Butter Cream

Decorating By ranch-cake Updated 28 Aug 2015 , 6:22pm by -K8memphis

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ranch-cake Posted 27 Aug 2015 , 3:58pm
post #1 of 8

I didn't sift my butter cream and now it's gritty. How can I fix it without starting over?

Also is there a good recipe for white chocolate fondant?  Not the plastic but the fondant.

*Last edited by ranch-cake on 27 Aug 2015 , 3:59pm
7 replies
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pastrypet Posted 27 Aug 2015 , 8:39pm
post #2 of 8

I assume by sifting "buttercream" you mean you didn't sift the powdered (icing) sugar. You could try putting the buttercream through a fine seive, but I really  think you should start over.

Ganache: just substitute white chocolate for the brown chocolate.

"Not the plastic but the fondant" - I don't understand what you are saying. What part of ganache is plastic?


*Last edited by pastrypet on 27 Aug 2015 , 8:39pm
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ranch-cake Posted 27 Aug 2015 , 9:20pm
post #3 of 8

pastrypet,   Sorry I  did mean powder sugar. chocolate plastic is basically white choc. and corn syrup.   you can roll it out to cover cakes.  I was looking for a marshmallow fondant recipe with white choc in it.  I'll be covering a wedding cake .


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Amps.prkns Posted 27 Aug 2015 , 9:30pm
post #4 of 8

I never sift my powdered sugar. Just use a paddle attachment and whip it on high. The paddle is meant to press things against the side of the bowl and smooth them out.

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kakeladi Posted 27 Aug 2015 , 11:41pm
post #5 of 8

Long slow beating should help.  I have a recipe that takes up to 30 minutes and it is the creamiest and I *NEVER!* sift.

Just put it back in the mixer bowl, set it on low and go watch the news or read the paper :)  Check it after 15 minutes.

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Amps.prkns Posted 28 Aug 2015 , 12:46am
post #6 of 8

Kakeladi please share that recipe I've never heard anything like it! 

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kakeladi Posted 28 Aug 2015 , 5:32pm
post #7 of 8

It is posted in the frosting section of the recipe section:)  It's called "2 of everything".

Sorry I can't give you a link right now.

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-K8memphis Posted 28 Aug 2015 , 6:22pm
post #8 of 8

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