Buttercream Cold Or Room Temp Butter?

Decorating By TiffTurtle Updated 4 Sep 2006 , 10:43pm by queenamy

TiffTurtle Cake Central Cake Decorator Profile
TiffTurtle Posted 4 Sep 2006 , 6:14pm
post #1 of 7

when i make my BC does the butter need to be room temp or chilled?
I was wondering if this would make a difference in how my frosting came out.

thanks yall!

6 replies
Phoov Cake Central Cake Decorator Profile
Phoov Posted 4 Sep 2006 , 6:20pm
post #2 of 7

Won't make a dif in the final product as it will warm up as you blend it....but it's way easier to blend the ingredients...faster...if it's brought to room temp first!

Cakeasyoulikeit Cake Central Cake Decorator Profile
Cakeasyoulikeit Posted 4 Sep 2006 , 6:27pm
post #3 of 7

yep, i always warm mine to room temp too!

TiffTurtle Cake Central Cake Decorator Profile
TiffTurtle Posted 4 Sep 2006 , 9:54pm
post #4 of 7

Thanks yall....just wanted to be sure that i was doing it the best way!!

kjgjam22 Cake Central Cake Decorator Profile
kjgjam22 Posted 4 Sep 2006 , 10:00pm
post #5 of 7

i fine that my icing comes out better if its firm and still chilled. soft enough not to jam the mixer.

candyladyhelen Cake Central Cake Decorator Profile
candyladyhelen Posted 4 Sep 2006 , 10:27pm
post #6 of 7

I use a 1/2 crisco & 1/2 butter. I put both in a tupperware & put in the mic for 29 seconds. It blends perfect for me

queenamy Cake Central Cake Decorator Profile
queenamy Posted 4 Sep 2006 , 10:43pm
post #7 of 7

After makign my buttercream I always stick it in the freezer for a little to get it semi chilled..
I personally find it easier to work with... mostly in these hot summer days

Quote by @%username% on %date%

%body%

 

About

CakeCentral.com is the world's largest cake community for cake decorating professionals and enthusiasts.

Privacy Policy Terms Of Use

Newsletter Subscribe

Follow Us On

Contacts

Phone: 866.878.3133
Email: [email protected]
2004 - 2025 © Cake Central Media Corp. All Rights Reserved.