hugs28 Posted 11 Aug 2013 , 2:21am
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AI am working with a local photographer making smash cakes for first birthday pics. The buttercream I use is too sweet and it crusts. I need a icing That's tasty, not so sweet, will hold up and not crust up. Any help is appreciated.

30 replies
NJsugarmama Posted 11 Aug 2013 , 2:54am
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ASMBC

hugs28 Posted 11 Aug 2013 , 9:18am
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AYes but eggs for babies? They are raw in that

mcaulir Posted 11 Aug 2013 , 9:52am
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No, they're cooked to 160degrees, so fine.

 

Who told you that either crusting or 'too' sweet was a problem? The photographer?

 

If people are wanting photo shoots of their babies eating cake, they have to accept that the baby will be consuming sugar.

NJsugarmama Posted 11 Aug 2013 , 11:01am
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AThe concern about eggs for babies is serving egg whites before 1(and cooking them through, obviously). I believe it has to do with preventing egg allergies.

Smbc is cooked, so no worries.

hugs28 Posted 12 Aug 2013 , 1:51pm
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AOk thx, I think it's way to sweet, we know sugar will be consumed but doesn't have to be a crazy amount like regular butter cream. Plus I don't like the crustimg of it

sararyna Posted 12 Aug 2013 , 6:37pm
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AI do not like sweet icing at all. I have finally found the best icing i think i have ever made ! Doesn't not crust , stays sturdy , and is light and fluffy perfect for coloring too. Very quick and simple !

5 Tablespoons Flour 1 cup Milk 1 teaspoon Vanilla 1 cup Butter 1 cup Granulated Sugar (not Powdered Sugar!) In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla. While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.

sararyna Posted 12 Aug 2013 , 6:38pm
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ARecipe makes enough icing for 12 cupcakes

ttaunt Posted 12 Aug 2013 , 6:42pm
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this is the original recipe for the red velvet cake icing-long before they started putting cream cheese in it. I'm talking at least 40 years ago. I still make this icing for my red velvet cake. It is so delicious we fight over whose going to lick the beaters.

MBalaska Posted 13 Aug 2013 , 5:48pm

Quote:

Originally Posted by sararyna 
I do not like sweet icing at all. I have finally found the best icing i think i have ever made ! Doesn't not crust , stays sturdy , and is light and fluffy perfect for coloring too.
Very quick and simple !

5 Tablespoons Flour
1 cup Milk
1 teaspoon Vanilla
1 cup Butter
1 cup Granulated Sugar (not Powdered Sugar!)
In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla.
While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.

sararyna, if you put an egg yolk in here you have Pudding or pastry cream.  It sounds like it would be a very nice cake filling, with the rich creaminess I envision here.

I had been looking at the French Buttercream recipes on the CC website, but I'm trying this old-fashioned recipe first. thanks.

scrumdiddlycakes Posted 13 Aug 2013 , 5:55pm

I love that recipe, mine uses 4 T instead of 5 of flour, only difference. (and I get enough out of it to generously frost 24 cupcakes)

 

I use it instead of IMBC on most of my cupcakes, unless they need fruit/berry added, you can't really add in anything wet, other than a small amount of flavouring.

If you add a few tablespoons of coconut milk powder into the flour and a vanilla bean, it is amazing. You can do the same with espresso powder, makes a really yummy coffee and cream type flavour.

MBalaska Posted 13 Aug 2013 , 9:18pm

Quote:

Originally Posted by scrumdiddlycakes 

I love that recipe, mine uses 4 T instead of 5 of flour, only difference. (and I get enough out of it to generously frost 24 cupcakes)

I use it instead of IMBC on most of my cupcakes, unless they need fruit/berry added, you can't really add in anything wet, other than a small amount of flavouring.

If you add a few tablespoons of coconut milk powder into the flour and a vanilla bean, it is amazing. You can do the same with espresso powder, makes a really yummy coffee and cream type flavour.

scrumdidlycakes:  Yes, I see where you might want a touch less flour.    Q: You can't really add in anything wet to the Flour icing, correct?

 

Quote:
Originally Posted by ttaunt 

this is the original recipe for the red velvet cake icing-long before they started putting cream cheese in it. I'm talking at least 40 years ago. I still make this icing for my red velvet cake. It is so delicious we fight over whose going to lick the beaters.

ttaunt:  So essentially the alteration of the original recipe, (adding cream cheese),  was just a shortcut which eliminated the stove top cooking step. I'm wondering how this icing would be on Banana, Carrot, & pumpkin cakes.

ttaunt Posted 14 Aug 2013 , 2:07am

It is delicious on any cake. My sister just informed me recently that she doesn't like the change by adding cream cheese. She prefers the original-so bye bye cream cheese icing except for carrot cake.

Annabakescakes Posted 14 Aug 2013 , 4:50am

A

Original message sent by scrumdiddlycakes

I love that recipe, mine uses 4 T instead of 5 of flour, only difference. (and I get enough out of it to generously frost 24 cupcakes)

I use it instead of IMBC on most of my cupcakes, unless they need fruit/berry added, you can't really add in anything wet, other than a small amount of flavouring. If you add a few tablespoons of coconut milk powder into the flour and a vanilla bean, it is amazing. You can do the same with espresso powder, makes a really yummy coffee and cream type flavour.

Do you mix it the same way? I always read to mix the sugar, flour and milk and salt first, then cook and add the cold butter after it cools, and vanilla then whip the daylights out of it. Do you think that affects volume? I have the same recipe and mine is about 2 cups of icing.

scrumdiddlycakes Posted 14 Aug 2013 , 4:57am
Quote:
Originally Posted by Annabakescakes 


Do you mix it the same way? I always read to mix the sugar, flour and milk and salt first, then cook and add the cold butter after it cools, and vanilla then whip the daylights out of it. Do you think that affects volume? I have the same recipe and mine is about 2 cups of icing.


I do just flour/milk/vanilla in the paste, then beat the sugar and butter til the sugar for ages, add the paste and beat for another 5-10 minutes. I find if you get the flour paste really cold, it whips up fluffier, and I use the whisk attachment, not the paddle.

 

The only time I cook the sugar in with the past is when I make it chocolate, for some reason I have a much harder time getting that one smooth.

Annabakescakes Posted 14 Aug 2013 , 5:00am

AThanks ms. Scrumdiddly! I need to try it that way!

jennicake Posted 14 Aug 2013 , 5:05am
Quote:
Originally Posted by sararyna 

I do not like sweet icing at all. I have finally found the best icing i think i have ever made ! Doesn't not crust , stays sturdy , and is light and fluffy perfect for coloring too.
Very quick and simple !

5 Tablespoons Flour
1 cup Milk
1 teaspoon Vanilla
1 cup Butter
1 cup Granulated Sugar (not Powdered Sugar!)
In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla.
While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.

I see so many people talk about this frosting that I now need to try it.  I'm intrigued beyond words!

scrumdiddlycakes Posted 14 Aug 2013 , 5:12am

http://www.joepastry.com/2011/heritage-a-k-a-boiled-a-k-a-flour-a-k-a-cooked-flour-a-k-a-gravy-a-k-a-cloudburst-frosting/

 

For first time makers, awesome recipe with pictures for each step :)

NJsugarmama Posted 14 Aug 2013 , 2:37pm

AThis is the same recipe my babysitter used to make us when I was a kid. It tasted awesome...but she was absolutely terrible at mixing. There were always little clumps of flour left behind. Just be sure to mix the flour and milk before it heats up....then keep mixing until its thick.

To speed up the process, I pour the thickened flour/milk into another bowl with a piece of wax paper on top and throw it in the freezer for 20 minutes.

hugs28 Posted 16 Aug 2013 , 2:38pm

AThank you so much. I will try this one too. I made the smbc, was delicious, however tasted a lot of butter and wasn't as stiff as I would like it. Any way to stiffen it and cut some butter taste?

Annabakescakes Posted 16 Aug 2013 , 7:52pm
Quote:
Originally Posted by hugs28 

Thank you so much. I will try this one too. I made the smbc, was delicious, however tasted a lot of butter and wasn't as stiff as I would like it. Any way to stiffen it and cut some butter taste?

Adding powdered sugar about 1/2 cup at a time (untill you like the consistency) will both stiffen and cut the butter flavor.

hugs28 Posted 17 Aug 2013 , 3:43pm

AThank you!!!

kmk Posted 21 Aug 2013 , 1:40pm

I have another question. Can this withstand being out of refrigerator for the day on a wedding cake?

NJsugarmama Posted 21 Aug 2013 , 1:58pm

AIf you are referring to the SMBC...I would leave it out up to 3 days. It refrigerates and freezes beautifully.

If you're talking about the cooked flour, my experience has not been good when refrigerating it and having it come back to room temp. It seems to separate a bit and has a curdled look...even after I made it and it looked great initially. My suggestion would be to make it and use to cover cakes without refrigeration.

This is just my experience though. I used to use the flour recipe exclusively, until I discovered smbc.

HTH.

kmk Posted 21 Aug 2013 , 6:09pm

Thank you for your response. I was talking about the cooked flour recipe. Can that set out if you do it the same day or does the cake need to be refrigerated? I am concerned about the milk in that recipe not being refrigerated or when it gets cooked does that make it more stable?

NJsugarmama Posted 21 Aug 2013 , 7:17pm

AI've never had a problem with leaving it out. I wouldn't worry, but that's just me. Use your judgement. How long do you need to make it in advance?

AnnieCahill Posted 21 Aug 2013 , 7:28pm

Just use your regular recipe and scale way back on the sugar.  Remove a couple of cups from it, and thin it with hot whipping cream and beat the daylights out of it.

kmk Posted 21 Aug 2013 , 8:44pm

AI would like to make it the night before but could probably do it the morning of if you think that would be better without refrigerating it at all. Wedding is at 6 pm so deliver it by 5 Pm cake is only. Tiers.

ttaunt Posted 21 Aug 2013 , 11:32pm

I use reconstituted dry milk powder , and I use less water than it says to use so that it is richer. I leave this icing out for days and it holds up well.

Krypto Posted 22 Aug 2013 , 2:14am

AIs this recipe enough to cover a 9x13 cake with a simple boarder?

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