Cake Central › Cake Forums › Cake Talk › Cupcakes! › CUPCAKE BUTTERCREAM FROSTING... WHICH ONE???????? American, Swiss.... etc...
New Posts  All Forums:Forum Nav:

CUPCAKE BUTTERCREAM FROSTING... WHICH ONE???????? American, Swiss.... etc...

post #1 of 9
Thread Starter 

Hello Cake central :)

 

If you have an order for cupcakes are your clients expecting, American buttercream frosting or any other buttercream? I really don't like how sweet americal buttercream is, and in fact when I make it, I make it with half the sugar I see in most recipes. I much prefer swiss buttercream and use this to fill and cover my cakes. Is it acceptable to use swiss buttercream or are people expecting the American option because of its sweetness??

 

Secondly, when you do make American buttercream do you use icing sugar or icing sugar mixture?

 

Thanks to all in advance :)

post #2 of 9

I use IMBC for everything, and don't even offer American buttercream, nobody has ever complained, lol.

Actually, a lot of people tell me one of their favourite things about my cakes/cupcakes is that they aren't so sweet.

post #3 of 9

I don't know why you could not use swiss buttercream because that is very good icing.

 

Just for another option you could try this icing in the future too. This is another recipe I found on line for Flour Icing which tastes very good on a cake and it is not as sweet as the regular buttercream icing. I have tried it and I did pipe borders with it and flat flowers like daisies with leaves.

 

Begin by pouring 5 tablespoons of flour into 1 cup of milk. I used whole milk because I can if I want.

After adding the flour, whisk it together until combined, then place the saucepan over medium heat. Whisk it as it heats up and thickens, and stop when the mixture is very thick.

Cool the mixture completely.

The mixture will be very, very thick.

Add 1 teaspoon of vanilla to the cooled flour/milk mixture.

  Stir it around to combine.

Pour one cup of regular sugar into a bowl with one cup of butter. I am not sure if you can use 10xsugar with this recipe. I tried it with regular sugar and it worked fine.

 

Whip it around until it’s light and fluffy, scraping the bowl once or twice to make sure it’s all mixed well.

 Add the cooled flour/milk/vanilla mixture. Make sure it’s not the least bit warm!

Next, just whip it on medium-high until the mixture resembled whipped cream.

 This was slightly tricky for me, as I was afraid of overbeating the mixture and causing everything to start breaking down and falling apart. I’d say this is about 45 seconds of pretty hard beating.

This was spread with a dinner knife. The frosting definitely has a whipped cream consistency; it’s not thick like a decorator icing. It can be used to make borders or flat flowers such as daisies.

 

Please post a picture. We would love to see your cupakes!!! Good luck, I am sure which ever icing you try will taste great!!!!

post #4 of 9

I use Swiss for everything. That is my customers favorite part of my cakes.

post #5 of 9

I always wonder about this too. I like AB, but SMB is soooo good too! I have been thinking of switching for awhile now I just haven't done it. They only thing I worry about is people getting sick. I know you cook the eggs, but there is always that warning for younger or older adults. Anybody have any say on this? Is SMB ok to serve to say 1 or 2 year olds?

post #6 of 9
I always use AB because I didn't think I had another option! I never refrigerate my cupcakes and I wasn't sure if you could leave SMBC or IMBC out, can you and for how long? And I have the same worries as mnurlife, is it safe for kids and the elderly?

When I'm happy, I'm a great baker, when I'm mad, may the Lord help us all !

Reply

When I'm happy, I'm a great baker, when I'm mad, may the Lord help us all !

Reply
post #7 of 9
Quote:
Originally Posted by scrumdiddlycakes View Post

I use IMBC for everything, and don't even offer American buttercream, nobody has ever complained, lol.
Actually, a lot of people tell me one of their favourite things about my cakes/cupcakes is that they aren't so sweet.
Same here to everything she said, other than I use SMBC....which is basically the same thing. No American bc here, ever.
*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
Reply
*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
Reply
post #8 of 9

If I use meringue powder to make SMB if that would lose the rise for younger/older adults??

post #9 of 9

I make SMBC all the time using pasturized egg whites from a carton.  I cook them (with the sugar) to a minimum of 150 degrees F on the candy thermometer.  I would have no issue whatsoever in serving my SMBC to any one, any age, at any time.

 

160 degrees F is recommended for egg whites from freshly separated eggs.

 

Actual trained chefs may want to confirm all that.  I'm not one of those.  :)

 

I've never tried meringue powder, but I've heard that it doesn't work nicely for SMBC.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cupcakes!
Cake Central › Cake Forums › Cake Talk › Cupcakes! › CUPCAKE BUTTERCREAM FROSTING... WHICH ONE???????? American, Swiss.... etc...