Originally Posted by frenchfancy
Originally Posted by LisaPeps
Originally Posted by frenchfancy
try as I might my standard buttercream always ends up slightly gritty. No one has ever complained other than my best critic (my hubby). I have made the swiss meringue butter cream and that is beautiful, but not sure its stable enough for torting stacking cakes, also has a shorter shelf life once made so not ideal for big cakes. Has anyone got a foolproof uk buttercream recipe as all the ones I find on here have crisco and meringue powder etc in them.
thanks in anticipation
I use IMBC in all my cakes. How long do you need it to sit out for? I've had IMBC at room temp for a week and it has been fine. I use it as the buttercream inside all my cakes. So long as you put a dam (I use ganache as my dam and outside coating) it won't squidge out the sides.
Instead of crisco you can use Trex or Cookeen and they sell meringue powder on The Cake Decorating Company's website.
Regarding the grit in your usually buttercream, how long do you whip the butter for before adding the icing sugar? and do you sift your icing sugar?
thanks for your reply. I am relatively new to cake making and decorating so definately on a learning curve at the moment. regarding the swiss meringue butter cream I use it says in the recipe is good for 2/3 days. please excuse my ignorance but what is IMBC and what is the recipe? I would want the cake to be good for at least a week, giving me 3 days for decorating and person it is for another 3/4 days to eat it. So the buttercream you are using that is good for a week sounds great to me.
I do always sift my icing sugar and usually whip the butter till soft; maybe I should be whipping it for longer? could this resolve grittiness?
This is the tutorial I use when making meringue buttercreams.
In the comments she mentions shelf life,
"SHELF LIFE! I knew I was gonna forget something in this post great question. You should have no problem with this under fondant for 3 days assuming its not warmer then 75 degrees in your kitchen (actually, Id probably not want to get warmer then 72). After I make this I rarely refrigerate except when trying to firm it up to scrape it smooth (it does not crust so the best way to get straight edges is to smooth as best you can, pop into freezer for 15 minutes, or until you touch the buttercream and you dont leave a fingerprint, take it out and scrape the sides and top with a bench scraper) or if Im covering in fondant.
I have eaten this after its been left out for 7 days and noticed only a slight flavor staleness, but that could have been from the cake, since the cake was probably at the end of its life."
IMBC (Italian Meringue Buttercream) is the same as SMBC except it is made using different techniques.
I use this recipe http://www.youtube.com/watch?v=1kdu7xn3x4Q
I whip my egg whites and heat my sugar syrup. I add the sugar syrup to the egg whites whisking it at high speed, as soon as the meringue mixture reaches a luke warm temperature I add all the butter. I then whip it on low until the buttercream is ready. Never had this recipe fail.
Re the shelf life: As with any food items it's always recommended you consume within 'x' amount of days. The daffodil cake in my photos, I told the person I made it for that the only day I could get it ready for them to collect was on the Sunday (working around my shifts at the Prison) but they wouldn't be cutting it until the Thursday. I started making it on the Thursday before and they said it was amazing. I've done experiments of leaving it out and eating it on cupcakes and I've never been ill or noticed any difference in taste.
I would try beating the butter for a bit longer, and when you have added the icing sugar just leave it running in the mixer for an extra 10 minutes or something like that.
I'm going to try making a chocolate frosting (butter + icing sugar + cocoa powder) in a couple of days. I don't like my IMBC recipe when it has chocolate added, or maybe I should try adding milk chocolate instead of dark chocolate. Anyway, more experiments coming up lol.