Buttercream

Baking By tinanh27 Updated 13 Nov 2005 , 1:06am by traci

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tinanh27 Posted 12 Nov 2005 , 7:17pm
post #1 of 15

HI I AM GETTING READY TO MAKE MY FIRST BATCH OF BUTTERCREAM, SHOULD I USE PARKAY OR IMPERIAL FOR MY BUTTER, DOES IT MAKE A DIFFERENCE?

14 replies
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ShelbysYummys Posted 12 Nov 2005 , 7:20pm
post #2 of 15

don't use margarine!!! use REAL BUTTER!! and Yes, I think it makes a difference!
You can use all butter or 1/2 butter 1/2 crisco.

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tinanh27 Posted 12 Nov 2005 , 7:21pm
post #3 of 15

can you give me a name please

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ShelbysYummys Posted 12 Nov 2005 , 7:24pm
post #4 of 15

Challenge, Land o Lakes. Store brand. As long as it says REAL butter
Michelle

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tinanh27 Posted 12 Nov 2005 , 7:26pm
post #5 of 15

just sent my husband to go get some land o lake thanks for answering!!!!

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ShelbysYummys Posted 12 Nov 2005 , 7:42pm
post #6 of 15

anytime sweet heart!!! Goota love our husbands!!
are you using all butter or 1/2 & 1/2??
Michelle

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tinanh27 Posted 12 Nov 2005 , 7:43pm
post #7 of 15

1/2 and 1/2

how do u use all butter.? i sent you a private message

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tinanh27 Posted 12 Nov 2005 , 9:09pm
post #8 of 15

i have always bought my buttercream i have decided to start making my own

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blittle6 Posted 12 Nov 2005 , 9:17pm
post #9 of 15

I always use the store brand butter to save some $. I use a 2 Cups butter 1 Cup shortening recipe, and I also only use hi ratio shortening. PM me if you need more help!

Berta

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MariaLovesCakes Posted 12 Nov 2005 , 9:22pm
post #10 of 15
Quote:
Originally Posted by tinanh27

HI I AM GETTING READY TO MAKE MY FIRST BATCH OF BUTTERCREAM, SHOULD I USE PARKAY OR IMPERIAL FOR MY BUTTER, DOES IT MAKE A DIFFERENCE?




Well, in a batch I made one time of 1/2 butter and 1/2 Crisco butter, I used margarine (Blue Bonnett) and it was very good and creamy!

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tinanh27 Posted 12 Nov 2005 , 9:35pm
post #11 of 15

ok just finished making my buttercream. it's really sweet 1/2 butter and 1/2 crisco, with lemon for flavoring. is their anyway i can cut down on the sweetness

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MrsMissey Posted 12 Nov 2005 , 10:24pm
post #12 of 15

You can add a bit of salt and/or almond extract to cut down on the sweetness!

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bubblezmom Posted 12 Nov 2005 , 10:50pm
post #13 of 15

There's no getting around the fact that pwd sugar frosting extremely sweet. Adding a few tablespoons of heavy cream helps reduce the sweetness and improves the texture. Try adding a little regular milk to your batch. h th

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tinanh27 Posted 13 Nov 2005 , 12:56am
post #14 of 15

ok cake is all done and have left my house.
to reduce the sweetness i added another stick of butter and more lemon extract, i also added a tsp of coco powder only because i was trying to make my color darker .
She was surprise that i made the buttercream myself. i did a football pic, nothing special

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traci Posted 13 Nov 2005 , 1:06am
post #15 of 15

You did a great job on the cake! I use half and half to thin my icing. I also use almond flavoring and feel that helps with the sweetness issue.

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