Grrr Buttercream.....please Help!!

Decorating By TiffTurtle Updated 25 Sep 2006 , 6:16am by ShirleyW

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TiffTurtle Posted 25 Sep 2006 , 3:57am
post #1 of 11

does anyone know of a BC that is not so darn greesy? I have tried the wilton recipe..and the buttercream dream...but they all seem to be the same, and i hate it and no one that i make cakes for really likes it at all...i have searched the internet and the only other thing that i see are recipes that call for adding egg whites ( you dont cook that one...its strange) and for cooked buttercream....i dont know what to do and it is fustrating me so much. I get compliments on my cake itself...have had people tell me its the best cake they have ever had...but my icing sucks...please help...please..

10 replies
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tatetart Posted 25 Sep 2006 , 4:07am
post #2 of 11

Have you tried Italian Meringue Buttercream?

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TiffTurtle Posted 25 Sep 2006 , 4:20am
post #3 of 11

no i have not tried that...can i find that recipe on CC?

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Lousaria Posted 25 Sep 2006 , 4:21am
post #4 of 11

What type of shortening do you use? I found that when I've used anything but Crisco it turns out really greasy tasting. Even with Crisco it is greasy (you can't really get away from it) but it dosen't feel like there's a coat of grease on your tongue.

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JanH Posted 25 Sep 2006 , 4:22am
post #5 of 11

Sounds like you might want to try hi-ratio shortening for your buttercream.

Here's a thread that might help:

http://www.cakecentral.com/cake-decorating-ftopict-28256.html

Found another thread:

http://www.cakecentral.com/cake-decorating-ftopict-25631.html

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tatetart Posted 25 Sep 2006 , 4:26am
post #6 of 11

Italian Meringue Buttercream

1-1/4 cups granulated sugar
5 large egg whites
pinch cream of tartar
1 lb. ( four sticks ) white unsalted butter, chilled
1 tsp. vanilla

In a small saucepan, over mediun heat, bring sugar and 2/3 cup of
water to a boil. Continue boiling util syrup reaches 238 degrees on a
candy thermometer ( soft ball stage ).

Meanwhile, place egg whites in the bowl of standing mixer with whisk
attachment, and beat on low speed until foamy. Add the cream of
tartar, and beat on med-high speed until stiff, but not dry, peaks
form. do not overbeat.

With mixer running, add syrup to whites in a stream, beating on high
speed until no longer steaming, about 3 minutes. Add chilled butter,
bit by bit, beating until spreadable, about 3-5 minutes; then beat in
vanilla. If icing curdles, keep beating until smooth.


THis recipe make about 4-1/2 cups frosting. I can't remember where I
got it, but I think it was on Martha Stewart Website. But I have had
GREAT luck with it.
thumbs_up.gif

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TiffTurtle Posted 25 Sep 2006 , 4:28am
post #7 of 11

i have not been using crisco brand...and i have looked for HI-ratio and must be looking in the wrong place cause i cant find it

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TiffTurtle Posted 25 Sep 2006 , 4:30am
post #8 of 11

does the italian BC crust?

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lsawyer Posted 25 Sep 2006 , 4:31am
post #9 of 11

Here's a good compromise:

Make a BC with half butter and half hi-ratio shortening (add a bit a butter extract). Allpine and Sweetex are good brands. They cost more, but you use less. Use about 1/3 to 1/2 cup of hi-ratio instead of 1 cup Crisco. Use whipping cream instead of water or milk. Disolve a pinch of salt in the cream before adding to the BC; this will cut down on the sweetness.

Then.....

Combine this BC with IMBC, 50/50. You can buy pasteurized egg whites (whipping type) if you have egg white concerns. I've been told that you can leave the IMBC out for about 10 hours, but put in the fridge after that.

If you need this frosting to crust, add 1T of meringue powder to every pound of powdered sugar in the BC recipe. You might need more if you combine the BC with IMBC.

Hope this helps!

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TiffTurtle Posted 25 Sep 2006 , 5:18am
post #10 of 11

thanks yall...if anyone else has any suggestions on BC recipes that i shoudl try im up for it....im willing to try anything right about now...again thanks

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ShirleyW Posted 25 Sep 2006 , 6:16am
post #11 of 11

That is the same Italian meringue I use but I dropped the amount of butter to 3 sticks because it was just too buttery for me with 4. I also use 2 teaspoons Vanilla and half a capful of orange extract, it cuts the sweetness and adds a nice flavor, not really orange, but a little citrusy. I love the smoothness of this icing, so easy to work with.

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