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Everything you ever wanted to know about buttercream - Page 31

post #451 of 703
I may have missed it somewhere along the line but any ideas on where I can get my hands on 6x powdered sugar here in Canada?
post #452 of 703
I believe that the Viva paper towel method should be mentioned in your article. I also like to use patterned paper towels for a different effect on buttercream.
post #453 of 703
Hello, I was just wondering, I have my bc stored in a container that used to be filled w/ wilton icing. HOw long does bc store in a sealed container just at room temperature?
post #454 of 703
I use hi ratio shortening, tried cutting it with butter, it is greasy tasting and overly sweet.

It always reminds me of that greasy over sweet stuff from the grocery. Hate it.

And grainy. Even when I shift the powdered sugar.

I've tried Sugarshack's recipe and love the way it crusts, but to me it still leaves that film of grease in the mouth.

So ideas and recipes would be greatly appreciated.

Oh yeah, and I have a but of tools for mudding drywall that I use to smooth and perfect corners, and they are just used for baking.
A wound heals, but a scar remains forever, the scars I have from my yesterdays make the the person I am today.
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A wound heals, but a scar remains forever, the scars I have from my yesterdays make the the person I am today.
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post #455 of 703
Hi everyone, is there any substitute for Crisco shortening? I live in UAE and it is not always available in stores...
post #456 of 703
Quote:
Originally Posted by cakelady1994

hi.has anyone ever tryed using heavy whipping in there buttercream icing.i use about 1/4 cup to my butter and crisco mix then add my powdered sugar.this cuts down on the sweet taste and it forms a good crumb coat . thumbs_up.gif



I use half & half, definitely cuts the sweet taste and makes the best chocolate buttercream!
I would recommend everyone try it at least once!
post #457 of 703
Hi Lisa,

I think by using a scrapper to smooth the sides of a cake, you can get a smooth or ridged scrapper at Wilton. All u need to do is place the scrapper at an angle of ur cake side and roll the cake on a turn table to get ur even sides.
And if its realy hard to get smooth sides then we could jus use a wid tooth comb and repeat the same process above.
buttercream cracking: if buttercream is over beaten or underbeaten it cud cause the buttercream to crack and curdle the butter.

we should also include buttercream cheats, whereby we could use hardened whipping cream or white chocolate to get a faux buttercream consistency which is lower in calories and fat. icon_lol.gif
post #458 of 703
I always find myself with timing questions when it comes to icing:

Once it is made, how long can you keep icing before you have to throw it away? (both shortening and butter versions)

Do you have to refrigerate the cake when the icing is made with butter?

Thanks!
post #459 of 703
First thin coat of icing on your cakes then freeze. Then remove from the freezer and put a desired final coat of icing on your cakes, smooth the best you can.Take a damp brawny and fold it till it fits in your hand. Using your turn table spin your cake while using the damp brawny lightly against your cake, it will smooth out any uneven look. You can also lay a damp brawny on top of your cake and with your hand lightly smooth out any trouble spots.Brawny is lint free so no fears of a fuzzy cake.LOL thumbs_up.gif
post #460 of 703
i think i put a too much salt (to cut down on sweetness) in my butter cream. can i just add more ps? I'm using Indydeb's recipe. thanks
post #461 of 703
Hi..i am Lisa.I am from New York.
Twirlia creates impressive custom business websites designed to win clients, increase market share and outdo your competition.
post #462 of 703
Hi..i am Lisa.I am from New York.
Twirlia creates impressive custom business websites designed to win clients, increase market share and outdo your competition.
post #463 of 703
Quote:
Originally Posted by montanakate

I think it would be helpful to have tips on how to get buttercream really smooth, not just smoothing on the cake but the frosting itself. You know, like no air bubbles in the frosting.



I use half & Half to thin my buttercream. sorry I don't measure so i cant say how much. But my trick to getting super smooth icing is to put a small amount in when you cream your butter & margarine (or shortening)- same time as adding you flavoring- before you start adding powdered sugar. This gives you a wetter base to start with. I add sugar a little bit at a time and about halfway through I add a little more half n half. after all the sugar s added i add more half n half until i get the right consistency and then whip on 5 on my kitchenaid for only about 30 seconds.

I like this super smooth BC for icing cakes- I prefer a slightly stiffer BC for decorating- I use milk to thin & do not add it until the end.
post #464 of 703
I am new to cake decorating. After searching the net for tips and ideas I came across the Viva Method. I've done this on 2 cakes. I love how it works but I've come across a problem with it. After the cake has sat over night the icing has cracked. I used the Wiltons Buttercream recipe. Am I making the buttercream too stiff? Am I adding too much of something? This is really bothering me and I'd appreciate any tips on how to keep the icing from cracking after doing the Viva Method!! TIA!!
post #465 of 703
That's great. This is a very useful description. I would like to share it with my group.
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