Ok-Shortening Buttercream Vs. Cooked All-Butter Buttercream
Decorating By czyadgrl Updated 16 Oct 2006 , 3:56pm by Chefgirl
I'm trying to expand my cake knowledge here -
I'm going to try a cooked buttercream recipe this week. Shortening is starting to scare me a little ... like the way it just doesn't melt and all the trans or hydrogenated fats and all that stuff. I realize that eggs and butter aren't exactly a healthy option, but it seem more natural anyway!
I'm looking to hear from CC'ers who use the cooked all-butter buttercream recipes for decorating. Are they as finicky to make as the recipes make it sound? And what is your favorite recipe?
Aside from not using that greasy shorteining, what are the benifits of using it compared to the shortening buttercream recipes?
OR, if you've tried the cooked buttercreams, and choose to use the shortening buttercreams, why specifically?
Thanks!
When you say cooked all-butter buttercream are you talking about Italian/Swiss buttercream? Sorry for my ignorance.
Sams
I have not made IMBC or SMBC yet but I love cooked buttercreams. They are generally less (less!) sweet. Most do not crust because of the fat content and alot less sugar but they taste so much better. If you don't want Viva imprints, can smooth with a spatula fairly well or aren't concerned about getting it perfectly smooth, cooked ones are the way to go.
I believe I'm talking about Italian and Swiss buttercreams in general. The Cake Bible has a few with different names, all the same general process ...
cook sugar, mix with whipped whites or yolks, add butter, whip some more... or something of that nature. I don't have it in front of me right now, but I think that's the general process.
The shortening buttercreams have a 'gritty' texture to them. The IMBC has a very very smooth, almost whipped like consistency, and it freezes beautifully. I actually mix in a can of the store-bought with one batch of IMBC and it sweetens it up just enough and yet you can't really tell what makes it taste that way. You can also add a little cornstarch into the IMBC once completed to help stabilize it a bit more. WARNING!!!! IMBC is not summer-friendly!!! Will not work for outdoor parties in the south!
I don't think they are too bad, but some people have trouble with them.
It's the only buttercream I use. My reason for using it is based on how much better it tastes.
Another idea for you would be to use the shortening recipe, but use all butter. It's better tasting, but not nearly as tasty as an IMBC. : )
Edit - Cake Bible recipes would be perfect to try. I have used them and like them. I don't add anything else to them, you don't need to. They are perfect as is.
Just be sure to use a good, unsalted butter. Using the wrong butter can ruin the taste.
I offer my brides a choice of Italian Meringue (my favorite) or the 50/50 butter crisco ratio one. Most choose the Italian - but the crisco butter one reminds people of their youth - its a bakery icing - everyone's had it.
Give the people what they want........ 
XOXOXO
Debbie
I'm trying to expand my cake knowledge here -
I'm going to try a cooked buttercream recipe this week. Shortening is starting to scare me a little ... like the way it just doesn't melt and all the trans or hydrogenated fats and all that stuff. I realize that eggs and butter aren't exactly a healthy option, but it seem more natural anyway!
I'm looking to hear from CC'ers who use the cooked all-butter buttercream recipes for decorating. Are they as finicky to make as the recipes make it sound? And what is your favorite recipe?
Aside from not using that greasy shorteining, what are the benifits of using it compared to the shortening buttercream recipes?
OR, if you've tried the cooked buttercreams, and choose to use the shortening buttercreams, why specifically?
Thanks!
i used smbc, it is *very* simple to make. its easier then imbc and taste pretty much the same. the recipe i used is by nick malgeri (sp?). i do substitute half of the butter for hi-ratio shortening though. why? because it makes the icing sooo stable and mellows the butter taste. *however*, when i'm making smbc for my family i used Smart Balance shortening which has no trans-fat. don't worry about the shortening making the icing greasy, it doesn't. you can decorate with this icing just fine...the roses in my pictures are done with it and it was a very warm day when i made them. try it, you'll love it.
I'm trying to expand my cake knowledge here -
I'm going to try a cooked buttercream recipe this week. Shortening is starting to scare me a little ... like the way it just doesn't melt and all the trans or hydrogenated fats and all that stuff. I realize that eggs and butter aren't exactly a healthy option, but it seem more natural anyway!
I'm looking to hear from CC'ers who use the cooked all-butter buttercream recipes for decorating. Are they as finicky to make as the recipes make it sound? And what is your favorite recipe?
Aside from not using that greasy shorteining, what are the benifits of using it compared to the shortening buttercream recipes?
OR, if you've tried the cooked buttercreams, and choose to use the shortening buttercreams, why specifically?
Thanks!
I use both, depending on what the cake is for: kid's birthdays, etc. get a "US-traditional" buttercream (which, to me, isn't buttercream at all as many times it contains no butter 
). Weddings generally get a true buttercream which is like what you are talking about.
The difference is that butter melts at 88 degrees F., while shortening melts at about 103 degrees. That means that when you eat a shortening-based icing, you get that "mouth film" that tends to linger and alter your taste buds for a while. When you have an all-butter icing, there is no film so it is a more pure, cleaner taste.
I prefer Rose Levy Berenbaum's Mousseline Buttercream. It's wonderful to work with, hot-knifes beautifully, making it look like candelight-colored satin. Holds up well for borders, stringwork and even roses. Have to be a little careful, as the heat from your hand on the decorating bag will cause it to melt. Follow the instructions carefully, especially for using it after it has been chilled. You must bring it to room temperature before you stir it or it wants to separate. I tell my Clients it is called "Buttercream Mousse". They don't know any better, and since they call the shortening stuff "buttercream", it helps me to know what we're talking about.
I tell my Clients that don't want a really sweet icing that the Buttercream Mousse is the way to go. It's light, it is a really great supporting character (i.e., it doesn't "compete" for attention in the mouth), and it marries well with almost any flavor of cake. You can also flavor it however you wish, but I generally leave out the alcohol unless it is requested. I have added melted white chocolate to it, fruit purees (peach is especially nice), dark chocolate ... I can customize it to make a great match with my cake, which my Clients like and appreciate.
Making it is fairly easy, too. The recipe sounds really complicated, but it's not. Use an accurate digital thermometer. A candy thermometer isn't always as accurate as you need to be with this one. I have it down timing-wise that I can put my sugar/water mixture on the stove, break & separate my eggs and whip them with cream of tartar and sugar and when the meringue is just about perfect, the sugar syrup is just about ready to be poured in.
The first few times I made this icing, I did the sopt-the-mixer-and-pour-in-the-syrup method, but I eventually got really good to the point that I can pour it in a steady stream in my Kitchen Aid without having it fly around the bowl ... there is a very narrow window of opportunity (well, space, actually) that you can pour something in, but I've got it down now.
My kids call this one the "really good" icing. I've been told it rivals that "whippy icing" they use at Sam's Clubs, but I wouldn't know because I've never had a cake from there.
Sylvia Weinstock has a really good buttercream that uses whole eggs, also. It's been a while since I've used it, but it is really excellent. I do have some Clients, however, who requested an egg-based buttercream without the yolks as that is where all the cholesterol is, and the Mousseline Buttercream fits the bill nicely. You don't really have to worry about salmonella, either, as you are pouring 248-250 degree sugar syrup into the meringue and that is more than enough heat to kill any "bugs".
I have even used this icing during the heat & humidity of a Michigan summer with success. I find that if I deliver the cake chilled, it will take quite a while for the butter to come to temperature, so "melting" isn't really a problem, althought I do recommend that ANY wedding cake be in an air-conditioned room in the summertime, whenever possible. If that's just not possible, then I deliver VERY CLOSE to the time it is needed so it sits out as little as possible.
One caveat: coloring this icing is not easy. Well, it's easy enough, but you will not get really strong colors as the meringue just doesn't like to be colored. I have always considered putting just a bit of coloring into the sugar/water mixture to see if that makes a stronger-colored icing, but you will actually get really beautiful pastels with this icing. I generally use the gel colors, but have also used powdered colors with this one, which can tend to make it "spotty" as the grains of color just will sometimes separate and not dissolve into a consistent color, so beware.
All in all, it's a really excellent icing to use.
Good luck with this icing; I think you will really enjoy it.
I make the Mousseline buttercream from the Cake Bible. I think it is IMBC, but she calls it Mousseline. I love it, it is easy to use, you can freeze it and it tastes so good. I have had many people tell me they like it because it isn't too sweet like bakery icing. It smooths very well, especially with a hot spatula. When making it, you have to be sure that the meringue has cooled enough to not melt the butter (cool to the touch). Also, make sure that your butter isn't too warm. If you follow the recipe, you shouldn't have any problems. And after you've done it a few times, you'll know what to expect. It is more time consuming, but I think it's worth it.
Also, I think some people have mentioned that since the egg whites aren't cooked, that they are not "safe". You know? They may be carrying salmonella or something. I found eggs pasteurized in the shell and have been using those. They are more expensive, and the whites take a little longer to whip, but it puts my mind at ease. Not that I was too concerned to begin with.
HTH!
Cristina
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