Best Butter Cream Ever! How Did She Make It?
Decorating By xswizit1 Updated 13 Mar 2007 , 6:28am by loveqm
What is Hi-Ratio Sortening, what are the benefits and where does one buy????
hi ratio shortening there are lots of threads here on CC about it but it takes the sugar differently and it takes less sugar than crisco and is light and fluffy not greasy. I use nothing but I buy it at a cash and carry store.
No not yet I was going to try it with 8 oz of butter 16 oz hi ratio shortening and 16 oz of bavarian cream. I not sure the bakery would give me the recipe since I by it from them for $3 per lb when I'm busy. there isn't any sugar added its just the 3 ingred. I'll have to add the bav a little at at time just to make sure of amount. Its very much like IMBC its kinda wierd and its hard to tell the difference.
What exactly is bavarian cream and where can it be bought?
bavarian Cream is like a thick custard used a a cake filling I buy it in pouches at the cash and carry store. You will find the recipe on
www.ladycakes.com/
Ok, another "what is" question? Forgive me, but what is a cash and carry store?
cash and carry is a smaller version of Costco a Wholesale store that is open to the public.
Ok I just finished experimenting with the bav for a Buttercream it worked nice and fluffy not to sweet icing.
Recipe 16 oz hi ratio shortening, 8 oz unsalted butter, a pouch of Bav cream about 1kg, it needed some sweetness so I added icing sugar about 3/4 to1 cup and a tablespoon of butter flavor. Whip with paddle on low for 8 min 2 min on med. to make it fluffy.This would be great as a base to make fillings and for icing a cake. Next time I'll l try it with 16 oz of butter. By adding the icing sugar it made it less greasy.
When you buy the bavarian cream is it in powder form or already made? Would the cake lady recipe work in this recipe as a substitute if I can't find it?
Thanks!
Cake lady recipe should work just fine and will taste better than premade. I buy it in pouches already made I don't like it unless its mixed with something or used as cake filling. But it worked great for this icing recipe. I would even try using cooked vanilla pudding that has been completly cooled that should work too.
Thanks, I'll give it a try and let you know how it turns out.
Sorry I took so long to answer. I was referring to some of the ones that use butter and egg whites (IMBC, Swiss or Italian)
Those do have to be refrigerated, right?
Susan
Sorry I took so long to answer. I was referring to some of the ones that use butter and egg whites (IMBC, Swiss or Italian)
Those do have to be refrigerated, right?
Yes, those need to be refrigerated. Just butter, no, but butter with milk or eggs, yes.
Melissa
Susan
I am new to the forum. I have been using a Buttercream recipe that I just LOVE!!
1/2 cup water
2 1/4 cups of sugar
Put in saucepan and boil for 7 minutes. After it has been boiling for 5 minutes you whip 12 large egg whites in a mixer on high speed. The eggs should be done when the timer goes off. The eggs should be stiff
Slowly pour the sugar mixture into the whipped egg whites. Continue to beat until the bowl is cool to the touch, about 10 minutes. Slowly add:
1 1/2 pounds (6 sticks) unsalted butter at room temp, cut into 1-inch pieces. When the buttercream begins to jump out of the bowl, reduce the speed to low.
Mix in at low speed:
1 tsp pure vanilla extract
Beat until light and fluffy. The mixture might look curdled. Just keep beating and it will become the smoothest buttercream ever. It tastes OH SO GOOD!!! Yields 8 cups.
It spreads so GOOD on a cake!!! You can get the cake so smooth!!
My hubby was in buttercream heaven. He said it was the best he has ever had!!!
Courtney
Okay so you got me really curious so I did some internet searching and found that Rose Levy Beranbaum author of "The Cake Bible" has a few different buttercream recipes in her book. I have found two of the recipes online.
The Mousseline buttercream :
http://www.baking911.com/asksarahbb/index.php?showtopic=913
The Neoclassic buttercream:
http://www.starchefs.com/chefs/RBeranbaum/html/neoclassic_r_beranbaum.shtml
Take a look and let me know if you think it could be one of those.
I hope I've helped!! -Alison
Well, I thought the baking911 recipe could be it, but one of the last things it says is don't add more than 1 teaspoon of liquor... And one of the last things she told me was that she adds extra flavoring.
I am going to try to make one this week. I will let you know how it goes!
Well, I thought the baking911 recipe could be it, but one of the last things it says is don't add more than 1 teaspoon of liquor... And one of the last things she told me was that she adds extra flavoring.
Well I think if you chose to use liquor as flavoring you should only use 1 tsp. but I read a few places where they didn't like it with liquor and just substituted vanilla and/or almond. So maybe she uses extracts instead of the liquor and adds more of those. Let me know when you try it and what you think!!
mythreekidos, this is the recipe that they use in the WBH book. I love it too and often will add it to my regular buttercream recipe to lessen the sweetness.
6 sticks of butter and 12 egg whites? 
How much icing does this recipe make? How many 8" rounds could you ice with this amount of butter and eggs?
Thanks.
I haven't seen that recipe before, using the yolks instead of the whites. The one thing I wouldn't like is having to keep your cake in the refrigerator up until you need it. That would concern me if I used it for a wedding cake. The ITBC can stay out better. Of course I haven't tried the other recipe yet! One more thing, the IMBC doesn't typically use 12 whites when I do it. The recipe calls for 1 cup of whites, I use the eggs I get from BJs (local wholesale place) and I usually end up with 9.
Well, I thought the baking911 recipe could be it, but one of the last things it says is don't add more than 1 teaspoon of liquor... And one of the last things she told me was that she adds extra flavoring.
I am going to try to make one this week. I will let you know how it goes!
xswizit1 did you get a chance to try out the recipes yert? whatwas the outcome? likes/ no likes? =)
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