I've tried switching some of the butter to high-ratio shortening, and that has not helped. I've also tried adding a couple tbsp of meringue powder and that has also not helped. I haven't tried IMBC yet. The whole sugar syrup freaks me out. Is IMBC more stable than SMBC?
yelle66 Regular Member
Joined: Dec 31, 2007
Posts: 135
Posted:
Sat Jul 19, 2008 1:38 pm
I don't offer it. If someone really wanted that kind, I suppose I would, but otherwise, I just love SMBC too much (although, I must say, sugarshack's icing is very pretty)!
homecook Forum Fanatic
Joined: May 11, 2006
Posts: 1495
Location: At my desk, in the garden, or in the kitchen
Posted:
Sat Jul 19, 2008 1:42 pm
I lean HARD towards IMBC. I offer ABC (american bc) but ONLY against my will and ONLY if it's an outdoor cake where there are heat issues, or if the bride has said they don't like the IMBC, and yes I've had some that don't. They say it's not sweet enough, too buttery, and one actually called it 'waxy'. I told her she's not supposed to eat it COLD, but she went with Bettercreme, so go figure (I hate that stuff, too; swear it's not food).
SO--Yes, I offer it, but not willingly. My samples always come with IMBC.
I don't like making it, cleaning up after it, eating it, working with it, and it almost without fail will cause blowouts in heat after being in the fridge, which I never get with my IMBC.
Every time I work with it, I like it less, actually.
Jenn2179 Frequent Member
Joined: Aug 18, 2004
Posts: 386
Location: Burlington, NC
Birthday: Feb 01
Posted:
Sat Jul 19, 2008 1:44 pm
I only use an American buttercream. I use the recipe from the Whimsical Bake House for thier House buttercream and everyone loves it. Not sickly sweet and not critty at all.
Homemade-Goodies Frequent Member
Joined: Mar 08, 2008
Posts: 323
Location: Purmerend, The Netherlands
Birthday: Oct 15
Posted:
Sat Jul 19, 2008 1:49 pm
I have been making an odyssey in search of the best buttercream for me. While travelling thru the 'American' versions, (indydebi's is the best of them all, btw!!!!) I found mostly only children were liking it. The Dutch palette is used to whipped cream cakes mostly, so the sweetness of the powdered sugar wasn't appealing to adults at all.
I kept searching and have landed on either the Dutch buttercream (which I'm working on the recipe in English to post here) or Martha Stewart's SMBC. The Dutch one tastes like melty soft ice cream....yummers! Even my Dutch husband sneaks his pinky 'accidentally' in the bowl from time to time. And he ain't a sweets man, so that's a compliment!!
MichelleM77 Forum SuperStar!
Joined: Jul 06, 2005
Posts: 2769
Location: near Akron, Ohio
Birthday: Jun 01
Posted:
Sat Jul 19, 2008 1:52 pm
I wish I could offer something else, but under the Ohio Cottage Laws, I can't sell anything that needs to be refrigerated. Darn!
loriemoms Forum SuperStar!
Joined: Nov 09, 2005
Posts: 2200
Location: Cary, North Carolina
Birthday: Feb 12
Posted:
Sat Jul 19, 2008 1:54 pm
southerncake wrote:
loriemoms wrote:
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!
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!
I am glad to see I am not alone! I don't know anyone in our area that isnt doing some sort of variation of buttercream....I just don't think the eggwhite/sugar based frostings like humidity!!
Joined: Mar 12, 2007
Posts: 3603
Location: Southern New Hampshire
Birthday: Oct 28 Gallery Supporter Member
Posted:
Sat Jul 19, 2008 1:57 pm
I don't have to deal with the high heat all the time, but I have had SMBC out in the high 80's with no issues of having it melt off of a cake and it definitely shouldn't be melting off the cake at 68-72 degrees (what I assume your ac'd house it kept at). I wouldn't do a BC cake for an outdoor event in the summer, so I don't run into this so much. I know it's hard for you to avoid that living in the bowels of hell (temp wise only no ill will meant at all) Have you tried making it will all high ratio shortening? When you mix it up, is it stiff and stable and then falls apart when you have your cake outside?
You can try my recipe if you want..
10 egg whites
2 cups sugar
6 sticks unsalted butter (or 3 cups high ratio shortening or a combo of the two)
3 TBSP vanilla
Here's a post where I posted pics of the mixing process:
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!
I am glad to see I am not alone! I don't know anyone in our area that isnt doing some sort of variation of buttercream....I just don't think the eggwhite/sugar based frostings like humidity!!
Sorry to break this to you all, but I am right over in Chapel Hill and we do all European buttercreams. Mostly IMBC, but for outdoor weddings, the german kind with the poured fondant in it holds very well.
Mike1394 Forum Addict
Joined: Feb 20, 2008
Posts: 775
Location: Michigan
Posted:
Sat Jul 19, 2008 2:28 pm
I try to keep it IMBC yummy stuff . The issue I'm having is I have an out side event in two weeks, and they want a cake . So it's either some form of P Sugar, and crisco, or bettercream. One's a handful of preservatives, and the other is full grease. Oh the travesty of it all LOLOL
Mike
Amy729 Frequent Member
Joined: Dec 04, 2006
Posts: 452
Location: Georgia
Posted:
Sat Jul 19, 2008 2:33 pm
o.k., I guess I am kinda slow because I had no idea you could make SMBC with hi ratio!
The only reason I wasn't too crazy about it before was because I thought it was a little too buttery. (I know, too buttery! crazy )
Jeanne, have you made it with the high ratio and if so what are the differences.
Thanks!
Amy
Amy729 Frequent Member
Joined: Dec 04, 2006
Posts: 452
Location: Georgia
Posted:
Sat Jul 19, 2008 2:35 pm
txkat,
what is the german kind? I have never heard of that before.
txkat Forum Fanatic
Joined: Aug 14, 2006
Posts: 1157
Posted:
Sat Jul 19, 2008 2:48 pm
Amy729 wrote:
txkat,
what is the german kind? I have never heard of that before.
Basically you make a poured fondant ( or buy it) or alternately you can make an inverted sugar syrup which is stable at room temperature and beat it into equal parts butter.
There are some people who call a pastry cream based buttercream "german buttercream" It uses pastry cream, with butter and a very small amount of powdered sugar. It is very stable as well.
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
no ill will meant at all) Have you tried making it will all high ratio shortening? When you mix it up, is it stiff and stable and then falls apart when you have your cake outside?
. The issue I'm having is I have an out side event in two weeks, and they want a cake 
. So it's either some form of P Sugar, and crisco, or bettercream. One's a handful of preservatives, and the other is full grease. Oh the travesty of it all LOLOL
)
