How Do I Create Flawless, Glass-Like Buttercream Surface?

Decorating By QueenofTartsCakes Updated 6 Sep 2009 , 11:23am by Limpy

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QueenofTartsCakes Posted 6 Sep 2009 , 6:50am
post #1 of 5

I baked a 12" round, 3 layer cake today and frosted in a Toba Garret Decorator Buttercream recipe, using a 5 qt mixer. It was very tasty yet there were so many air bubbles on the surface of my cake, I had an impossible time trying to get the glass-like surface I wanted.
I'm going to try Sugarshack's recipe but I'm not crazy about using Coffeemate in my buttercream. I will, however give it a try but I really don't want to get locked into just ONE buttercream recipe/flavor all the time, just to get the glass-like, bubble-free surface. I used parchment paper and a fondant smoother, a warm spatula dipped in hot water, and I only got mild results on the Toba Garrett recipe which called for powdered sugar, meringue powder, butter, and veg shortening (I used Crisco this time). Also, do I use the same recipe but somehow stiffen it up if I want to make roses?
Any suggestions would be appreciated. Thanks.

4 replies
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niccicola Posted 6 Sep 2009 , 7:58am
post #2 of 5

have you tried watching Sugarshack's videos?

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brincess_b Posted 6 Sep 2009 , 10:34am
post #3 of 5

to stiffen up you icing, like for roses, you just add more powdered sugar.

air bubbles - if your using a mixer, i believe the 'batter' needs to cover the paddle. other wise its not just mixing it, its pulling in air too.
i wonder if you can leave it to settle - works with ri, but bc is probably too thick!

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gingersoave Posted 6 Sep 2009 , 11:10am
post #4 of 5

SugarShack - HANDS DOWN!!!! You can used flavored coffee creamer, I have also added almond flavor and its SO YUM! I have also used coconut too. It makes a ton of icing and if you follow her guidelines you will have perfect silky smooth buttercream everytime! I have her DVD on buttercream and what she shows is really the ultimate trick to smooth icing. Definitely give it a try, oh, and you may want to make sure your shortening has at least 3 grams of transfat, the crisco has no trans fat and will clump your icing. I get the off brand at food lion or kroger and it works great. Sharon uses high ratio shortening and I believe that means added trans fat but not sure.

good luck, you'll never go back after using her recipe!!!!

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Limpy Posted 6 Sep 2009 , 11:23am
post #5 of 5

I used to have lots of air bubbles when making buttercream & when I used the method shown by Sharon on her dvd,things improved greatly. You say that you do not want to use the liquid coffee creamer. What came across to me is not so much the recipe used,but the methods of using high ratio shortening,a hot dry knife etc. I used the recipe that came with the dvd & it came out great. I had a recipe that I always used from Scott Clark Wooley & I then used that, using Sharons method for making buttercream. It also came out great (I used to beat the crap out of the icing & the icing did not cover the paddle,so lots of air was introduced). The trick is to use a crusting buttercream recipe & to use the method shown by Sharon. Works like a charm & you end up with a smooth,glass like buttercream cake.

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