Everything You Ever Wanted To Know About Buttercream
Decorating By Jackie Updated 26 May 2016 , 8:00pm by gfbaby
I put paper towel on butter cream frosting after it has crusted and use my hand to gently smooth over top of the paper towel..then up and down on the sides.......I tried fondant trowel and find it doesn't work as well as my warm hand!
i use "plain white bond paper" - i can't find patternless paper towel here - and find the bond paper leaves it super smooth
Bond paper......is that the same thing as copy paper or printer paper? I tried that and it didnt work for me. Maybe I am not using what you are. I find that my warm hand smooths the frosting the best don't you?
I think I have tried every method out there so smooth my bc, but it seems the Houston humidty always wins until....The Melvira Method!!! I love it and i will never frost another cake with out my trusty roller by my side!
I think I have tried every method out there so smooth my bc, but it seems the Houston humidty always wins until....The Melvira Method!!! I love it and i will never frost another cake with out my trusty roller by my side!
which one is the melvira method...
f you use that why would you ask what it is? zI am confused here!
http://www.cakecentral.com/article83-Quick--Easy-Smooth-Icing-Using-a-Roller-Melvira-Method.html
hahaha oops sorry.....I thought you were the same person...I have something in my eye...
Ok I bought some meringue powder the other day to try in my bc, how much should I use? I was just gonna wing it and add a tsp or two, but what does it actually do? I've heard it mentioned here and there so I figured what the heck, but just checking before I ruin a whole batch?
which one is the melvira method...
It's the one were you use a paint roller to smooth the bc, I think it is super easy and I get the best result with it. There is an article on it here.
When I first wanted to try it out I told my hubby I needed a paint roller for my cake so he goes and fetches me a old dirty paint crusted one from the garage,I don't think so! He tries to help somethimes, but for the most part he is not allowed anywhere near one of my cakes!
my hubby has the same rule! STAY AWAY, FAR, FAR AWAY FROM THE CAKE!!!! I also love the melvira method, it takes a little practice to get your pressure right with the roller so you don't have lines, but it's super easy and fast.
Inb19, try adding some popcorn salt to your icing to cut the sweetness. I don't ever measure mine, just depends on how much you want to cut it and how big your batch is. I'd start by measuring 1/4 tsp, but only add a pinch at a time. That should give you a good idea of how much to add in the future. If you've never seen popcorn salt, I found it with the spices in the grocery store. It's a finer grain than regular salt and blends in well.
i don't have the time to search, so if anyone can help
how long can you freeze buttercream??
i know answer is here 1000 times over, i just don't have to look--i have to get to a meeting at the school & then come home to decorate--thanks!!!
which one is the melvira method...
It's the one were you use a paint roller to smooth the bc, I think it is super easy and I get the best result with it. There is an article on it here.
When I first wanted to try it out I told my hubby I needed a paint roller for my cake so he goes and fetches me a old dirty paint crusted one from the garage,I don't think so! He tries to help somethimes, but for the most part he is not allowed anywhere near one of my cakes!
tHAT SOUNDS INTERESTING!...I USUALLY USE THE FONDANT SMOOTHER...WHAT'S BETTER?
I'd like to see what flavor of BC would go nicely with the flavor of cake you want to put it on. I'd love that section.
Sometimes I have a moment and put a really tasty BC on a very tasty cake -- but --- they don't have a 'taste great togetherness' at all!!
I just made a lemon cake with lemon flavored bc and it was delicious...
they have just a plethora of flavorings out there...ie...butterscotch ...coconut etc...just match them up....I only use half a tsp of flavoring though, otherwise its too strong...
Help - I've only used the wilton buttercream, which calls for merigue powder, guess what I forgot today after I made about a million roses.........are they going to droop?" do I need to scrap them and start over? Also, many of you talk about using milk or cream in buttercream - do you have to refrigerate the cake if you do? I pretty new to this and appreciate your help. Thanks
hi, i am a new member here so i'm not sure if my question has been asked by someone else before so i am really sorry for that. anyway,i have a question about buttercream being too gritty. i can feel the granules of powdered sugar and i don't know if that is the normal texture of buttercream or i am doing something wrong. thanks for any help
Sarah, are u using 10x powdered sugar? This is the finer powdered sugar and you shouldn't get granules. Also, be sure to beat your butter cream for at least 3 - 4 minutes.
As to adding salt, I mix mine with some warm water and dissolve it and then add it to my butter cream. I don't use milk.
Peppermint butter cream (no butter recipe) goes good with devils food during Christmas time.
thanks elfgirl! i don't think we have that here. i am still looking for more baking supply stores here at our place. thanks
Hi everyone! I'm new here. What a great topic! I finaly finished reading the whole thing. Took me about 3 days! Pheeww!!!!
Well, I got some really great tips, but also got a little confused. But I'm going to try everything I learned. So if you use milk on your BC you need to refrigerate it? I made some BC using only butter, tasted better than the one I made with crisco. As I understood, the butter one will not hold as good as the crisco one? For making flowers for exemple?
And what's the diference beetween crusting BC and no crusting BC?
Sorry for so many questions, I'm also new in cake decorating and have a lot to learn.
I want to thank you all, experts and pros, for sharing all your knowledge and tips with others. I'm so excited about making cakes, hopefully as beautiful as the ones I've seen here. Thank you, thank you, thank you!!!
The best wishes for all of you...
Marisa
P.S.: How can I get a pic with my name, like the ones you guys have? Tks.
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1 stick of salted butter
1 cup shortening
1 tsp clear vanilla
1 tsp almond extract
1 tsp meringue powder
4 cups of confectioner sugar
add Tbs of milk or heavy cream add more until it reaches desired consistancy
I am just a newbie cake maker and I am trying to find the perfect butter cream recipe for me. The one I used last did not set at first but became stiffer the next day. I am having trouble balancing the liquid and dry in my recipe. I did not use meringue powder though, maybe that was part of it. Does anyway have a simple recipe that a decent but fairly new baker can make?
Thank you Jackie for starting this thread!! I see it's already 24 pages long, so I'd best get reading!
this is great!
but I wonder if somewhere in all these pages is a recipe for a non crusting buttercream that works the same as the wilton buttercream!! if anyone can help....pm me P L E A S E!!!!!!!!!!!!!!!!!
I am getting back into serious cake decorating after years of raising my children and other distractions. Last year I did the wedding cake for my son's wedding and when I made up my trusty old buttercream using Crisco, yeah, the minus the trans fat new one, it sure didn't perform the same. It was sticky and hard to smooth. It still tasted pretty good but it was a pain to work with. I, too, am looking for the best buttercream, now that Crisco has changed. My old recipe was a half cup butter, one cup Crisco. 2 pounds powdered sugar, 1/3 to 1/2 cup water and 2 tsp flavoring. I've tried some variations but am still not satisfied. Has anyone tried this recipe and modified it for the change in Crisco? Help! And by the way, I wish I had found this site a LONG time ago! You guys are great!
pugmama-I might suggest using a store brand veg shortening I use that in my wilton bc and get great results (I have never used crisco) THT
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