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Julie's less-Sweet Buttercream - Page 2

post #16 of 23
Thread Starter 
Julie - I tried this over the weekend (baby show cupcake/cake tower in my gallery) and I have to say that the taste is divine! Everyone loved it - I really like the fact that it has no sugar "burn." Most icings leave a sugary taste in your mouth for hours after you eat them. This has a nice, clean taste that really doesn't overpower the cake. It is great! But, I did have a little trouble with piping. It was too runny to hold shape, so I added sugar and it was then too dry and cracking. I don't usually use butter in my icings, so I thought maybe I just wasn't used to the feeling of it or I was wondering if maybe I did something wrong. I thought maybe I didn't whip the shortening and butter long enough before adding the sugar, or maybe that I didn't whip it long enough at the end. It got kind of grainy and I had to let it set up a bit before proceeding. Are you able to pipe roses with this recipe? Any suggestions? Thanks for your help and thanks for the great recipe! icon_biggrin.gif KM
post #17 of 23
I've had no trouble piping with this recipe. And I have made roses with it; I do have to add more powdered sugar to get that stiffer consistency necessary for roses. I'm glad you liked the taste.
I also do my FBCT with this.

Julie
post #18 of 23
I have a question: I have friends who are lactose intolerant. Would the milk in buttercream upset their systems? I've always wondered about that.
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #19 of 23
There is such a small amount of milk in the recipe that I wouldn't think so. I've not had any complaints about this. I suppose you could use water instead.
post #20 of 23
I, too, used this recipe for the first time this past weekend on my son's 6th birthday cake. It was wonderful! I halved the recipe and used 2.5 teaspoons of vanilla and only 1/2 teaspoon of almond... I just like a hint of almond, not an overpowering taste of it. Thanks for the recipe, Julie! icon_smile.gif
post #21 of 23
Hey Julie, you mentioned that you use 1 T. plus 1 t. vanilla .. thats one tablespoon and one teaspoon of vanilla .. plus one teaspoon almond plus one teaspoon lemon extract right? Just want to make sure ... I plan on using this on an upcoming graduation cake ... do you think it would go well with the WASC cake off this site? thanks for any help!





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post #22 of 23
Quote:
Originally Posted by bobwonderbuns

I have a question: I have friends who are lactose intolerant. Would the milk in buttercream upset their systems? I've always wondered about that.



My son is lactose intolerant and just like allergies it depends on the severity of their intoloerance. My son can not have a glass of milk, but he can have milk in products. However some products, like goldfish and premade pudding really make him ill.

So I would suggest that you ask your friends about their intolerance first....it really is an individual thing.

Hope I helped.

Thanks Julia
post #23 of 23
cakerator ~ yes that is what I use for flavorings. You can't taste the lemon; it just adds "something". It would be awesome with any cake recipe. I use it as my standard buttercream.

Julie
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