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Smoothest BC recipe

post #1 of 20
Thread Starter 
What is the recipe that give you the best, smoothest finish. Is it a crusting recipe or non-crusting recipe best.
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post #2 of 20
I like a crusting recipe myself; but I think it comes down to personal preference. icon_smile.gif

There are a lot of members who find the American b/c's too sweet, so they use meringue b/c's (which don't crust) - and get terrifically smooth finishes!

Can't wait to see more opinions.
post #3 of 20
I also like a crusting bc recipe, the viva towel method works excellent for me. Like Jan said tho, it's all personal preference.....
'A waste of time' is a good example of the theory of relativity. 4 hours spent on decorating a cake is a long time, 'a waste of time', to some, but to the decorator those hours seem like minutes because they're doing something they love.
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'A waste of time' is a good example of the theory of relativity. 4 hours spent on decorating a cake is a long time, 'a waste of time', to some, but to the decorator those hours seem like minutes because they're doing something they love.
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post #4 of 20
Thread Starter 
Hi Brickflor and JanH,

Can I ask which recipe you use for a crusting recipe? I really haven't tried to do this very often and there are so many different recipes it would be nice to use one that someone else has faith in.
Karen
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BE the change you want to see in the world!
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post #5 of 20
I pm'ed you Karenelli with the recipe I use icon_smile.gif
'A waste of time' is a good example of the theory of relativity. 4 hours spent on decorating a cake is a long time, 'a waste of time', to some, but to the decorator those hours seem like minutes because they're doing something they love.
Reply
'A waste of time' is a good example of the theory of relativity. 4 hours spent on decorating a cake is a long time, 'a waste of time', to some, but to the decorator those hours seem like minutes because they're doing something they love.
Reply
post #6 of 20
I get the smoothest BC with the almost non-existant bubbles this way:
I use about 3/4 butter to 1/4 crisco....blend them on the lowest setting until they are smoooooooooooth. Add 1 tsp vanilla extract....keeping it on the lowest setting. Start adding powdered sugar, a little at a time until it's almost the consistency you like. Add about 1/2 cup of heavy cream....keep on blending on low....
continue to add sugar until it is the consistency you like it.
It's so creamy this way for me....and it goes on beautifully....crusts to the touch, but not as hard as a recipe with more crisco, I think.
post #7 of 20
That's almost the same as mine, I use 2/3 butter, 1/3 crisco and half and half. That extra fat from the cream makes a whole lot of difference too I think.
'A waste of time' is a good example of the theory of relativity. 4 hours spent on decorating a cake is a long time, 'a waste of time', to some, but to the decorator those hours seem like minutes because they're doing something they love.
Reply
'A waste of time' is a good example of the theory of relativity. 4 hours spent on decorating a cake is a long time, 'a waste of time', to some, but to the decorator those hours seem like minutes because they're doing something they love.
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post #8 of 20
Thread Starter 
Thank you so much, Irene and Brickflor, for the recipes. I will be trying them out shortly. I really appreciate the feedback. Like anything else, using the right tools, even icing consistency, makes all the difference.
Again, thank you,
Karen
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BE the change you want to see in the world!
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post #9 of 20
Thread Starter 
Irene, and Brickflor, I forgot to ask if using the butter, changes the icing color. Maybe yellowing it?
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BE the change you want to see in the world!
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post #10 of 20
I suppose if you had the butter/crisco recipe alongside an all-crisco batch, then you could tell the difference, but I'm happy with the whiteness of the butter recipe.
post #11 of 20
adven68--it seems that with that much cream you would need about 4# of PS; is that what you use? Also, how long does this stay good (on the cake) without refrigeration?
post #12 of 20
If you look at the cakes in my gallery, all of the white ones are done with the butter/crisco. Well, really all of them are the same recipe except the chocolate ones. Anyway, you can see it's not pure white, but I think it's close enough.
You do not need to refrigerate these cakes, the fat/sugar ratio keeps them from going bad.
'A waste of time' is a good example of the theory of relativity. 4 hours spent on decorating a cake is a long time, 'a waste of time', to some, but to the decorator those hours seem like minutes because they're doing something they love.
Reply
'A waste of time' is a good example of the theory of relativity. 4 hours spent on decorating a cake is a long time, 'a waste of time', to some, but to the decorator those hours seem like minutes because they're doing something they love.
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post #13 of 20
Brickflor:

Does your white buttercream crust well. Can you PM the recipe and a good chocolate one if you don't mind.
"Sometimes Life Requires A Little Sweetness"
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"Sometimes Life Requires A Little Sweetness"
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post #14 of 20
Yes, if you look in my gallery you can see how smooth I can get it with the viva towel method. I wait about 10-15 mins. My regular bc is listed but I'll pm you both anyway thumbs_up.gif
'A waste of time' is a good example of the theory of relativity. 4 hours spent on decorating a cake is a long time, 'a waste of time', to some, but to the decorator those hours seem like minutes because they're doing something they love.
Reply
'A waste of time' is a good example of the theory of relativity. 4 hours spent on decorating a cake is a long time, 'a waste of time', to some, but to the decorator those hours seem like minutes because they're doing something they love.
Reply
post #15 of 20
I'm a vote for IMBC. The finish can be beautifully smooth but the biggest difference to me (other than taste) is just how sharp you can get the edges. I love those sharp edges so I don't have to put a top border.

If you look in my photos, the beehive baby shower cake was my very first attempt with IMBC and I got really sharp corners.
Ali
That is the saving grace of humor, if you fail no one is laughing at you



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Ali
That is the saving grace of humor, if you fail no one is laughing at you



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