Cake Central › Cake Forums › Cake Talk › Cake Decorating › Everything you ever wanted to know about buttercream
New Posts  All Forums:Forum Nav:

Everything you ever wanted to know about buttercream - Page 47

post #691 of 701

Okay bakers, I need your help. After I do a crumb coat on my cakes, I then refrigerate so the crumb coat hardens and I can apply my buttercream. I use the large icing tip to pipe buttercream all around the cake, then smooth it out. However, I have noticed that if I don't work fast enough, the buttercream starts to get cold and then doesn't smooth over well. What do I do to fix this? Should I refrigerate for a less amount of time?

post #692 of 701

thanks for all the tips

post #693 of 701

I also use heavy whipping cream in my buttercream, it gives it a nicer texture

post #694 of 701
Quote:
Originally Posted by liliduv View Post

I also use heavy whipping cream in my buttercream, it gives it a nicer texture

How much heavy whipping cream do you use in your buttercream?
post #695 of 701
I have heard that sugar is a preservative therefore icing stored with milk is ok. I use two sticks of soft butter, 4 oz buttercream, 1/4 teaspoon salt and about 4 cups of double sifted PS. Yum! Not sweet. Crisco made mime sweeter. May have to add more PS or more liquid depend on humidity.
post #696 of 701
Hey ladies! I love this topic since I'm new to using buttercream. Soooo many questions, I hope they all get answered as I can learn so much from you ladies. Here goes:
1- what is the viva/ paper towel method? I tried the link but it's not working. Anyone willing to elaborate?
2-what is the crisco recipe? I've been wondering if there was a way to make the butter cream less sweet, so if this is it I would love the recipe.
3- I would love to know the details of the upside down trick and what it helps with?

Hopefully this is not too much, thanks ladies!
post #697 of 701
post #698 of 701

About how warm is the warmest you could have an "only butter" (American) buttercream  that will hold it's shape?

post #699 of 701

.......... After I do a crumb coat on my cakes, I then refrigerate so the crumb coat hardens and I can apply my buttercream. I use the large icing tip to pipe buttercream all around the cake, then smooth it out. ....noticed that if I don't work fast enough, the buttercream starts to get cold and then doesn't smooth over well..........

 

I know I'm getting in on this topic rather late but...........

This is just another reason to NOT refrigerate a crumb coated cake!  Really folks, it is totally Unnecessary - if using a standard ABC recipe.  It should only take a few minutes - no longer than 10 min. for a crumb coat to dry to the touch at room temp.  If nothing else - keep a recipe of Wilton class buttercreme on hand just to crumb coat with - you won't have a bit of trouble getting it to dry to the touch in just a few minutes:) Then you can cover that with whatever recipe you want to use.  The crumb coat should be *very!* thin so I doubt anyone would really taste it.   In fact to get it thin - melt about 1/4 cup of it in the Micro (only takes about 5-8 seconds) then quickly spread  that all over the cake.  It dries very quickly - producing a glaze covering- just perfect as a crumb coat!

post #700 of 701
Oops! Correction.
That's 4 oz heavy cream
2 sticks soft butter
1 teaspoon Lorann butter/vanilla flavor
1/4 teaspoon salt
post #701 of 701
To make frosting less sweet...don't use Crisco.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › Everything you ever wanted to know about buttercream