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Everything you ever wanted to know about buttercream - Page 7

post #91 of 703
Adding meringue powder to your buttercream will help it crust better. I alos add a bit to the bc I use when making roses; when I airdry them they get really firm on the outside but stay moist on the inside. I can just pick them up with my fingers and place them on the cake.
I love the art of buttercream...
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I love the art of buttercream...
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post #92 of 703
hmmm, my icing always seem to crust nice and hard without the meringue powder. I used to think it helped crust the icing better, but then I stopped using it and my icing still crusts?
post #93 of 703
I don't always add it either and my icing crusts nicely all the time too.
I've heard it helps dark colors from bleeding onto each other also, but I've never tired it.
I love the art of buttercream...
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I love the art of buttercream...
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post #94 of 703
Did I miss the article?
To the WORLD you may be ONE person but to ONE person you may be the WORLD.
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To the WORLD you may be ONE person but to ONE person you may be the WORLD.
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post #95 of 703
Quote:
Originally Posted by MariaLovesCakes

In my humble opinion:

Buttercream with only Crisco is best for birthday cakes that need a lot of work like characters and stuff.

Also, this type of buttercream is also good for weddings because in case they have to sit out in the heat for a few hours, Crisco stands and holds much better than butter based icings.

Buttercream with part Crisco and part butter is best for cakes that are not intended to be in the heat very long and for more delicate cakes like Mother's day, Father's day, anniversary, etc...

I like Swiss Buttercream and am experimenting with French buttercream because of their silky texture... However, I am still trying to master in making the icing whiter... I will probably buy Wilton's white color to add to the icing to see if it works...



PURE WHITE ICING
To achieve pure white icing, use white shortening,
and clear vanilla extract, instead of the brown,
pure vanilla.

Clear vanilla extract is available at most cake
decorating stores. Including here:

http://tinyurl.com/8l92e

Here's a great recipe for pure white Buttercream Icing
(Feel free to double this recipe when needed.)

Ingredients:
2 lbs. sifted powdered sugar
1 1/4 cups of vegetable shortening
1/2 cup cool water
2 tbs corn syrup
2 tsp clear vanilla flavoring
2 tsp butter flavoring
1 tsp salt

Cream salt and shortening.
Add sugar and flavoring.
Beat on high speed for 20-minutes until smooth and creamy.
Beat at low speed for two more minutes.

Just keep in mind, the slow beating time is crucial.
(It'll reduce the air bubbles created by the high speed
beating and produce a smoother mix.)

To use the same icing for decorations or flowers,
put some icing in a different bowl and add your food
coloring, etc.

Add a small amount of sifted powdered sugar to firm the
icing for decorating. This icing should come out snow white.

You can use unsalted stick butter or margarine and
you'll have buttercream icing - but it'll most likely be
more of an off-white color. (If you've got it in your area,
try "Land O Lakes" brand butter to keep your icing white.)

If you use one stick of butter, reduce the shortening
by the same amount.
" If at 1st you don't suceed, try, try again...
Once again thanks to everyone for all the Incrediable Information.

Laura L. Grimes
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" If at 1st you don't suceed, try, try again...
Once again thanks to everyone for all the Incrediable Information.

Laura L. Grimes
Reply
post #96 of 703
I was just wondering why no one uses the rolling pin idea for smoothing cakes that "crust". Thats all I use and it's wonderful. I have a mini rolling pin for the sides of the cake and for the top I use the normal rolling pin once over the top and it turns out perfect everytime!!!!
post #97 of 703
Has anyone used the Italian Meringue BC out of The Whimsical Bakehouse? I just recently did and it's WONDERFUL! Here's my question, has anyone used it to decorate? Does it smooth easily? Does it last outside of the fridge? Thanks!
post #98 of 703
icon_cry.gif

HELP! Am a beginner and am having trouble figuring out if my bc icing is the correct consistency for the different applicatons. Is there a way to test (other than a sample bag) the consistency of icing to determine if it is correctly stiff, medium or thin? Any suggestions would be greatly appreciated!

Deb
mom to Christine, John, Michele, Joseph & Peter......grandma to Zachary and Colette
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mom to Christine, John, Michele, Joseph & Peter......grandma to Zachary and Colette
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post #99 of 703
if you stick your spatula in to the icing and it stands with out moving when you wiggle the cup or bowl it is stiff consistency, if it moves some and when on the spatula it settles some it should be a medium consistency, if the spatula moves a lot and the icing settles a lot when you tap it on the side of the cup it is thin. If your icing starts to look like curdled milk it is to thin even for a crumb coat. Hope this helps, and you will get use to the feel and know exactly what consisency you are working with.
post #100 of 703
I also use the mini rolling pin, but sometimes even when the icing looks crusted, it will stick to the rolling pin. What is the cure for this ? I have never used the Viva method, but since I've read so much about it, I will certainly use that on my next cake. But again, will the icing stick to the Viva as it does the rolling pin?
post #101 of 703
I also use the rolling pin method with parchment paper. Once dry to the touch place parchment or Viva towel on the cake and roll lightly with pin.
post #102 of 703
thank you for your reply - something so simple as using parchment paper! I will try that tomorrow.
thank you again
post #103 of 703
Hi everyone,

After reading all of the tips on Italian Meringue Buttercream, I decided to make a batch last night. It was absolutely wonderful, and my daughter enjoyed helping add the butter. icon_biggrin.gif

My biggest tip about it is, keep mixing! After we added all the butter, it looked like soup. DH came in and asked what in the world that was supposed to be. Just remember to keep mixing until it turns white & creamy. It took my mixer about 8 minutes I believe....but the results were oh so delicious.

My question is though, is it safe to leave out? Should it be refrigerated?

Thanks for all the great info. I'm having a wonderful time browsing around!
post #104 of 703
I have found that I just love the Bakehouse Buttercream (not the Kayes buttercream but the other). It has sucha great flavor! Anyone who hasn't tried it definitely needs to give it a shot!
post #105 of 703
Quote:
Quote:

My question is though, is it safe to leave out? Should it be refrigerated?



Refrigerate it to store, but serve at room temp.
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