Hi all!!
I am decorating my daughter's b-day cake tomorrow and need to know if European buttercream works as well as the recipe w/ crisco.
We don't like the waxy/oily crisco effect...so I've seen recommendations for the european buttercream from "The Cake Bible".
Does it decorate well? Also...can you color it?
I just need quick answers so I know what I'm in for.
Thanks in advance!!
Hi stormy,
I'm not familiar with that recipe.
But I can give you a bump, so someone else might be able to help you.
To avoid the cloying Crisco mouth feel, I like these b/c recipes. You might want to try them in the future:
http://www.cakecentral.com/cake_recipe-2110-Marshmallow-Creme-Buttercream.html
http://www.cakecentral.com/cake_recipe-2006-Dreamy-Cream.html
http://www.cakecentral.com/cake_recipe-2019-Whipped-Cream-Buttercream-Frosting.html
http://www.cakecentral.com/cake_recipe-2375-Brite-White-Buttercream-Icing.html
Hope your daughter has a great birthday 
If it's the same as the general recipe in the uk it's simply salted butter and icing sugar mixed together and sometimes a dash of vanilla essence is added.
It's fine for decorating, the consistency can easily be adjusted by adding icing sugar to thicken or milk to thin.
it does take colour well but because it is a pale yellow colour to start with some colours may be difficult to make
Hello
I am familiar with Italian, Swiss & French buttercream. I am not familiar with European. What makes it different?
thanks
I believe what makes it different is that the sugar, milk and flavorings are heated and cooked together before cooling and creaming with the butter/fat. It does make for a lighter more delicate taste. It is good, but I am obsessed with the uncooked buttercream!
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