Hello fellow bakers,
This is my first post, I've been to this website a few times and see that it seems to help and lot of people so I thought I would ask a few things I need help with based on buttercream:
The first is my buttercream always seems to split when I make it. I've only made "American" buttercream with icing, butter and milk. I've tried many different things from using colder butter to adding a lot of icing but that does not help. I have read different forums but still having a problem.
The second thing is my buttercream does not hold its shape. I want to make the classic cone shaped tower of icing but it always seems to flop, so i freeze the buttercream thinking if its colder it will retain its shape better, but when it cools in like 5 minutes it seems to flop again, even the iced cupcakes. I wouldn't say I live in as particularly extreme climate so I don't think its that. Any suggestions?
And lastly I am considering changing the buttercream I used to maybe an Italian. Basically what I would like is a versitly buttercream where I can use the same recipe on a vanilla cupcake but easily flavour it say with passion friut extract to ice a passion fruit cupcake. I also need something which is stiff which can be used to hold a garnish say maybe a candied orange dipped in chocolate upright. What type of buttercream would you suggest?
Thanks in advanced. :)
What recipe are you using?
Just sugar and butter, 1 to 2 butter to sugar recipe.
AI use abc too, but I make it different all the time. For cupcakes I use 120g butter, 120g shortening (or butter), 500g icing sugar, maybe coloring. Then I use about 50ml liquid, which can be milk, purred strawberries, orange juice or coconut milk or or or. Something I substitute some icing sugar for cocoa or I add (cool) chocolate. For cakes or piping work like flowers, leafs etc I use about 700g of icing sugar and always shortening (at least 50%). Sometimes I even add cornstarch or )my newly discovered) dream whip to have a stiff consistency. Never have problems with it holding up shape. And I never put it in the fridge. Well, yes, leftovers. But I have to give it a little beating before I use it again.