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Need good Buttercream to stand up against Heat and Humidity? - Page 5

post #61 of 83
I have been following this thread and I CAN'T WAIT to try this new recipe!!!! I am so excited, because I have several outdoor icon_eek.gificon_surprised.gif weddings this summer, and I've been worrying like crazy about the buttercream sliding off the cakes!!! icon_cry.gif Hopefully this will be a miracle humidity buster!! icon_smile.gif

Thanks, Val, for sharing this recipe with all of us!!!! thumbs_up.gif
Whatever you want to do, do it now. There are only so many tomorrows. ~ Michael Landon
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Whatever you want to do, do it now. There are only so many tomorrows. ~ Michael Landon
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post #62 of 83
Does anyone else have a gross aversion to shortening? I just can not bring myself to use or accept it.

Jesika Altuve/Pastry Chef

Choco-Chica Cupcakes & Cookies & Cakes

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Jesika Altuve/Pastry Chef

Choco-Chica Cupcakes & Cookies & Cakes

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post #63 of 83
I don't really care for it either. But with this recipe you honestly can't even taste it! It's not even really greasy.
post #64 of 83
I just to have to sing this recipes praises again, and a big thank you again to Val for sharing it! It is simply the best crusting bc ever! I have always been a 1/2 butter, 1/2 shortening person...but not anymore! Val's recipe sets up immediately. Literally I can ice the cake and take my roller (melvira method) and smooth the icing right then, no waiting, it seems to crust immediately. It makes it so much quicker to smooth and ice a cake. It tastes wonderful, not too sweet, just perfect! You would never guess it was an all shortening recipe. And the biggest bonus is making it....powdered sugar doesn't fly everywhere with this recipe, so it doesn't make a mess and since you add sugar only twice, it is soo much quicker to make! Cake life has become much easier for me with this recipe! Oh, and add melted white chocolate, the best tasting white chocolate bc ever! If you haven't tried it you have too!
post #65 of 83
Val

Is there a chocolate version to this BC?
post #66 of 83
majormichel
I was going to try to make it choc today. I'll let you know how it turns out.

Val
my avatar is my little bugaloo Aarika Rose
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my avatar is my little bugaloo Aarika Rose
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post #67 of 83
This is off the topic...but I just have to say...that baby is gorgeous, Val.

Jesika Altuve/Pastry Chef

Choco-Chica Cupcakes & Cookies & Cakes

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Jesika Altuve/Pastry Chef

Choco-Chica Cupcakes & Cookies & Cakes

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post #68 of 83
Yay, I'm so glad some of you tried the recipe. I love this recipe and I don't think I'm going back to BC dream icon_biggrin.gif Going to rate it now!! thumbs_up.gif
post #69 of 83
BTW, ribbitfroggie, how much melted chocolate did you add to the recipe?
post #70 of 83
jesaltuve

Thanks. Now if she weren't so bad icon_lol.gif
my avatar is my little bugaloo Aarika Rose
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my avatar is my little bugaloo Aarika Rose
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post #71 of 83
Please let us know soon how the chocolate version comes out!!!! I'll have to try that one to!
post #72 of 83
Quote:
Originally Posted by fooby

BTW, ribbitfroggie, how much melted chocolate did you add to the recipe?

I am such a bad baker, because I just add in until it tastes right, but I would say that I added in about 5 oz. melted white chocolate to one batch. HTH!
post #73 of 83
can't wait till try your recipe Val. Thanks
Joey :my pride and joy
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Let them eat cake!!

Pam
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Joey :my pride and joy
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Let them eat cake!!

Pam
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post #74 of 83
So I just made another batch of this. I made the full batch this time and the entire amount of sugar, I had to add just a little extra milk. Its PERFECT!!!! Val I think you have made alot of people really happy!!! I used the full 1/2 cup of milk then added about 2 tablespoons of French vanilla creamer. It's really good! Now I'm just waiting to see if the yellow I put in it darkens up at all since I need it more of a yellowish gold.
post #75 of 83
Ok. Choc. didn't turn out too bad. I added 2-1oz. squares of melted and cooled unsweetened baking choc. to the crisco mix after it was beaten. then at the end the icing was a little thick so I added about 1/4c hershery choc. syrup. Oh.. I added about 1 1/2 tsp. cinnamon because I was putting it on a vanilla cinnamon cake. The icing still crusted well. Think I might try melted milk choc. next time.

Val
my avatar is my little bugaloo Aarika Rose
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my avatar is my little bugaloo Aarika Rose
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