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Everything you ever wanted to know about buttercream - Page 9

post #121 of 632
3/24/06 at 4:40am
Quote:
Originally Posted by manatee19

I just found this awesome thread, and got a little confused....

I like the idea to mix the two buttercreams but which 2 am I mixing? Regualr buttercream and ?????

I don't know what IMBC. I would love to try this.

Thanks



Hi manatee19,
IMBC is Italian Meringue Buttercream. It's a meringue based buttercream that isn't as sweet as the powdered sugar version. Personally, I prefer the powdered sugar version, but lots of people think it's too sweet. Today I'm going to try mixing the two together like some of the others have done.
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post #122 of 632
3/24/06 at 9:23am
Thanks dolcesunshine20!

That sounds good. I've never heard or tried IMBC. Do you have a good recipe or one to recommend? Maybe that will help my taste buds. I love BC by itself, but once it's with cake, it's too much for me. I'm excited to try it.

Thanks again.
Stephanie
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post #123 of 632
3/24/06 at 9:37am
A few tricks I have learned...

Always make chocolate buttecream icing as a base for black, you will use much less color and it will not taste bitter. Using a chocolate buttercream as a base for any dark color is a good idea because it requires less color to be added.

I always thought it was best to beat buttercream for a long time to make it fluffy and smooth but the exact opposite is true. Just beat for as long as you have to in order to incorporate all ingrediants well, usually only 1 to 2 minutes

Also, I have learned that when making chocolate buttercream with melted chocolate, it is best to use the bar baking chocolate, not chocolate chips. Chocolate chips are made to withstand heat, therefore do not melt as well or as smoothly as bar chocolate. Using the bar will result in a fluffier icing
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post #124 of 632
3/24/06 at 1:55pm
Quote:
Originally Posted by manatee19

Thanks dolcesunshine20!

That sounds good. I've never heard or tried IMBC. Do you have a good recipe or one to recommend? Maybe that will help my taste buds. I love BC by itself, but once it's with cake, it's too much for me. I'm excited to try it.

Thanks again.
Stephanie



Hi Stephanie,
I personally have never made the IMBC recipe listed on this site in the recipe files, but I think there are rave reviews about it. The reason I have never made it is that almost all the time my customers will ask me whether or not there is shortening in the icing recipe. I have made icing with shortening that tasted so good you couldn't tell it, but most people will freak out if they hear that my recipe has shortening. I tried a recipe yesterday for Swiss Meringue buttercream, but I wasn't crazy about how it turned out. However, I have used Sylvia Weinstock's Swiss Meringue recipe and was pleased with it. I'll try to email it to you if you're interested.

Have fun with all this new info!!
Sherilyn
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post #125 of 632
3/24/06 at 3:38pm
Thanks to all who have given the idea of mixing powdered sugar buttercream and Italian buttercream some thought.

For my purposes, the combined icing pipes well and works well with roses. Most importantly, it's lighter and not so sweet as either recipe seems to be separately.

People practically swoon over the stuff. Go figure.
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post #126 of 632
4/2/06 at 11:37pm
Quote:
Originally Posted by andrealinn

Great ideas everyone!

I recently made a cake (frosted in white buttercream) that had black icing writing on it. I used the wilton white buttercream and tinted it black. Took a whole lot of gel color to get the black I wanted. So, I did the cake, it looked great, and a few hours later, it was like the black had bled onto the white, creating a 'purple-ish shadow' on the white buttercream underneath. What is the best way to avoid this? Start with chocolate buttercream?

My friends have told me they've had similar problems with red writing on white buttercream. Suggestions?



not sure if anyone has replied to this, but i start with chocolate icing if making black icing. also, adding a tbsp of wilton meringue powder to the icing will help to stabilize it and prevent bleeding.
be good, and if you can't be good be careful!
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be good, and if you can't be good be careful!
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post #127 of 632
4/11/06 at 10:27pm
t's a little late and I don't quite hav ethe time to read all of the great tips to make sure that I don't repeat them, but I think this is a magnificent idea ad I'll be sure to save this one!!! Thanks in advance Jackie.
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post #128 of 632
4/15/06 at 4:22pm
To smooth my butter cream really well I learned from a dear brilliant friend of mine to use a bench scraper to smooth out the frosting first it is level square SHARP and doesn't nick or chip easily and is more comfortable in my hand than a spatula.

once the icing is spread out evenly and as smooth as you can get it use a fine spray mister with water held far away from the cake, then smooth with your bench scraper tool.
Oh.... Right in the muffins....
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Oh.... Right in the muffins....
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post #129 of 632
4/16/06 at 4:23pm
I just started working at a bakery and the number one rule for keeping the writing from bleeding (this happens when using red or black bc) is to pipe either piping gel OR chocolate buttercream and then trace over with the red/black color. This will keep the colors from bleeding. It works great although you do need some precision. Now Im thinking that maybe you can just put a layer of pipping gel on the are where you are writing to serve as your canvas.


-Sus
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post #130 of 632
4/17/06 at 5:09am
I just found a combination that I was really happy with. I used my normal buttercream recipe except for in place of the unsalted butter I normally use, I used Land O' Lakes salted butter. The icing turned out almost a pure white and I was totally thrilled with the taste!!! Here's the recipe:
8 c. powdered sugar
1 c. butter
1/2 c. milk
2 t. clear vanilla
1 t. almond
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post #131 of 632
4/23/06 at 4:14pm
My tip is the paper towel method of smothing the frosting, try viva for flat or patterened toweling for cool designs
Happy Baking, Joy
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Happy Baking, Joy
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post #132 of 632
4/30/06 at 3:56am
In my experience making a ganache first, and cooling it, before mixing the chocolate into the buttercream is the best way to achieve a very tasty and smoothable icing.

I've never had luck just mixing melted chocolate into the buttercream.

Try making the butter cream then adding the ganache and beating it. Fluffy and wonderful.
Excuse my cake faux pas. I'm making this up as I go.
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Excuse my cake faux pas. I'm making this up as I go.
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post #133 of 632
5/3/06 at 2:00am
This is a nice topic for me....and also everybody. I have been trying to make roses from buttercream however it turned out to be something else. It melted once I started piping it....I was so frustrated. In my country, the hot weather seems to be a big factor. I am still searching for the right frostings that will hold still during the practices. I have seen many recipes that used meringue powder (which is difficult to find in my country), any ideas how I can actually changed the recipes or substitute the powder into something else?
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post #134 of 632
5/3/06 at 5:29am
yycr111, what kind of buttercream do you use?? I think that one of the best ways to achieve a durable buttercream is using an all shortening/powdered sugar recipe. I'm not sure though about substituting the meringue powder. Maybe others will have some good ideas.=)
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post #135 of 632
5/3/06 at 1:32pm
kaecakes thanks for the consistancy info. I just completed course 1 and at every class I never seemed to get the correct concistancies.
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