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loopilu
Junior Member
Joined: Oct 13, 2009
Posts: 74
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 Posted:
Mon Dec 21, 2009 1:43 pm |
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can someone tell me where i can find the article please??  thank you |
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ambersweettreats
Newbie
Joined: Oct 22, 2009
Posts: 8
Birthday: Oct 10
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Sat Jan 02, 2010 8:49 pm |
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I can't wait to read it. I need all the help I can get with butter cream!! |
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Sara789
Junior Member
Joined: Jan 12, 2010
Posts: 31
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Wed Jan 20, 2010 2:24 pm |
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-Practice icing cakes. Nothing makes up for hands-on training.
-Thin with water, not milk, this way your all-shortening bc will be stable under any weather/temperature condition
-Use fruit juice in bc recipe instead of water/milk to give a subtle flavor. I freeze all left-over juice for this purpose (pineapple, orange, lime, coconut, etc.)
-Always use a crumb coat!!!
-Finish icing with a plastic or metal paddle that's been run under hot water and dried. This gives a very nice appearance.
-After chilling iced cake, go over bumps and lines with a piece of wax or parchment paper. This step minimizes/eliminates imperfections
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carrol123
Newbie
Joined: Jan 20, 2010
Posts: 3
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Wed Jan 20, 2010 7:43 pm |
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you have really mentioned very good and useful things in your post and I am glad to be the part of it.
Tia smith
vancouver flowers[/url] |
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cawolina
Newbie
Joined: Feb 05, 2010
Posts: 14
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Fri Feb 05, 2010 2:17 pm |
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Im gonna make a cream cheese buttercream for a cake instead of making both cream cheese frosting AND buttercream... Is that a good idea? Does it taste good? Im gonna frost it on a strawberry cake, and have it under the fondant... |
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diychick
Newbie
Joined: Jan 29, 2010
Posts: 16
Location: Adrian, GA
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Sat Feb 13, 2010 4:44 pm |
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I just made this buttercream for the first time and I added too much milk or sugar. What can I add to thicken this up some? |
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me_mysister
Junior Member
Joined: Aug 27, 2008
Posts: 55
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Tue Feb 16, 2010 3:56 pm |
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Where is that tutorial that shows you how to smooth buttercream with a waxed paper, but "upside down"? I haven't tried the Viva paper towel method, but I bought a whole package of them hoping that I will achieve a smooth buttercream look. |
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me_mysister
Junior Member
Joined: Aug 27, 2008
Posts: 55
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Tue Feb 16, 2010 4:12 pm |
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Never mind! Found it on the other page. |
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katies_cakes
Regular Member
Joined: Feb 13, 2010
Posts: 116
Location: U.K
Birthday: Aug 23
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Thu Feb 18, 2010 2:06 pm |
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This topic is fantastic! im new to all this and compleatly self taught so im a little confused, i did not realise that there was so many ways to make bc the only recipe i have ever found and used is butter mixed with double the amount of icing sugar. and i must admit i am having problems with it. can anyone give me a better recipe?
Im just off to look at the VIVA towel link, i have always wished for a smooth effect on my bc cakes. thankyou all. x |
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buttercreamdreams
Newbie
Joined: Aug 17, 2006
Posts: 13
Location: atlanta ga
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Mon Feb 22, 2010 12:49 pm |
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I am still new at this but so far I have not had any luck with a stable buttercream cream cheese recipe. Any suggestions? Thanks! |
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ecmc
Newbie
Joined: Jun 28, 2009
Posts: 1
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Fri Feb 26, 2010 4:27 pm |
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My tip for smoothing cakes is to use a foam paint roller on your final coat of icing. Start with a crumb coat and let it crust over either at room temperature or in the fridge if you want to speed up the process. Then put your top layer of buttercream on the cake. Take the foam roller and run it across the sides first to get them smooth, then do the top. Be careful not to roll too hard as it'll pull the icing off the cake and ruin the integrity of your roller. After you're done, wash the roller completely and be sure it's completely dry before using again.  |
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cawolina
Newbie
Joined: Feb 05, 2010
Posts: 14
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Wed Mar 03, 2010 1:13 am |
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What is the difference between Franch and regular butter cream? |
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powderpink
Newbie
Joined: Aug 26, 2007
Posts: 3
Birthday: Dec 01
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Sat Mar 13, 2010 9:13 pm |
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I have a question...............
Should I really go with High ratio shortening?
And does your blender make a difference? I don't have a kitchen aid |
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NellieMae
Newbie
Joined: Mar 17, 2010
Posts: 1
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Wed Mar 17, 2010 1:59 pm |
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I find that dipping the spaula in hot water does wonders in smoothing the cake. I however want to know how to reduce the sweetness of the butter cream. Som of my customers have been complaining that the buttercream is too sweet. I follow the recipe I have and I am concerned that if I reduce the amount of sugar the consistency will change. Any suggestions? |
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retaunton
Junior Member
Joined: Aug 28, 2009
Posts: 27
Location: Texas
Birthday: Aug 28
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Wed Mar 17, 2010 8:28 pm |
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| NellieMae wrote: | | I find that dipping the spaula in hot water does wonders in smoothing the cake. I however want to know how to reduce the sweetness of the butter cream. Som of my customers have been complaining that the buttercream is too sweet. I follow the recipe I have and I am concerned that if I reduce the amount of sugar the consistency will change. Any suggestions? |
Do you add salt? I played around with adding different amounts of salt to get a not too sweet buttercream. (Please note that when adding salt you need to dissolve the salt in a liquid first.) I've also seen suggestions to add cornstarch. |
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