I know many use BCF, i've made it quite a few times but alot of my family members and I dont like the taste of it. Is it suppose to taste like powdered sugar? I guess 2lbs would do that. lol Just wondering if lots of people love the taste of it. I usually just ice my cakes w/bought cream cheese frosting. but i do like to use BCF for borders since it's stiffer.
I know many use BCF, i've made it quite a few times but alot of my family members and I dont like the taste of it. Is it suppose to taste like powdered sugar? I guess 2lbs would do that. lol Just wondering if lots of people love the taste of it. I usually just ice my cakes w/bought cream cheese frosting. but i do like to use BCF for borders since it's stiffer.
Well it's sort of sweet but it should not taste like if you are just sitting eating a bag of sugar.
Which recipe are you using?
well at first i was using the wilton recipe that we were taught in the Wilton classes. Then last weekend i tried the recipe from this site, a litte different from the Wilton cause milk, butter is added. Also, the bag of powder sugar that comes in 2 pds, i used the whole bag. should i have measured by cups?
No, it's better to measure by weight rather than by volume.
It is important for flavor development to add a dash of salt to your recipe. Dissolve the salt in your liquid (milk, cream, or water...whatever liquid you use). The salt helps to cut the sweetness as well as helps boost the flavor of the extracts you add to your icing. I use vanilla extract, butter extract, AND almond extract to my buttercream, and people always compliment how great it tastes.
I notice right away when I forget to add the dash of salt. The powdered sugar taste overwhelms the extracts.
I made a buttercream icing with my yellow cake the other day and I have tried about 4 buttercreams in all and I got to say that it was the best I have tasted so far. I don't remember right now what recipe it was. But let me find it & I will post it if you'd like.
Okay, here is the link:
http://www.cakecentral.com/cake_recipe-1610-26-No-Crust-Buttercream-Icing.html
I doubled the recipe to ice, fill, and pipe-2 stacked 9inch round cakes. I also used the 1/2 cup (1 stick) butter and 1/4 cup shortening part. I also used salted butter and left out the 1/2 tsp salt. Or you can use the unsalted butter and add the 1/2 tsp salt. Your preference. Remember this is a NO crust buttercream. I left this cake in a covered dome cake plate at room temperature. Man, I fell in love with the cake. I think I found my favorite buttercream, but I am going to give a few more recipes a try. LOL.
I use the Wilton Crisco buttercream recipe but I use 1 tsp each of vanilla, butter and almond flavoring. It's delicious.
I have had people tell me that they don't normally like buttercream because it is too sweet, but they love mine. I, too, use almond. I guess the nuttiness of the flavoring helps. I have recently also used pecan flavoring and it was a big hit!
TY everyone for your helpful suggestions. i will def. add salt the next time, and us almond. i've only tried vanilla.
ttowndiva----thank you for the link. i will also try this recipe. So is the no crust BC still okay to use when doing transfers???
Also, how long does BF last and can i leave it sealed outside of fridge? and when using Viva towels do I pat it w/my fingertips or w/a spatula?
thnx again.
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