Wbh -House Buttecream-Problems!!!
Decorating By sugartopped Updated 22 Jan 2006 , 8:34am by SquirrellyCakes
Just wondering what the consitency of this buttercream is suppose to be?? I've been whipping it for ~25 min. now and it still hasn't doubled in size like stated in book. It is REALLY, REALLY, soft!!! Just wondering if this is normal??
This one?
Whimsical Bakehouse Buttercream
In the bowl of an electric mixer,Stir together
6 cups of Confectioners Sugar
1/2 teaspoon salt
1 teaspoon Vanilla Extract
With a whisk attachment,add and whip at low speed
1 cup of boiling water(3/4 cup on hot days)
Whip until smooth and cool
Add and Whip until smooth
2 3/4 cup high ratio shortening or regular vegetable shortening
6 ounces( 1 1/2 sticks of butter) slightly chilled cut into small inch
pieces.
Increase the speed to med-high and whip ubtil light and Fluffy and it
will have doubled in size (10-20 minutes)The buttercream will almost
fill a 5 quart mixing bowl
Yields 9 1/2 cups
If you are using the Kitchen Aid and the paddle, it shouldn't take that long kiddo. Did you wait until the boiling water and icing sugar cooled down before adding the other ingredients? I have made this several times with no problems, it doesn't get stiff like regular buttercream, it gets sort of like stiff CoolWhip would be, but is still pipes etc., just not stiff enough for roses.
Hugs Squirrelly
I loved the taste of that buttercream but it was horrible to work with. Yep, that sounds like the right consistency of that particular recipe. I should qualify that by saying it's horrible to work with in hot humid conditions! 
I need to post a picture in the disaster forum.
bikegal
I loved the taste of that buttercream but it was horrible to work with. Yep, that sounds like the right consistency of that particular recipe. :I
bikegal
Bikegal, what didn't you like about working with it? The fact you cannot use the paper towel method to smooth? how it coloured? I am curious because I do recommend it to a lot of people that find other icings too sweet. I make it with high-ratio shortening not Crisco, but I quite like working with it. I only beat if for 10 minutes though and use a paddle.
Hugs Squirrelly
Sorry Bikegal, I missed the part about humid conditions, duh me, haha! Had you reduced the amount of water? Because of the butter if the temperature is 83F and above, you will have problems.
Hugs Squirrelly
Squirrelly,
I should try it now that the weather has turned cold but it can get downright hot & muggy here in Central Illinois in the summertime. That's about the time that I was using that recipe. The icing just wanted to slide right off the cake even with the central air on full blast. I had no problems with coloring it at all. I tried decreasing the water and nada same problems. I switched over to a Swiss Meringue recipe which is working out pretty well for me.
bg
i really like how this buttercream tastes! however...
-i use wilton colors(not sure if that's the problem) but when i get to the end of the bag(where my hand has been holding it and it's warmer) i find that the color "sweats" little drops of clearish color dot the icing. but it is not a problem with room temperature/not hot icing.
-it is a bit soft... tried basketweaving on the side of a cake and it started drooping.(so i quickly shoved it into the fridge)
i find that if i refridgerate it overnight it does become stiff enough to pipe roses.
Squirrelly,
I should try it now that the weather has turned cold but it can get downright hot & muggy here in Central Illinois in the summertime. That's about the time that I was using that recipe. The icing just wanted to slide right off the cake even with the central air on full blast. I had no problems with coloring it at all. I tried decreasing the water and nada same problems. I switched over to a Swiss Meringue recipe which is working out pretty well for me.
bg
Hi kiddo,
Pinkbunny is in Pensacola, so perhaps the humidity is giving her issues too! Yes it is humid here in the summer too and even with the central air, I find if you get really muggy weather for several days in a row, you still feel the humidity.
I hope she was able to get it to work for her, it is an awfully large recipe to make if it doesn't work for you!
I wish my family liked that icing, they prefer my regular old buttercream. But I rather liked it for a change. I only have one customer that prefers it, so I don't get to make it too often.
Hugs Squirrelly
i really like how this buttercream tastes! however...
-i use wilton colors(not sure if that's the problem) but when i get to the end of the bag(where my hand has been holding it and it's warmer) i find that the color "sweats" little drops of clearish color dot the icing. but it is not a problem with room temperature/not hot icing.
-it is a bit soft... tried basketweaving on the side of a cake and it started drooping.(so i quickly shoved it into the fridge)
i find that if i refridgerate it overnight it does become stiff enough to pipe roses.
Try dissolving your salt in the boiling water, sometimes the salt can cause colour problems. So can having hard water or a lot of mineral deposits in your water. I use Wilton colours too but haven't had that happen. Also, if your room temperature is over 83F, butter can start melting, even your hand temperature can do this.
Hugs Squirrelly
well, i was using the whisk attachment. as stated in the book. but I'll try and reduce the some more and use the paddle attachement next time. i really like the taste, but i don't think i will be able to use it much here in P'cola!!! I did wait until the boiling water & sugar were cool......learned my lesson w/that when I tried to make the ital. merg.!!!!
luckily, i made a cake w/a very simple design and was able to get done what i needed too!! i've put it in the fridge...but i'm going to be worried about traveling w/it tom!!! i have to deliver it about 20 miles away!! i won't take the cake out of the fridge until we are ready to leave....so hopefully it will hold up until then!!!!
will def. need to play around w/this one more before i use it on cakes for a client again!!!
now, i'm FINALLY off to bed!!!!! I've been up for 22 hrs straight!!!! thanks for the quick replys!!!!
christine
well, i was using the whisk attachment. as stated in the book. but I'll try and reduce the some more and use the paddle attachement next time. i really like the taste, but i don't think i will be able to use it much here in P'cola!!! I did wait until the boiling water & sugar were cool......learned my lesson w/that when I tried to make the ital. merg.!!!!
luckily, i made a cake w/a very simple design and was able to get done what i needed too!! i've put it in the fridge...but i'm going to be worried about traveling w/it tom!!! i have to deliver it about 20 miles away!! i won't take the cake out of the fridge until we are ready to leave....so hopefully it will hold up until then!!!!
will def. need to play around w/this one more before i use it on cakes for a client again!!!
now, i'm FINALLY off to bed!!!!! I've been up for 22 hrs straight!!!! thanks for the quick replys!!!!
christine
Ooh, hope you get a good rest and the delivery goes well too! The paddle works well with this one even though they tell you to use the whisk. You are probably better off using just the 3/4 cups boiling water too, with your humidity levels and warm temperatures although I guess th butter still is an issue for you.
Hugs SQuirrelly
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