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Everything you ever wanted to know about buttercream - Page 38

post #556 of 701

how do you weatherproof the icing

post #557 of 701
Quote:
Originally Posted by AsmaAsif View Post

I m sorry if this question has been asked before.. But.. I wanna .. How to thin Swiss meringue buttercream.. Since we don't use any water or milk?...

Corn syrup. Or liquid glucose.

post #558 of 701
Quote:
Originally Posted by TripleD78 View Post

how do you weatherproof the icing

 

Weatherproof?  Do you mean that it can sit at 90F for extended periods of time?

 

Sorry--the simple answer is NO.  ALL cooking fats become soft at 90F.  When the inside of the baked cake reaches this temperature, you can cause a total collapse by one hard sideways shove.  Even good internal supports will not completely protect a cake when the whole thing reaches 90F.

 

The best way to deal with such a customer request is to stand your ground and insist that cake is FOOD and therefore subject to basic food safety rules.  If a customer wants a cake to sit out at 90F then they should buy a fake cake for the display and a real cake that remains below 70F, and is sliced and served.  

post #559 of 701

 Is there a recipe for Homemade Frosting (useable for both frosting and adding decorations) that tastes more like the Commercial ones?  (A recipe that uses normal ingredients, not special shortenings, etc., that you have to purchase commercially or in specialty shop...) Your help would be most appreciated.  Thanks.

post #560 of 701

 Is there a recipe for Homemade Frosting (useable for both frosting and adding decorations) that tastes more like the Commercial ones?  (A recipe that uses normal ingredients, not special shortenings, etc., that you have to purchase commercially or in specialty shop...) Your help would be most appreciated.  Thanks.

post #561 of 701

........... Is there a recipe for Homemade Frosting (useable for both frosting and adding decorations) that tastes more like the Commercial ones?  (A recipe that uses normal ingredients, not special shortenings, etc., that you have to purchase commercially or in specialty shop...)..........

I highly suggest this one:  http://cakecentral.com/a/2-icing

Have you tried looking through the many, many icing recipes on this site?  There are soooooooo many different ways to go.

post #562 of 701

I have discovered a cool way to smooth buttercream.  I take a spray bottle and spray water on the icing and smooth it with my spatula.  Works great for me

Let go of the past, grasp the future!
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Let go of the past, grasp the future!
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post #563 of 701

I am in florida and have to use shortening, although I use a high ratio shortening as it does not leave that "film" on your tongue...butter is difficult because of the humidity and heat..
 

post #564 of 701

I have just iced a 12x18 cake in Italian Meringue Buttercream and it smoothed out really well.  You just need a lot of patience between thin icing in stages and freezing briefly.  The only dilemna I have is whether I can airbrush colours on frozen buttercream, which I have never done as yet.  Can anyone tell me if this is possible, or should I have the buttercream in room temperature before airbrushing the buttercream icing?  I look forward to your reply.

post #565 of 701
I
Quote:
Originally Posted by flayvurdfun View Post

How about 'How long does buttercream last if in the refridgerator"
have had buttercream last over a month in the fridge... Just pull it out rewhip it and done. A year in the freezer but then it has to defrost before whipping.
post #566 of 701

My buttercream is usually either too stiff or too creamy...I seriously need a good recipe.icon_smile.gif

post #567 of 701

.............My buttercream is usually either too stiff or too creamy...I seriously need a good recipe...........

 

Do check this one out:    http://cakecentral.com/a/2-icing

  It sounds like you are either adding too much or not enough liquid (most recipes use some liquid to thin it.)  The above one has none and it can be adjusted by using less fat &/or adding more sugar.  Read the entire post for helpful hints and suggestions.

post #568 of 701
I have a question about the temperature of the room....no matter how little of liquid i put into the buttercream, it still isn't the right consistency to pipe...so does the heat in the room has something to do with the consistency
post #569 of 701
Quote:
Originally Posted by Teddi A View Post

 Is there a recipe for Homemade Frosting (useable for both frosting and adding decorations) that tastes more like the Commercial ones?  (A recipe that uses normal ingredients, not special shortenings, etc., that you have to purchase commercially or in specialty shop...) Your help would be most appreciated.  Thanks.

 

I use the Winbeckler's buttercream icing. When I first made it, I followed the directions exactly, but also watched the video. I also don't sub crisco for the high fat ratio shortening, I go to the store and read the labels, if one store doesn't have it, then I go the one across the street. Seriously, everyone loves this buttercream, sometimes, when there is a little left, I hide out and eat it with a spoon, whoopsy.

 

 

http://www.winbeckler.com/Winbeckler-s-Buttercream-Icing-Recipe-d34.htm

 

hope this helps you ;)

post #570 of 701

The Winbeckler recipe is shortening, water, powdered sugar and fake flavors. Where is the butter and the cream? I am disappointed their lovely cakes are not edible. 

Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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