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Everything you ever wanted to know about buttercream - Page 2

post #16 of 704
CindyCakes

Could you please explain the VIVA Paper towels?
post #17 of 704
Thread Starter 
Quote:
Originally Posted by Jennkrem

CindyCakes

Could you please explain the VIVA Paper towels?



Here is the link to the article explaining that technique:
http://cakecentral.com/article10-How-To-Create-Faux-Fondant.html

birthday.gif Jackie

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birthday.gif Jackie

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post #18 of 704
Hi Lisa! You are quite welcome, sorry it took me too long getting back to you. If I only can get out of the kitchen, I would probably be able to respond back quickly, lol
post #19 of 704
This is going to be a great new article!!! One technique I'd like to add is smoothing buttercream with tule! This is the technique I used for my wedding cakes. Just let the icing crust then place a small (maybe 6inx6in) piece of tule on your cake and smooth with a long angled spatula. When the tule gets buttercream crust on it you can wet your tule and shake it really hard to get the excess water off and then start again. Just be sure to NOT let the tule get wrinkled!!!!!!


Amy
post #20 of 704
I too use the Viva paper towel method to smooth my icing. I've tried the spatula dipped in hot water; I've tried spraying the cake with a fine mist of water to smooth, but the only method that I find to be tried and true is the Viva paper towel method. It smoothes the cake so much better to me. You can also use the paper towel method to round your top edges of your cakes some to get more of a contour look to your cakes. To me, it almost has a fondant appearance if smoothed well. icon_smile.gif
Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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post #21 of 704
What about them Air bubbles in the BC.. what is the cause of that?
Ute
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Ute
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post #22 of 704
How about 'How long does buttercream last if in the refridgerator"
post #23 of 704
It seems to stay good in the fridge about 2 weeks, Flayvurdfun. After that it starts to smell a bit off, and by the 4th week or more, it's time to toss it. Just my experience, YMMV!

~AngelWendy
post #24 of 704
In my humble opinion:

Buttercream with only Crisco is best for birthday cakes that need a lot of work like characters and stuff.

Also, this type of buttercream is also good for weddings because in case they have to sit out in the heat for a few hours, Crisco stands and holds much better than butter based icings.

Buttercream with part Crisco and part butter is best for cakes that are not intended to be in the heat very long and for more delicate cakes like Mother's day, Father's day, anniversary, etc...

I like Swiss Buttercream and am experimenting with French buttercream because of their silky texture... However, I am still trying to master in making the icing whiter... I will probably buy Wilton's white color to add to the icing to see if it works...
Its always about cake!!
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Its always about cake!!
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post #25 of 704
Maybe the article could include a section on what consistance works best for different flowers, borders, writing ect. When I first started decorating cakes, I think I was always using to stiff of icing.
post #26 of 704
definitive answers to using egg yolks/whites in b'cream (IMBC and SMBC). When you heat yolks in the double boiler, does that make it safe for consumption? What about the length of time you can leave b'cream out for? I think safety issues are very important, as well as coloring hints such as getting red, black, and the other hard-to-tint colors. Thanks.
-Alysa
post #27 of 704
I couldnt make it w/o my viva paper towels
To do what you truly love is to never work!
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To do what you truly love is to never work!
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post #28 of 704
Has anyone tried the upside down trick in the articles. It is the best ever. I have a hard time spreading butter cream evenly, i hate not having a perfect, smooth cake. This is the best trick ever. Everyone should try it.
Up to this day, my children have stollen a peice of every finished cake!!!
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Up to this day, my children have stollen a peice of every finished cake!!!
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post #29 of 704
I also just learned that you shouldn't use the whisk attachement to whip up the frosting. You use the paddle attachement on a low setting. I was using the whisk attachement on the highest setting thinking that was best. No wonder I had air bubblkes. icon_rolleyes.gif

Another thing I learned was that Italian Meringue Buttercreams taste a million times better but do not work on a hot day.
This recipe is princess.gif DIVINE princess.gif , but won't hold up outside of the fridge What's is the trick??

http://www.marthastewart.com/page.jhtml?type=content&id=recipe1980&contentGroup=MSL&site=living

This will be a great article. Thanks!!
post #30 of 704
Hi everyone,
what an interesting topic ...buttercream icing.
Cakelady1994 I've tried the heavy whipping cream in my icing and yes it certainly cuts the sweetness factor down considerably.
But I use cream cheese and mix it like i'd do a buttercream recipe as if I were using crisco.
I've done the water method and the heavy cream method in the fats mixture. personally i like the heavy cream for birthday cakes since they're consumed much quicker .. weddiing cakes i do use the water with crisco buttercream method.
It's all fun to me trying new ways of doing icings.
I even tried a bit of lemon juice in a recipe and someone swore it added an extra richness to the flavor of the icing.
I think what we need is a "sturdy" butter that can withstand the mixiing process and heat and not break down as fast since butter has a little more water.
but i guess " less is more".
I can't wait to read what other have to post on this topic.
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