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Everything you ever wanted to know about buttercream - Page 30

post #436 of 704
One day while making butter cream, I was out of milk and substituted soy milk. I did not like the results. The butter cream did not hold together well, and after refrigerating and attempting to use the left overs, the butter cream broke down. It was very watery.
I use half and half when ever I can, and Corn Syrup to thin. Like someone mentioned before, I always start out adding smaller amounts. It's easier to add liquid, then it is to remove it from butter cream icing.
post #437 of 704
This Buttercream Icing is good for icing and cake decorating , you can use it as a filling, to pipe figurines or roses, and for borders too.

* You will need:

1 cupscups butter (2 bars)

2 cupscups shortening (Crisco is a very good one)

1/2 tsp salt

1 tsp vanilla extract

1/2 tsp almond extract

1 tsp butter flavor

2 pound sugar powder ( C & H is a very good one)

1 tbs meringue powdermeringue powder ( to created a smoother texture)

2 tbs water (more or less depending of the humidity)

* Procedure

1. In a Mixer, cream butter, shortening and salt together.
2. Add all the three flavors (butter, vanilla, almond) and mix well.
3. Add 1/2 of the sugar powder, 1 tbs water and the meringue powder, mix well.
4. Add sugar a little bit at the time until you get your desired consistency, add more water if needed.

To keep this icing moist, keep it covered and refrigerated if you are not going to used immediately.
post #438 of 704
This Buttercream Icing is good for icing and cake decorating , you can use it as a filling, to pipe figurines or roses, and for borders too.

* You will need:

1 cupscups butter (2 bars)

2 cupscups shortening (Crisco is a very good one)

1/2 tsp salt

1 tsp vanilla extract

1/2 tsp almond extract

1 tsp butter flavor

2 pound sugar powder ( C & H is a very good one)

1 tbs meringue powdermeringue powder ( to created a smoother texture)

2 tbs water (more or less depending of the humidity)

* Procedure

1. In a Mixer, cream butter, shortening and salt together.
2. Add all the three flavors (butter, vanilla, almond) and mix well.
3. Add 1/2 of the sugar powder, 1 tbs water and the meringue powder, mix well.
4. Add sugar a little bit at the time until you get your desired consistency, add more water if needed.

To keep this icing moist, keep it covered and refrigerated if you are not going to used immediately.
post #439 of 704
This Buttercream Icing is good for icing and cake decorating , you can use it as a filling, to pipe figurines or roses, and for borders too.

* You will need:

1 cupscups butter (2 bars)

2 cupscups shortening (Crisco is a very good one)

1/2 tsp salt

1 tsp vanilla extract

1/2 tsp almond extract

1 tsp butter flavor

2 pound sugar powder ( C & H is a very good one)

1 tbs meringue powdermeringue powder ( to created a smoother texture)

2 tbs water (more or less depending of the humidity)

* Procedure

1. In a Mixer, cream butter, shortening and salt together.
2. Add all the three flavors (butter, vanilla, almond) and mix well.
3. Add 1/2 of the sugar powder, 1 tbs water and the meringue powder, mix well.
4. Add sugar a little bit at the time until you get your desired consistency, add more water if needed.

To keep this icing moist, keep it covered and refrigerated if you are not going to used immediately.
post #440 of 704
Hi everyone,
I have read the entire post and have a question...
Can you substitute hi ratio shortening such as Sweetex for Crisco? Will it make a difference in taste, texture, etc. And if you can substitute, are the measurements the same?
Thanks
Happy Decorating!!!
Catherine
Reply
Happy Decorating!!!
Catherine
Reply
post #441 of 704
Hi, I'm from Australia and can't find smooth paper towel anywhere. We have the Viva brand but they all seem to have patterns. I love the effect of smoothing with paper towel but would love to get a flat finish with no pattern. Is there anything I can use instead of paper towel? Or is there anyone on here from Australia who can tell me where to find smooth paper towel?
post #442 of 704
i think a good buttercream recipe is very important. i am still confused on using crisco vs. not using crisco and what is the best method to store it. Im new to decorating and so everything about buttercream is so important.
ginger001
post #443 of 704
MariaLovesCakes, I'm fairly new at cake decorating, but the instructor in my first class told us that to get a really white BC, you need to use clear flavorings (vanilla, butter, almond) and it's best to use just Crisco shortening, no butter, and you'll get a true white BC. That's what I've been doing, and it really is white.
post #444 of 704
Does anyone happen to have a good crumbcoat buttercream recipe? Something to go well with the fondant.
post #445 of 704
Does anyone have a good crumbcoat buttercream recipe? something to go well with the fondant.
post #446 of 704
All I want to know is how to make the buttercream they make in the supermarket, because I don't like the at-home recipies, they are either too thin or too sugary and the flavor is not as creamy, it hardens up...I just want to be able to make a cake that tastes and feels professional.
post #447 of 704
wow it amazing.........
post #448 of 704
I make a very simple buttercream using real unsalted sweet cream butter,powdered sugar and HEavy Whipping Cream. I use the Viva Paper towel method for smoothing as well as a hot metal smoothing tool. To get it hot I run it under streaming hot water.
post #449 of 704
I find this to be a very helpful tip when it comes to buttercream, the climate you live in. I am in AZ, and you have to be very careful, I make mine stiffer during the summer, due to the hot temperatures, and during the winter I thin it some.
post #450 of 704
I like to know how to write or make black swirls on a fondant cake with buttercream...will the black bleed unto the fondant?
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