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Toba Garrett's French Vanilla BC

post #1 of 41
Thread Starter 
I have used Toba Garrett's French Vanilla BC to ice a cake and with a couple of layers it came out pretty well. I took a cake iced with it to a party and it was a hit. I'm doing a cake for a baby shower this weekend and DH thinks I should use this icing as opposed to a regular buttercream (with shortening). However, I'm wondering if it will be stable enough to do a border.

If not, could I maybe use it to ice the cake and another icing to do the border? Any suggestions on what I should use?

Thoughts?

Thanks in advance,

WebDiva
post #2 of 41
I'm glad to hear about this recipe from Toba. I have her book and haven't tried any recipes yet.

I would use the french vanilla bc for the icing and the other buttercream with shortening for the decorations.
post #3 of 41
I used the French vanilla icing for the following 2 cakes. Used it for everything except the flowers, they are royal. It worked fine. Just make sure to refrigerate after you decorate for a couple hours toharden it up before transporting.
LL
LL
post #4 of 41
Thread Starter 
Thanks for the input sweetbaker and Euphoriabakery (thanks for the pics)...I'm not sure exactly what I'm going to do yet...I think I may ice the cakes and decorate the sides with French Vanilla BC and do the border in regular BC since I want it to be a bit more stiff. Euphoria, I'm not actually transporting it anywhere...the baby shower is at my house!...so that makes it a tad easier...but I will stick it in the fridge.

Thanks!
post #5 of 41
please give up the recipe!!! i would love to have it. TIA
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post #6 of 41
HI alracntna!!! Euphoriabakery posted it earlier on another thread so I just copied and pasted it.

Euphoriabakery wrote:

French Vanilla Buttercream
Toba's comments:"This is simply the most delicious icing ever. It tastes like vanilla ice cream. Use this icing when looking for something simular to whipped cream.

Ingredients
1 1/2 Cups(345g) granulated sugar
3/4Cup(6floz or 180ml) milk
1 1/2Tbsp all-purpose flour
1/4tsp salt
1Tbsp pure vanilla extract
3/8Cup(3floz or90ml) whipping cream
1 1/4 lbs (567 g) unsalted butter, room temperature

1. Make custard by heating milk and sugar until sugar crystals dissolve. Add flour and salt and whisk over an ice bath until the custard has cooled, or cover with plastic wrap and refrigerate for 1/2 hour to cool the mixture. Whisk in vanilla extract.

2. Pour custard mixture into a mixer bowl with a paddle attachment. Add cut-up butter and add whipping cream. Mix on LOW speed to incorporate ingredients. Gradually increase speed to MEDIUM-HIGH until the mixture begins to thicken. It takes at least 7 to 9 minutes for the butter to be completely incorporated.

3. Put the icing in a plastic container with a lid and refrigerate. It will keep for 1 week in the refrigerator or freeze for 2 months.

Note: Don't panic if the buttercream looks like cottage cheese. The more you beat this buttercream, the creamier it gets.

Storage: Store the icing in an airtight container and freeze. The icing will keep for up to 2 months.

Yeild: 5 to 6 Cups


I can't wait to give it a try!! Hugs, ~Denise
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post #7 of 41
Thank you so much. i am still working on the IMBC and i am on my 4th batch so if it does not come out again then i will do this instead. thanks again.
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post #8 of 41
That sounds so good! It's different--not a powdered sugar buttercream, and not a meringue buttercream either. I can't wait to try it. Thanks for sharing.
post #9 of 41
Quote:
Originally Posted by alracntna

Thank you so much. i am still working on the IMBC and i am on my 4th batch so if it does not come out again then i will do this instead. thanks again.



What trouble are you having with the IMBC?
post #10 of 41
okay here goes.... icon_wink.gif


I take 1/2c water and 2 1/4 c sugar and make simple syrup that i cook till it has boiled for 7 min. then i whip 8 lg egg whites till they fluff. then i take the hot simple syrup and pour it down the side of the egg whites while whisking on about a 6 on my KA then i wait till it is completely cooled. i think this is where i mess up cause for it to completely cool it has to whip for a long time i am talking like 45 min to an hour. is this okay? anyway after that i add 3c of butter and thats when it just turns to water. i think it is cause it is still to warm when i add the butter but then i am back to the question of is it okay to whip it for so long for the syrup and egg mixture to cool? am i making since?
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post #11 of 41
It shouldn't take that long to cool...
I wonder what's happening?

Mine usually takes 20 minutes or so. By the time the egg white mixture is fluffy, the mixture is cool enough to add the butter.


As you add the butter, the icing will start to break down and look kind of liquidy. Just keep beating and it will start to come together and look smooth and creamy. It's kind of like magic! The first time I made IMBC, I thought I did something wrong because it looked awful as I added the butter. But I just kept beating it and eventually it came together beautifully.

You might try making Martha Stewart's Swiss Meringue buttercream. The ingredients are similar, but instead of making the syrup, you heat the egg whites and the sugar together and then beat them.

The Toba Garrett recipe sounds easiest of all! Maybe you should cut your losses and go with that. icon_smile.gif

The IMBC and Swiss Meringues can be used to make flowers and borders as well as to ice the cake.

Is the Toba recipe good for piping flowers? Does anyone know?
post #12 of 41
Thank you i am doing this now. i will let yall know what happens. cross your fingers.
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post #13 of 41
I just edited my last post and added some more info.

Good luck! I hope it works for you.

One more thing...don't soften the butter too much before you add it. It shouldn't be hard, but you don't want it melty either.
post #14 of 41
Quote:
Originally Posted by HollyPJ



The Toba Garrett recipe sounds easiest of all! Maybe you should cut your losses and go with that. icon_smile.gif

The IMBC and Swiss Meringues can be used to make flowers and borders as well as to ice the cake.

Is the Toba recipe good for piping flowers? Does anyone know?



I iced and decorated the two cakes pictured above with this icing. But my flowers are royal icing. I'm not sure it would hold up to making flowers. It is a little softer than a normal buttercream. However you might be able to get flowers if you refrigerate it for a while and then rewhip. It seems to be a little firmer after doing this.
post #15 of 41
I suggest you use a Meringue buttercream, either Swiss or Italian as it is much firmer. I've used the French Vanilla Btcm and it is incredibly delicious...almost the same as whipped cream. But I personally find that it's too loose for my taste.
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