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Everything you ever wanted to know about buttercream - Page 33

post #481 of 697
Quote:
Originally Posted by pburgess68

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?



icon_cry.gif
post #482 of 697
Quote:
Originally Posted by pburgess68

Quote:
Originally Posted by pburgess68

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?



icon_cry.gif



It will probably be easier to post a seperate thread about your concern, although its a sticky I doubt anyone actually reads them
post #483 of 697
Quote:
Originally Posted by Cupcations

Quote:
Originally Posted by pburgess68

Quote:
Originally Posted by pburgess68

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?



icon_cry.gif



It will probably be easier to post a seperate thread about your concern, although its a sticky I doubt anyone actually reads them

Evidently, you're right
post #484 of 697
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.
post #485 of 697
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.
post #486 of 697
Quote:
Originally Posted by patton78

A few tricks I have learned...

Always make chocolate buttecream icing as a base for black, you will use much less color and it will not taste bitter. Using a chocolate buttercream as a base for any dark color is a good idea because it requires less color to be added.

I always thought it was best to beat buttercream for a long time to make it fluffy and smooth but the exact opposite is true. Just beat for as long as you have to in order to incorporate all ingrediants well, usually only 1 to 2 minutes

Also, I have learned that when making chocolate buttercream with melted chocolate, it is best to use the bar baking chocolate, not chocolate chips. Chocolate chips are made to withstand heat, therefore do not melt as well or as smoothly as bar chocolate. Using the bar will result in a fluffier icing



I see that you mention not beating the bc to long. My question for you is, what about if its not stiff enough or really at all? How do you get it thick and fluffy?
You are stronger than you think you are.
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You are stronger than you think you are.
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post #487 of 697
good idea.. now i know.. very educational.. thanksss
post #488 of 697
good idea.. now i know.. very educational.. thanksss
post #489 of 697
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
post #490 of 697
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.
post #491 of 697
Thank you all for sharing such valuable information on buttercream for us newbs.
post #492 of 697
Quote:
Originally Posted by MariaLovesCakes

In my humble opinion:

Buttercream with only Crisco is best for birthday cakes that need a lot of work like characters and stuff.

Also, this type of buttercream is also good for weddings because in case they have to sit out in the heat for a few hours, Crisco stands and holds much better than butter based icings.

Buttercream with part Crisco and part butter is best for cakes that are not intended to be in the heat very long and for more delicate cakes like Mother's day, Father's day, anniversary, etc...

I like Swiss Buttercream and am experimenting with French buttercream because of their silky texture... However, I am still trying to master in making the icing whiter... I will probably buy Wilton's white color to add to the icing to see if it works...





I was told to try a DROP of Wilton Voilet Coloring on Homemade Buttercream and will bring it back to its whitness! Ive tried it and it does work but it has to be a DROP--or a hint of voilet!
post #493 of 697
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?
post #494 of 697
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.
Dede Wilson (cake decorator) I dont want people to look at my cakes and say: It's to pretty to eat. I want them to look at them as dessert and want to eat them. .
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Dede Wilson (cake decorator) I dont want people to look at my cakes and say: It's to pretty to eat. I want them to look at them as dessert and want to eat them. .
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post #495 of 697
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?
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