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Everything you ever wanted to know about buttercream - Page 11

post #151 of 701
Jackie,

I think being able to tell stiff BC from medium BC and thin BC. Being new at cake decorating, I still have a hard time telling the difference between all three of these. When I make a new batch how do I know if it is stiff, medium, or thin?
post #152 of 701
I use whipping cream instead of water....anybody else?
"The best high is a SugarHigh!"
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post #153 of 701
Quote:
Originally Posted by crisseyann

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



I just made this over the weekend for later this week to use. It is good! It's the first time I've ever made bc and am a bit worried about it holding up since I'm not sure what the consistency should be and the weather is hot and humid. I'm hoping it works out the way I want it too! icon_biggrin.gif
post #154 of 701
If any one has a good recipie for crusting buttercream I would sure appreciate it. I don't know how to tell if a brttercream frosting will have a crust or not.

Thanks so much

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post #155 of 701
Quote:
Originally Posted by meems

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!



you are soooo right i think that it makes the best butter cream. i came across it by mistake! i've used it for bday cakes, but do you think that it can last in the heat for a wedding cake?
post #156 of 701
Today, I made my recipe a little different. Instead of using milk, I used water and instead of unflavored Crisco, I used butter flavored. My family thought it was even better than usual. It also seems that it didn't dry out as quickly as it sometimes does with the old way. I think that this is the way I'm going for now on.
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post #157 of 701
[quote="all4cakes"]
Quote:
Originally Posted by MariaLovesCakes


Here's a great recipe for pure white Buttercream Icing
(Feel free to double this recipe when needed.)

Ingredients:
2 lbs. sifted powdered sugar
1 1/4 cups of vegetable shortening
1/2 cup cool water
2 tbs corn syrup
2 tsp clear vanilla flavoring
2 tsp butter flavoring
1 tsp salt

Cream salt and shortening.
Add sugar and flavoring.
Beat on high speed for 20-minutes until smooth and creamy.
Beat at low speed for two more minutes.

Just keep in mind, the slow beating time is crucial.
(It'll reduce the air bubbles created by the high speed
beating and produce a smoother mix.)

To use the same icing for decorations or flowers,
put some icing in a different bowl and add your food
coloring, etc.

Add a small amount of sifted powdered sugar to firm the
icing for decorating. This icing should come out snow white.

You can use unsalted stick butter or margarine and
you'll have buttercream icing - but it'll most likely be
more of an off-white color. (If you've got it in your area,
try "Land O Lakes" brand butter to keep your icing white.)

If you use one stick of butter, reduce the shortening
by the same amount.



When should i put the corn syrup? What is the function of it? If i live in a hot weather country, is it necessary for me to add the cool water? Did anybody knows, can overbeating cause the BC to melt?
post #158 of 701
I just made the buttercream dream icing, which tastes wonderful! However, it seems really soft (my house has air conditioning, so it's cool in here). Does anyone know if this will crust? I'm thinking about mixing it with the Wilton buttercream recipe (the all shortening one) to help it crust if it needs it. Can anyone help me out? Thanks so much.
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post #159 of 701
Quote:
Originally Posted by crouton800

Great choice of topic! I'm waiting with anticipation for the article!

My questions are:-
1. why are some buttercreams easier to color that others? Found some "colour separation" with some receipes.
2. Everyone has their favourite buttercream receipes, it would be great to have a chart stating which buttercreams are suitable for different cakes..eg. novelty, wedding and buttercream receipes for sweet-tooths and those that want a less sweet buttercream.
3.differences with meringue based buttercreams

Thanks.



I totally agree I would love to find out wich recipes work best for different occasions. I just started experimenting with different recipes other than wiltons classic. I found that I love the taste of the buttercream dream recipe so much better(not as sweet), but I have had a harder time smoothing it and with it crusting. I do know that a great tip that someone gave me on whitening buttercream recipes with real butter in them was to use the wiltons icing whitener. Worked like a charm!
post #160 of 701
I have learned that if you add a dash of salt to your buttercream it cuts some of the sweetness.
post #161 of 701
I just did a cake for my mom this weekend and I had never tried the wilton white coloring. I really didn't like it. I don't know if I added too much or what but I found that it changed the texture of my icing. thumbsdown.gif I have not tried the all shortening icing I am afraid that it will be to greasy tasting or something. I have been useing the Wilton basic buttercream and it works great, what I have found is that if I use the "hispanic" (dominican Vanilla- you can find this in your local spanish store or the hispanic section of the suppermarket) you get a very nice flavor and since it is clear it keeps your icing very white. Caution: A LITTLE GOES A LONG WAY. It is very strong.

P.s. I just found this site a couple of weeks ago and I find myself looking in here every night. It is so addictive. I would love to thank all for sharing reciepes and all the knowledge all of you have and for letting us newbies learn from it all. It is amazing you learn something new everyday on this site. icon_biggrin.gif
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post #162 of 701
How long will buttercream last in the fridge? It doesn't have any butter in it...just crisco.
post #163 of 701
i bought my buttercream frosting from sams club. yea i didnt know they sell that well any ways its a 4-5 gal and the exp. date is sep 2006 but ive seen yalls answers and its suppost to last 2 weeks in the fridge why does sams bcf last longer? oh and i need to find out how to make a true red without bitter taste and i dont want to use the whole bottle of no taste red i read something about using kool-aid to tint bcf has anybody tried this please let me know thanks
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post #164 of 701
funkychica1_2004-
Well, I just asked my teacher and she says that it has a shelf life of two weeks. If it doesn't have any dairy it does not have to go in the fridge but it has the same shelf life- two weeks. hope that helps.

Vic
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post #165 of 701
So I read through this entire thread and there are so many different opinions on what buttercream frosting is the best. One poster said the frosting with Crisco was awful - however I've used CaliDawn's buttercream for transfers and it's wonderful and everyone who has eaten my cakes love it. I am however thinking of trying the Hi-Ratio shortening recipe if I can find it the ingredients. Anyway, my point is I feel more confused then when I started reading the thread! I'm making a golf cake for a party this weekend. The person I am making it for does NOT like frostings that are too sweet so I'm worried about using my normal recipe. However, I read that putting a dash of salt in the frosting helps cut down the sweatness. Any other suggestions? or recipes? Thanks.
Happy Decorating,

Joanne
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Happy Decorating,

Joanne
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