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Everything you ever wanted to know about buttercream

post #1 of 623
3/31/05 at 3:40pm
Thread Starter 
All right, this is a call to those cakecentral addicts out there who either have burning questions, or tons of tips about buttercream.

I am putting together an article, the title will be
"Everything you ever wanted to know about buttercream"

I want to compile a list of tips, recipes pros/cons, and most frequently asked questions when it comes to buttercream.
Obviously this article could easily grow to over a mile long, so for now I just want to include the most popular info, then as it grows we can break it off into several different articles.

This will be a "living" article, in that I will add new important tips or answers to questions in it as they come in.

Just post a thread with photos, comments or questions that you think are important and that you think should be inlcuded. Whether you agree or disagree, you are a pro, or just getting your feet wet! icon_smile.gif

Each tidbit of info that gets used in the article will be credited to the user(s) that submitted it.

birthday.gif Jackie

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birthday.gif Jackie

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post #2 of 623
3/31/05 at 5:06pm
Good topic. My tip is to add your thinning liquid to your buttercream icing a little at a time until you get the consistency you are looking for. Just because a recipe calls for a certain amount of liquid you may need less or more.
"If you are influenced by the opinion of others, you will have no desire of your own."
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"If you are influenced by the opinion of others, you will have no desire of your own."
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post #3 of 623
3/31/05 at 5:53pm
Mine would be that a stiff putty/spackle knife (3"-4") is much easier to use for smoothing the sides of cakes and to make sure that there's a good, sharp edge on the bottom of the cake where it meets the board. (The rounded tips of the spatulas somehow leave ridges or indents, IME.)

Illy
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post #4 of 623
3/31/05 at 6:11pm
Thanks Jackie...cause for me ,buttercream is a mystery.
I tried to make mine for the first time tonight , and the recipe that i used , well, I thought that the final result needed more liquid. But I don't know when too mutvh is too mutch...
Well , at least ,it was just for pratice... But I will fight and win this ! thumbs_up.gif
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post #5 of 623
3/31/05 at 6:25pm
Good idea. Like, there are those who use milk vs. those who use water...which is the best? Can't wait to read what other's input will be. This will be the "Ultimate Addict" article! :0
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post #6 of 623
3/31/05 at 6:30pm
Jackie I think this is going to be a great article. I think it should include both a crusting recipe and one that doesn't crust. It will be hard to decide what recipes to include since everyone has their favorites. Maybe just basic recipes with notations on substitutions.

Smoothing/patterning with paper towels should also be included. I count that as one of the most valuable tips I ever picked up on.

It would also be great to have some sort of standard chart for flavor mixing. Like what and how much to add to get certain flavors. I wonder if there is already one out there somewhere on the web. I've never thought to look but I'd love to have a chart like that.
Birthdays are just nature's way of telling us to eat more cake.
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Birthdays are just nature's way of telling us to eat more cake.
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post #7 of 623
3/31/05 at 7:01pm
Lisa: I've noticed that a 1/4 tsp of LorAnn oils in a 6 or 7 cup BC recipe is jsut about right (after cutting the butter and vanilla flavorings in half, which should be kept for the depth of flavor, imho).

I don't think there's a flavoring chart anywhere. Are you talking about mixing for recipes, or how much to add to the recipe?
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post #8 of 623
3/31/05 at 7:26pm
Quote:
Originally Posted by ilithiya

Lisa: I've noticed that a 1/4 tsp of LorAnn oils in a 6 or 7 cup BC recipe is jsut about right (after cutting the butter and vanilla flavorings in half, which should be kept for the depth of flavor, imho).

I don't think there's a flavoring chart anywhere. Are you talking about mixing for recipes, or how much to add to the recipe?



I looked and couldn't find one icon_sad.gif . Maybe one of my books has one in it. What I was thinking of was a chart that took your standard buttercream recipe and listed lots of variations you could make. Everything from almond to chocolate to citrus, coconut and everything in between. Chocolate/peanut butter is really good and apricot (made with apricot nectar). I thought it might be a useful thing to have an easy-to-read chart to tell you how to get all those great flavors.

The more I think about it though, the more I wonder if it's even possible to create a standard chart for lots of different flavors. The recipes may be too different. I don't know...something to think about.
Birthdays are just nature's way of telling us to eat more cake.
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Birthdays are just nature's way of telling us to eat more cake.
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post #9 of 623
3/31/05 at 8:56pm
Hi Lisa! I am not sure if you are looking for a oil flavoring chart, if you were, I came across a web site: http://www.candylandcrafts.com/Oils_Flavorings.htm check out the site and see if that is what you were looking for or had an interest. icon_smile.gif
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post #10 of 623
3/31/05 at 9:44pm
Quote:
Originally Posted by 2cakes

Hi Lisa! I am not sure if you are looking for a oil flavoring chart, if you were, I came across a web site: http://www.candylandcrafts.com/Oils_Flavorings.htm check out the site and see if that is what you were looking for or had an interest. icon_smile.gif



I don't know why I'm always thinking of doing things the hard way. Here I am thinking about flavoring buttercream with cocoa powder, zests, juices, etc. I had no idea that LorAnn made so many flavors. I think this should be mentioned in the article if there is a section on flavoring buttercream. Thanks 2cakes and ilithiya for pointing this out icon_smile.gif .
Birthdays are just nature's way of telling us to eat more cake.
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Birthdays are just nature's way of telling us to eat more cake.
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post #11 of 623
3/31/05 at 10:29pm
hi.has anyone ever tryed using heavy whipping in there buttercream icing.i use about 1/4 cup to my butter and crisco mix then add my powdered sugar.this cuts down on the sweet taste and it forms a good crumb coat . thumbs_up.gif
Brenda
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Brenda
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post #12 of 623
3/31/05 at 11:24pm
About flavor combos for buttercreams: Maybe Jackie would be willing to put a sticky in the Recipe Tips forum for that? I have a nice handful that I'd be willing to share. icon_smile.gif

Illy
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post #13 of 623
4/1/05 at 9:38am
Jackie
I think storage of buttercream icing should be included in the article as well. I'm often confused with the storage of buttercream icing when there are so many different recipes out there. Examples are can you store buttercream icing at room temperature in an airtight container if recipe used milk and butter, coffee creamer and butter, etc.

I also agree with Illy on information regarding flavor combos for buttercreams. I would like to know about different flavors to use to make a better buttercream icing.
www.freewebs.com/agentcakebaker
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www.freewebs.com/agentcakebaker
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post #14 of 623
4/4/05 at 8:53am
I think it would be helpful to have tips on how to get buttercream really smooth, not just smoothing on the cake but the frosting itself. You know, like no air bubbles in the frosting.
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post #15 of 623
4/18/05 at 10:59am
The best tip I learned about buttercream icing was how to ice and smooth. Using the icing tip to place icing on the cake, then using a long smoothing spatula to even the icing out. After letting it sit for about 10-15 minutes, I then use VIVA paper towels to smooth the icing out. I get great results with this, even if I have to patch and repair when I am setting up a wedding cake. This could be another good section on buttercream.....how to patch and repair. I can't wait to read all the tips!
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