Help! Can I Use Butter In My Buttercream?
Decorating By Jessamarie22 Updated 15 Aug 2009 , 3:20am by madgeowens
The how-to isn't adding butter a stick at a time, it recommends 1-2 T at a time. Not weird at all. Maybe you were just scanning the pics?
Oh....lol, yeah I was looking at the pics! No, 1 to tbs is certainly not weird, that's what I do, but the pic of a whole stick of butter being thrown in was weird.
Hi all,
I just wanted to let you guys know that I tried the SMBC recipe from CC that Jamie recommended 2day,Turned out yummy,Just that I feel its not as white as I had expected ;-( & not too stiff either (Not runny either) Did I do something wrong , coz in the images shared by others it looked pretty white .
I was wondering if I can use this under fondant, coz it looks so much like whipping cream with a silky smooth texture?
Mmmmm, yes, under fondant! So, not so white? Well, it is going to be naturally not white-white. Take into account all the butter, and vanilla if you use it. I tell people, it's going to be a varying degree of off white to ivory depending on the butter that day, or the amount of vanilla. And I refuse to put fake vanilla in anything. I have not yet had a complaint about this. Worth the sacrifice in my opinion, and I successfully convey this to people, apparently! Yay!
So, back off on the vanilla a bit, and perhaps stick to Land o Lakes, Challenge, or whatever other brand of good butter that's out there.
I chill my cakes pretty well before putting the fondant on. Makes it on smoother, and doesn't let the frosting squish out.
Tx Jamie for ur prompt response & helpful tips.I'll keep them in mind .I'd like to add that I used clear vanilla essence , So I guess its just the butter maybe. I usually use Land O lakes butter.
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