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2 Questions about Buttercream

post #1 of 10
10/8/04 at 6:40am
Thread Starter 
1. For the Wilton buttercream recipe that says to add corn syrup to thin for cake icing, is the corn syrup in addition to or in place of the milk called for in the recipe? I can't seem to get the right consistency.

2. How do I store buttercream flowers made ahead of time and how long do they stay ok to use?

Thanks!!
Mom to three busy boys!
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Mom to three busy boys!
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post #2 of 10
10/8/04 at 7:19am
Have you tried the Wilton Buttercream recipe that just uses water? It is just thinned with water. I use that recipe all the time with no problems. You don't need to add the syrup so it's cheaper and you don't use milk, so you don't have to worry about the milk going sour if the finished cake is not refrigerated.
Whatever you do, do with all your heart!
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Whatever you do, do with all your heart!
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post #3 of 10
10/8/04 at 9:35am
Thread Starter 
No, I've never tried that recipe. Could you send it to: cakeasyoulikeit@yahoo.com. Thanks!
Mom to three busy boys!
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Mom to three busy boys!
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post #4 of 10
10/8/04 at 10:25am
You can keep BC Roses in your fridge for a week or two. you can keep them in the freezer (properly wrapped, of course) for months.
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post #5 of 10
10/8/04 at 10:56am
I too just use the recipe with water. If you haven't received it, let me know.

I am having one problem, though, and maybe someone has a suggestion. I have starting making double batches of icing. I cannot seem to get my consistency right on a regular basis with the double batches versus single.

How much water do you guys add to the Wilton all shortening/water recipe for thin, medium, and stiff?

Thanks,

Amy
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Chicken noodle soup, chicken noodle soup, chicken noodle soup with a soda on the side!!!
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post #6 of 10
10/8/04 at 12:47pm
I emailed the recipe to you, cakesasyoulikeit! thumbs_up.gif
Whatever you do, do with all your heart!
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Whatever you do, do with all your heart!
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post #7 of 10
10/8/04 at 12:54pm
Southerncake
....for a single batch, I use 1/4 c. of water for thin, 3Tb. of water for medium and 2Tb. for stiff.
...for a double batch, I use 1/2c. water for thin, 6Tb. for medium and 1/4 c. stiff.
...for a quadruple batch, I use 1 c. water for thin, 3/4 c. for medium and 1/2 c. stiff.
I make quadruple batches with no problems. I find that weighing the cricso and the 10x is much more reliable (and not as messy) than a measuring cup! Hope this helps! icon_biggrin.gif
Whatever you do, do with all your heart!
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post #8 of 10
10/8/04 at 1:31pm
Thank you so much. Do you mind sending me your recipe with the weights/versus cups? lantzamy@hotmail.com

Thanks,
Amy
Chicken noodle soup, chicken noodle soup, chicken noodle soup with a soda on the side!!!
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Chicken noodle soup, chicken noodle soup, chicken noodle soup with a soda on the side!!!
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post #9 of 10
10/8/04 at 1:48pm
Southerncake...sent email to you! icon_biggrin.gif
Whatever you do, do with all your heart!
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Whatever you do, do with all your heart!
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post #10 of 10
10/8/04 at 2:19pm
Thank you so much!!

Amy
Chicken noodle soup, chicken noodle soup, chicken noodle soup with a soda on the side!!!
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Chicken noodle soup, chicken noodle soup, chicken noodle soup with a soda on the side!!!
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