All Butter Buttercream On Wedding Cakes
Decorating By loriemoms Updated 22 Oct 2006 , 6:57pm by antonia74
I have a bride who wants a cake with all butter buttercream. I have never had good luck with all butter buttercreams on wedding cakes..even the 1/2 and 1/2 recipe. The buttercream just melts too much and the decorations loose their crispness. (I do add merigue powder)
Have any of you had any luck with all butter buttercream for wedding cakes? Or have a stable recipe? Even any luck with the 1/2 and 1/2?
This wedding is next june.
Should I have the bride sign a disclaimer? I told her about my experience with buttercream and she is willing to "take the chance" since she does not like the idea of shortening. (she tasted my buttercream and liked it, but just doesn't like the "idea"...even though I don't use Crisco.I use sweetex.)
You may want to send Antonia74 a PM, she uses only Italian meringue buttercream on her cakes, and all the IMBC recipes i've seen are done with butter only. Seeing her cakes are sheer perfection, im sure she can give you a few tips on how to use it.
I've only used it on cupcakes so far.
cheers
Nati
Italian Meringue Buttercream works extremely well on wedding cakes, it is all I ever use. Smooths like glass, holds up in warmer temperatures, and can stay at room temperature for 48 hours. I ice cakes and refrigerate until it is time to stack and decorate (I deliver completely stacked), they are the perfect temp for eating at the reception.
I only use the 1/2 & 1/2 & I have never had a problem with it.
Ok, next question: What is your favorite IMBC recipe? The recipe I have recommends you not leave it out for more then 2 hours.
The one I have is:
4 sticks (1 pound) unsalted butter, slightly soft
1 cup Crisco® shortening or Sweetex hi-ratio shortening (NOTE: This adds stability to the recipe, but you can use butter, instead or reduce the amount of shortening used and substitute the remainder with butter)
8 large egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
2 teaspoon clear, pure or powdered vanilla
1 cup sugar
1/4 cup water
My butter cream is all-butter, except when I'm doing something with a lot of piping, like the fur on my dog cake, then I use Crisco for 1/3 of the butter in my recipe.
Although I've never used it for a wedding cake (except under fondant), it is not melty except in very, very hot weather.
1 cup (2 sticks) real butter (I actually prefer salted to unsalted--cuts down on the sweetness of the icing a little bit)
1-2 tsp vanilla
2 lbs powdered sugar
approx 1/2 cup milk (you can use cream for all or part of the milk)
Cream the butter on low speed, then alternate adding the powdered sugar and the milk. You can add the vanilla at any time. I beat it on low speed the whole time to avoid incorporation of too much air. Beat until very smooth. You can chill slightly to make it firmer.
If it's too stiff, you can add more milk. If it's not stiff enough, add more sugar.
Stays good for 2 days at room temp.
I also use IMBC or Swiss Meringue Buttercream from time to time. It gets very soft as it sits, but I've never had a problem with it running off the cake or anything like that. Like someone else suggested, I would PM Antonia74. She does beautiful work with IMBC.
Good luck!
Holly
I use Martha Stewart's IMBC recipe from her website.....
Italian Meringue Buttercream
(Makes 4 1/2 cups)
1 1/4 cups sugar
5 large egg whites
Pinch of cream of tartar
1 pound (4 sticks) unsalted butter, chilled
1 teaspoon pure vanilla extract
1. In a small saucepan over medium heat, bring sugar and 2/3 cup water to a boil. Continue boiling until syrup reaches 238° on a candy thermometer (soft-ball stage).
2. Meanwhile, place egg whites in the bowl of a standing mixer fitted with the whisk attachment, and beat on low speed until foamy. Add cream of tartar, and beat on medium-high speed until stiff but not dry; do not overbeat.
3. With mixer running, add syrup to whites in a stream, beating on high speed until no longer steaming, about 3 minutes. Add butter bit by bit, beating until spreadable, 3 to 5 minutes; beat in vanilla. If icing curdles, keep beating until smooth.
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