeartCupcakes  Cake Central Cake Decorator Profile
IHeartCupcakes Posted 27 Jan 2013 , 12:20am
post #1 of 9

AIs there a specific buttercream frosting recipe that I should use when piping on a buttercream cake? I want to pipe a paisley design and scroll work. Thank you!!

8 replies
 kakeladi  Cake Central Cake Decorator Profile
kakeladi Posted 28 Jan 2013 , 1:05am
post #2 of 9

this is a great usable recipe.  Give it a try.  I used it for years.

 

As posted it does NOT crust but a 'fix' is mentioned at the end:)
A smooth, easy to use

buttercream icing for all your cakes.

Ingredients

Amount Ingredient 2 cups butter 2 cups shortening 2 pounds powdered sugar 2 Tablespoons flavoring

Directions

2 of Everything Icing directions:

In KA mixer (best) mix together butter and shortening for at least 5 minutes. Add about 1/3 of the sugar; mix 5-10 minutes; add another 1/3 of the sugar, along with the flavoring, mixing 5 minutes; add the remaining sugar and mix 5-10 minutes until smooth.
There is NO liquid needed in this recipe.
Flavorings can be *ANY!* combination you want. What I used mostly is: 1 part vanilla; 1/2 part butter flavoring and 1/4 part almond. A "Part" can be any measure you want. Do you make many, many cakes? Mix it up by the cupfull; OR if for only one cake/icing use teaspoons as the 'part'/measure.
Don't like almond? Use lemon OR orange OR whatever you want. But, please do try it as stated at least once:)
I had a friend who didn't like almond but after trying it once just added an additional 1/4 tsp lemon and was happy w/it.
Want this icing to crust? Reduce either the butter OR the shortening by 1 cup OR reduce *both* by 1/2 cup.

 AnnieCahill  Cake Central Cake Decorator Profile
AnnieCahill Posted 28 Jan 2013 , 1:07am
post #3 of 9

No, you just have to make sure it's the right consistency.  If you want to do line work or scrolls, you should have it thin. 

 IHeartCupcakes  Cake Central Cake Decorator Profile
IHeartCupcakes Posted 29 Jan 2013 , 3:24am
post #4 of 9

AThank you so much for your replies! I can't wait to try that buttercream!

 Dani1081  Cake Central Cake Decorator Profile
Dani1081 Posted 29 Jan 2013 , 4:03am
post #5 of 9

I normally use the same buttercream recipe that I use to frost my cakes, but I thin it slightly with corn syrup.  It makes it a little smoother and more elastic.  Pipes really nice.

 ellavanilla  Cake Central Cake Decorator Profile
ellavanilla Posted 29 Jan 2013 , 4:11am
post #6 of 9

i use royal to pipe a scroll or other thin lined design onto buttercream. i like the contrast and find that it's a little more durable than buttercream against the heat of my  hands, and mistakes are easier to fix, as well.

 IHeartCupcakes  Cake Central Cake Decorator Profile
IHeartCupcakes Posted 7 Feb 2013 , 11:38pm
post #7 of 9

AI gave heard that royal will melt on buttercream. Is that not the case?

 ellavanilla  Cake Central Cake Decorator Profile
ellavanilla Posted 8 Feb 2013 , 12:20am
post #8 of 9

I have never had it melt and I have also made decor from RI and found that it maintained it's rock hard consistency.

 kakeladi  Cake Central Cake Decorator Profile
kakeladi Posted 8 Feb 2013 , 12:29am
post #9 of 9

..............heard that royal will melt on buttercream...........

 

Yes, and no :)

Pre made royal decorations usually do o.k.  One can raise it off the b'cream slightly so it won't actually touch the b'cream (much) which helps.

I have used some royal items and some do o.k. others don't.  Small, thin flowers (like apple blossoms etc) tend to soften a bit and white ones can discolor but they won't melt into a puddle :)  Roses do just fine. See the difference between roses & blossoms - how roses are thick and blossoms are thin? 

I've even used royal  to pipe string work . 

Quote by @%username% on %date%

%body%