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Everything you ever wanted to know about buttercream - Page 6

post #76 of 620
11/30/05 at 4:28am
Quote:
Quote:

Thanks for sharing your recipe. I never would've guessed that I'd be buying myself hi-ratio shortening and icing base for Christmas.






Actually it is less expensive to make icing this way versus the crisco way. For my recipe it costs me $2.28 per 8 cups. Not bad
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"There is nothing made anywhere that some man cannot make more cheaply or worse, and people whose only consideration is price are this man's lawful prey."
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post #77 of 620
12/8/05 at 7:13am
Ok, I read this whold thread and did not see the definitive answer to this question, although I know it has been asked a million times...

I made 1/2 butter and 1/2 crisco Buttercream and am wondering if it needs to be refrigerated after the cake is decorated. I have a cake due tomorrow and want to leave it out of the refrigerator if possible...Will it be ok???

Cindy
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Laughter is the best medicine, chocolate is a close second!!
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post #78 of 620
12/8/05 at 7:17am
Hi, Cindy ...

This is just my personal opinion and others may disagree, but I have left my cakes out if they have 1/2 butter 1/2 crisco frosting, but it also depends on the temps. In the Spring and Fall, no problem. Summer is too hot and in Winter, my building is too hot.

I think as long as the cake is covered, you should be all set.

I actually don't leave my butter in the fridge .. its WAY too hard to use to butter toast, etc. I leave it out on the counter in a covered dish and I have never had a spoilage problem or had anyone get sick from it.

I think you'll be fine.
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WMI? Me? Yikes!
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post #79 of 620
12/9/05 at 4:45am
what I use is a modified crisco recipe.

6C confectioners sugar
3/4C Crisco
1/2C water
1/3C Non Dairy powdered coffee creamer
1tsp Butter Flavor
1tsp vanilla extract
1/2tsp salt
Mix and beat for about 5 minutes. Tastes great and is white. Won't crust thick. Holds good. Tastes buttery, and does not need refrigeration.
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post #80 of 620
12/18/05 at 5:36pm
I agree, the best advice I received is smoothing the Buttercream approximately 10 minutes after frosting the cake with the smooth side of a paper towel.
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post #81 of 620
12/18/05 at 6:35pm
My instructor said to add some popcorn salt to the recipe of wiltons to cut the sweetness. I want you to know that popcorn salt is just very finely ground salt. Also often times I just use my flavoring to thin the icing instead of water. It will scream the flavor out to who ever eats it.
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post #82 of 620
1/5/06 at 11:33am
I like the buttercream recipe on here, the "decorator's" one. I want more of a butter taste. If you used 1 1/2 cups butter to a 1/2 cup crisco, would this change the consistancy tremendously?
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post #83 of 620
1/8/06 at 4:21pm
Hi, I read somewhere that you can add karo syrup just a little bit to thin out your stiff buttercream.
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What a priceless gift, undeserved life Have I been given.Through Christ crucified You have called me out of death.You have called me into life And I was under Your wrath.Now through the cross Im reconciled
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post #84 of 620
1/8/06 at 4:48pm
Just wanna throw in my two cents here. The buttercream i make doesn't crust. I beat my 1:1 ratio of shortening to butter for about 10 min with the paddle on 4 or 5 of my ka til it looks like whipped cream then i add my flavorings (good ol mcCormick's) and the sugar ( all of it) it gets a little dry n stiff round bout this time then i gradually add teaspoons of evaporated milk to the frosting til i get the consistency i want. If i want to pipe roses n such i seperate that from the rest of my frosting into a seperate bowl and then add more emilk to the main bowl till it's just right. This is light and fluffy and isn't nearly as sweet tasting as other recipes i have tried.
As to the weird flavor in merengue based buttercreams, that comes from the cream of tartar added to stabilize the egg whites when they are whipped or in the merengue powder.
I found a product in the health food section of the local grocer called "simply whites" no cream of tartar added to it so it doesn't have the twang that wilton's merengue powder has.
As for smoothing, because the basic recipe i use doesn't crust i use the ol hot knife approach.
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Look twice, save a life. Motorcylcles are
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post #85 of 620
1/8/06 at 5:49pm
Quote:
Originally Posted by cindycakes2

The best tip I learned about buttercream icing was how to ice and smooth. Using the icing tip to place icing on the cake, then using a long smoothing spatula to even the icing out. After letting it sit for about 10-15 minutes, I then use VIVA paper towels to smooth the icing out. I get great results with this, even if I have to patch and repair when I am setting up a wedding cake. This could be another good section on buttercream.....how to patch and repair. I can't wait to read all the tips!


Can you please tell me where to find the "VIVA Paper Towels"? I heard everybody talking about them and never seen them.
Thank you in advance. thumbs_up.gif
Bye!
Sory.
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What we need is a cup of understanding, a barrel of love, and an ocean of patience.
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post #86 of 620
1/9/06 at 5:53am
Hi Sory!! I find them at the local Wal-Mart store. I live in a small town and that's about the only place I can find them.


Hope that helps, ~Denise
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Yep, That's Matthew McConaughey!!
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post #87 of 620
1/9/06 at 7:19pm
Aaaha!! Thank you very much Denise! There are three Wal-Mart stores close to where I live, I'll go and look around. I appreciate it. thumbs_up.gif
Bye!
Sory.
What we need is a cup of understanding, a barrel of love, and an ocean of patience.
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What we need is a cup of understanding, a barrel of love, and an ocean of patience.
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post #88 of 620
1/25/06 at 11:56pm
I always fold a stiff meringue into my buttercream. It makes it fluffier, but it doesn't have as long a shelf life. I haven't tried freezing it (if anyone has any suggestions). After reading the posts, I guess most cake decorators don't add meringue. Is that right? I also read a lot of books that talk about icing wedding cakes in royal icing. Isn't buttercream usually used?
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post #89 of 620
1/27/06 at 7:08pm
I just posted a tip on smoothing BC that works really well.
I love the art of buttercream...
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I love the art of buttercream...
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post #90 of 620
1/31/06 at 11:03pm
Can someone explain to me what the purpose of adding meringe powder is?
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