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Everything you ever wanted to know about buttercream - Page 25

post #361 of 697
If you can also include tips to help prevent blowout on cake that have been refridgerated. I use butter and milk in my buttercream recipe so I do keep mine refridgerated until the day of wedding.
post #362 of 697
My question is "Why does the BC harden in some areas and not in others? What am I doing wrong?
2SimplySweet


Life is SWEET!!!
New grandson due in December
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2SimplySweet


Life is SWEET!!!
New grandson due in December
Reply
post #363 of 697
Great idea Jackie. Adding if it can be refrigerated or frozen and for how long. It will last how many days at room temp. I have kept mine in the frig for up to 2 weeks and it did great. I have never frozen any. I have left to room temp (I do not use milk in mine) up to 3-4 days.
Life is not the number of candles on the cake
It's the Icing on the cake.
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Life is not the number of candles on the cake
It's the Icing on the cake.
Reply
post #364 of 697
Quote:
Originally Posted by ilithiya

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



I love this method but I use an actual mud knife that you buy at the hardware store. Bring it home and clean it up really well first of course. This is how Alton Brown does it on the food network.
post #365 of 697
I have just found this link and am going to try to read it all to discover many new things. I am on a journey to find a buttercream frosting that I ate that was delicious. The lady called it raspberry buttercream. It tasted like whipped cream with raspberries in it. It was the lightest frosting I have ever had. Do any of you know how to make something like this. I keep trying but have not figured it out.
You are as old as your fears and as young as your years. Age is just a state of mind. Thanking God for making it through breast cancer 2 times
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You are as old as your fears and as young as your years. Age is just a state of mind. Thanking God for making it through breast cancer 2 times
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post #366 of 697
I have a problem with my icing drying out too much and cracking. I'd like some info on that.
post #367 of 697
i was wondering if I can start making the BC frosting today (tuesday) before I have to bake the cakes for this weekend on thursday so I don't have to do to much except to fill and decorate the cakes on Friday?
I just don't want to feel like I'm in a hurry

Thanks everyone
post #368 of 697
hey... one more thing you can try... instead of papertowels (which tend to take away the sheen on the icing) use blue shop towels. they don't leave a fuzz and keep the nice shiny effect.
post #369 of 697
Is there a way to make buttercream icing without making it taste sooo sugary..??
post #370 of 697
Question! What is the best way to keep your icing a day or two before you use it? And what is the best brand of lard to use for decorating icing?
post #371 of 697
My question is the color of buttercream. I see lots of great recipes that use actual butter, but wouldn't this make the frosting have a yellow color? I have only used the wilton recipe. My second question is between chocolate and white, the chocolate seems so fluffy and light, how can I get my white to be the same? Any tips for this beginner would be greatly appreciated.
post #372 of 697
1 Cup Hi Ratio Shortening
4 TBL White Icing Base
-----------------------------------------
Ladies where do you get all of these supplies I've never heard of? What is White Icing Base and Hi Ratio Shortening? Sorry...I am SO new! Thanks!
I am one of these idiots that watched 3 episodes of "Ace Of Cakes" and gave up asuccessful career as a stand-up comic to decorate cakes! Need all the help I can get!
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I am one of these idiots that watched 3 episodes of "Ace Of Cakes" and gave up asuccessful career as a stand-up comic to decorate cakes! Need all the help I can get!
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post #373 of 697
I have a hard time determining stiff icing. I think I have it right and then start to make roses and it is too stiff. Any good ways of determining the correct consistency would be greatly appreciated. I was told that the recipe in our class booklet needs to be adjusted because of the change in Crisco (trans fat). I add more water and it's still to thick! HELP! I fill and empty bags repeatedly. Can't wait to read the article!
post #374 of 697
Quote:
Originally Posted by cakelady1994

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



I use the heavy whipping cream in my BC and I think it makes it creamier and does cut down on the sweetness a bit. My only problem is I can never get it to crust over... am I maybe adding too much cream?
post #375 of 697
I'm just starting out, and trying recipies. I have found FBC and SMBC work best for me, but I tried a new SMBC recipe and it was so runny. So, I whipped up a batch of my old recipe and used it. Were the eggs too warm maybe?

Also what is crusting vs. non-crusting???????
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