Which Is Better? Crusting Buttercream Or Non Crusting
Decorating By Chef_Mommy Updated 14 Nov 2005 , 7:00pm by gilson6
I have been using a non crusting buttercream recipe (I think it is the Swiss buttercream) and everyone loves it but I have so much trouble getting it perfectly smooth. I hear all the techniques used with the crusting buttercream that I was thinking about switching. Which buttercream do you think is better (texture and taste)?
Jackie
I have been using a non crusting buttercream recipe (I think it is the Swiss buttercream) and everyone loves it but I have so much trouble getting it perfectly smooth. I hear all the techniques used with the crusting buttercream that I was thinking about switching. Which buttercream do you think is better (texture and taste)?
Jackie
On which one is better, it depends on what you want to accomplish...
I have been using 100% shortening buttercream and play around with extract and it tastes really good. People don't mind it at all. A bit greasy, but no big problem. It is wonderful for figure piping, character cakes, and smoothing.
I have done the 1/2 butter and 1/2 Crisco and it is too soft for my taste. Taste good, but I rather use 100% Crisco.
Nothing against it or other that like it better. THIS IS STRICTLY a personal preference.
I don't put butter in mine either I use 100% crisco and I like the taste but I can't get it as smooth as I would like to. I guess I will stick with it because everyone does love it I'll just keep keep practicing. just wanted to know what you guys thought.
Thanks
Jackie
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I use both at different times for different reasons.
If I'm making a buttercream covered cake that really has to have a very smooth perfect surface (mainly because it won't have a lot of added decoration), I use a thin coat of the all Crisco crusting buttercream. I no longer use that in between layers because I think other icings taste better for torting.
I use a light or non-crusting buttercream under fondant because the fondant needs some moisture to hold it to the cake. The icing I prefer for this is Wilton's Extra Special Buttercream--it tastes delicious because of the whipping cream in it, it's fluffy like IMBC or SwissBC--and if necessary, you can pipe with it. If white isn't an issue, I use 1/2 butter flavored crisco and 1/2 butter in the Extra Special and it is, in my opinion, delicious. This can be "whitened", if necessary, by adding a drop of violet color to the icing while it's in the final stages of being beaten. It won't be a bright white but it will no longer be yellow.
Rae
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