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Everything you ever wanted to know about buttercream - Page 27

post #391 of 701
I have tried the wax paper method and paper towel method to smooth my cakes but for some reason I get spots that stick. What am I doing wrong ?
Linda
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Linda
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post #392 of 701
Quote:
Originally Posted by sheilaattaway

Has anyone tried the upside down trick in the articles. It is the best ever.



What is the upside down trick? I've been looking for it but I can't find it.
100% sugar addict!
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100% sugar addict!
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post #393 of 701
http://CakeCentral.com/articles/69/upside-down-icing-technique-for-perfectly-smooth-icing

these are the upside down instructions. I'm trying it today! I'm excited! =)
post #394 of 701
I looked at the viedo of the upside down method and I wanna try but I'm afraid of not getting it smooth. I did try a different buttercream this past week and a different paper towel and it worked alot better.
Linda
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Linda
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post #395 of 701
A little trick that I use is to use flavored nondairy coffee creamers. You can add the powdered with your powdered sugar, but I've always used the liquid to thin my butter cream out instead of milk or water. The flavor is subtle, but there. icon_smile.gif
post #396 of 701
I saw a post that said to use 1/3 cup water with 1/3 cup powdered coffee creamer for the liquid in the buttercream recipe. It said to heat the water in the microwave, add the creamer and mix well.
Has anyone tried this?
post #397 of 701
Tammies_Cakes - how many cups/pounds of powdered sugar are you using to add 14 tsps of popcorn salt?

bridal1 - are you adding cornstartch in place of powdered sugar to cut down on the sweetness?

Can anyone please tell me if SMBC has to be refrigerated or if anyone has a recipe that does not need to be refrigerated?
post #398 of 701
The OP was about writing a BC article. Was the BC article ever wriitten?
post #399 of 701
Quote:
Originally Posted by meri1028

Tammies_Cakes - how many cups/pounds of powdered sugar are you using to add 14 tsps of popcorn salt?

bridal1 - are you adding cornstartch in place of powdered sugar to cut down on the sweetness?

Can anyone please tell me if SMBC has to be refrigerated or if anyone has a recipe that does not need to be refrigerated?



SMBC does not need to be refrigerated.
To achieve a smooth finish, crumb coat then refrigerate for 10 minutes or so
apply b/ cream generously for final coat, refrigerate again, when cold with a bench scraper scrape off excess cream, you will have a smooth finish.
post #400 of 701
-Practice icing cakes. Nothing makes up for hands-on training.

-Thin with water, not milk, this way your all-shortening bc will be stable under any weather/temperature condition

-Use fruit juice in bc recipe instead of water/milk to give a subtle flavor. I freeze all left-over juice for this purpose (pineapple, orange, lime, coconut, etc.)

-Always use a crumb coat!!!

-Finish icing with a plastic or metal paddle that's been run under hot water and dried. This gives a very nice appearance.

-After chilling iced cake, go over bumps and lines with a piece of wax or parchment paper. This step minimizes/eliminates imperfections

...
post #401 of 701
Im gonna make a cream cheese buttercream for a cake instead of making both cream cheese frosting AND buttercream... Is that a good idea? Does it taste good? Im gonna frost it on a strawberry cake, and have it under the fondant...
post #402 of 701
I just made this buttercream for the first time and I added too much milk or sugar. What can I add to thicken this up some?
post #403 of 701
Where is that tutorial that shows you how to smooth buttercream with a waxed paper, but "upside down"? I haven't tried the Viva paper towel method, but I bought a whole package of them hoping that I will achieve a smooth buttercream look.
post #404 of 701
Never mind! Found it on the other page.
post #405 of 701
This topic is fantastic! im new to all this and compleatly self taught so im a little confused, i did not realise that there was so many ways to make bc! the only recipe i have ever found and used is butter mixed with double the amount of icing sugar. and i must admit i am having problems with it. can anyone give me a better recipe?
Im just off to look at the VIVA towel link, i have always wished for a smooth effect on my bc cakes. thankyou all. x
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