Can All Butter Buttercream Still Be Smoothed?

Decorating By elvis Updated 22 Mar 2006 , 8:07am by MissBaritone

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elvis Posted 21 Mar 2006 , 4:55pm
post #1 of 8

Hi- I have a question. My favorite buttercream recipe has no shortening. Sometimes I may add a tablespoon or two, but basically, its all butter.

Is it the shortening that allows you to do the Viva paper towel smoothing trick? I know a lot of people use at least half shortening and supplement the rest with butter. Is it possible to smooth out my type of recipe? Just wondering if the shortening was the difference. Thanks.

7 replies
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mmdd Posted 21 Mar 2006 , 4:58pm
post #2 of 8

I'm really not sure. All I do know is that you can viva your cake after the icing has crusted, so...does your icing crust?

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mmdd Posted 21 Mar 2006 , 4:59pm
post #3 of 8

OOOOPPPSSSSS!!!!!!!!!!!!

I'm sorry, I forgot to say once it has started to crust.

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crisseyann Posted 21 Mar 2006 , 5:00pm
post #4 of 8

I've never tried an all butter buttercream for smoothing with the Viva. I would THINK it's the powdered sugar that causes it to crust for smoothing. Just a guess, though.

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cakeconfections Posted 21 Mar 2006 , 5:01pm
post #5 of 8

I believe it is the fat to liquid ratio that is the crusting factor.

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elvis Posted 21 Mar 2006 , 5:35pm
post #6 of 8

Hmmm... I don't know. Mine crusts a little but it never seems to be enough for the paper towel trick. It just messes it up. Maybe I should experiment a little with using more sugar. Thanks for your suggestions.

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TexasSugar Posted 22 Mar 2006 , 4:46am
post #7 of 8

Would you mind posting the recipe?

The crusting depends on the sugar to fat ratio that you use.

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MissBaritone Posted 22 Mar 2006 , 8:07am
post #8 of 8

The english recipe tends to be 4oz butter, 8oz icing sugar and a drop of vanilla essence. Thin to the correct consistency with a splash of milk. I've never tried the viva trick but this does seem to crust ok and I can certainly get a smooth finish with a spatula dipped in hot water

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