Buttercream, Buttercream And More Buttercream
Decorating By Yorkiemum Updated 19 Jul 2007 , 3:36pm by OhMyGoodies
Okay, I finally jumped in and made the buttercream that was on the Dyann Bakes video that someone was kind enough to share. With that one, you whip the egg whites and sugar over simmering water, whip till cool and add the butter.
Is Shirleys any better????? It looks a lot harder to make than the one I made.
Also, I added a cup of cooled chocolate to the finished product it and it tastes yummy but it sure doesn't look very chocolate. What in the world do I use to decorate the edge of the fondant with? HELP!!!! 
what do you mean? do you want it to match a dark chocolate fondant? you could add brown coloring.
i have not tried shirleys recipe, but i have used one similar with that method, as well as the one that you mentioned from the video. at first i liked the syrup recipe, but then i decided that the other one one is easier , FOR ME anyways.
what do you mean? do you want it to match a dark chocolate fondant? you could add brown coloring.
i have not tried shirleys recipe, but i have used one similar with that method, as well as the one that you mentioned from the video. at first i liked the syrup recipe, but then i decided that the other one one is easier , FOR ME anyways.
I would like it to be dark brown. It would look more like chocolate but my goodness, it is so good. I ate it by the spoon fulls.
Do I keep this in the fridge, bring it to room temp to use and then put it under fondant? Will it keep 24 hours at room temp?
sorry, i havent used it under fondant yet. but yes, it should be room temp to ice the cake.smooth, chill, then cover. use fondant smoothers, not your hands to avoid melting the imbc. (this is what i was told)
make sure its cool room temp (not above 70) if you leave it out. i would do it for no more than a day.
I submitted a buttercream recipe here called 0 trans fat crisco buttercream... it's to use with the new crisco or the old or store brand works no matter what 
. To make it chocolate I add 3/4 cup of hershey's cocoa powder alternating with the powdered sugar (1 cup ps, a shake of the cocoa, 1 cup ps, a shake of cocoa, etc.) until all used up, it is a rich chocolate taste (tasted delicious to the point we were all dipping into it while decorating lmao) and is also a rich dark brown color (see photos). I think it's the best and doesn't require any cooking or heating of anything 
just saw your question about smoothing... I use the melvira method and it works great for smoothing butter cream
but yes, if you use a crusting buttercream (powdered sugar and butter ) then you can use a viva paper towel, with hands or a smoother on top, or the dense foam paint roller. ONLY if it crusts though. the swiss and italian meringues will not crust. smoothing it just comes down to practice.
but yes, if you use a crusting buttercream (powdered sugar and butter ) then you can use a viva paper towel, with hands or a smoother on top, or the dense foam paint roller. ONLY if it crusts though. the swiss and italian meringues will not crust. smoothing it just comes down to practice.
I submitted a buttercream recipe here called 0 trans fat crisco buttercream... it's to use with the new crisco or the old or store brand works no matter what
. To make it chocolate I add 3/4 cup of hershey's cocoa powder alternating with the powdered sugar (1 cup ps, a shake of the cocoa, 1 cup ps, a shake of cocoa, etc.) until all used up, it is a rich chocolate taste (tasted delicious to the point we were all dipping into it while decorating lmao) and is also a rich dark brown color (see photos). I think it's the best and doesn't require any cooking or heating of anything just saw your question about smoothing... I use the melvira method and it works great for smoothing butter cream
OhMyGoodies, is your receipe on the cc site?? i would like to have it ,
Thanks
Yes it is. If you view my profile and click on recipes submitted by me it'll bring up 2 lol
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