I have the same problem, with the buttercream...Cracking. It looks like it is too dry. But I follow the Wilton recipe and now I add less Merigane. Does everyone use that recipe? the WIlton one, that you learn in their classes? or is there an easier one, for smoothing and no cracking.
I know it is my icing, and not my bases cause I always use the thick drum ones. Thanks....nicole

I still have not found the answer to my question of "Can I freeze my extra BC?" I have a few colors from a cake I did this weekend and would like to know - javascript:emoticon('') Thanks!
Rebeca

Yes, I freeze my bc all the time. I always remix it before using, just to bring it back to life a little.

Jackie~

You might want to go to the Jelly Belly site to get some ideas of what flavors to mix to get other flavors. Hope that helps in some way

Debbie

Ok, does anyone know how long a dried bc rose is edible for when made with purchased/packaged bc. I'm trying to figure out how far in advance I can make them to be placed on a weding cake ?

Thanks

nicoles-a-tryin

I am new to this whole thing, but I tried a recipe from a Toba Garrett book last night, and for my inexperienced hands, it was not hard to work with and smoothed well (though the cake was still somewhat uneven, that's a result of inexperience, not the recipe).

Just a question about the Wilton buttercream..

I find it is very grainy. Am I doing something wrong? I feel it's the sugar not being dissolved, maybe I'm not mixing it in long enough.

Any help would be appreciated.

I have a question, I live in North East Australia where it is very hot and humid and we can't get Crisco, can anyone tell me a recipe for buttercream that won't melt in the hot weather and doesn't need Crisco?

Hi Constable

I can't get crisco either in Western Australia. I have been able to get Cream cup which was suggested to me by another Aussie CC member. It works a treat. I bought it from a cake decorating shop near to me. Maybe you could try to find some near you.

There are some other Aussie members who know a lot more than me so I'm sure they will answer your quetion with more info than I can give.

I found if I make my butttercream a few hours or day before it is easy to work with. I always sift my powdered sugar, I've had clogged tips to many times before I started sifting. I watch food network and have learned so much.
I also let my cake sit overnight to firm up.

Sharon

How about an evaluation of some brands of RTU buttercream including taste, consistency, etc

Lauree, if your cakes are cracking when you move them, even from one place to another, you most likely need to have a stiffer base under it. Something that won't bend or shift at all. I glue 3 cake boards together and that seems to do the trick. Since I started doing that, no more cracking. Hope this helps.
PSue

When I make buttercream, I always add about a 1/4tsp of kosher salt to the liquid I'm using (usually water and vanilla) and let it dissolve completely, about 3-4 oz of good white chocolate and un-salted sweet cream butter (tends to be very light, not yellow). I dont sift the powdered sugar, just knead it in the bag really good. I've never had a lump problem this way. I'll fill my KA till it's over the top of the paddle. This keeps the air out. The salt and chocolate seem to take away that weird sweetness so I can use more of it on my cakes, which I like to do.

I'd prefer the water added then the milk,You can save up to 2 weeks I think .So,if you need that color in another dessert it 's still good as, for milk added the time is very limited.

Hi everybody,
Im new to this forum. I need help in making a good buttercream frosting. I read lot of articles about making buttercream... I tried wilton's, if I use half butter and half shortening... it becomes hard when I store the frosted cake inside the fridge. I tried all shortening it forms ice crystals on the frosting.... Can anybody help me solve this problem? Can somebody share your reciepe?? I m looking for a less greasy and less sugary one.

Thank you

PennySue, your recipe sounds really good but, does it hold up good? Say, if I wanted to make a cake a day or two ahead of time?
Thanks !!

I make an Almond Buttercream that seems to over real well. The only disadvantage is that it calls for whipping cream, but it is delicious!!!

What paper towels are the best for smoothing? And thanks for the heads up on the heavy whipping cream, i am going to try it tomorrow!

How long is it OK to allow a cake covered in buttercream to sit out? I know that there is a lot of advise on how long it can be stored in the fridge and alternatives for hot and humid weather, but how long is OK for it to be out in normal conditions?

Hello, I've been decorating cakes off and on as a hobby for years. I was just curious....Does anyone use a butter cream with just butter and no crisco? I've done it several times and granted it is a little harder to work with becasue it's not as stiff, but the flavor is so much better!!! In fact, since my BIL found out that the icing on cakes were mostly shortening, he won't touch the icing. So, I have come to make it with just butter. I would love to hear from anyone who uses it with just butter and what their experience is. I hope that the information would be included with the article about buttercream. Thanks!

Tess

I use just butter as well. It is harder to work with, very tempermental, but I too, love the flavor.

I currently use an all butter BC icing, too. I'm looking into doing one that mixes some shortening in, though, because of the summer/heat/humidity. My icing gets great reviews right now, though, so I'm worried about changing it.

BUMP!

i am making the australian version of "buttercream" which is sugar butter and a little hot water. What is it called over there?
My question is how long will something like that last out of the fridge?
Do i ice today for a party tomorrow or wait till morning?
My cake it turning out so well i'm hanging to finish it to show everyone!
thanks
ginger x

i carnt find where i seen the method of smoothing using a roller, can anyone help

I just stumbled across this thread....it's great! But i've got a quick question, that maybe someone can give me a synopsis of what all has been said:
I'm looking for a good BC to make roses. Right now I've been using the Wilton BC recipe (all Crisco w/meringue powder yuck!) and I just cannot stand the taste of the meringue powder. I've seen someone suggest using flour instead... but I'm wondering how much? Anyhow, someone PLEASE give me a great recipe (and some tips too!) on how to make beautiful flavorful roses. Thanks ahead.

i just made a fabulous CBC...
i used the recipe below but only made a HALF batch and when i weighed the powdered sugar instead of 1lb i used 14oz PLUS 2oz of cocoa powder (to make a pound) and i also added 1 teaspoon of meringue powder - it tastes FABULOUS if i may say so myself - i have yet to ice the cake, i will do that in the morning...i DID mix it for a long time (on the lowest setting of my kitchenaid), but it seems fine (not sure what over mixing results in?)...

Crusting Buttercream Icing (VIVA Method)
Serves/Yields:
Prep. Time: 10 minutes
Cook Time:
Category: Frostings
Difficulty: Easy
  
I stumbled across this recipe online and I love it. Very creamy and makes decorations beautifully. Got best results with the VIVA paper towel method!
2 lbs. sifted powdered sugar
1/2 cup or 1 stick butter, softened.
1-1/2 cups solid vegetable shortening
2 tbsp. clear vanilla extract
1/3 cup water for icing cake -OR- 1/4 cup for stiff consistency.
1/4 tsp. almond extract (i used extra vanilla - not almond)

Cream butter, shortening, and extracts until creamy and smooth. Gradually add powdered sugar and water. Mix thoroughly on medium speed for hand mixers, low speed for stand mixers, until smooth and creamy. Do not overmix or mix on high speed.
For whiter icing, use butter without dye (health food stores)
For stiffer icing, use 1/4 cup of water instead of 1/3 cup.
If you live where it is humid, you can add 1-2 tbsp. meringue powder.

Let set for 15 minutes before smoothing with a VIVA paper towel.
Icing can be refrigerated for 2 weeks in an airtight container. Iced cake can sit at room temp. for 2-3 days.

*Any flowers made with this recipe remain soft enough to be cut with a knife.*
Source: "Karen
Contributed by: RaRaRobyn on Monday, December 19. 2005 at 07:45:20

Is there a bc, that I can use to make roses but without any shortening. There isnt really any shortening (or great cake decorating materials)that I can get here in Australia unless I take a 2.5 hr ride. (*sigh* the life of a teenage outcast)

It's so hard to practise trying to make the little buggers with an all butter buttercream. (All butter with PS was pretty difficult, I don't know why I thought I could do it with SMBC. LOL)

Ishynooshy, I've yet to hear of that type of butter cream. Here's a bump to see if anyone else knows; perhaps someone from Australia will know.