Poured Buttercream

peanut123 Posted 25 Apr 2008 , 9:44pm

post #1 of 19

Anyone have experience with poured buttercream? Opinions?

It is supposed to look just like fondant, but taste much better.

It seems this is Buttercream (butter + powered sugar) gently heated until it can be poured over the cake.

It is mentioned in these two forums:

http://forums.egullet.org/index.php?showtopic=115075

http://www.cheftalk.com/forums/pastries-baking-general/33727-how-would-i-make-donut-cake.html

dogluvr Posted 25 Apr 2008 , 11:24pm

post #2 of 19

I never heard of poured BC, but I heard of poured fondant...check out Lisa's site. She gives step by step with pictures and her recipe.

KaraCakes Posted 26 Apr 2008 , 4:31am

post #3 of 19

I have done this with store bought frosting just to experiment, and it worked GREAT! I just put it in a bowl, popped it in the microwave, stirring it every 20 seconds or so, and poured it right on. It came out so smooth. I did have to push it around with a spoon a little, and obviously I did it with the cake on a cooling rack over waxed paper to catch the drips (there were tons) but it was extremely easy, and tasted nice, too. Hope this helps.

JanH Posted 26 Apr 2008 , 5:44am

post #4 of 19

Quote:

Originally Posted by peanut123

It seems this is Buttercream (butter + powered sugar) gently heated until it can be poured over the cake.

Actually, the article stated, "Equal parts butter and shortening whipped with either confectioners sugar or simple syrup for extra smoothness."

One variation appears to call for whipping butter/shortening with simple syrup? That combination won't yield American b/c... And since no egg whites are used, it won't yield a meringue b/c either.

However, powdered sugar and simple syrup (or plain water & corn syrup) will yield (an unflavored) poured fondant:

http://www.wilton.com/recipes/recipesandprojects/icing/quickfondant.cfm

If you're game to experiment, you might want to try a half recipe of the Wilton butter and shortening recipe:

http://www.wilton.com/recipes/recipesandprojects/icing/bcream.cfm

Then remove a small portion to "gently melt to a pouring consistency" and pour it over a cake layer.

Look forward to hearing your results.

HTH

AKA_cupcakeshoppe Posted 26 Apr 2008 , 6:38am

post #5 of 19

OOOHHH!!! definitely something worth trying!

Momkiksbutt Posted 26 Apr 2008 , 7:23am

post #6 of 19

Amen to that SISTA!!!

peanut123 Posted 27 Apr 2008 , 1:20am

post #7 of 19

JanH,
This technique has potential in certain applicationsâ¦very smooth and almost zero air bubblesâ¦tastes much better than poured fondant.

My only complaint is that the sides tend to âslipâ before the buttercream âsetsâ. I think the cake needed to be coolerâ¦more practice needed

AKA_cupcakeshoppe Posted 27 Apr 2008 , 8:14am

post #8 of 19

that looks pretty good!

what do you mean slips?

peanut123 Posted 27 Apr 2008 , 11:53am

post #9 of 19

Cupcakeshoppe,
In the photo, notice that the right-side of the cake is not as smooth as the left-side. The weight of the fluid buttercream caused it to slide down, slightly. (âSlipâ and slide have similar meanings.)

fyi â I made the horizontal cut in the middle to determine the actual thickness of the buttercream.

Mike1394 Posted 27 Apr 2008 , 12:16pm

post #10 of 19

I'm actually going to try it this afternoon. I have some experimental 4" cakes in the freezer, and some IMBC. I'll let ya know how it goes.

Mike

AKA_cupcakeshoppe Posted 27 Apr 2008 , 3:39pm

post #11 of 19

oooh. okay. thanks for pointing that out. I was paying attention to the pretty blue, didn't notice it LOL

cakegal Posted 27 Apr 2008 , 4:01pm

post #12 of 19

I have a question.... could you use this on cut out cookies that have been oulined?????

Melvira Posted 27 Apr 2008 , 4:04pm

post #13 of 19

Quote:

Originally Posted by peanut123

Cupcakeshoppe,
In the photo, notice that the right-side of the cake is not as smooth as the left-side. The weight of the fluid buttercream caused it to slide down, slightly. (âSlipâ and slide have similar meanings.)

fyi â I made the horizontal cut in the middle to determine the actual thickness of the buttercream.

I bet you really wouldn't have that problem with petit fours since they are so small! What type of BC did you use? Just regular ABC, IMBC, a special recipe? I've been looking for an attractive and easy way to cover petit fours and you have my interest piqued!!! So thank you!!

peanut123 Posted 27 Apr 2008 , 5:26pm

post #14 of 19

Melvira,
I used a medium consistency decorators buttercream (hi-ratio shortening based). During the first attempts with this technique, I wanted to use a buttercream that would âfirm-upâ at a relatively high temperature (compared to butter).

I have not attempted to heat the other buttercreams. I suspect that if you get the âbuttercreamsâ that use butter too warm the emulsifiers will âbreakâ and the butter will separate.

Good luck and have fun looking for that attractive and easy way to cover petit fours.

Melvira Posted 27 Apr 2008 , 8:12pm

post #15 of 19

Thank you peanut123! I currently use hi-ratio based american buttercream and my standard, so I will try that. I agree that the butter based version may break down quite easily! I appreciate your input!!