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making buttercream look like fondant

post #1 of 51
Thread Starter 
can anyone here tell me the best way to make buttercream look like fondant? I've tried several ways and it kinda works but I still see like little holes and the buttercream starts to dry out. I think it would be ok if it wouldn't dry out. Any ideas on how to prevent this from happening and can you lightly use a steamer like you use with fondant or will it totaly mess up the buttercream.

I've got a cake do deliver on Sat, any help will be appreciated.
post #2 of 51
Holes in the buttercream is caused by overwhipping the butter/crisco. You want to beat them as little as possible before adding your powdered sugar. Also, meringue powder really makes a difference. There are so many BC recipes. I find the Wilton decorating BC recipe is really good. Hope this helps. As far as drying out, keep it covered with a wet towel while not in use. I don't know of any buttercream that won't crust over after a while.
post #3 of 51
Thread Starter 
Thanks, I know my recipe says to whip for 3min. after the shortening is added. I add all the sugar and flavorings before I add the shortening. I'll have to work on the beating time icon_smile.gif
post #4 of 51
My buttercream will be smooth as silk IF I make it and then rewhip it on low with the beater attachment (K attachment KA). Just be sure that the icing completely covers the top of the beater when you rewhip or you will be whipping air back into the icing.

My faux fondant technique tutorial is at:
community.webshots.com/user/abbyniemeier
post #5 of 51
Quote:
Originally Posted by sewsweet2

My buttercream will be smooth as silk IF I make it and then rewhip it on low with the beater attachment (K attachment KA). Just be sure that the icing completely covers the top of the beater when you rewhip or you will be whipping air back into the icing.

My faux fondant technique tutorial is at:
community.webshots.com/user/abbyniemeier



I love your tutorials. There is a wealth of information on there. Can you indicate on your dummy tutorial how you got the contoured edge? I think I know how I can start collecting dummies. Thanks.
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I am no longer active on CC.  They will not let me delete my account.
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post #6 of 51
Linda, I think I used a serrated knife to whittle down the edge of my insulation. I honestly don't remember for sure. I made that contour dummy 15 years ago. Yes the dummy is that old but the tutorial isn't. LOL Those dummies last forever if you take care of them.
post #7 of 51
Thread Starter 
Great tutorial....is there a way to make the cake look shiney? Mine are just not coming out perfectly smooth icon_sad.gif
post #8 of 51
Quote:
Originally Posted by tideeboo_larkilou

Holes in the buttercream is caused by overwhipping the butter/crisco. You want to beat them as little as possible before adding your powdered sugar. Also, meringue powder really makes a difference. There are so many BC recipes. I find the Wilton decorating BC recipe is really good. Hope this helps. As far as drying out, keep it covered with a wet towel while not in use. I don't know of any buttercream that won't crust over after a while.



I disagree that "holes in the buttercream is caused by overwhipping the butter/crisco." I whip (pulverize) my crisco for at least 15 minutes BEFORE adding any other ingredients. It's about the consistency of sour cream when I'm finished pulverizing it. I also beat/whip the icing for at least 15 to 20 minutes after all of the powdered sugar has been added. I use Indydebi's buttercream recipe and I've never had any trouble with "holes" in my icing. My icing is very creamy and smooth and I can get it as smooth as fondant using the viva method everytime.

The reason you get "holes" in buttercream is from air in the icing. I always make two batches so that the icing completely covers my beaters while mixing. If I do happen to get air in my icing I just use a wide spatula to press it against the side of the bowl until I've "worked out" all of the air.


I never have any trouble with my buttercream "crusting" and I never use meringue powder. It leaves an aftertaste that I cannot stand. It isn't necessary because mine crust within minutes without using it.
everyday is a good day, some are just better than others.
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everyday is a good day, some are just better than others.
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post #9 of 51
I concur mamawrobin. I beat my hi-ratio shortening like an old rug... MERCILESSLY!! I seriously whip the poo out of it and all that does is make it lighter, fluffier, and more delicious. I also beat it before adding anything, as you mentioned, and again after it's all mixed together, I leave the mixer on and walk away. At first when it's all mixing together it's almost a little bit pasty, but I walk away and come back in maybe 5 mintues or so and it's light, soft, and delicious! As well and workable. thumbs_up.gif I used to have a problem with air bubbles and that's why I developed the Melvira Method with the roller. You can press out the holes after icing a cake that way. thumbs_up.gif
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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post #10 of 51
Thread Starter 
Thanks everyone for all your help, I think I can do it now. You guys have been awesome thumbs_up.gif
post #11 of 51
Quote:
Originally Posted by Melvira

I concur mamawrobin. I beat my hi-ratio shortening like an old rug... MERCILESSLY!! I seriously whip the poo out of it and all that does is make it lighter, fluffier, and more delicious. I also beat it before adding anything, as you mentioned, and again after it's all mixed together, I leave the mixer on and walk away. At first when it's all mixing together it's almost a little bit pasty, but I walk away and come back in maybe 5 mintues or so and it's light, soft, and delicious! As well and workable. thumbs_up.gif I used to have a problem with air bubbles and that's why I developed the Melvira Method with the roller. You can press out the holes after icing a cake that way. thumbs_up.gif



I agree with Melvira! When I came across her method to smoothing out buttercream icing, I thought I had been blessed by a million angels! I used to spend FOREVER trying to smooth out icing using a hot knife.. now, I have smooth icing in 5 minutes! It has truly been a godsend! Thank you so much Melvira for sharing that with us!! I'm totally indebted to you! In fact, last week I whipped up a quick and simple cake for a coworker and everyone thought it was fondant! I took great pride in that compliment.. but I did not tell them that it's so easy, that they can even do it! icon_lol.gif
post #12 of 51
LindieLu you just made my day! How very sweet of you to say those lovely things. Bless your heart, and may all your cakes turn out perfectly! thumbs_up.gif
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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post #13 of 51
As I mentioned in my first post I use the viva method of course thanks to Melvira. Just want to add my humble "thank you" as well thumbs_up.gif I was never able to get my icing smooth until I started using the viva and roller. Thank you Melvira thumbs_up.gif
everyday is a good day, some are just better than others.
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everyday is a good day, some are just better than others.
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post #14 of 51
What type of roller do you use?
But seek ye first the Kingdom of God and His righteousness and all these things shall be added unto you.
Matthew 6:33
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But seek ye first the Kingdom of God and His righteousness and all these things shall be added unto you.
Matthew 6:33
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post #15 of 51
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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