Okay okay, I'm a converter!!!!!


I will NEVER NEVER use an all shortening recipe again for my icing!!!!! I just tasted leftovers of both, with and without butter and there is no contest!!!!!!!!! How could I have ever EVER made my icing without butter!

UGHHHH!!!!!!!!



Amy

I like the taste with butter much better also, but I'll use all crisco if it has to sit in the heat.

Welcome aboard! good for you! I'm with you - in my humble opinion-the stuff is revolting! YUCK
That is why I only use IMBC!

how did your wedding cake go for your brother in law?

Me too......yucky crisco!! It may be nice to work with, but there's no point in eating pure hydrogenated fat.

do y'all use the viva method with the 1/2 and 1/2?

i just used viva for the first time but chose to use an all crisco recipe (first time for that also) and it smoothed out Much nicer than the 1/2 and 1/2. i didn't find the taste terrible although i did Not use it in the filling. my recipe uses butter, almond and creme broquet flavors.

also, does IMBC crust?

buttercream is just a mystery to me

I used the Viva on my TRUE buttercream and no problems.

freddyfl~ the wedding cake turned out great! It's in my pics! Apparently, according to my BIL, my cake was the most "grandeouse" thing (is that a word?) at the wedding. It "outshined" the rest of the wedding. I thought the reception site was decorated very nicely but I wasn't there for the ceremony so that could all be true since the bride and groom wore cowboy boots with their dress/tux! Thank you for asking!!!


Amy

Hi guys

I have been reading this post and have a question is your butter yellow or white.

Here in Australia our butter is yellow and if I do icing with butter it is never white. Just interested.

Thanks

Anna

Ours is yellow! A very pale yellow and our (or at least mine) icing has a slight slight yellow hue to it but not enough IMO to make much of a difference! I would love to know, however; how to get my butter icing whiter!!!


Amy

here we get white margarine so I use that for my icing. I get real white icing. I never use crisco. but if it wasn't for my white margarine I'd probably use the butter recipe.

your cake was beautiful cakemommy! As far as whiter butter icing I think you can buy butter that doesn't have any dyes in it, but I am sure it is more expensive.

Thanks for your reply Amy I was really interested.

PS I love your cakes, your shell borders and fantastic, I just can't get mine to look right.

Thank you!!!!! I still need practice. Everynow and then I get a shell smaller than the others. That happens when I have to stop and then start again!

White margarine! HMMMMM!!!!! Do we have that here anyone?


Amy

As I understand, that white icing color works if your icing has a yellow undertone. I've never tried it, but several people have told me this.

I have to charge more for my cakes now that I'm using an all butter buttercream but hey, it's a better taste!!!!!!

Now I just need to try the IMBC!!!!!!! I really can't wait to try that one.

BTW, the counting for the shells sounds like a great idea. I move pretty fast so I don't know if the counting will slow me down but maybe that's what I need!


Amy

I love IMBC. You can lighten it by adding the wilton white coloring, but it's still off-white. If someone wants white-white, I have bright white Choco-pan fondant. It's tasty, and they don't give up the IMBC because it is there underneath a thin layer of fondant.

I agree about the all-Crisco but I did try one recipe that was nice and fluffy. I still prefer cooked BC varieties and usually use Wilton for roses.

Cakemommy, may I ask what recipe do you normally use?

http://www.cakecentral.com/cake_recipe-2075-14-Crusting-Buttercream-Icing-VIVA-Method.html


This is the first recipe I used with butter in it! It is really delicious!!!! It's smooth and easy to work with.

It's been in the 80's to high 90's here the last two weeks so I used this one because there is still shortening in it but it doesn't have the same yucky coating in your mouth that 100% Crisco leaves!!!


Amy

I just tried the buttercream Dream and LOVED it!!!!

I'm not sure! I'll have to look it up! If it is, I might just have to use something else!

I haven't found a 100% butter icing yet! Honestly, I haven't been looking that hard either! I'd love to find one!!!!! I'm all for new things!


Amy

Why not try using hi-ratio shortening instead of Crisco? There is a big difference in how it tastes. Doesn't have all of the greasy taste like using Crisco will have. I tried and first hi-ratio buttercream a couple weeks ago and everybody said how good it was; some people even said it tasted like wedding cake frosting.

I had heard that the longer you whip the icing the whiter it gets. Not sure if that helps with the yellow butter from Australia...

does imbc crust? i've been wanting to try it, but i really prefer a crusting bc

I have to second (or third) the comment about using Wilton's bright white coloring in the half and half BC. I won't make anything but the half and half (can't stand the thought of using all shortening--it just has a plastic mouth-feel).

The only time I really need to whiten my BC, though, is if a bride gives me a chintzy plastic topper that is white--that's the only time that it seems really noticeable that the BC is slightly off-white. If you use enough of the coloring, you can get the icing perfectly white; just remember to adjust your liquid a little because the coloring is a liquid not a paste/gel.

I only ever use a 100% butter buttercream (I still can't see how you can call something that doesn't contain butter 'buttercream' !). Here's the recipe I use, the important thing is that it is made by weight NOT volume (cups). Very simple - 1 part butter to 2 parts powdered sugar (so, for example 8oz (2 sticks) butter to 16oz powdered sugar). For every stick of butter you use use one tsp of your choice of flavouring and 1 tbsp of milk. Everyone loves this buttercream (flavoured with strawberry or lemon are my favourites!)! Only drawback is that it will melt in high heat, but will be OK under fondant, and cakes will need to be kept in the fridge until needed (but I do this with all my cakes anyway!).