Help Quick! Sylvia Weinstock's Bc Icing
Decorating By riagirl Updated 16 Mar 2006 , 5:52am by riagirl
Help please! I am tryign to ice a c cake with Sylvia Weinstock's BC Icing and I am having problems!
I made the BC earlier today and refrigerated it. I brought it back to room temperature and am now trying to use it but it keeps separating. It isn't smooth at all! Anyone knwo how I can bring it back to correct consistency?
Also, can I decorate with this icing? It seems too thin.
Any help would be appreciated!!!
Help please! I am tryign to ice a c cake with Sylvia Weinstock's BC Icing and I am having problems!
I made the BC earlier today and refrigerated it. I brought it back to room temperature and am now trying to use it but it keeps separating. It isn't smooth at all! Anyone knwo how I can bring it back to correct consistency?
Also, can I decorate with this icing? It seems too thin.
Any help would be appreciated!!!
Have you tried re-beating it???
Nati
thanks nati! i did re-beat it and it worked perfectly
Oh great to hear it, i've just recently got this book, and i've never made the buttercream, but i've made the buttercream in the cupcake cafe book, and it recommends rebeating if it separates. The difference with these two is that the cupcake cafe one uses the whole egg.
cheers
Nati
I've made her recipe a lot and I've only had problems once(my fault, I added the butter when it was too hot). It really does take 20 or 30 mins to rewhip it and I hold my breath everytime, but it always comes through in the end. I'm always amazed at how yummy it is! 
lesisalwaysmore - it is soo delicious! i almost ate the whole batch!
i did have such a hard time smoothing it though. i tried the viva method - it just ended up on the paper towel. i did have some success by going over it with a warm spatula but still not as perfect as i wanted it to be.
nati, any tips? your cakes are absolutely BEAUUUTIFUL! i wish i can be as good as you someday!
Yes...it's definitely not a crusting buttercream. Did you try with a hot spackling knife? Not sure if that would work better.
Yes...it's definitely not a crusting buttercream. Did you try with a hot spackling knife? Not sure if that would work better.
no, 'll have to try it with my spackling knife next time. i might have more luck instead of my spatula, it will cover more area space. thanks again
lesisalwaysmore - it is soo delicious! i almost ate the whole batch!
i did have such a hard time smoothing it though. i tried the viva method - it just ended up on the paper towel. i did have some success by going over it with a warm spatula but still not as perfect as i wanted it to be.
nati, any tips? your cakes are absolutely BEAUUUTIFUL! i wish i can be as good as you someday!
riagirl
i've only used the cupcake cafe buttercream for cupcakes, where no smoothing is required, i loved the taste, it sure beats any buttercream made with crisco, it's smooth, velvety and not too sweet, i had trouble stopping myself from eating it too.
Unfortunately i have no tips on smoothing, i did the top tier cake on a cupcake tree in this buttercream and had so much troubl smoothing it that i ended up covering the cake in fondant on top of the b/c 
What is a spackling knife by the way??
i'd love some tips on how to smooth this buttercream, the hot knife was a disaster as it uses real butter and i got all these yellow splotches, yuk!!
Nati
A spackling knife is a tool that is used to apply joint compound to a wall. You can get them in varieing sizes, but it has a long, straight metal edge and a handle.
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