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Everything you ever wanted to know about buttercream - Page 26

post #376 of 697
ilithyiya: I purchased one over the weekend. I agree with you...IT WORKS GREAT!
post #377 of 697
I have two questions about buttercream, one how to make it less sweet, and can you but white fondant over chocolate buttercream
post #378 of 697
I would love to find out how to get that bakery type buttercream that does not thin as you are piping your cake. The buttercream is fine for a while, and then after I have been piping for a few minutes, it starts to thin out and not be firm anymore. What is the secret? My friend and I have tried several recipes and no luck. I usually use the crusting buttercream recipe with butter and crisco.
post #379 of 697
Hi!

All about buttercream---what I great idea for an article!!!

My input:

I have found that warm water has worked best for me, when making buttercream.

I use 2 parts butter and 1 part shortening for my buttercream. And, I've found that using warm water (as needed), to get it the right consistency has worked the best. It seems to make the buttercream nice and light.

Happy Baking!
Jeff
post #380 of 697
Is there a way to make buttercream icing without making it taste sooo sugary..??

I add 14 tsp popcorn salt to my buttercream. Takes away some of the sweet taste.
post #381 of 697
To cut the sweetness, I add cornstarch to my icing. Not only does it help cut the sweetness, it also helps with humidity.
post #382 of 697
Quote:
Originally Posted by cindycakes2

The best tip I learned about buttercream icing was how to ice and smooth. Using the icing tip to place icing on the cake, then using a long smoothing spatula to even the icing out. After letting it sit for about 10-15 minutes, I then use VIVA paper towels to smooth the icing out. I get great results with this, even if I have to patch and repair when I am setting up a wedding cake. This could be another good section on buttercream.....how to patch and repair. I can't wait to read all the tips!

cindycakes2...I love the idea of VIVA paper towels...is it because they are totally smooth? Will this help if I am looking for smooth rounded edges on cakes with buttercream icing to give it that smooth rounded "fondant" look? I would assume I would let the icing sit and crust a bit, correct?
post #383 of 697
Don't forget to add the section about not freezing a cake iced with colored buttercream icing. What a disaster. Colors will bleed out of the icing all over your cake. A lesson learn the hard way for this newbie.
post #384 of 697
What is a icing base and where do you get it TY icon_smile.gif
Nothing is sweeter...than Grandbabies, They are one of Gods most precious gifts
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Nothing is sweeter...than Grandbabies, They are one of Gods most precious gifts
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post #385 of 697
Penny Sue....You mentioned using 3 to 4 oz of white chocolate to your reg Buttercream...do you fully melt it first? and @ what time in the mixing do you add the white Chocolate? TY icon_smile.gif
Nothing is sweeter...than Grandbabies, They are one of Gods most precious gifts
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Nothing is sweeter...than Grandbabies, They are one of Gods most precious gifts
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post #386 of 697
The last batch of buttercream I made was disappointing...I did two cakes last weekend and I found it very hard to smooth out, when I usually have no problems. Then there were lots of air bubbles that left voids in my smoothed icing. Does anyone have any insight as to why this may be? Usually I can get a pretty flawless surface. I am doing my first wedding cake next weekend...in all buttercream...so I definitely don't want this happening again.

Also, what are your thoughts on using margarine in buttercream?

And, what is a good material to cover a cake board with for a wedding cake? I want it to be white...for party cakes, I usually use fanci-foil wrap or freezer paper for white...will this look okay for a wedding cake base?? Thanks!
post #387 of 697
I am so glad to see this topic. I love to work with a buttercream and do so for about four years. But I am still searching for good buttercream receipe.I hope I can find one on this website.
post #388 of 697
It's not smooth like my wilton books and classes. Maybe too dry....no then it wasn't stiff enough......UGH
post #389 of 697
i've read ton's of questions that have really helped but i'm looking for the answers, anyway how long can i freeze buttercream, and edna has a great video on u-tube on the viva method. Thanks
post #390 of 697
Personally, I like to use Swiss Buttercream for fillings and American Buttercream (crusting buttercream) for the crumb coat, especially if you are working with fondant. Swiss buttercream is so unbelievably delicious and fluffy and creamy, and doesnt have that ridiculously sweet sugary flavor. American buttercream is great for the crumbcoating because it is a bit more stable and crusts over nicely icon_smile.gif
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