Cake Central › Cake Forums › Cake Talk › Recipes › Stability of American Buttercream
New Posts  All Forums:Forum Nav:

Stability of American Buttercream

post #1 of 12
Thread Starter 

Hello everyone, 

 

just a quick question, will reducing the amount of icing sugar affect the stability of my american buttercream?  I use a little bit less than 3 cups of icing sugar for 1 cup of butter. 

 

Any advice??

post #2 of 12
The standard ratio is one cup fat per one pound confectioners sugar. Less sugar will make it crust less.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
post #3 of 12

What is a high ratio shortening that I can purchase at any grocery store?

post #4 of 12
Grocery stores don't generally carry high ratio shortening. If you don't have access to high ratio, use shortening that still has trans fats in it.
post #5 of 12
HR Shortening is a specialty product for the baking trade. Some cake supplies stores (not craft stores) carry it, as do bakery supply wholesal and restaurant suppliers. It's generally sold in 50 pound blocks.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
post #6 of 12

Thanks for info. WOW 50 pound blocks -probably couldn't even lift it. Well I guess I'll continue using cheap walmart brand,because Crisco is too soft for some reason.

post #7 of 12
You can buy it at many local cake decorating supply stores or online at several places in much smaller sizes. I buy it in a 3lb bucket since I don't need huge quanities!! icon_smile.gif
Let's eat grandma. Let's eat, grandma. Punctuation saves lives.
Reply
Let's eat grandma. Let's eat, grandma. Punctuation saves lives.
Reply
post #8 of 12

3 pounds sounds better ,I will be looking for it.

post #9 of 12
Quote:
Originally Posted by ttaunt View Post

Thanks for info. WOW 50 pound blocks -probably couldn't even lift it. Well I guess I'll continue using cheap walmart brand,because Crisco is too soft for some reason.

Crisco went too soft when they took out all the trans fat.

Michelle

 

"The only thing better than a cake is two cakes"

Reply

Michelle

 

"The only thing better than a cake is two cakes"

Reply
post #10 of 12

Does anyone know a good cream chees frosting recipe that is stiff. Mine keeps sliding off my cupcakes. My cupcakes were completely cooled.

post #11 of 12
Try Edna De La cruz's cream cheese Frosting.
Designmeacake.com
post #12 of 12

Thanks ,I'll go look that up.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › Stability of American Buttercream