Can someone link me to a recipe. I need one that crusts really well as I will be stenciling on it
ALook in the Recipe section. It's there.
There are 681 icing recipes. I don't know how to search. When I use search at the top of the page it just takes me to questions on the subject. Never mind...I found one on Google. I guess I'll just ask all of my questions there. Thanks for answering
The only way I search on CC anymore is to use google. For example into google type buttercream dream recipe cake central and the first hit is a recipe for buttercream dream icing on cake central.
Thanks for the help Deb. Yeah...mine has been sitting overnight and has barely crusted I don't know why. Guess I will throw it in the fridge before stenciling and stacking.
Just when you think all hope is lost your buttercream begins to crust. Leah_S...you are a very experienced baker...can you use RI on a well crusted BC or should I stick with BC? I already made the RI because I was going to do the cakes with IMBC but decided to just use that as a fluffy filling because I am more comfortable with that. Please be patient with me....I am trying to learn but there is soooo much!
This is the recipe I use and it never fails, hope it works for you got it from someone here and forgive me I cant remember who!:
2 cups butter (4 sticks) softenes
2 cups vegetable shortening
4 lbs confectioners sugar
3 tsp vanilla extract
6 tbs whipping cream or milk as needed to get desired texture.
Mine was similiar...
2 sticks salted butter
2 sticks unsalted
2 sticks shortening (with the trans fat)
4 lbs confect sugar
now here's where ours differ...my recipe called for 10-12 TBS milk and 3 TBS Vanilla. I was using Lorann's Princess emulsion instead of vanilla so I only used...oops....I think I used 1.5 TBSP of the emulsion and 11TBS milk. May have found my problem...
Crusting is a factor of the fat to sugar ratio. My recipe is 2 cups fat to 2 pounds of sugar and crusts nicely. Yours has a much higher ratio of fat to sugar which may be part of it. There are both crusting and non crusting recipes so that is one thing to look for when you are looking at recipes. I have never worked with RI so don't know how that works with BC. I never put in all the liquid right away. I gradually add it to make sure it is all needed, sometimes it isn't.
AYes you can use ri on bc. No problem. But the bc needs to be crusted or really cold. Or both.
I thought you could if it was crusted really good. But mine isn't as crusted as I am used to so I threw it away. Thanks for the answer... I read several things on the internet and some said yes and some said no.
AI have question on the buttercream dream recipe how long do you bake it on what degrees?
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AButter cream dream is a frosting. You don't make it