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Do clients really like Crisco buttercream? - Page 3

post #31 of 83
Yes, I use creme bouquet too and it is wonderful. To me it has that "bakery icing" smell when it is used. I get it at a bakery supply store. Love it.

adven68 LOL you arr too funny.

I too am a little hurt by me being called unsophisticated. I can't even spell the word.

To each their own.
mami2sweeties

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mami2sweeties

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post #32 of 83
creme boquet is yummy. i use it in most of my frostings. i like to describe it as almost a little tropical. I know that doesnt really help much but that is waht i reminds me of. I just placed an order from CK and bought two big bottles of it since i use it so much.
Becky D
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Becky D
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post #33 of 83
I definitely want to try the creme bouquet...sounds really good. I use the half butter/half crisco recipe. I also try to spice mine up with flavorings. My newest combination is adding 2 different kinds of mexican vanilla and butter extract. Sometimes when I make yellow frosting I will add a little vanilla butternut extract...it tastes pretty good. Fortunately, around where I live...the grocery store cakes taste really good! icon_wink.gif
traci
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post #34 of 83
Adven68, that was cute. icon_biggrin.gif

Nice to see others enjoy creme bouquet. Have either of you tried the creme royal?
post #35 of 83
"Now I'll have to kill you!" That's funny!

Well, that was certainly a lot of information to get through. I use 100% shortening for my icing. I have had no problems with it. I make it using water, milk, or whipping cream. I do find that using water you do get that greasy taste depending on how much confectioners you add. Using milk is better and whipping cream is even BETTER! I hadn't made it with whipping cream in a long time and I did this last week and BOY-O-BOY was it delicious!!!! I mostly just add butter flavoring and real clear vanilla ext. I have a hook up that goes to Mexico several times a year and buys me clear vanilla. I have approx a gallon of the stuff.

Anyway, I've tasted some pretty good grocery store cake frostings and then I've tasted some pretty bad ones. The pretty bad ones are mostly whipped cream type ones (completely different from my whipping cream one) The grocery store whipped cream ones have no texture or volume to them. They don't have much of a taste at all.

I like to have a really white icing to do my cakes with and to start my colors with. I've tried a icing that uses real butter and I had a yellow hue to it and my colors were all wrong. Never do that again unless requested to.

To each his own. I say stick with what you know is best and the consumer loves!


Amy
post #36 of 83
i used to use only swiss butter cream at the pasty shop i worked at for 4 yrs... it was great for icing, awful to make flowers with on a hot day... and to me it tasted like i was eating melted butter.. icon_surprised.gif ... the recipe i use at home is the best buttercream ever!... its parcial butter and parcial shortening.. but i found through experimenting that using heavy cream in my buttercream makes it awsome that and salt to cut the sweetness... i get customers that ask me for this icing specifically on their cakes...and i know some decorators on here are parcial to using name brands in their recipe... i use all generic and its awsome icon_biggrin.gif
post #37 of 83
I tend to use generic brands as well I think they are just as good. Magentaa23 I would love to get a copy of your buttercream recipie it sounds great. If you don't mind and if not too much trouble could you email to me at annalisa@corplink.com.au

Thanks
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Laugh and the world laughs with you, snore and you sleep alone
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post #38 of 83
Thread Starter 
Yes, I will admit, the whiteness of shortening-based frosting is a definite advantage when adding color.

Those of you who use whipping cream in your shortening frosting--can you email me your recipes? I think I'll give them a try. I'm going to look for the creme bouquet too! My email is karinsull@sbcglobal.net.

Obviously, buttercream is a hot topic!!
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Cake made with love is GOOD for you!
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post #39 of 83
Sometimes I use the half/half recipe for frosting my cake, but recently I've started using the crisco one exclusively. I know, it makes me sick to think of what I'm eating (sometimes pure white icing looks like it could be crisco!), but then again, it's just a rare indulgence anyway, and it tastes so good! I don't remember cake wanting to be a health food anyway! icon_smile.gif Believe me, I've tried "healthy" versions, and it's not worth it! I just threw in the towel and accepted that it falls in that top little category on the food guide pyramid, to be used sparingly! I just gave up worrying about it, and enjoy it when I do eat it. icon_smile.gif
Plus, the workability of the crisco icing can't be beat. I've had so many people say they love it better than anything they've ever had. I use Crisco brand shortening, generic icing sugar, 2% milk, pure vanilla, butter flavoring, and a tad of almond.
When I tried using whipping cream instead of the milk, it got really fluffy on me! (understandably I think - has anyone else had this problem?)
"When you go in search of honey you must expect to be stung by bees." Kenneth Kaunda
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"When you go in search of honey you must expect to be stung by bees." Kenneth Kaunda
i.e. Don't give up!
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post #40 of 83
I'd love to have the recipe too magentaa23 at ntertayneme@yahoo.com

I've used butavan flavoring.. it has a very unusual flavor and when used, you can smell it as soon as you open the box... I tend to not like using all almond extract by itself and no other flavoring in my icings.. but it's really up to the customers and all to do with what your area prefers. I've had some clients ask me what flavorings I use, and I just ask "What flavoring do you like?" I usually get told what they don't like and I'll write it down and make sure I DON'T use that one on their cake .. I think a mixture of flavorings is always good .. when they take a bite and you hear "mmmmmmmm", you know it's good .. and I also like it when you see them try to figure out just what flavoring(s) you did use .. butavan flavoring stumps them everytime .. they never can work out what it is... but then neither can I LOL
Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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post #41 of 83
magenta.. I too would like to see your recipe. It sounds very much like the buttercream recipe I use and it would be great to compare the two. Thanks. Gingoodies@aol.com
Ginny
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Ginny
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post #42 of 83
Quote:
Originally Posted by Ironbaker

Yes, it is a flavoring. I get it at a cake store here, it's the only place locally that I know of that carries it.

You can find it online at a few places if you search. It's sort of a lemony-mix. I've also seen a Creme Royal but haven't tried it yet.

.



Thanks, Ironbaker. I also have a cake wholesale place where I can get special stuff like this... I love trying new things...
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Its always about cake!!
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post #43 of 83
Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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post #44 of 83
I am going to pick up some Creme Boquet or Valencia. What's the difference?
post #45 of 83
Ntertayneme, thanks for that...I will try out the Butavan. And yes, that is the creme bouquet on that site.

I would like to see the whipping cream recipe too. Do you just use it for the liquid...a few tablespoons?
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