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Everything you ever wanted to know about buttercream - Page 29

post #421 of 686
I have a question about crusting buttercream... I've read that it keeps in the fridge for a few weeks. So I get that it should go in the fridge if you're storing it (because of the butter). But, when making cakes with fondant, if I refrigerate them, they sweat really bad and they get super shiny.

After I crumb coat and cover with fondant, do I need to refrigerate my cake because of the buttercream?
If I leave it out overnight will it get gross or go bad??
post #422 of 686
I just sat and read this whole thread. For those who already know quite a bit about buttercream, I thought you might like the notes I made. (For example, I already know about foam rollers, Viva, scrapers, cornstarch, and meringue powder. What I was looking for are some tips to tweak what I already do.)

Land O Lakes butter- whiter than other brands

In small amounts add:
Flour- for less greasiness
Lemon juice- for less sweetness
Corn syrup- for better/smoother texture
Vinegar- for less cracking

By small amounts, I mean the general consensus is somewhere between 1 teaspoon to 2 tablespoons. While some use a cup or more, most use measuring spoons of those ingredients.

Hopefully this will help someone who doesn't have the time or inclination to read the entire thread.
post #423 of 686
Quote:
Originally Posted by cheatize

I just sat and read this whole thread. For those who already know quite a bit about buttercream, I thought you might like the notes I made. (For example, I already know about foam rollers, Viva, scrapers, cornstarch, and meringue powder. What I was looking for are some tips to tweak what I already do.)

Land O Lakes butter- whiter than other brands

In small amounts add:
Flour- for less greasiness
Lemon juice- for less sweetness
Corn syrup- for better/smoother texture
Vinegar- for less cracking

By small amounts, I mean the general consensus is somewhere between 1 teaspoon to 2 tablespoons. While some use a cup or more, most use measuring spoons of those ingredients.

Hopefully this will help someone who doesn't have the time or inclination to read the entire thread.

Cheatize you are a star!!!!

I was one of those who doesn't have time/or the inclination to read the entire thread.
post #424 of 686
Hopefully I'm in the right forum - this is my first post. I bought the 28lb But-R-Creme tub white icing for the Wilton cake decorating course I'm taking. It requires alot of icing & just don't have time to make it all the time. My question is that is there anyway to make the base icing thicker either by putting more shortening or powder sugar? I need a stiff consistency to make decorations like roses and the way the icing is right now it is too soft for this. Icing tastes great though icon_biggrin.gif Thanks.
post #425 of 686
Great post !
post #426 of 686
Can some one please help me out, I need a buttercream receipt but not to sweeeet? I live in England and we dont have shortening here.
post #427 of 686
Ok I have read almost all of the post. Some people are saying something about Upside down trick? Does anyone have the link to to this, I could not find it. Also some people say put flower, or corn syrup in the butter cream frosting. Does it really make a difference? adding putting vinegar?

Thanks
post #428 of 686
ok I am fairly new to cake decorating, so can someone please explain:
1. why you would want buttercream to crust?
2. How to do a crumb coat correctly?
3. How to use paper towels to smooth out the icing
Thanks everyone. Making a cake for this weekend and would love some answers quick if anyone can so I can do this cake a little better then the last.
post #429 of 686
Sweethappy

I too live in England, we do have shortening - just by a different name - we call it vegetable fat most common name is Trex, Flora do one too, white flora I think! It took me ages to find this out for myself about a year ago, hope it helps you
post #430 of 686
Hi! I am new to cake central and would really love to read this article...where can I find it when you are done..or are you done already?
post #431 of 686
Hi Jackie - you said in your original post "I am putting together an article, the title will be "Everything you ever wanted to know about buttercream"

Can you give me a link to that article? I would really appreciate it! This one post is 31+pages long and for a newbie that's 100% intimidating!
post #432 of 686
All I can say is that I struggled with getting buttercream smooth for several years, even after using the VIVA method I was not always satisfied.
Then I was introduced to Sharon Zambito's DVd. I use her recipe for buttercream, as well as her tehnique for icing the cake. And I get superb results every time now.. But I do cover 99% of my cakes with fondant.
post #433 of 686
This is such an awesome site!!! I see that there's over 30 pages on this topic, but in the interest of time, I was hoping somebody could point me in the right direction. I use Wilton's recipe with the merangue powder, crisco, 10x and milk. It does crust rather nicely, and I'm still working on patience between icing it and waiting to do the viva paper towel method, but I'm getting there. My questions really are:

1. I know high ratio is the way to go, but I would have to order it. Since I am just a beginner, I am getting the crisco from the store. I am using the Walmart brand shortening, but does it make a difference if I use the regular or the all vegetable?

2. I am having a super hard time writing.... Partly because I have only written on a cake twice I believe now, but it is not helping that my icing seems like it deteriorates. I don't know if it is because it gets too warm or what, but it seems like by the time I frost it and get to the writing/decorating with the buttercream, it looks all piece-y, kind of deteriorated like when you chew a piece of gum too long. Any suggestions on what I'm doing???

Thank you so much, and if I ever discover any awesome secrets, I will definitely be sharing them here!!!
post #434 of 686
Ok I have a question for anyone who can help me with this. I have only been decorating cakes for a few months now, and just recently I have started having a hard time getting my BC perfectly smooth with the VIVA method. The first few cakes I did turned out great, but now it seems when I get to the paper towel step (after my BC has already crusted) that the BC crusts too much maybe, it looks like it gets cracks in it, maybe like "elephant skin" almost. Help?!?! The only thing I can think of that I am doing differently is before, I would let my BC crust for about 30 min, then smooth with the VIVA. Now, I might let the BC crust for 2 hours before I smooth with the VIVA. Could this be making the difference?

Thanks in advance for any help with this....I'm puzzled!
post #435 of 686
Made a camo cake and the colors ran. Why ? :::{
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