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OK, I'M A BUTTER USER NOW~

post #1 of 73
Thread Starter 
OK... I have always used margarine (blue bonnet) for my buttercream icing...it had a great taste and everyone loved it. Well, I went to our commissary to get the stuff I needed for the baby bootie cupcakes, and they actually had stick land o lakes butter. I said what the heck I will try it. WOW WOW WOW WOW what a tremendous difference. I now know the reason why I had to keep putting my margarine made frosting bags in the fridge to get the firmness....its the margarine....well with the butter made frosting, even when it got "warm" it came out great...and the taste was different. I didnt think it had much of a difference until this morning after it sat over night .... its great! So yeppers I will only use butter for my frosting....I may even have to start using it on toast to see if the taste has changed since my earlier years......
post #2 of 73
Hmmmm interesting! I only use Blue Bonnet sticks - but next time I will pick up some land o lakes!
My KISS Method - Keep It Simple Shugga
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My KISS Method - Keep It Simple Shugga
www.geocities.com/puresugarbyriccarda
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post #3 of 73
So far all I've used is the Wilton Buttercream (with the shortening)...I'd like to try a recipe using butter, so I'm glad you mentioned this. All I use at home is the Blue Bonnet sticks as well.

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~Juli
~~Juli
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~~Juli
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post #4 of 73
i always use butter.i think it crust coats better with butter. icon_smile.gif
Brenda
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Brenda
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post #5 of 73
I've always use shortening too. I just bought some Land O Lakes butter on sale for $2.82 and will definitely try this in my buttercream icing.

Do you use salted or unsalted for buttercream icing?
post #6 of 73
I always use unsalted butter. Since I have it on hand for baking I use the same. Some people put salt in their buttercream, but I don't like the taste. The salt (to me) is very strong. I really like the taste of land o lakes, but the walmart brand will do in a pinch (tastes pretty much the same and less $$)
post #7 of 73
i use salted.cause the all they sale around here!
Brenda
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Brenda
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post #8 of 73
Quote:
Originally Posted by AgentCakeBaker

I've always use shortening too. I just bought some Land O Lakes butter on sale for $2.82 and will definitely try this in my buttercream icing.

Do you use salted or unsalted for buttercream icing?


It's really up to personal preference whether you use salted or unsalted. I personally use salted, I think unsalted butter is just plain gross. I always use butter for everything, I never use margarine- I think it's just gross. We don't use a lot butter in our everyday living, except for when I do cakes.
"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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post #9 of 73
I can't wait to try my recipe using butter. I'm very excited now. I can already taste it! icon_smile.gif
post #10 of 73
I am odd ball out here I grew up with a milk allergy so I ate Margarine when the world ate butter

Still prefer the taste but I will try the butter instead of margerine currently I use part margarine and part crisco

but then what do I know I like to eat frozen coolwhip! tastes like the icecream I had when I was little and prefer coolwhip over whipped cream on my pie

My sister says I have no taste!
post #11 of 73
Thread Starter 
what I had was salted...the recipe I used was wiltons bc recipe, I just used the real butter instead of blue bonnet....in fact I just got back from the class I made the baby booties for and there were 2 people there that had tasted the bc recipe with margarine...they were thinking it was the same when they seen it was me who made the cupcakes, and when they bit into them they said, "kandi your frosting just gets better and better, what kind is this?" >>> SO use the wilton bc recipe if you want just replace the margarine with butter!!!! My next BC will be cali4dawns....I just wanted something I knew I could handle this time.....
post #12 of 73
So do I use 1/2 cup shortening and 1/2 cup salted butter or do you use all butter?

If you use all butter does it crust well?
post #13 of 73
I always use butter if I am using it in my frosting. I will however use blue bonnet or other types in cookies and such.
Becky D
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Becky D
cakeconfections@gmail.com
www.cakeconfections.net
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post #14 of 73
Thread Starter 
Yes its 1/2 and 1/2 just like you have...I used 1 box of dominos 10x sugar, 1/2 cup crisco (crisco sticks) 1/2 cup butter, 1 tsp vanilla, 3 Tbsp milk.... I was so impressed that I didnt have to keep throwing it in the fridge!! Made it easy for me!!!!!!
post #15 of 73
Can the cake w/ this buttercream recipe be left out in room temparture (boxed of course)?
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