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Everything you ever wanted to know about buttercream - Page 44

post #646 of 701

Ok dzone223 where can I get the recipe for buttercream with heavy whipping cream can you post it or is it just adding it instead of water or milk:?

post #647 of 701

hmmm i believe its on this site and called Quick and Easy Vanilla Buttercream. I use half shortening and half butter, confectioners sugar, pinch of salt, vanilla extract, and heavy cream. I personally don't like those buttercreams that are too sugary, so this one was perfect!

post #648 of 701
I have always used heavy whipping cream in my buttercream frosting in place of the water or milk. Its amazing! ! Lol one thing i like to do if i want it thinner is use half of the cream and the other half milk.
post #649 of 701

If you use whipping cream, do you have to put your iced cake in the fridge or can it sit out at room temp.?

post #650 of 701

I usually leave it in the fridge but it sits out for several hours. there is enough sugar in the frosting to keep it from spoiling.

post #651 of 701

Just when I think I've got my ABC mastered, I learn something new to tweak it.  What started as a simple BC recipe has morphed into a completely different recipe :)  I had no idea you could add whipping cream to it!  Do you use heavy or light cream?  Or does it not matter?  Does it change the texture of the frosting?  Ooh so excited to add this to my recipe!

post #652 of 701

I've used heavy whipping cream in my icing for years.  It makes the icing a little richer.  I heat mine up so it blends better with the butter and sugar.  You can add as much as you want and whip the daylights out of it and make it really fluffy.  That's how I make my icing for cupcakes.

post #653 of 701
Quote:
Originally Posted by AnnieCahill View Post
 

I've used heavy whipping cream in my icing for years.  It makes the icing a little richer.  I heat mine up so it blends better with the butter and sugar.  You can add as much as you want and whip the daylights out of it and make it really fluffy.  That's how I make my icing for cupcakes.

AnnieCahill: this sounds delicious.  Does it still crust in the American Buttercream?

I'd like to try it and make another 'camo' cake.

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post #654 of 701
Mine doesn't crust but that's because I have more fat in my recipe (so it doesn't crust). If you use cream in place of your normal liquid I wouldn't imagine it would affect the crusting much. I add lots of cream to mine, like 1/3 cup most of the time.
post #655 of 701

thanks

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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post #656 of 701

I added the whipping cream to my buttercream for my SIL's baby shower cake (still working on it...).  OMG, yum!  And I learned a new trick I wanted to pass along.  To get my BC silky smooth I add another batch I made earlier to my mixer until the BC is even with the top of the bowl, set it at med-low and let it whip away for about 8-10 mins.  It reduces the air bubbles, I think, and comes out perfect for smoothing on the cake!  Don't know if anyone had posted that earlier, but I was impressed it came out so well and wanted to share :-D

post #657 of 701

If you want one that will last, Kitchen Aid makes an excellent one.  Another nice thing is that older accessories can be used with a new mixer.  Their mixer is dependable and will take a lot of hard use.  They are now available in a wide variety of colors as well as the basic neutrals. 

post #658 of 701

How much powdered sugar and shortening do you use when adding 1/4 cup whipping cream to your Buttercream Frosting?  (I guess, basically, I'm asking for the recipe that you use. I would love to try a Buttercream Frosting with whipping cream in it.)  Thanks for any help.

post #659 of 701
Paper towel to smooth frosting? I never heard of it.
post #660 of 701
Quote:
Originally Posted by Molzipan View Post

Paper towel to smooth frosting? I never heard of it.

Yes, but the most recommended paper towel brand is "Viva" and I can't get it here, so I sometimes use parchment paper instead.

 

ps: I think there are photo and video tutorials on how to do it.

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