AHi I have posted 3 questions already re a cake for my daughter on sun. I have read all threads on buttercream and totally brain dead now! Does anyone...anyone have a buttercream that is: Measured by weight Sort of white Sturdy enough for 3D furby fur Made without Crisco that I can't get
Don't want to beg but PLEASE before I buy a crappy cake from supermarket and be done with it!
ADriveMeBatty gave you the same advice I would have given you : use buttercream.
Someone else gave you the advice of how to make it whiter.
Don't mean to be tough, but you neither thanked them or acknowledged the effort. You never even really returned to that thread...just started a new one.
There are hundreds of buttercream recipes available. There are also charts which will convert cups to ounces & other measurements to weights.
AAgain, buttercream & grass tip.
AThank you! I actually did return to that thread and it clearly didn't work as my message is not there. I was not in any way putting down the information I was given and am very grateful that someone took the time to reply! I am happy to use buttercream as I was advised but don't have the recipe! I am thrilled with the idea of adding violet but I don't have a recipe! I have looked at the conversions but don't have a recipe! yes I have read through all the recipes but as I am clearly no expert was unsure of which one would be best and don't have time to try them all out! I reposted in recipes because I realised i was in the wrong forum!! thank you so much for your helpful advice especially on how to use manners greatly appreciate it! you are always guaranteed a reply when someone wants to be 'tough'!!
AAgain thank you for being tough! In case you didn't get it the first time!!
Here's a highly reviewed recipe for an easy basic buttercream: http://www.foodnetwork.com/recipes/gale-gand/quick-vanilla-buttercream-frosting-recipe/index.html
Now I haven't tried this recipe myself as I usually either use ganache or swiss meringue buttercream (which is a bit more difficult/time consuming/expensive to make) but looking at the reviews it seems that the recipe is pretty good. It doesn't call for Crisco either so you shouldn't have a problem getting all the ingredients here in Australia.
As I said in your other thread you can eliminate the yellow from the butter in the buttercream by adding the tiniest bit of violet or blue food coloring. Remember, start off with a tiny amount (use a toothpick to add it) of the food coloring because you shouldn't need much to offset the yellow.
Get the grass piping tip (Wilton tip# 233) to do the fur.
Hope that helps. Again.
AOh and thank you again delicious desserts I clearly read the kind advice from drive me batty about using buttercream or I wouldn't be asking for a buttercream recipe!? See I can be a sarcastic 'tough' person too. Maybe we should have a forum entitled 'only read this if you don't mind answering stupid questions from people who clearly don't have a clue' then you can choose to avoid us! Yes I am offended!
Asorry drive me batty just found your new reply we must have been writing at the same time! Thank you so much for being so helpful and patient and this time I am not being in the least bit sarcastic ha! I will get into the link away. I hope I didn't offend you as much as I clearly did delicious deserts if I did it certainly wasn't intentional x
No worries, glad to help.
I do understand DeliciousDesserts frustration though. It happens far too often that newbies come on CC posting for help, then don't seem to appreciate any of the advice they're given, repost several threads trying to get new advice, get angry that all of the advice isn't what they want to hear, ignore said advice, then come back on CC upset because their cake failed etc.
Not that this is necessarily the case with you, but I've noticed a lot of the regulars (I'm a regular lurker, does that count? hehe) on this forum tend to be a bit short of patience on CC simply for this reason - I'm not exaggerating when I say this happens every. single. day.
Actually, you've posted on this forum far more than I have so you've probably seen it happening yourself. Anyway good luck with your daughters birthday cake, post some pictures when you're done
AThanks again drive me batty. I can see how people would become frustrated if newbies are intentionally being that rude but I wasn't I was just desperate and panicking that furby would be a flop as my 4 year old daughter is so excited! Now I'm of to make my new buttercream recipe with a dash of violet and I promise not to reprimand you if I stuff it up! :-)
Aoops meant off before I get picked up on grammar too!
I'm in Australia and use ABC Buttercream made with Copha (all supermarkets stock this product). It pipes and crusts well.
Would you like this recipe?
AThat would be great thanks Lena 87!
I would honestly recommend not making a Copha buttercream unless you have the time/money/inclination to do a test run first. Some people have success using it in their buttercream but most people who have tried it end up with a greasy mess that leaves a horrible mouth-feel. This isn't the case for all obviously since the previous poster seems to have success, hence why I would recommend doing a trial first if you choose to go this route.
The advantage in using a shortening based buttercream like Lena87s recipe is that it holds up better in higher temps/humidity than a butter based buttercream, but seeing as how it's winter here at the moment that's not really necessary.
Just my 2c.
I use this recipe for all my cakes. It pipes and spreads really well. I also use it as crumb coat underneath fondant and on RKT fondant covered figurines. You can use flavouring essences and extracts in this too.
1/2 block (125g) Copha (melted until liquid but still opaque) (I do this in the microwave in 20 second increments, smushing with a fork each time until its just to the point of creamy with no lumps)
1/2 cup (125g) butter or margarine, softened
1-2 tsp vanilla extract
1kg icing mixture (also known as confectioner's sugar)
2-4 tablespoons milk
In large bowl, mix together the copha and butter with electric mixer.
Gradually add the icing mixture, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.
When all icing mixture has been mixed in, icing will appear dry (if you have added the whole 1kg of icing mixture and it's not yet looking dry, keep adding extra until you get it 'dry' looking. Weather changes can affect quantities sometimes).
Add milk and beat at medium speed until light and fluffy (again the quantity of milk needed can vary with weather, so add a little at a time. Sometimes you may need a little more than 2 tbsp to get the right consistency)
It's really important that you get it looking really dry first before you add the milk, then add enough milk to make it soft enough to spread but firm enough to hold it's shape (you don't want to end up with sloppy buttercream)
Cover with cling film until you're ready to use it. Keeps in the fridge for a couple weeks too, will just need to rewhip to soften before use.
This icing isn't pure white so if white is needed either add whitening colour or violet colour. You can also substitute the butter for 1/2 cup (125g) additional Copha but this does change the taste slightly.
To give you an idea of how much this recipes makes, it will frost a 10" cake.
If you have any questions, please feel free to contact me.
Aoh wow thank you so much that must have taken forever to type! It clears up a lot of confusion I have had about how to use copha as a substitute I have tried to make one before but didn't know about melting it and ended up with lumps! Thank you both for your suggestions I really do value the help!
Glad I could help!
Yep, always melt the copha and soften the butter / margarine!! Sometimes when you melt Copha, you will get a small amount of clear liquid in the bowl, just smush the white and the clear together to get the opaque-ness again. Don't melt the Copha so far that all of it goes clear though, it has to remain creamy and opaque. If you do go a bit far with the melting and you end up with a bowl of clear liquid, just set it aside, stirring and smushing with the fork regularly so it cools evenly and starts to thicken and get the opaque-ness back again. Definitely don't use it when it's clear as it won't behave and you'll just end up with frustration and a bowl of weird icing haha. Hope I explained that alright?? It's just a really important step :)
I only ever use the half margarine / half Copha recipe and I've never had any issues with it being affected by heat / humidity and it smoothes and crusts really well.
And I don't use expensive brands either! Homebrand Canola Margarine Spread and Homebrand Icing Mixture from Woolworths supermarkets work great and taste exactly the same as the expensive ones!
Using margarine also produces a more white coloured icing. If you use real butter, then the icing tends to be more yellow.
AGreat thanks so much again for your time Lena very helpful! :-)
ANo worries at all! Good luck with the buttercream and the cake. Looking forward to seeing some photos of the final product :-)
AWow. I missed a lot last night.
Your sarcasm was lost on me until you explained later in a comment to someone else.
I wasn't offended. Honestly. I figured you were desperate & didn't know better. Now, I have a better feel for who you are.
DriveMeBatty, thank you for understanding the intent.
It's frustrating to not get answers, especially on a fast paced forum. I got a total of 3 responses to my pig head thread. It happens. Usually it happens because the people viewing don't know the answer. Starting a new thread asking the same question only takes up more space and clogs the "new threads" page.
I'm glad you found the answers you sought. Awesome job Lena!
Also know that most people, using a phone, can't see some of the information like your location. If you need Aussie conversions, it's a good idea to specify. I almost shared a link but wasn't sure which you needed. Then, I realized you could gooe just as easily I as could....only you'd know which you needed.
Best of luck to you. I mean that without sarcasm.
AI was extremely offended that you implied that I didn't value the advice already given or the time taken by the people who responded and was out searching for more improved answers. I asked again because I had read loads of buttercream threads and recipes and was confused! I posted on the recipe forum because once I was pulled up for posting the wrong question on the wrong forum. I was particularly insulted that you questioned my manners when I have always thanked people for their help. My sarcasm was a reaction to that and does not tell you who I am!
AAgain, I honestly wasn't meaning to offend you. This was my first impression of you.
How would I know you valued the advice? I can't read your mind through the computer. The actions I could see we're no acknowledgement of given advice and a whole new thread. Not ever seeing you post until now, how was I supposed to know you were appreciative?
No, you have not always thanked for help. [B]After[/B] my post, you returned to the original and posted your gratitude. There was absolutely no way of me knowing what your intentions were only your actions or lack thereof.
[B]extremely offended[/B]? Really? By that?
And yes, now I have a much better idea of exactly who you are. From your posts, I can infer you are someone who I easily offended. I also now know that you intended to express gratitude. While my first impression may have been wrong (due to a computer error) I feel safe my new assessment is accurate.
I can also ascertain that you are someone who will perpetuate a conflict despite an easy resolution. It all could have ended with me honestly wishing you well.
My intentions were not to be mean or rude. Your were. /Done!
AClearly I totally misread what you said - your only intention was to offer assistance. Done x