I tell my brides that the term ButterCream is like saying CAR, there's so many different types, Italian Meringue Buttercream, Swiss Meringue buttercream, boiled icings, buttercream with solid shortening, buttercreams with butter/solid shortening combinations, French Buttercreams, meringue based buttercreams, royal icings and a few more that I can't think of...........wait, rolled buttercream. Probably should be chapters or sections for each. Great idea Jackie.

I have a question that has yet to be answered...I have to make a HUGE amount of bc, and I have only found one bulk pkg of shortening...it is sunspun blended shortening...I have never used anything but vegetable shortening for my bc and everyone raves about it so I am a little worried about switching the ingredients.

Please does anyone know if it turns out the same or would the taste or texture be different?

I have to have this cake and hundreds of cupcakes done for the 26th of this month.

good idea.. now i know.. very educational.. thanksss

good idea.. now i know.. very educational.. thanksss

Hi All
I am doing a wedding cake in July and as the bride doesnt like fruit cake Iam making sponge. I want to use a lemon buttercream and then ice it in white. Does anyone have any hints on the best way to do this?? I obviously don't want the icing to sag before the reception!
Cheers
Becky

You should also add an add on how to make different colors from rainbow ones to weird ones like watermelon for people need them for weddings and things. I need to know how to make Watermelon for a Bridal Shower cake for April. Help Please. What colors do I mix together to get that exact color anyone know. Help please.

Thank you all for sharing such valuable information on buttercream for us newbs.

Does anyone use buttercream with just butter and no shortening? I personally like the taste of butter only in the icing. The thought of shortening makes me think of grocery store icing. Does it taste anything like that? Is shortening in the recipe the only way to get smooth buttercream?

Ok, Ive got lumps in my PS, and I was wondering how to break them up so that I dont get rocks in my bc....

also Ive read up to page 15, and Im seeing ppl add corn syrup to there bc? what does this do? does it help get a smoother texture and does it change the flavor any?

I live in Houston Texas and its HOT/HUMID...Ive been using Indys recipe which Im in LOVE WITH!!!! But this next party is outside and I need the cake oiutside at least 2hrs....I read change out the milk to water?....also Im thinking of trying Sugarshacks recipe, I noitce she has her own mixture of crm liquid?...how much crmr do I add to the water and how long will it keep?? and what flavor?

sorry for all the questions.

This is so awesome! I have spent hours reading it. I sometimes feel I'm one of a few who use buttercream. It seems like there is so much fondant. I have never worked with fondant. I do want to learn but this tread is awesome! Is there a way to save this topic?

I love this topic! i love sharing tips and tricks! Thanks everyone!

I have a question...I've used Crisco in my buttercream icing for decades now...but since they've removed the transfats the icing is aweful...it just isn't the same...does anyone have a shortening that they can recommend that still has the transfats in them...I just can't seem to get the same taste, texture and appearance without the transfats in the Crisco...does anyone have any recommendations?

Some really great suggestions on this topic. Going to try the Viva towels on my next cake. The HiRatio shortening sounds really interesting as well. I hate the greasy taste with Crisco. Using part vanilla and part almond extract seems to help some. I used lemon curd that I used to fill the cake in my frosting and came out with a really good lemon flavor. I had also added some lemon zest to the frosting, but the lemon curd gave it a real lemon kick.

great subject.. i myself have some questions for u experts =)

so i am very fairly new to cake decorating.. i learned how to do everything with hours and hours of research online lol.. sounds bad huh?? lol anyways could someone explain the papertowl trick please.. im very eager to learn the things i have mostly all the tips i would need leaf,petal,icing all the works the things i dont have would only be like very specialty tips.. iv also worked with fondant.. anyways sorry i got off track here..

iv used several different butter creams but really like the consistancy of the recipe with shortening butter powdered sugar vanilla and milk.. but i really dont like the taste its giving.. does anyone no a more fluffy bakery type buttercream?? im really struggling i realy love safeway bakery frosting.. iv tried adding less shortening or more flavoring.. stuff like that... still cant seem to get it.. some help would be so greatly appriciated!!

thanks so much =)(=

thanks you cc for this posting. well i jut found it jajaja this.

its very informative

i use single cream to get consistency of my butter cream

Hi everyone!

New here at the forum. I'm a professional pastry chef but am always looking for new ideas.

I've always strayed away from crusting buttercreams, but now for convenience purposes, I'd like to have a really great one in my back pocket, to pull out if need be.

Is there a general consensus on this board of which is the best (like the kind you would use with the Viva paper towel method)? I was looking at the recipe from Sugar Ed productions and her's looks very smooth and nice.

Some of the bakeries in my area all have this really great texture to their buttercream. Soft on the outside but with a crust, and then light and fluffy right underneath that crusted layer. Then, of course the actual cake part. I guess I'm missing out on the one secret everybody seems to have, but me!

Another big question--after crumb coating the cake and/or finishing icing, is it recommended to put the cake back in the refrigerator? What if I'm using fruit as a filling, or a mousse that requires refrigeration. Will the crusting buttercream sweat and become tacky?

Thanks for any suggestions--and I'm sure they already exist somewhere within the 36 pages of this topic, sorry if I'm making you repeat yourselves for the millionth time.

Kristin

Once I had less than a cup of heavy whipping cream, I didn't want it to spoil (I was making a family cake anyway, so I added the cream a lttle more than 1/4th cup and added it to my buttercream icing/frosting. It was 50/50 recipe. It turned out great andyes it cut down on the sweet taste yeah. Sometimes what you invent is already out there .

Nice idea make this article soon, so as many will be make use of it.

Nice idea make this article soon, so as many will be make use of it.

Quick question... Do i have to use buttercream to adhere my fondant to the cake or can i used regular vanilla icing?

I was piping my buttercream onto my cupcakes and noticed air pockets (holes) in buttercream...this has never happened before?? any ideas??

Hi, I would like advice on butter cream I make mine with icing sugar butter and milk, I always find I have to use loads of icing sugar, and I am making a tanker lorry cake and I am wondering if I should use regallice icing or the butter cream. how does eveyrone else make their butter cream? like the utube video I have seen for Betty Crocker....

Indydebi's buttercream is a tried and tested crusting buttercream popular among a lot of people on the forum. Try that recipe by doing a search on Google or on cakecentral.

I don't think the filling or frosting would affect the cake if you chill it. My 2 cents! HTH!!