Another ?? On Making Buttercream
Decorating By monizcel Updated 26 Oct 2006 , 11:41am by berryblondeboys
I posted recently about making buttercream with a hand mixer or food processer vs a KA.
Two questions:
1) is a hand mixer the mixer with the beaters (that is the hand mixer my mother has) or the hand held stick mixer (ie. Braun version)-that is also available.
2) If I make buttercream December 13th in Boston (pack in my suitcase as check-in) and fly to Toronto and refrigerate it until the 23rd of December will it be okay to use to ice cakes on that day? That is my current time as the cake is for Dec. 25th. Will the buttercream be okay refrigerated or does it need to be frozen for that time period.
Thanks. You are all so helpful on CC and I appreciate that. 
1.) Hand mixer with beaters like your mothers.
2.) It will be ok refridgerated, but you'll need to let it come to room temp and re-whip it before you use it.
HI!
In answer to your questions:
Yes, the hand mixer is the one with the beaters. The stick mixer - known as an immersion blender, is just that, a blender. It is used to blend the ingredients right in the cooking vessel, rather than taking it out, putting it in a blender, then putting it back into the pot.
And yes, as long as your buttercream icing is kept refrigerated, it will be useable a few days later. Especially if it is a non-dairy recipe like all Crisco.
Theresa
Before I answer that, let me get the timeline straight:
You are leaving December 13 for Toronto. You want to take the pre-made butter-based buttercream with you, but you will not be decorating with it until a few days later.
I would freeze it when I get there. Take it out of the freezer and put it in the refrigerator on the 22. Let it thaw out in there. Re-beat it a little before you use it, to fluff it up again.
Theresa
I would freeze it when I get there. Take it out of the freezer and put it in the refrigerator on the 22. Let it thaw out in there. Re-beat it a little before you use it, to fluff it up again.
Theresa
I'm with tmriga- great solution! By the way, the Chocolate Decorator's Buttercream is sooooo yummy!
That would actually make more sense, as it would still be frozen when it gets to Toronto. It just has to be packed really well, as any condensation might soften a cardboard box. Perhaps a plastic cooler....
Theresa
Thanks for all the advice.
I think I will make it ahead of time. Freeze it and pack it in a cooler with ice packs to keep it frozen/cold on the trip to Toronto and then I will refreeze or refrigerate until the 22 dependent on the condition of the package when it arrives in Toronto.
You know what? I don't think you can take it as a carry on and definitely not with ice packs as don't they still have lots of restrictions for liquids/gels? I would check with the airlines first to see if you can even take frosting with you AT ALL... just got to thinking about this... If they won't let you have lipstick/gloss without having it in a special bag, they won't allow a cooler full of frosting and ice packs. It couldn't be considered life saving items (like some medications).
Melissa
I know - carry-ons are supposed to be for things you want to protect or need and now that's getting near impossible to have with you.
Just be sure you double wrap, scratch that, quadruple wrap it and I would have it in something hard sided too. They are WAY rough on suitcases/luggage.
Good luck!
Melissa
I've heard the lifted the liquid restrictions somewhat now.
Yes, they have, but it's not nearly the same as before the restrictions. Before, you couldn't have ANY liquid or gel. Now, you can have some things but you have to have an approved plastic bag holding your liquids/gels and have it outside your carry-on for inspection. AND, only one small plastic bag per person/ticket.
Before it wasn't allowed period. My MIL just flew after the ease of restrictions and they didn't approve her plastic bag. She had to buy one at the airport for her toothpaste and hand lotion.
Melissa
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