Need Help!

Decorating By luvalot Updated 8 Mar 2006 , 2:57pm by adven68

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luvalot Posted 8 Mar 2006 , 2:26pm
post #1 of 7

I ahve just somehow ruined 2 batches of icing icon_sad.gif

I have made a strawberry cake (it turned out well) and I need to put a frosting on it. I will be decorating with flowers, and I was hoping for a crusting bc or something that will hold shape.

I have Tobas French BC recipe but it has whipping cream in it so I am not sure how well that would work. Has anybody else tried this?

I will be making the flowers out of royal icing.

I am not a big fan of the crisco taste, but if that is what I need I will do it.

Any suggestions what kind (and flavour) of icing to use?

I was making the IMBC and I let it refrifgerate and then brought it out to get it to warm temperature, BUT there was a crap load of water when I starte dto mix it and it has totally seperated from the butter. IIt seems no matter how much mixing I do it will not combine again.

Thanks!

6 replies
chaptlps Cake Central Cake Decorator Profile
chaptlps Posted 8 Mar 2006 , 2:34pm
post #2 of 7

hiyia lovalot and welcome to cc.
concerning your imbc did you just try to mix it with a spoon or something or did you whip it with the mixer?
Cause you have to whip it with the mixer til it's back to it's original volume.
hope that helps

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luvalot Posted 8 Mar 2006 , 2:38pm
post #3 of 7

I put it in the mixer...it is still int he mixer now and it has been about 10 minutes.

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lemoncurd Posted 8 Mar 2006 , 2:40pm
post #4 of 7

You need to let it come to room temp before you can rebeat it.

Or use a plain buttercream but use all butter instead of Crisco.

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chaptlps Posted 8 Mar 2006 , 2:41pm
post #5 of 7

o ok hmmm. interesting. dang where is that squerrelly when you need her. hmmmm.
K I don't know what to tell you but here is your bump to keep your post on top.

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HeatherMari Posted 8 Mar 2006 , 2:49pm
post #6 of 7

I use the Wilton 1/2 Crisco 1/2 butter buttercream and it is great. It has the wonderful taste of a butter based buttercream but holds up better because of the Crisco. I used to use the all Crisco and switched to this to get away from the greasy feel of the all Crisco. It works great so you could give that a try.
HTH,
Heather

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adven68 Posted 8 Mar 2006 , 2:57pm
post #7 of 7

I have been adding a tablespoon of cake flour to my 75% butter, 25% crisco buttercream. It really stablizes it and it tastes great. You can use any ratio of butter:crisco. Try Wilton butter flavor along with some vanilla if your going to use all crisco.
For a very refreshing taste, I also add a drop of orange extract. It's really delish!

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