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Everything you ever wanted to know about buttercream - Page 8

post #106 of 701
Oh man Kelly, you aren't kidding. I haven't tried Kaye's yet, but totally LOVE the house buttercream from the Whimsical Bakehouse. Everyone but my DH loves it...he likes the super sweet standard buttercream. lol
Friends don't let friends buy grocery store cakes.
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Friends don't let friends buy grocery store cakes.
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post #107 of 701
I have made character cakes for my daughter for 14 years now and just recently in the last 2 years have started making them for friends - always too critical of my freehand cakes to venture out, and sometimes the flavor of black and no-taste red comes out. One fun flavoring method I have used to off set the bitter taste - or when requested - is when I have a large area of a solid color is add a tiny amount of packaged kool-aid - and let sit for a couple of hours (flavor will intensify) until you reach a light (not over powering) taste to the BC icing. I generally use the same flavor as the color of icing, cherry to red, lemonade to yellow, grape to black, etc. Don't mix to each color used! Creates a jumble of flavors which are not very complimentary. Great for cupcakes as well!


*Hope to have album up soon and would love your professional comments - I want to expand on cake business but little insecure about branching out*
LL
~*~ may all your days be filled with music, may all your dreams be sprinkled with sugar ~*~
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~*~ may all your days be filled with music, may all your dreams be sprinkled with sugar ~*~
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post #108 of 701
Dreamcatcher
Your cake is so cute.icon_wink.gif
post #109 of 701
I would love to credit the person who posted this information, but it was a while ago and I searched and couldn't find it. Anyway, she recommended using only 1/2 cup crisco mixed with 1/3 to 1/2 cup water when using 1 lb. of powdered sugar. It makes the icing less greasy tasting and it tastes more like the canned icing (at least to me it did), which is what I was looking for. I just used the Wilton Class Buttercream recipe and modified it this way and it came out great. I only used 1/3 cup of water to see how stiff it was, and it was perfect for roses and other things you need the stiff consistency for. Then I just added 1 tsp per cup for medium and 2 tsp per cup for thin.
Don't forget to look in your local thrift stores for cake supplies. Please check out my national directory of thrift stores at www.TheThriftShopper.Com for your shopping convenience.
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Don't forget to look in your local thrift stores for cake supplies. Please check out my national directory of thrift stores at www.TheThriftShopper.Com for your shopping convenience.
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post #110 of 701
I mix 1 cup crisco 1/2 cup white marg. to 5 cups icing sugar, add 1tsp clear vanilla, 1tsp butter flavoring and 6 tbsp water. Its not as sweet and very smooth. This recipe was from a baker.
post #111 of 701
Where can I buy a product called Brite White? It is an ingredient for buttercream icing.
post #112 of 701
I think I saw it at the Bulk Barn.
Accomplishment is the full blown rose of effort.

Susan
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Accomplishment is the full blown rose of effort.

Susan
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post #113 of 701
Yeah, I know I'm picky, but I can't stand the cloying sweetness of a powdered sugar icing -- though I like the texture, and I can't stand the too-greasy texture of an Italian buttercream -- though I like the lower level of sweetness.

My solution? I make a batch of both and mix them together. Viola! All issues are resolved, not only for me, but apparently for others as well!

I've had people ask me to make cakes for them just so they could eat the oh-so-myterious and oh-so-perfect icing!
post #114 of 701
My Wilton class buttercream always seems too soft. Can over beating it cause this? What's the best speed to mix it on for a kitchen aid?
Thanks
Michelle
post #115 of 701
Meems, how well does your "mysterious" icing pipe and do roses? Sounds like a great solution to the too sweet problem

deb
mom to Christine, John, Michele, Joseph & Peter......grandma to Zachary and Colette
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mom to Christine, John, Michele, Joseph & Peter......grandma to Zachary and Colette
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post #116 of 701
I just found this site about two weeks ago and am TOTALLY ADDICTED. Having touched on cake decorating as a child with my grandmother and now having a small child, I have taken it up as a regular hobby. Before taking the Wilton class I never knew there were other frosting besides buttercream, and on this site I find so many new buttercream recipes even - it is exciting.

One thing I never learned was how to smooth buttercream icing, but I found LOTS of suggestions here - THANK YOU ALL!

I am working on three cakes this week, so iced one Sunday night and put it in the fridge. It is a square with two smaller circles on top (you guessed - my first castle). Because it had been refrigerated for a couple of days, I used Saran Wrap last night and VERY gently rubbed the spatula marks out and smoothed the edges. It is not perfect, but MUCH improved.

On the other cake I frosted last night, I waited ten minutes and used parchment to smooth and it worked really well. Having never done stacked cakes of different sizes it was really helpful to have a way to go back and smooth.

I look forward to third cake I will frost this weekend for my final Wilton II class.

Again, thank you all, and I look forward to learning more from you. I am already avidly collecting ideas for new cakes, hoping to get a side business going to keep my skills honed and continually improving.
post #117 of 701
OH WOW! You're right!!!! I thought I'd try that mysterious icing, I had some of both in my fridge, IMBC and my traditional BC. I mixed the two together tonight and it's fantastic! Great idea, THANKS! icon_lol.gificon_lol.gif
post #118 of 701
Wow!!! What an awesome idea to mix the two buttercreams!!! I've gone back and forth as to which buttercream I should offer my customers. Personally, I like the powdered sugar frosting, but I know others don't care for it that sweet. This may very well be my solution!!! Thanks!
post #119 of 701
Quote:
Originally Posted by chellesunshine

My Wilton class buttercream always seems too soft. Can over beating it cause this? What's the best speed to mix it on for a kitchen aid?
Thanks
Michelle




Michelle, I usually use my kitchen aid to make the Wilton buttercream and I find that the weather can make a difference as to the soft or firm aspect of it. I generally mix mine between 2 & 4.
Hope this helps!
post #120 of 701
I just found this awesome thread, and got a little confused....

I like the idea to mix the two buttercreams but which 2 am I mixing? Regualr buttercream and ?????

I don't know what IMBC. I would love to try this.

Thanks
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