Need A New Buttercream Recipe For A Picky Couple

Baking By lmnissen Updated 5 Oct 2011 , 8:11am by sweettreat101

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lmnissen Posted 4 Oct 2011 , 3:31pm
post #1 of 6

The bride(who happens to be a good friend) changed her mind, a few days before the wedding, about the buttercream and now I need a new recipe. She told me she doesn't want the shortening based buttercreams they tried. They were too sweet, and greasy. The recipes they tried were Indydebis Crisco-Based Buttercream and Buttercream Dream, my usuals for cakes covered in fondant that need to sit out. Now I desperately need a recipe for a fondant covered cake that can sit out for a day, and isn't too sweet or greasy. Ideally they want a buttercream they had that I'm making for another cake, but that is a butter based recipe. I tried to explain that I couldn't cover the cake in fondant and have it sit out with that recipe. Also, it makes it difficult because her fiance is a student at the culinary institute and they're food snobs. At least they love the cake! I'm going out of my mind looking for a good tasting recipe that I can make the day before, requires no refrigeration and will hold up to 4 tiers and fondant. Also the cake is a WASC and the filling is a simple strawberry filling. Help!! I need to go shopping for new ingredients tonight.

5 replies
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Sorelle Posted 4 Oct 2011 , 3:52pm
post #2 of 6

A butter based buttercream can stay out for a day. I was taught this a while back and have since left my buttercreams out without any problem. Just keep it in a cool place. In the summer I keep it close to an air conditioning vent. In the winter I keep my house at 65 degrees, never have had a problem.

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tiggy2 Posted 4 Oct 2011 , 4:01pm
post #3 of 6

If he's a culinary student ask him what recipe wants you to use and tell him he's responsible for the outcome. If it's not outside in the heat a butter based icing can sit out all day. I don't refrigerate any of my cakes and use a butter based icing.

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LisaPeps Posted 4 Oct 2011 , 4:48pm
post #4 of 6

Use IMBC or SMBC, they can both sit out unrefrigerated for multiple days. They can be covered in fondant, just chill the buttercream until hard and then cover. I put my buttercreamed cake in the freezer for 10-15 minutes then cover with fondant. You get a little bit of sweating (just leave it out at room temp and it will evaporate and dry up) but you can get the nice edges when it's chilled really hard.

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matthewkyrankelly Posted 4 Oct 2011 , 5:06pm
post #5 of 6

Yes to all of that.

If you are concerned about sweating, box and wrap well. take of wrap after it has come up to temp.

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sweettreat101 Posted 5 Oct 2011 , 8:11am
post #6 of 6

Do you use Hi ratio shortening in your frostings? I find that when I use Hi ratio my butter cream doesn't turn into that grease slick you get in your mouth. I have been using this recipe for twelve years. I have tried other recipes but end up going back to my go to recipe. 2 pounds C&H powdered sugar, 1 stick salted butter, 1 1/2 cups Hi ratio shortening, 2 tablespoons clear vanilla, 1/3 cup water. Whip until fluffy. This is a crusting butter cream so it works wonderfully under fondant. Using salted butter helps cut down the sweetness. You can also use milk or non dairy coffee creamers instead of water. I don't use Crisco anymore since they took out the trans fat. Colors and liquids don't mix well.

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