Experimenting With Different Buttercreams...

Business By shorn0099 Updated 23 Oct 2013 , 1:50am by mfeagan

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shorn0099 Posted 20 Oct 2013 , 3:05pm
post #1 of 3

AI have used Brill for awhile and everyone loves it but I'm an at home baker and looking to eventually start a bakery shop. I want my own signature buttercream and I'm curious as to how you found out yours. How did you experiment to find it? Thanks in advance!

2 replies
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costumeczar Posted 20 Oct 2013 , 6:19pm
post #2 of 3

Some of it will depend on what's popular in your area, because you can either go with what people like or try to convince them that they like something else. Sometimes that's easy and sometimes it's hard. I use both regular confectioner's sugar buttercreams and meringues, depending on what I'm using it for. I also do a hybrid of a couple of different varieties sometimes. Just experiment with different types until you find something that you like.

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mfeagan Posted 23 Oct 2013 , 1:50am
post #3 of 3

Also good quality ingredients. REAL butter in buttercream is always the way to go! And don't be skimpy with it...it's buttercream. It should be buttery! :)


Of course you will always have people that want pure white and you will have to use shortening, but I prefer real butter and not greasy frostings. 

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