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A few more buttercream questions

post #1 of 5
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I just saw someone ask about keeping buttercream refrigerated. I was about to ask that also. Kinda scared it'll spoil with the butter recipe. I've never used butter for that reason and stuck with the wilton Recipe(crisco/butter flavoring). So I'll be keeping an eye on that question.

One of my questions is if Dawn's buttercream icing is really that much better than the wilton's one?? I always get LOTS of compliments on the wilton's one. I know I just need to make a batch of Dawn's and just try it for myself.

Another question is about the frozen buttercream transfer. I've been practicing on it. I like the technique. Having a little problem of making it look smooth though. When I press slightly on it and try to smooth it out, my design gets distorted and stretched looking. Would using the Wilton icing recipe have anything to do with it?? I've looked at Dawn's tutorial, but it's still not helping. Any suggestions would help alot.

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post #2 of 5
Quote:
Originally Posted by amegamom

I just saw someone ask about keeping buttercream refrigerated. I was about to ask that also. Kinda scared it'll spoil with the butter recipe. I've never used butter for that reason and stuck with the wilton Recipe(crisco/butter flavoring). So I'll be keeping an eye on that question.


The sugar acts as a preservative agent, also if you have salt in your recipe that also acts as a preservative agent.

Quote:
Quote:

One of my questions is if Dawn's buttercream icing is really that much better than the wilton's one?? I always get LOTS of compliments on the wilton's one. I know I just need to make a batch of Dawn's and just try it for myself.


I think that it is definetely better tasting than Wilton's. I got a LOT more compliments on Dawn's buttercream recipe than I have had on any other icing recipe.

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Another question is about the frozen buttercream transfer. I've been practicing on it. I like the technique. Having a little problem of making it look smooth though. When I press slightly on it and try to smooth it out, my design gets distorted and stretched looking. Would using the Wilton icing recipe have anything to do with it?? I've looked at Dawn's tutorial, but it's still not helping. Any suggestions would help alot.

Amber icon_smile.gif



I have yet to do a BCT, but the recipe that you are using might play a part in your issues. The best way to know is to make a recipe of Dawn's buttercream and try making a BCT again.
Hope this helps!
m0use
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"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
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post #3 of 5
Can anyone tell me where to find Dawn's buttercream recipe?


Thanks!

Wandootie
Catering pics can be viewed here: http://www.flickr.com/photos/69676363@N00/
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Catering pics can be viewed here: http://www.flickr.com/photos/69676363@N00/
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post #4 of 5
Quote:
Originally Posted by Wandootie

Can anyone tell me where to find Dawn's buttercream recipe?


Thanks!

Wandootie


http://www.cakecentral.com/cake_recipe-1602-ButterCream_Icing_for_Frozen_Transfers.html this is the same icing used to ice/decorate cakes with and also used for frozen buttercream transfers
"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
Reply
"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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post #5 of 5
I've made both recipes and 99% of the folks I have tested it on like Dawn's recipe better! I am one of them....it is so yummy!!
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