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Everything you ever wanted to know about buttercream - Page 42

post #616 of 694

Awesome....can you do that AFTER you whip it or do you have to keep it slow through the whole mixing process from beginning to end?

post #617 of 694

Is there really a good tasting and easy-to-use fondant recipe out there? I don't like marshmallows so maybe that's the problem. I have tried many recipes that claim to taste good. While they may not be as nasty as Wilton, they have never risen to the level of "good" in my opinion.

post #618 of 694
Quote:
Originally Posted by Carrie789 View Post

Is there really a good tasting and easy-to-use fondant recipe out there? I don't like marshmallows so maybe that's the problem. I have tried many recipes that claim to taste good. While they may not be as nasty as Wilton, they have never risen to the level of "good" in my opinion.

You should start a new thread for this question, as it is really off-topic. But do a search for Michelle Foster's Fondant. I use it exclusively, and love the taste, though I do add more vanilla.

Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #619 of 694
Quote:
Originally Posted by SugaredSaffron View Post

I agree both have their place, if you need a non dairy buttercream then there are some pretty tasty margerines on the market. I just disagree that people use butter because they are used to it, they use it for many other reasons, the most important one is that butter is better in taste, consistency etc.

When it comes to food, I think freakiness is pretty important. I like my food, or at least what I sell as food, to be pretty low on the freakiness scale.

 

 

Quote:
Originally Posted by SugaredSaffron View Post

Quote:
Originally Posted by jason_kraft View Post

I think it's partially that people are just used to using butter; that's what they know so that's what they use. Margarine also has a negative stigma to some, so even though a margarine-based BC recipe may be equivalent or superior, they will stick to butter so they can advertise that they use "real butter".

It's not because people are used to using butter, it's a superior product to margarine :/ Margarine is coloured and flavoured to imitate butter. They are usually salted and margarine icings are usually also softer at room temperature. Butter is churned from cream, margarine is made in a freaky lab.

Yeah, lol.

Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #620 of 694

Oops! Thanks Anna. I should never post when exhausted.
 

post #621 of 694

The LorAnn oils look like they are made for flavoring candy.  Can you use them for flavoring buttercream as well?

post #622 of 694
Quote:
Originally Posted by Jackie View Post




Here is the link to the article explaining that technique:
http://cakecentral.com/article10-How-To-Create-Faux-Fondant.html


This link no longer works, and I need all the help I can get. I want buttercream that smooths and stay where I put it.

post #623 of 694
Quote:
Originally Posted by Carrie789 View Post


This link no longer works, and I need all the help I can get. I want buttercream that smooths and stay where I put it.

Are you crumb coating your cake? Try thinning your icing some to see if it spreads easier and stays in place.
post #624 of 694
Quote:
Originally Posted by kazita View Post


Are you crumb coating your cake? Try thinning your icing some to see if it spreads easier and stays in place.


Yes, I always crumb coat. My latest frustration--One minute I was merrily using the bench scraper to smooth the sides, and everything looked like the tutorials, the next minute it became so dry it started peeling up. Maybe I am just too slow. I used the Viva towel to smooth, and it looked pretty good. Then, after sitting for an hour in the frige, it bulged at the bottom and some at the top. I was using Edna's Crusting Cream Cheese Buttercream. I don't know if I thinned it too much or not enough.

post #625 of 694
I've never used that kind of buttercream but if its coming up off the cake like that I'm thinking it needs to be thinned more so its easier to spread. As far as the bulging goes I'm gonna post a link on here to a thread about how to stop bulging from happening. Hopefully this helps if not let me know and ill try to help you more.

cakecentral.com/t/633571/my-newest-trick
post #626 of 694
Quote:
Originally Posted by kazita View Post

I've never used that kind of buttercream but if its coming up off the cake like that I'm thinking it needs to be thinned more so its easier to spread. As far as the bulging goes I'm gonna post a link on here to a thread about how to stop bulging from happening. Hopefully this helps if not let me know and ill try to help you more.

cakecentral.com/t/633571/my-newest-trick


Ah, so maybe I didn't smoosh the cake enough? I will try this--and thinning the icing.Thank you so much for your help. Will let you know how it turns out.

post #627 of 694
I really need help with BC! How do I make it thicker so it won't melt so fast. The humidity is killing my cakes! !!!! HELP! !!!!!!!!!!
post #628 of 694

the link does not work Jackie :(

post #629 of 694

Great topic, I never get enough answers on how to make BC.  I use water which works as good as milk, the difference is that is you are not using the BC right away use water. 

On the other hand I'm sure LorAnn has great flavors but I personally like natural/fresh ones.

post #630 of 694

Hey.. I have a question... I made a buttercreame frosting with a recipe i found but it was too sweet... And then i looked up other recipes but each and everyone has like 400gr of powder sugar... but it is too much for just 12 cupcakes.. I tasted it and i couldnt eat anything sweet for three days! And i LOVE sweet.. Pleaaase some advice??? :)

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