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Everything you ever wanted to know about buttercream - Page 34

post #496 of 632
5/24/11 at 8:52pm
I love this topic! i love sharing tips and tricks! Thanks everyone!
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post #497 of 632
6/2/11 at 8:45am
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?
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post #498 of 632
6/14/11 at 12:10pm
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.
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post #499 of 632
6/15/11 at 10:19am
Quote:
Originally Posted by kathiec

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?



Indydebi's recipe uses Dream Whip, which has trans fats. Hth
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post #500 of 632
6/15/11 at 8:09pm
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 =)(=
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post #501 of 632
7/5/11 at 11:41pm
thanks you cc for this posting. well i jut found it jajaja this.
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post #502 of 632
7/11/11 at 5:30am
its very informative
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post #503 of 632
7/25/11 at 7:16am
i use single cream to get consistency of my butter cream
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post #504 of 632
7/28/11 at 8:36pm
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
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post #505 of 632
8/6/11 at 3:09pm
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 .
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post #506 of 632
8/8/11 at 3:59am
Nice idea make this article soon, so as many will be make use of it.
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post #507 of 632
8/8/11 at 3:59am
Nice idea make this article soon, so as many will be make use of it.
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post #508 of 632
8/14/11 at 9:18pm
Quick question... Do i have to use buttercream to adhere my fondant to the cake or can i used regular vanilla icing?
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post #509 of 632
8/17/11 at 9:02am
I was piping my buttercream onto my cupcakes and noticed air pockets (holes) in buttercream...this has never happened before?? any ideas??
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post #510 of 632
8/18/11 at 3:49am
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....
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