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Everything you ever wanted to know about buttercream - Page 36

post #526 of 701
AIR BUBBLES: i have figured it out completely yet, but , to me, it appears that if you are coolling your cake in the freezer and the icing has been refridgerated too, when the cake starts sitting out at room temp it may be creating those bubbles. I use a toothpick to pop them and they deflate just like a balloon but I have always had a concern that if I drop off a cake, will a bubble form, hadnt had that happen yet, but i think it has something to do with the temp of the cake, the icing and the room temp.
..."If I can help somebody, as I travel along..then my living will not be in vain..."
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..."If I can help somebody, as I travel along..then my living will not be in vain..."
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post #527 of 701
hii everybody..
I'm just new to forums.. and just started to learn it..
post #528 of 701
Montanakate I have the same interest as you...how to get all the air bubbles out of my buttercream. Am I over-whipping it or do I need to add more liquid?
post #529 of 701
we just love butter cream cakes! icon_biggrin.gif
post #530 of 701
I just started exploring this site...wow- there is a LOT of information...with two little ones around, I can barely get through reading all this stuff...just posted on the forum about something else. I see the viva towel method is great for smooth icing.

Question about frosting- I have used the crisco/wilton buttercream frosting recipe, but don't like the shortening taste. I have tried butter only buttercream recipes, but it is SO sweet. Cream cheese icings IME don't crust easily, hence, no smooth finish.

Does anyone have a icing recipe which is not tooo sweet, does not use shortening and is actually edibleicon_smile.gif

Also, is there a limit of questions that can be asked on hereicon_smile.gif (b/c I have MANY!!!icon_smile.gif
Thanksicon_smile.gif
post #531 of 701
I just read through all 36 pages & got so much helpful information!

@ Steppy!! Thank you for taking your time to compile a list for everyone. It looks like you covered it all.
post #532 of 701
Hello to everyone out there,
I made my daughters puppydog Bcake with the Indydebi, buttercream(Shortening/Butter) w the
DREAMWHIP powder added to it and we had a SNOWSTORM had to cancel here party icon_cry.gif
Can I freeze the cake with dreamwhip in the icing or do I have to make a new one. HELP please
post #533 of 701
I've been reading through this topic and see that a few of you are having issues with air bubbles in your buttercream? I have never and I mean never gotten air bubbles in my buttercream frostings and I have been making it forever. To me the only way you create bubbles is that the frosting is too soft and the mixer too high. The incorporation of too much air will always give you bubbles. Other than that I don't have a clue. Hope I said something worth wild! lol



"pattycake pattycake bakers man bake me a cake as fast as you can'
post #534 of 701
I need help with my writing I'm not very good with it.
post #535 of 701
I already have black royal icing... can I use that to do the lettering on top of my buttercream sheet cake? It will be served in less than 24 hours..
Karri
wife to Jeff and mom to 3 WONDERFUL boys
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Karri
wife to Jeff and mom to 3 WONDERFUL boys
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post #536 of 701
How about a section on how to use different icing bases, and a section on PS99 (high ratio shortening) thumbs_up.gif
Crystal Corona
Sweet Tooth Cakes
www.MySweetToothCakes.com
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Crystal Corona
Sweet Tooth Cakes
www.MySweetToothCakes.com
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post #537 of 701
Quote:
Originally Posted by cookiemamma1221

I just started exploring this site...wow- there is a LOT of information...with two little ones around, I can barely get through reading all this stuff...just posted on the forum about something else. I see the viva towel method is great for smooth icing.

Question about frosting- I have used the crisco/wilton buttercream frosting recipe, but don't like the shortening taste. I have tried butter only buttercream recipes, but it is SO sweet. Cream cheese icings IME don't crust easily, hence, no smooth finish.

Does anyone have a icing recipe which is not tooo sweet, does not use shortening and is actually edibleicon_smile.gif

Also, is there a limit of questions that can be asked on hereicon_smile.gif (b/c I have MANY!!!icon_smile.gif
Thanksicon_smile.gif




Hi cookiemamma1221,


What I do to take away the sharp sweetness is add a bit of salt, mix it in have a little taste and continue until I am satisfied with the taste icon_smile.gif Good luck!
post #538 of 701
My favorite Buttercream recipe is the white chocolat recipe from Wilton... Thought some people find it too sweet or it might not be white enought for a wedding cake, it is the only one I don't find leave a taste of vegetable greace in the mouth
You can find me on Facebook: www.facebook.com/decogateau
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You can find me on Facebook: www.facebook.com/decogateau
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post #539 of 701
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
post #540 of 701
I tried this buttercream recipe the other day and it had a grainy texture and taste. Can anyone help?
8 cups of powder sugar, 1 cup shortening...I used original Crisco, 1 tsp clear vanilla extract 3/4 cup milk. It was also super sweet. I have put it in the fridge in a tupperware container with lid thinking, do I throw it out and start again using a different recipe....I don't like waste! Also can I freeze it?
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