just wondering if there are people out there who do not offer traditional/american buttercream. i really dislike working with it and even more cleaning it up and cleaning it out of all my tools/equipment. i recently have found IMBC (finally) and am considering only offering the IMBC to my customers...no regular buttercream. i think it's more sophisticated and lighter but without sacrificing flavor. what are your thoughts on this?
D'ya mean the kind made with crisco/powdered sugar?
if so, the answer is NO NO NO!
I think it is way gross, won't eat it, and wouldn't think of serving it to a guest or a customer.
Powdered sugar frostings are gritty. Crisco leaves a film in your mouth 'cause the melting point is so much higher than butter.
SMBC for me, because on the rare occasions that I eat frosting I want it to be GOOD..
*President and founder of the Cake Snob Club*
jkalman Forum SuperStar!
Joined: Mar 12, 2007
Posts: 3618
Location: Southern New Hampshire
Birthday: Oct 28 Gallery Supporter Member
Posted:
Sat Jul 19, 2008 12:04 pm
Me!! I don't use american buttercream at all unless someone *really* wants it (usually for a child's party) or doesn't care for SMBC (though I have yet to meet a person who didn't like it). I make SMBC and that's all I use. Even for cream cheese frosting.. just whip up some room temp cc and fold the SMBC/IMBC into that.. it's REALLY good and much more stable than powdered sugar based cc icing can be.
**edited to add that I've been a proud member of TCSC since 2007 (unofficially since much before, but it was official in 2007)
Last edited by jkalman on Sat Jul 19, 2008 12:07 pm; edited 2 times in total
as usual, my favorite seester...... great minds think alike.....
jkalman Forum SuperStar!
Joined: Mar 12, 2007
Posts: 3618
Location: Southern New Hampshire
Birthday: Oct 28 Gallery Supporter Member
Posted:
Sat Jul 19, 2008 12:07 pm
txkat Forum Fanatic
Joined: Aug 14, 2006
Posts: 1160
Posted:
Sat Jul 19, 2008 12:11 pm
Would never even dream of making a cake with powdered sugar frosting...not delicious and too hard to work with.
tootie0809 Regular Member
Joined: May 06, 2008
Posts: 125
Posted:
Sat Jul 19, 2008 12:21 pm
I would love to only do SMBC, but I just can't get mine stable enough. It melts even in my air conditioned kitchen. I tried icing a large 2-tiered cake a couple weeks ago with it and attaching some small gumpaste flowers to the sides, and they started to slip off after just about 30 minutes out of the fridge. I hate the taste of powdered sugar and shortening icings, but I do use it because it is much easier to get use and I can attach lots of decorations to it.
For those of you who only use SM or IMBC, how do you keep it stable and from melting? What am I doing wrong? I really, really want to use this type of icing only, but I'm ready to give up on it.
jkalman Forum SuperStar!
Joined: Mar 12, 2007
Posts: 3618
Location: Southern New Hampshire
Birthday: Oct 28 Gallery Supporter Member
I don't offer it. Sometimes I will do a mix of IMBC and an all-butter powdered sugar icing, when it's for kids (but that's only on cupcakes, and only if I need to).
loriemoms Forum SuperStar!
Joined: Nov 09, 2005
Posts: 2204
Location: Cary, North Carolina
Birthday: Feb 12
Posted:
Sat Jul 19, 2008 12:38 pm
jkalman wrote:
What's your recipe? Maybe we can help you.
Same here! Its too humid here for use it for wedding cakes and I don't have walk in fridge to keep the cakes in! (I have a dedicated fridge, which will hold two cakes tiered cakes, tops!)
I would love to see a stablized recipe!
luvscakes Frequent Member
Joined: Aug 29, 2006
Posts: 245
Location: Kansas
Posted:
Sat Jul 19, 2008 12:47 pm
I also am one of those snobs- I went with IMBC a couple of years ago and would never put that other on my cakes- it's my reputation on the line and I want to offer something truly professional and unique. If they wanted the other BC I figured they can buy a much cheaper cake at Walmart or the other grocery stores!
indydebi Forum SuperStar!
Joined: Jul 07, 2006
Posts: 13472
Location: Indianapolis IN
Posted:
Sat Jul 19, 2008 12:48 pm
what's "American Buttercream"?
jkalman Forum SuperStar!
Joined: Mar 12, 2007
Posts: 3618
Location: Southern New Hampshire
Birthday: Oct 28 Gallery Supporter Member
Posted:
Sat Jul 19, 2008 1:21 pm
American style buttercream is shortening/butter based with powdered sugar as opposed to the european style buttercreams which are egg based with granulated sugar and butter.
You can sub 1/2 (or I know that leahs uses all) high ratio shortening for the butter in SMBC/IMBC to give it some more stability. I just don't care for the sickly sweetness and gritty mouth feel that powdered sugar gives to a frosting.
PinkZiab Frequent Member
Joined: Feb 14, 2007
Posts: 389
Location: North Jersey
Birthday: Oct 29
Posted:
Sat Jul 19, 2008 1:31 pm
I only do American Buttercream as a special request (and the REALLY have to beg, and have to have tasted my other buttercreams first lol). I usually do swiss or italian, and occasionally a french or german (mousseline), but those last two are also only for certain desserts/cakes, and not usually with wedding/occasion cakes. My American Buttercream is most butter with a small amount of sweetex (for a large batch I use 5 lbs of butter to only about 600 grams of sweetex)
Last edited by PinkZiab on Sat Jul 19, 2008 1:33 pm; edited 1 time in total
Same here! Its too humid here for use it for wedding cakes and I don't have walk in fridge to keep the cakes in! (I have a dedicated fridge, which will hold two cakes tiered cakes, tops!)
I would love to see a stablized recipe!
Lorie, I have the same problem (maybe it's because we are only 30 minutes away from one another with the same humidity problem)!
I would love to try a really, really great recipe that some of the PPs can recommend!
You cannot post new topics in this forum You cannot reply to topics in this forum You cannot edit your posts in this forum You cannot delete your posts in this forum You cannot vote in polls in this forum You cannot attach files in this forum You can download files in this forum
