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Everything you ever wanted to know about buttercream - Page 47

post #691 of 697

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 697

thanks for all the tips

post #693 of 697

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

post #694 of 697
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 697
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 697
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 697
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