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Everything you ever wanted to know about buttercream - Page 4

post #46 of 626
8/9/05 at 5:30am
Great ideas everyone!

I recently made a cake (frosted in white buttercream) that had black icing writing on it. I used the wilton white buttercream and tinted it black. Took a whole lot of gel color to get the black I wanted. So, I did the cake, it looked great, and a few hours later, it was like the black had bled onto the white, creating a 'purple-ish shadow' on the white buttercream underneath. What is the best way to avoid this? Start with chocolate buttercream?

My friends have told me they've had similar problems with red writing on white buttercream. Suggestions?
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post #47 of 626
8/9/05 at 6:06am
Thanks Naty I will give it a try.
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post #48 of 626
8/9/05 at 1:44pm
I suppose clarified butter might leave it a little stiffer, too... I always have stuck with the Crisco. I am really picky with colors, so I tend to get frustrated when my reds turn out a little orange looking. I was just wondering if anyone has tried it. ( I meant for the frosting, not cake.)
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post #49 of 626
8/12/05 at 7:53am
This is a great topic for an article!!! So much to talk about. I put condensed milk in my buttercream to thin it. It tastes really yummy! It does yellow it slightly but no one ever notices that. icon_biggrin.gif
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post #50 of 626
8/12/05 at 7:57am
Yeah the black bleeding into the white is a big problem. I think if we try making the black icing stiffer, then it won't have as much moisture in it and may last longer on the white. And also not refrigerating it cause that causes condensation when you take it out.
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post #51 of 626
9/1/05 at 8:22pm
For those asking about the VIVA papertowels, after icing your layers allow the icing to crust. Touch the icing to see if it comes off on your finger. Do not let the icing set too long. It all depends on the humidity. Take a paper towel, Viva is smoother than others, place it on the cake and gently smooth the icing. You can use other brands of paper towels if you want different designs, ie. rings as in Brawny etc. I always look for different designs in the stores. It looks great and gives your cake a little texture.

Vicky, MO
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post #52 of 626
9/19/05 at 12:56pm
I think this article is going to be a success. Buttercream is soooooooo good and I'm sure there are a million different ways to make it depending on your taste so I can't wait to read the article. icon_biggrin.gif
~*:.Daniela.:*~
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~*:.Daniela.:*~
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post #53 of 626
9/28/05 at 7:46am
Again, what a lot of great ideas from everyone!

I have a question about buttercream that may help others as well.
Is there a good receipe, (that dosen't crust up), that will hold up well in room temp after taking it out of the freezer?
I have a big problem with condensation on the cake, and it happens every single time!
Thanks!
mcginnis(lisa)
Where there is a will, There is a way.
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Where there is a will, There is a way.
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post #54 of 626
9/28/05 at 7:51am
Hello everyone,

I have a tip on how to make rich tasting chocolate buttercream.
I use to use cocoa and found that it just didn't taste up to par. I then decided to melt a whole bag of chocolate chips and add that to my frosting batter.
It tasted great!
Be careful though, the chocolate acts as a thinning agent, so I deleted the milk from my receipe so that the frosting wasn't too thin. It worked great!
lisa (mcginnis)
Where there is a will, There is a way.
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Where there is a will, There is a way.
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post #55 of 626
9/29/05 at 11:20am
Quote:
Originally Posted by sheilaattaway

Has anyone tried the upside down trick in the articles. It is the best ever. I have a hard time spreading butter cream evenly, i hate not having a perfect, smooth cake. This is the best trick ever. Everyone should try it.




icon_confused.gif Upside down trick??? what is this?

Seeing as I need all the help i can get w/ my frostings, I would love to hear what this is!!

Thanks!
WMI? Me? Yikes!
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WMI? Me? Yikes!
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post #56 of 626
10/5/05 at 10:52am
I have a great flavor combination for buttercream frosting - use 1/3 tsp of vanilla flavoring, 1/3 butter flavoring and 1/3 almond flavoring. That is the basic measurement for one pound of buttercream (using 1 cup of Crisco and 1 lb of confectioner's sugar). I adjust to taste and consistency if I have to add more confectioners sugar or liquid to the frosting.
The only things worth knowing are the things I learned after I knew it all.
Unknown
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The only things worth knowing are the things I learned after I knew it all.
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post #57 of 626
10/5/05 at 11:00am
I've heard of that -- i think some people call that "Snow White Buttercream" ....
WMI? Me? Yikes!
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WMI? Me? Yikes!
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post #58 of 626
10/10/05 at 7:57pm
If you want to get away from the greasy tase of Crisco then switch to Hi Ratio and add an icing base. It puts crisco and butter to shame and does not break down like crisco.
"There is nothing made anywhere that some man cannot make more cheaply or worse, and people whose only consideration is price are this man's lawful prey."
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"There is nothing made anywhere that some man cannot make more cheaply or worse, and people whose only consideration is price are this man's lawful prey."
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post #59 of 626
10/10/05 at 8:08pm
Ceculsk,

What's an icing base?
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post #60 of 626
10/10/05 at 8:09pm
If you want to get away from the greasy tase of Crisco then switch to Hi Ratio and add an icing base. It puts crisco and butter to shame and does not break down like crisco.
"There is nothing made anywhere that some man cannot make more cheaply or worse, and people whose only consideration is price are this man's lawful prey."
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"There is nothing made anywhere that some man cannot make more cheaply or worse, and people whose only consideration is price are this man's lawful prey."
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