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Everything you ever wanted to know about buttercream - Page 5

post #61 of 701
where can I buy Hi Ratio?
And Thank you cocopuff for asking what's an icing base?
post #62 of 701
No problem, pkcakes.

In regards to the high ratio shortening. You should be able to find that at your local cake decorating store. It would be under the brand name of Sweetex or Alpine shortening.

Now if we could just get the answer to that icing base question. icon_confused.gif
post #63 of 701
Ok Icing base is added to the alpine, powdered sugar, water and flavoring of choice. It makes the icing light and fluffy and smooth. I use a product called Royale White Icing Base or you can find it under a name called Angel White Icing Base. Alpine and the icing base are very sturdy and crust like crisco and butter wish they could but remains very soft on the inside. The shelf life is forever because there is no dairy. you just re whip before your use and you are ready to go. It also stays a bright white. See this attached picture of B-Day Cake.
Image
"There is nothing made anywhere that some man cannot make more cheaply or worse, and people whose only consideration is price are this man's lawful prey."
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"There is nothing made anywhere that some man cannot make more cheaply or worse, and people whose only consideration is price are this man's lawful prey."
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post #64 of 701
Those Royal white icing base and Angel white icing Base work in the same way as the meringue powder, don't they?
post #65 of 701
It works the same way but without the bad taste. There is definitely a difference in taste when you use this vs meringue.
"There is nothing made anywhere that some man cannot make more cheaply or worse, and people whose only consideration is price are this man's lawful prey."
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"There is nothing made anywhere that some man cannot make more cheaply or worse, and people whose only consideration is price are this man's lawful prey."
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post #66 of 701
jUST AN fyi. i WAS IN OUR ADVANCED DECORATING CLASS LAST NIGHT AND 2 NOW MEMBERS FROM wILTON CLASSES CAME IN. tHEY USED THE CRISCO AND BUTTER RECIPE. aFTER THEY TASTED MY ICING THEY SAID NEVER AGAIN WOULD THEY MAKE THAT CRAP AND BOUGHT THE ALPINE AND ICING BASE.
"There is nothing made anywhere that some man cannot make more cheaply or worse, and people whose only consideration is price are this man's lawful prey."
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"There is nothing made anywhere that some man cannot make more cheaply or worse, and people whose only consideration is price are this man's lawful prey."
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post #67 of 701
ceculsk, could you share the recipe for your icing with icing base and alpine. It sounds good and i would like to try it.
Blessed are the peacemakers Matt. 5:9
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Blessed are the peacemakers Matt. 5:9
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post #68 of 701
Quote:
Originally Posted by ceculsk

Ok Icing base is added to the alpine, powdered sugar, water and flavoring of choice. It makes the icing light and fluffy and smooth. I use a product called Royale White Icing Base or you can find it under a name called Angel White Icing Base. Alpine and the icing base are very sturdy and crust like crisco and butter wish they could but remains very soft on the inside. The shelf life is forever because there is no dairy. you just re whip before your use and you are ready to go. It also stays a bright white. See this attached picture of B-Day Cake.
Image



ceculsk, your bunny rabbit is so cute! is the bunny made of candy chocolate?
this "alpine" and "icing base" is all intriguing for me...i don't even know whether I can find these things in asia!
So this mixture of "bought alpine, powdered sugar, water and flavoring and bought "icing base" gives, from what you say, better tasting , white white "buttercream". I can also see it pipes well. my question is, does this hold well in humid and hot weather? coz where i'm from, humidity & heat is my enemy!
thanks!
post #69 of 701
Ceculsk,
I am VERY INTERESTED in that recipe for the high ration shortening and icing base frosting. Would you mind sharing??? Also where would I be able to get these ingredients?
post #70 of 701
Ok Here is my recipe for icing:

1 Cup Hi Ratio Shortening
4 TBL White Icing Base
7 cups 6x Powder Sugar
1/2 cup water
1 tsp or to taste what ever flavor you want. You can use extracts or louann flavored oils but use less of the oil flavoring because it is strong. I use my own flavoring mixture that gives me a unique great tasting icing.
2 drops vinegar- This keeps any icing from cracking or stress lines.

You can also add 1 stick of softened butter (I use white butter) to this recipe for buttercream or an 8 oz of cream cheese for a cream cheese icing that crusts. This icing will hold better than crisco in heat and takes less shortening to make because hi ratio does not break down like crisco. You use 1/3 less alpine per cup of crisco for your recipes. Taste wise this is not gritty nor shortening tasting at all. The shelf life is very long and does not need to be refridgerated. Just re-whip before use if it has sat for a few days and it is ready to go. It is important that you use 6 x Sugar. This is a commercial grade and really makes a difference in your icing texture and consistency.

Forgot to add if you want a little less sweet icing I add 1/4 to 1/2 teaspoon fine salt to the recipe.
"There is nothing made anywhere that some man cannot make more cheaply or worse, and people whose only consideration is price are this man's lawful prey."
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"There is nothing made anywhere that some man cannot make more cheaply or worse, and people whose only consideration is price are this man's lawful prey."
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post #71 of 701
Thank you so much Ceculsk!!!!!!!!!! Can't wait to find these ingredients to try out the recipe.
post #72 of 701
Quote:
Originally Posted by ceculsk

Ok Here is my recipe for icing:

1 Cup Hi Ratio Shortening
4 TBL White Icing Base
7 cups 6x Powder Sugar
1/2 cup water
1 tsp or to taste what ever flavor you want. You can use extracts or louann flavored oils but use less of the oil flavoring because it is strong. I use my own flavoring mixture that gives me a unique great tasting icing.
2 drops vinegar- This keeps any icing from cracking or stress lines.

You can also add 1 stick of softened butter (I use white butter) to this recipe for buttercream or an 8 oz of cream cheese for a cream cheese icing that crusts. This icing will hold better than crisco in heat and takes less shortening to make because hi ratio does not break down like crisco. You use 1/3 less alpine per cup of crisco for your recipes. Taste wise this is not gritty nor shortening tasting at all. The shelf life is very long and does not need to be refridgerated. Just re-whip before use if it has sat for a few days and it is ready to go. It is important that you use 6 x Sugar. This is a commercial grade and really makes a difference in your icing texture and consistency.

Forgot to add if you want a little less sweet icing I add 1/4 to 1/2 teaspoon fine salt to the recipe.




Hi ceculsk,

umm, need to ask you, sorry..but what's "TBL"?
Thanks for sharing your receipe!
post #73 of 701
TBL=Tablespoon

Thanks for sharing your recipe. I never would've guessed that I'd be buying myself hi-ratio shortening and icing base for Christmas. This board is so addictive! icon_smile.gif
Sleep deprived
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Sleep deprived
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post #74 of 701
Put this recipe side by side with the crisco and I bet that this one will be selected 100% of the time. The only thing I did not provide was my secret flavoring of this icing that makes mine (i think and others) the bomb. That part you will need to figure out.
"There is nothing made anywhere that some man cannot make more cheaply or worse, and people whose only consideration is price are this man's lawful prey."
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"There is nothing made anywhere that some man cannot make more cheaply or worse, and people whose only consideration is price are this man's lawful prey."
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post #75 of 701
Ooohhh, Jackie! That's a very very good idea. thumbs_up.gif
What we need is a cup of understanding, a barrel of love, and an ocean of patience.
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What we need is a cup of understanding, a barrel of love, and an ocean of patience.
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