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Everything you ever wanted to know about buttercream - Page 32

post #466 of 626
10/28/10 at 8:10pm
Help! I need a buttercream recipe that tastes great and will hold up under layers of fondant covered wedding cake.
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post #467 of 626
11/22/10 at 9:38am
I sift my powder sugar, makes it finer and no bubbles....
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post #468 of 626
11/22/10 at 8:09pm
Quote:
Originally Posted by New2cupcakes

I am new to cake decorating. After searching the net for tips and ideas I came across the Viva Method. I've done this on 2 cakes. I love how it works but I've come across a problem with it. After the cake has sat over night the icing has cracked. I used the Wiltons Buttercream recipe. Am I making the buttercream too stiff? Am I adding too much of something? This is really bothering me and I'd appreciate any tips on how to keep the icing from cracking after doing the Viva Method!! TIA!!



Hi, I noticed you asked a question on how to keep the cracks from forming in your buttercream. One thing you can do is make sure your cake board is super stiff. If it flexes at all, and your icing is super crusty, crack!

Also, too much powdered sugar to crisco ration can cause it as well. You can try adding just a bit more crisco, like a couple tablespoons.

But if you are serious about "caking", then I recommend a good icing shortening, such as Alpine, rather than Crisco. I actually like to mix the two of them together. The Alpine can sometimes be a bit too soft, and the crisco helps a little crust form, just enough to smooth with a paper towel. The Alpine is EXPENSIVE though.

Hope this helps!

I would rather make 1 cake for $150, than 3 for $50 each.

The person who works for nothing will always have plenty to do!

My sarcasm is good-humored. People generally really like me, in person ;-) 

Licensed, inspected, insured, home-based commercial...

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I would rather make 1 cake for $150, than 3 for $50 each.

The person who works for nothing will always have plenty to do!

My sarcasm is good-humored. People generally really like me, in person ;-) 

Licensed, inspected, insured, home-based commercial...

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post #469 of 626
12/5/10 at 5:27pm
Quote:
Originally Posted by saradha

Hi Lisa,

I think by using a scrapper to smooth the sides of a cake, you can get a smooth or ridged scrapper at Wilton. All u need to do is place the scrapper at an angle of ur cake side and roll the cake on a turn table to get ur even sides.
And if its realy hard to get smooth sides then we could jus use a wid tooth comb and repeat the same process above.
buttercream cracking: if buttercream is over beaten or underbeaten it cud cause the buttercream to crack and curdle the butter.

we should also include buttercream cheats, whereby we could use hardened whipping cream or white chocolate to get a faux buttercream consistency which is lower in calories and fat. icon_lol.gif






Hi Saradha
Would you share your recipes that are lower in calories and fat. I am a weight watchers lifetime member and love my cake. I still eat it in moderation, but would love to have some options that were even a little lower in calories and fat.

Carrie
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post #470 of 626
12/5/10 at 5:29pm
How long can you keep buttercream if it is made with water and crisco? Does it need to be refrigerated or can it stay out?
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post #471 of 626
12/18/10 at 12:59am
I have alittle girl with food intolerances and i make my buttercream with pure icing sugar, butter and milk, depending if i want it to crust or not decides on how much butter i use. i flavour it with cocoa, or natural vanilla. i use this on all my cakes requiring buttercream and every one loves it and its all additive free.
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post #472 of 626
12/25/10 at 7:17am
a great subject so many different recipes and so many great flavours.
http://www.cupcakeavenue.co.uk/category.php?id_category=1
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http://www.cupcakeavenue.co.uk/category.php?id_category=1
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post #473 of 626
1/14/11 at 12:09pm
Jackie
How can I access this article
I'll will love it
Thanks
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post #474 of 626
2/1/11 at 2:49am
Just a quick question I usually use Ganache under my Fondant and was wanting to try buttercream - do you believe that is more stable if I refrigerate prior to applying the fondant or room temperature.
Thank you
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post #475 of 626
2/1/11 at 2:54am
Sorry I ment to added that I love all the cream / filling recipes on here and obviously they work beautifully and was just thinking of how they go under fondant and I always use ganache.

Thank you
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post #476 of 626
2/3/11 at 6:18pm
Hi Jackie
Please, can you tell me how can I find this article that you posted.
I can't find it at articles.
thanks
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post #477 of 626
2/8/11 at 7:31am
CallMeCupCake, I noticed you haven't received an answer which I'd like to know as well. I love using fondant and do use BC underneath. Being new to decorating it's a hit or miss because I find that if I put 1/4" or more of icing on the cake, I end up pushing the buttercream around underneath when I smooth the fondant. I tried scant, a little more than crumb coat amount, of BC which does work better but who wants straight cake with fondant only...lacks the BC yumminess. So I'm at an inbetween stage still looking for that perfect combination.
On a related note, I have many cake decorating books from wonderful decorators "down under" and they all use ganache. I'm going to give it a try the next time. Have you found any issues with that method?
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post #478 of 626
2/14/11 at 4:40pm
I never saw an answer in all of these pages about what to use for high humidity/heat if you don't want the sickeningly sweet, disguisting taste of the Crisco recipes. One poster asked about the mixing of the Italian/French buttercream with the American but she never got a response. Would this work?

I am making a wedding cake in April on the southern east coast. My last one was a disaster as the clients didn't want the horrid Crisco one (don't blame them), and wanted an Italian buttercream. Sadly, after about 1/2 hr in the heat the decorations melted. I really don't want to repeat this fiasco.

It will be a 2-3 tier cake with white/offwhite buttercream of some sort. Not sure if buttercream or bettercream from Sam's would be better. Advice?
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post #479 of 626
2/15/11 at 6:49pm
Quote:
Originally Posted by pburgess68

I never saw an answer in all of these pages about what to use for high humidity/heat if you don't want the sickeningly sweet, disguisting taste of the Crisco recipes. One poster asked about the mixing of the Italian/French buttercream with the American but she never got a response. Would this work?

I am making a wedding cake in April on the southern east coast. My last one was a disaster as the clients didn't want the horrid Crisco one (don't blame them), and wanted an Italian buttercream. Sadly, after about 1/2 hr in the heat the decorations melted. I really don't want to repeat this fiasco.

It will be a 2-3 tier cake with white/offwhite buttercream of some sort. Not sure if buttercream or bettercream from Sam's would be better. Advice?

Anyone?
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post #480 of 626
2/23/11 at 5:47pm
Exactly how do u use the paper towel method? About thinning buttercream I use light corn syrup.
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