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Everything you ever wanted to know about buttercream - Page 22

post #316 of 697
Just curious--is this all in an article somewhere?

Great tips!
post #317 of 697
I also would like to know about storing. How long in fridge/freezer........
My Girls:
Madison (1995) Mackenzie and Makayla (1999)


Jenni
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My Girls:
Madison (1995) Mackenzie and Makayla (1999)


Jenni
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post #318 of 697
I'd like to see what flavor of BC would go nicely with the flavor of cake you want to put it on. I'd love that section.

Sometimes I have a dunce.gif moment and put a really tasty BC on a very tasty cake -- but --- they don't have a 'taste great togetherness' at all!!
Love the SPS system....See Leah's tagline for instructions.
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Love the SPS system....See Leah's tagline for instructions.
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post #319 of 697
I just made a lemon cake with lemon flavored bc and it was delicious...
they have just a plethora of flavorings out there...ie...butterscotch ...coconut etc...just match them up....I only use half a tsp of flavoring though, otherwise its too strong...
post #320 of 697
Help - I've only used the wilton buttercream, which calls for merigue powder, guess what I forgot today after I made about a million roses.........are they going to droop?" do I need to scrap them and start over? Also, many of you talk about using milk or cream in buttercream - do you have to refrigerate the cake if you do? I pretty new to this and appreciate your help. Thanks
post #321 of 697
hi, i am a new member here so i'm not sure if my question has been asked by someone else before so i am really sorry for that. anyway,i have a question about buttercream being too gritty. i can feel the granules of powdered sugar and i don't know if that is the normal texture of buttercream or i am doing something wrong. thanks for any help
post #322 of 697
Sarah, are u using 10x powdered sugar? This is the finer powdered sugar and you shouldn't get granules. Also, be sure to beat your butter cream for at least 3 - 4 minutes.

As to adding salt, I mix mine with some warm water and dissolve it and then add it to my butter cream. I don't use milk.

Peppermint butter cream (no butter recipe) goes good with devils food during Christmas time.
~Ellen~
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~Ellen~
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post #323 of 697
thanks elfgirl! i don't think we have that here. i am still looking for more baking supply stores here at our place. thanks
post #324 of 697
Hi everyone! I'm new here. What a great topic! I finaly finished reading the whole thing. Took me about 3 days! Pheeww!!!!
Well, I got some really great tips, but also got a little confused. But I'm going to try everything I learned. So if you use milk on your BC you need to refrigerate it? I made some BC using only butter, tasted better than the one I made with crisco. As I understood, the butter one will not hold as good as the crisco one? For making flowers for exemple?
And what's the diference beetween crusting BC and no crusting BC?
Sorry for so many questions, I'm also new in cake decorating and have a lot to learn.
I want to thank you all, experts and pros, for sharing all your knowledge and tips with others. I'm so excited about making cakes, hopefully as beautiful as the ones I've seen here. Thank you, thank you, thank you!!!
The best wishes for all of you...

Marisa icon_biggrin.gifthumbs_up.gificon_cool.gif

P.S.: How can I get a pic with my name, like the ones you guys have? Tks.
post #325 of 697
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1 stick of salted butter
1 cup shortening
1 tsp clear vanilla
1 tsp almond extract
1 tsp meringue powder
4 cups of confectioner sugar
add Tbs of milk or heavy cream add more until it reaches desired consistancy
post #326 of 697
am glad this still exists. icon_smile.gif
formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
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formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
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post #327 of 697
I am just a newbie cake maker and I am trying to find the perfect butter cream recipe for me. The one I used last did not set at first but became stiffer the next day. I am having trouble balancing the liquid and dry in my recipe. I did not use meringue powder though, maybe that was part of it. Does anyway have a simple recipe that a decent but fairly new baker can make? icon_smile.gif
Life is SWEET!!
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Life is SWEET!!
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post #328 of 697
Thank you Jackie for starting this thread!! I see it's already 24 pages long, so I'd best get reading! icon_biggrin.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #329 of 697
this is great!
but I wonder if somewhere in all these pages is a recipe for a non crusting buttercream that works the same as the wilton buttercream!! if anyone can help....pm me P L E A S E!!!!!!!!!!!!!!!!! icon_redface.gificon_redface.gificon_redface.gificon_redface.gif
post #330 of 697
I am getting back into serious cake decorating after years of raising my children and other distractions. Last year I did the wedding cake for my son's wedding and when I made up my trusty old buttercream using Crisco, yeah, the minus the trans fat new one, it sure didn't perform the same. It was sticky and hard to smooth. It still tasted pretty good but it was a pain to work with. I, too, am looking for the best buttercream, now that Crisco has changed. My old recipe was a half cup butter, one cup Crisco. 2 pounds powdered sugar, 1/3 to 1/2 cup water and 2 tsp flavoring. I've tried some variations but am still not satisfied. Has anyone tried this recipe and modified it for the change in Crisco? Help! And by the way, I wish I had found this site a LONG time ago! You guys are great!
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