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Everything you ever wanted to know about buttercream - Page 28

post #406 of 632
2/22/10 at 12:49pm
I am still new at this but so far I have not had any luck with a stable buttercream cream cheese recipe. Any suggestions? Thanks!
Some days I wish I could be young again...How exciting it was to lick the bowl....
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Some days I wish I could be young again...How exciting it was to lick the bowl....
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post #407 of 632
2/26/10 at 4:27pm
My tip for smoothing cakes is to use a foam paint roller on your final coat of icing. Start with a crumb coat and let it crust over either at room temperature or in the fridge if you want to speed up the process. Then put your top layer of buttercream on the cake. Take the foam roller and run it across the sides first to get them smooth, then do the top. Be careful not to roll too hard as it'll pull the icing off the cake and ruin the integrity of your roller. After you're done, wash the roller completely and be sure it's completely dry before using again. icon_biggrin.gif
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post #408 of 632
3/3/10 at 1:13am
What is the difference between Franch and regular butter cream?
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post #409 of 632
3/13/10 at 9:13pm
I have a question...............
Should I really go with High ratio shortening?
And does your blender make a difference? I don't have a kitchen aid
I am trying to get better with my decorating skills so please feel free to give any advice!!
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I am trying to get better with my decorating skills so please feel free to give any advice!!
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post #410 of 632
3/17/10 at 1:59pm
I find that dipping the spaula in hot water does wonders in smoothing the cake. I however want to know how to reduce the sweetness of the butter cream. Som of my customers have been complaining that the buttercream is too sweet. I follow the recipe I have and I am concerned that if I reduce the amount of sugar the consistency will change. Any suggestions?
NellieMae's Cakes and Pastries:
A pinch of Grandma's love in every bite
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NellieMae's Cakes and Pastries:
A pinch of Grandma's love in every bite
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post #411 of 632
3/17/10 at 8:28pm
Quote:
Originally Posted by NellieMae

I find that dipping the spaula in hot water does wonders in smoothing the cake. I however want to know how to reduce the sweetness of the butter cream. Som of my customers have been complaining that the buttercream is too sweet. I follow the recipe I have and I am concerned that if I reduce the amount of sugar the consistency will change. Any suggestions?




Do you add salt? I played around with adding different amounts of salt to get a not too sweet buttercream. (Please note that when adding salt you need to dissolve the salt in a liquid first.) I've also seen suggestions to add cornstarch.
You can't have hate in your heart when your eating cake.
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You can't have hate in your heart when your eating cake.
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post #412 of 632
3/25/10 at 11:11am
After I get the icing on my cake, I microwave a glass of water to dunk
my spatula in to make it hot and then I use wax paper. That way the icing doesn't stick to your spatula and it smooths at the same time.
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post #413 of 632
3/30/10 at 9:42pm
I JUST TRIED A RECIPE WITH WHIPPING CREAM IN IT AND THE TASTE IS GREAT, BETTER THEN ANY BC RECIPE I EVER TRIED.

I HAVE TRIED A LOT OF BC RECIPES AND THIS ONE IS NOT TOO SWEET LIKE ALL THE OTHERS..
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post #414 of 632
3/31/10 at 12:45pm
Would the bc need to be refrigerated? Hoe much cream do you add? Please do share, you sound so excited, good for you.
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post #415 of 632
3/31/10 at 5:41pm
my standard white b/c recipe is 1 stick of white crisco, 2 pounds sifted PS, 1 tbs meringue powder, 1 ts clear vanilla extract, 1 ts clear butter flavor, 5 tbs water or other flavoring.
the wilton ratio is 1 cup shortening to 4 cups sugar and that has way too much grease for the mouth feel. I will use it for roses, but since i stink at roses and all other flowers dont need to be so stiff, i use the b/c recipe above.

I bought the foam paint roller and it was super-easy-peasy!
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post #416 of 632
4/9/10 at 6:29pm
I have an unconventional tip.... I am not a fan of sweet sweet buttercream - so I substitute a small amount of the icing sugar with white flour. You can't melt it after (ie to dip cupcakes) because of the flour but it makes a nice icing.

My recipe (this is the basic one - and I substitute flavours etc.):
2 cups butter (1 lb)
6 tsp vanilla
8 tbsp milk
7 cups icing sugar (1 kg less 1 cup)
1 cup flour (or more)
check my blog site: www.rarestrubies.weebly.com
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check my blog site: www.rarestrubies.weebly.com
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post #417 of 632
4/9/10 at 8:05pm
Would the flour not leave a grainy taste in the mouth? Do you cook it first making it like a thick paste? I think Magnolia bakery does that I saw it on you tube.
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post #418 of 632
4/12/10 at 7:43pm
Anyone use Wilton pre mix buttercream? Is there a way to make it crusting?
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post #419 of 632
4/20/10 at 9:14am
This is will great. I know I will use it..


Thanks
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post #420 of 632
5/2/10 at 7:37pm
I'd like to know what the top 3 buttercream recipies are, whether it's Italian Meringue, butter+shortening+icing sugar, etc etc. I've been experimenting, and I really truly cant decide which will give me the best results, and look the best, and cost the least so I can give my customers a little bit of a break.
I&O

http://irisandolivescakes.blogspot.com
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I&O

http://irisandolivescakes.blogspot.com
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