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Everything you ever wanted to know about buttercream - Page 40

post #586 of 701
Quote:
Originally Posted by NHQUEEN View Post

Thank you Kazita,

 

I guess I will keep watching the sale flyers and wait for a good deal on a stand mixer. Once again I want to thank everyone for all the information, it is so helpful.

http://www.kitchencollection.com/Temp_Search_Breakdown.cfm?searched=artisan%20refurb,%20-white%20-chrome&Aff=KCIEMAIL-041913&Email=041913

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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post #587 of 701

Thanks for the link, great prices, would you invest in refurbished or wait for a sale on brand new?

 

Thanks again.

post #588 of 701
Quote:
Originally Posted by NHQUEEN View Post

Thanks for the link, great prices, would you invest in refurbished or wait for a sale on brand new?

 

Thanks again.

Every one of mine are refurbished. The oldest one is 13 years old, refurbished. I have never had a problem.

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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post #589 of 701

Thanks again for the info, time to bite the bullet and order, I am so excited!!!

post #590 of 701
Quote:
Originally Posted by NHQUEEN View Post

Thanks again for the info, time to bite the bullet and order, I am so excited!!!

Do it! New can have problems out of the box. The way I see refurbished, is that they were tested, had a problem and now it is fixed, so it is better than new. I would curl up and never cake again, if I didn't have my Kitchenaids.

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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post #591 of 701

AAHHH, The soft voice of reason, sounds very reasonable to me, LOL.

post #592 of 701
I use heavy whipping cream in my butter cream and i love it!!
Quote:
Originally Posted by jscakes View Post

Good idea. Like, there are those who use milk vs. those who use water...which is the best? Can't wait to read what other's input will be. This will be the "Ultimate Addict" article! :0

Quote:
Originally Posted by cakelady1994 View Post

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
post #593 of 701

..i use banana essence instead of vanilla in my BC and i love how it taste,,,,everyone who i make cakes love em. anyone tried?

post #594 of 701

I don't necessarily think that is the hard way.  I prefer natural ingredients to oils when possible so I would definitely be interested in that too.

post #595 of 701
Quote:
Originally Posted by brendajarmusz View Post

I use heavy whipping cream in my butter cream and i love it!!

I use heavy whipping cream in my buttercream but I refuse to ever use crisco again! I use high ratio shortening and that makes a world of difference.
www.amazon.com/gp/aw/d/B00024WNTU
post #596 of 701

Hello, I just wanna ask if any of you had tried making buttercream using margarine instead ? Coz i usually use margarine and I wonder does it actually taste different from the ones made with butter.. and any tips on using margarine for buttercream ? thanks ! icon_smile.gif

post #597 of 701
Quote:
Originally Posted by liyana View Post

Hello, I just wanna ask if any of you had tried making buttercream using margarine instead ? Coz i usually use margarine and I wonder does it actually taste different from the ones made with butter.. and any tips on using margarine for buttercream ? thanks ! icon_smile.gif
I personally wouldn't do it! Sounds horrible. Don't get me wrong, I prefer margarine on my potato, and in my vegetables, but when it comes to baking, and icing, butter is boss. Margarine is salty, too.
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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post #598 of 701
Quote:
Originally Posted by liyana View Post

Hello, I just wanna ask if any of you had tried making buttercream using margarine instead ? Coz i usually use margarine and I wonder does it actually taste different from the ones made with butter.. and any tips on using margarine for buttercream ? thanks ! icon_smile.gif

We use soy-based margarine (with high ratio shortening) to make vegan buttercream, in our tests it consistently beats out butter-based BC in terms of both taste and texture.
post #599 of 701

Yeah, I would say butter is still the boss though...  and maybe this explains why I can never get the smooth frosted buttercream cake.. thanks for the advice! I shall start using butter more often from now on...

post #600 of 701
I thought margarine has a higher water content so it isn't as good as butter. Just what I thought.
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