peekaboocupcake Posted 19 Aug 2013 , 7:54pm
post #1 of

AOk so I bought a 8lb tub of CK white buttercream and I hate it!!! It is too sugary and too crust for my liking! What do I do to make it less crusty and more soft? Any ideas would be a great big help since I have so much crusting buttercream!:-( please help me!!!

15 replies
AnnieCahill Posted 19 Aug 2013 , 7:59pm
post #2 of

You could add some warm whipping cream or other liquid to soften it up.  You could also add some popcorn salt and a few teaspoons of lemon juice to cut the sweetness.

peekaboocupcake Posted 19 Aug 2013 , 8:04pm
post #3 of

AI added heavy cream but the crusty factor is still there.

SanDiegoBeautifulCakes Posted 19 Aug 2013 , 8:08pm
post #4 of

Not to sound mean about it, but.....

You could throw it away, and chalk this up as a lesson learned about purchasing items that should be made from scratch. We have all done it in the past. Never again will I purchase things like that. I learned my lesson in 1975 or 1976, too long ago really, about this. Never have I ever purchased something like that, we even make our own fondant. And always use the highest quality, organic ingredients.

 

Beth & Andrew
 

AnnieCahill Posted 19 Aug 2013 , 8:18pm
post #5 of

You might have to add more.  A lot more.  Or do what SDBC suggested and pitch it.  I guess it's not something you could return?

liz at sugar Posted 19 Aug 2013 , 8:44pm
post #6 of

How about adding real butter?  What's in the tub is probably some form of sugar and vegetable shortening, so to make it not crust, it needs more fat.

 

Or just use it for a charity project - cupcakes for kids or something.

 

Liz
 

BatterUpCake Posted 19 Aug 2013 , 11:53pm
post #7 of
Quote:
Originally Posted by SanDiegoBeautifulCakes 

Not to sound mean about it, but.....

You could throw it away, and chalk this up as a lesson learned about purchasing items that should be made from scratch. We have all done it in the past. Never again will I purchase things like that. I learned my lesson in 1975 or 1976, too long ago really, about this. Never have I ever purchased something like that, we even make our own fondant. And always use the highest quality, organic ingredients.

 

Beth & Andrew
 

Who is to say what someone "should" do? I make my own (only use swiss or italian though) but I don't feel it is my place to place "shoulds" on anyone. To each their own. It is great that you decide to do everything organic...but not everyone has the same business plan as you.

lorieleann Posted 20 Aug 2013 , 3:20am
post #8 of
Quote:
Originally Posted by BatterUpCake 

Who is to say what someone "should" do? I make my own (only use swiss or italian though) but I don't feel it is my place to place "shoulds" on anyone. To each their own. It is great that you decide to do everything organic...but not everyone has the same business plan as you.

 

 

just pointing out a little irony here.  In essence, you are kinda instructing the other poster how she "should" be responding to a post.  If the moderators feel that there is a breech in forum etiquette, they will address it.  Personally, I saw no issue with how she voiced her opinion. 

 

--and i'm fully aware of the irony in my pointing that out ;) 

Annabakescakes Posted 20 Aug 2013 , 4:11am
post #9 of
Quote:
Originally Posted by SanDiegoBeautifulCakes 

Not to sound mean about it, but.....

You could throw it away, and chalk this up as a lesson learned about purchasing items that should be made from scratch. We have all done it in the past. Never again will I purchase things like that. I learned my lesson in 1975 or 1976, too long ago really, about this. Never have I ever purchased something like that, we even make our own fondant. And always use the highest quality, organic ingredients.

 

Beth & Andrew
 

I fully agree! Scratch icing is cheaper, better, and you can make it how you want it. I shudder at the thought of purchased icing.

vgcea Posted 20 Aug 2013 , 5:12am

A

Original message sent by SanDiegoBeautifulCakes

Not to sound mean about it, but..... You could throw it away  

I agree. You probably don't want to waste more ingredients trying to make this work.

AnnieCahill Posted 20 Aug 2013 , 3:04pm

I agree with saving it for charity stuff or for kids.  In my experience children don't discriminate against icing of any kind.

 

I really couldn't care less about organic anything when baking.  Organic sugar has the same effect on the body as non-organic.  It's all refined junk.  Organic spinach, hellz yeah!  Now if we could only figure out how to make it taste like a piece of cake...LOL.

Sassyzan Posted 20 Aug 2013 , 3:07pm

ATry adding corn syrup or piping gel? It might make it a bit less crusty.

peekaboocupcake Posted 20 Aug 2013 , 4:00pm

first of all i would feel awful chucking everything! i think i might go with using it for kids projects. however the tub is open so how long will it last??? i did put it in the fridge. i had ordered more thinking i would use it for my daughters 2 tier birthday cake next week but i think i will make my own SMBC.anyone know how to make SMBC really sturdy???

Sassyzan Posted 20 Aug 2013 , 5:14pm

A

Original message sent by peekaboocupcake

first of all i would feel awful chucking everything! i think i might go with using it for kids projects. however the tub is open so how long will it last??? i did put it in the fridge. i had ordered more thinking i would use it for my daughters 2 tier birthday cake next week but i think i will make my own SMBC.anyone know how to make SMBC really sturdy???

Mix some ck white buttercream with it. :D

peekaboocupcake Posted 21 Aug 2013 , 2:33pm
Quote:
Originally Posted by Sassyzan 


Mix some ck white buttercream with it. icon_biggrin.gif

u mean mix the ck buttercream with SMBC?? will it be ok??/

Sassyzan Posted 21 Aug 2013 , 4:51pm

A

Original message sent by peekaboocupcake

u mean mix the ck buttercream with SMBC?? will it be ok??/

I was sort of joking..but you could try it and see how it works.

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