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Everything you ever wanted to know about buttercream - Page 43

post #631 of 694

In Houston we have a store "foodtown" and the only thing that I buy there is their vegetable shorting "PARADE" it is much better than Crisco.

post #632 of 694

I got lost with all the replies.. sorry... my question is : why does buttercream crack? Do I need more powder sugar? doesn't happen all the time....

Thanksicon_rolleyes.gif

post #633 of 694

So far I think am getting better every time I do my butter cream I just started baking 4 mouth ago and I think am doing very good now I discover that if I add one or two TB spoon of merengue powder I do it because I live in the USVI and is very hot THANK YOU all for your advice I like the tipsthumbs_up.gif

post #634 of 694

well I don't like Crisco anymore I found a high ratio shorting but I think you can other high ratio shorting why don't you Google how you can buy on line

post #635 of 694
Will you be posting a link to this fabulous catchall goto document when you have it compiled? That will be awesome
post #636 of 694
Quote:
Originally Posted by mjd65 View Post

I got lost with all the replies.. sorry... my question is : why does buttercream crack? Do I need more powder sugar? doesn't happen all the time....

Thanksicon_rolleyes.gif

What recipe are you using?

post #637 of 694

Hi could it be that you have too much sugar I stop using butter in my butter cream I use VELVOKIS made by ROBERTS I know this is made in Barbados but I saw it on line and this holds very good better than Crisco and I add 2 or 3 tablespoons of merengue powder for every 8 cups on the recipe and I add butter flavor essence and I use milk instead of water am from the Virgin Islands and it took me a few mouths before I got a way to make buttercream that I can work with and not crack or melt hope this helps am learning to but being that I did catering as part time I test deferent recipe also use a recipe that I learn at Crafty's call Pipping Buttercream and borders the recipe that he have in that class is excellent and so easy.


Edited by mollineau - 8/1/13 at 5:59am
post #638 of 694

I'm sure I'm just missing it...but is it ok to store a buttercream iced cake in the fridge over night?

post #639 of 694

Please include a section on natural flavorings for buttercream -- some folks don't go for the artificial flavors.

 

Also, include info on storability of buttercream, as I use a recipe that breaks down if I freeze the extra buttercream, and sometimes beating it for several minutes doesn't work.  I also like to use real butter vs. shortening, but does that effect the life of the buttercream?

Hoosier Mama Confections

http://www.hoosiermamaconfections.com

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Hoosier Mama Confections

http://www.hoosiermamaconfections.com

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post #640 of 694
What a fabulous idea!

I started Cake Decorating in January as a hobby and have discovered a real passion for it. I took the Wilton courses at my local Michael's and one of the hardest things for me so far is getting the correct consistency. It seems to be different for crumb coating, icing, piping (and even that depends upon WHAT you are piping) <<sigh>>. At first it was always too stiff for whatever I was doing and now it's always too thin, lol!

And there are several buttercream recipes out there: Swiss Meringue, American Meringue, regular old buttercream, "crusting" buttercream... It's confusing for a newbie.

I'm eagerly looking forward to this blog!

Thank you!

Carol
post #641 of 694

........why does buttercream crack? Do I need more powder sugar? .........

 

There are several reason this mught b e happening.  It would hlp as another poster suggested if you would post the recipe you are using.  But....consider this: ince you say it doesn't helppen all the time:  your board is not thick/strong enough to support the cake so the cake/icing flexes when you move it.

OR you may need a bit more 'fat' (be it butter, shortening or whatever you are using).  Sometimes it could be just as little as 1/4 cup that will make the difference.

 

........is it ok to store a buttercream iced cake in the fridge over night?.....

Sure.  Just be aware that when it comes out of the frig it will sweat some until it comes to room temp.  Do NOT touch the cake at all - it will dry up just fine on it's own

 

............. include info on storability of buttercream, as I use a recipe that breaks down if I freeze the extra buttercream, and sometimes beating it for several minutes doesn't work.  I also like to use real butter vs. shortening, but does that effect the life of the buttercream?......... 

 

ABC (American B'cream - using shortening &/or part butter) does not break down when fzn.  It must be the recipe you are using.  Yes, using all butter will effect the life of b'cream.  It will need to be refrig'd at all times until just before serving.  I have always used 1/2 butter/1/2 Crico and never had it breakdown when fzn.  It also does not need to be kept in the frig up to 3 days but I usually did.

post #642 of 694

Hi everyone, new to this site, so still feeling my way around but this looks like a very interesting subject to follow  :)

post #643 of 694

yes! i actually found a recipe on this site that uses heavy whipping cream and it makes my frosting taste amazing. it is my go-to recipe!:smile:

post #644 of 694
Quote:
Originally Posted by montanakate View Post

I think it would be helpful to have tips on how to get buttercream really smooth, not just smoothing on the cake but the frosting itself. You know, like no air bubbles in the frosting.

 

I am also having this problem!

Melissa
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Melissa
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post #645 of 694
Quote:
Originally Posted by Veritys Cakes View Post
 

Hi everyone, new to this site, so still feeling my way around but this looks like a very interesting subject to follow  :)

 

Welcome!

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