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Everything you ever wanted to know about buttercream - Page 23

post #331 of 697
pugmama-I might suggest using a store brand veg shortening I use that in my wilton bc and get great results (I have never used crisco) THT
post #332 of 697
I know this question has probably been asked and answered, but I can't find it!

I have tried a couple of different buttercream recipes but have had trouble in both of them with the color seperating. It looks like it's mixed really well and then after a few minutes you can see the color looking splotchy. Both of the recipes had Crisco in them.

TIA!
post #333 of 697
I haven't tried the new Crisco (without transfat); but there are posts on this site noting that it melts at lower temperatures and just does not work as well. Find another brand with trans fats or get the high density shortening.
post #334 of 697
I have a question. Whenever I transport my buttercream cakes. They always get cracks in them. WHY????? Is there a way to prevent this? My friends and I are wondering if there is a secret recipe or a secret tip that anyone has icon_confused.gif . icon_smile.gif
"Birthdays are natures way of telling us to eat more cake."
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"Birthdays are natures way of telling us to eat more cake."
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post #335 of 697
I am new to cake decorating and I must say - I am so grateful to all for the recipes and advice on all this. This website rocks! thumbs_up.gif
post #336 of 697
Quick question, I just read ALL 24 pages and the initial post from Jackie said she qas going to compile all this info. Did she? And if so, where can we find this BC holy grail??

My 2 cents on black icing, Dutch cocoa makes things super dark so if you use that to color your icing before adding the black food coloring, you'll end up using alot less, thus reducing the risk of ewwww, this icing tastes like....
post #337 of 697
I do agree here. Is there a delicious non-Crisco based buttercream recipe which tastes great, provides a satin finish and crusts well? Something specifically for wedding cakes?


Quote:
Originally Posted by nlh

My question is about different recipes. I've tried the ones with Crisco and they are gross! Even if I add 1/2 butter 1/2 Crisco, or use extra flavors (vanilla, butter, almond, etc.)

So I'd like to have some other recipes to use. Like a French, Swiss, or Italian buttercream perhaps?

Why do we have to use this Crisco stuff? It's awful.
post #338 of 697
Quote:
Quote:


My 2 cents on black icing, Dutch cocoa makes things super dark so if you use that to color your icing before adding the black food coloring, you'll end up using alot less, thus reducing the risk of ewwww, this icing tastes like....



I love my "black" cocoa- it gives an oreo like flavor to my icing. I live in lower Michigan and we have a good amount of Amish folks around. There is one amish store(out of about 50) that sells my beloved black cocoa- I don't add any coloring to my black frosting- you can see how dark it is on my nintendo cake.
It's amazing!
post #339 of 697
Skirt, I too have looked for this BC "treasure". I would looooove to have these tips from all the pros. Could anyone let us know if it does exist yet?? icon_confused.gif
post #340 of 697
Just a quick note for making anything with cocoa powder (cakes or frostings)... if you dissolve the cocoa in boiling water, it gives whatever you are making a much richer chocolate flavor. Just boil some water and measure out the amount called for in your recipe. Mix in the cocoa thoroughly and let it cool to room temperature- then just follow the recipe as directed!
post #341 of 697
What a great read! Love the tip on dissolving cocoa in hot water!
post #342 of 697
All I know is I can't wait to read the article once it's written! It will be invaluable for us newbies icon_smile.gif . Thanks in advance to all of you for your great tips and suggestions.
~ Lisa ~

Love and baking go hand in hand ~ Warren Brown in "Cakelove"
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~ Lisa ~

Love and baking go hand in hand ~ Warren Brown in "Cakelove"
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post #343 of 697
Ooops...still getting used to this forum thing, and didn't realize that this post was started 3 years ago! I will really enjoy reading all the great ideas from everyone...thanks!
~ Lisa ~

Love and baking go hand in hand ~ Warren Brown in "Cakelove"
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~ Lisa ~

Love and baking go hand in hand ~ Warren Brown in "Cakelove"
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post #344 of 697
I have just been reading the tips so far and did a search to see if an article has been written onit but no lick. Can anyone help? Also what I am interested in is a buttercream that will hold up to the hot conditions in Australia.
post #345 of 697
I work in a bakery where we use a non-crusting buttercream, it tastes great and is easy to work with and smooths well, but I was wondering if anyone out there that uses a non-crusting buttercream has seen sugarshack's video on icing a cake in buttercream. I know she uses the paper towel/parchment paper method to smooth and I know it won't work on non-crusting buttercream but I wondered if it could help me to get the sides of my cakes (especially square) straight and even, I tend to get the sides of my cakes "leaning in or out". Does anyone know if her video could help a person using non-crusting buttercream?
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