What Kind Of Butter Cream Does Duff Use?
Decorating By THECAKEPLACE Updated 24 Jun 2009 , 3:39pm by chefjess819
I paused and slowly forwarded an episode of ace of cakes(I think it was the Leno show one) and got out the word "MARK" from the tub does anyone know what brand this could be?
I bet its BakeMark, i did some searching on google.
So he doesn't make it from scratch? For a $1000 base price I would expect it to be from scratch. Not to start the "great debate" again, but I'm surprised.
shoot...if i made as many cakes per week as he did i would deffinately go with premade. lol...jk. kinda shocked me, too. but..whatever works! 
Duff calls his buttercream French Buttercream. The recipe and Duff's instructions are below:
10 egg whites
15 ounces granulated sugar
2.5 pounds unsalted butter, at room temperature
NOTE: Make sure to have a completely clean and dry mixing bowl when you start your process. Any fat or liquid at all in the bowl will stunt the protein development of the albumen and you will not have a proper meringue at the end.
Start whipping egg whites slowly in your mixer using the whip attachment until foamy. Increase the speed of the mixer and slowly start adding the sugar until all the sugar is incorporated. Once all the sugar is in, increase the speed of the mixer even more and whip until the mixture is shiny and stiff. You now have a meringue. You know when your meringue is done when you pull out the whip, hold it horizontally, and if you have what looks like a "sparrow's beak" on the end of the whip.
Replace the whip, turn the mixer on medium and start adding the butter a bit at a time. Once all the butter is incorporated, turn the mixer on high and let mix; depending on the weather, the buttercream could take anywhere from 5 to 15 minutes to form. You will know when it has formed when you hear the motor of the mixer start to slow down and whine a little bit; also, when you first add the butter, your meringue will break down and look weir and this is what you want. When the buttercream is done, the mixture will be homogenous, consistent, and tasty.
Remove the buttercream from the bowl and transfer to an airtight container. Buttercream can be kept at room temperature for a few days or in the refrigerator for 1 to 2 weeks, but always use warm buttercream when icing a cake.
oh yeah! i remember the hawaii episode! cause the french woman (sry cant remember her name right now) messed up the first batch and had to redo the entire batch. so i guess he might make the icing himself then put it in empty buckets as someone said earlier. 
Quote by @%username% on %date%
%body%