Hi all, I had a question about SeriousCakes buttercream recipe (which I got from Arti Cakes), which is as follows:
Ingredients
22 tbs salted butter, softened (about 3 sticks)
2/3 c. shortening
5-8 tbs heavy cream
2 tsp clear vanilla
2 lbs powdered sugar (about 8 cups)
1-3 tbs corn syrup
Instructions
Cream together butter and shortening until smooth. Slowly add 2 tsp. vanilla and 5 tbs. heavy cream. Gradually add the powdered sugar and scrape down the bowl very well once it’s all added. Slowly add more cream and corn syrup a tbs at a time until frosting reaches desired consistency.
Now Arti Cakes swears by this buttercream and if you've seen her flower cakes on FB, you'd understand why I want to use the same. My question is that since this was a recipe developed in the UK, is there a difference in TBSP measurements for US measuring spoons?? I read somewhere recently that UK TBSP. 22 TBSP (UK) = 27.5 TBSP (US). Is that true? Any help or guidance would be greatly appreciated!!! Thanks!
AI would assume that this recipe has already been fully converted to US measurements because butter isn't sold in 'sticks' in the UK, it comes in one solid block.
That's a US recipe for sure, we don't use sticks for butter, we don't call it powdered sugar and we are metric. We don't generally use shortening or corn syrup in anything either.
SeriousCakes Buttercream - not developed in UK - a twist on Wilton’s Buttercream
SeriousCakes Buttercream - not developed in UK - a twist on Wilton’s Buttercream
Yep, this was my take on it a soon as I read it because it's the general ABC recipe that I've been using for about 8 years. Not too sweet, holds up well at room temp.
If you can get your hands on hi ratio shortening, even better. I prefer unsalted butter and I add a bit of popcorn salt, instead. I also use madagascar or bourbon vanilla. If I need pure white, I add a few dots of violet food coloring to counteract the yellow tinge and it works beautifully.
Rae
Yep, this was my take on it a soon as I read it because it's the general ABC recipe that I've been using for about 8 years. Not too sweet, holds up well at room temp.
If you can get your hands on hi ratio shortening, even better. I prefer unsalted butter and I add a bit of popcorn salt, instead. I also use madagascar or bourbon vanilla. If I need pure white, I add a few dots of violet food coloring to counteract the yellow tinge and it works beautifully.
Rae
Love it when I learn something new - voilet food coloring helps keep buttercream white? Amazing..
I too use Seriouscakes buttercream, but less powdered sugar and cream.....its' really delicious and makes great flowers......i use Crisco as i can't get hi-ratio shortening in dubai...
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