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For those that have tried Kay's Buttercream

post #1 of 13
Thread Starter 
Hi, I saw the recipe post for Kay's Buttercream. Just wondering, is it good for making borders and flowers as well as icing the cake? What is its consistency? how long can it stay out? I have only done Wilton's buttecream (1/2 Crisco, 1/2 butter), and would like to know if its the same consistency and crusts well.
Thanks, Naty
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post #2 of 13
Kay's Buttercream is an Italian buttercream and it does not crust, but it works wonderfully for icing cakes and for decorations. It's a little bit softer and there's only one consistency. Many love the taste of it also because it's not as sweet as many of the other BC's out there. It takes color pretty well, but if you're looking for very vibrant colors then you might want to try something else. Hope this helps.
post #3 of 13
Thread Starter 
aupekkle,
Thank you for resplying. This sure gives me an idea of what to expect. I really appreciate it! I'll try making a small batch for decorating.
Thanks again,
Naty icon_smile.gif
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post #4 of 13
Thread Starter 
aupekkle,
Gee, I'm I out of it today or what? I just read my reply AFTER I posted it (really smart huh?) and I ment to say "thank you for replying" but was thinking of "responding" so "resplying" came out icon_lol.gificon_redface.gif

Sorry!

Regards, Naty
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Smile..... it does wonders for you & others!
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post #5 of 13
I just made Kay's buttercream today for the first time, and let me tell you, I will NEVER go back to the wilton stuff-EVER!!! I was a little intimidated to try it because of the boiling sugar and water, but it was easier than I expected. Also-I never wanted to work with raw egg whites, especially when serving this to kids. I used powdered, pasturized egg whites, and it was great!! This b'cream was very easy to mix up. It's also VERY easy on the hands-which is a BIG plus. It went on smoothly and I finished off with a hot knife. The borders held up beautifully, but I didn't make any flowers, so I can't tell you about how roses would hold up. It also tasted delicious. All in all, a great experience. I'll never go back to the Wilton recipe. Try this-you'll be pleasantly surprised!
-Alysa thumbs_up.gif
post #6 of 13
Thread Starter 
AKS, could you share your recipe so I can try it out before I go out and buy the book? I ordered it and it should be in this week.

Thanks, Naty
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Smile..... it does wonders for you & others!
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post #7 of 13
Thread Starter 
AKS, sorry but I know I had seen the recipe somewhere? But did not print it; that is why I'm requesting it again....either from you or if someone can direct me to where it is posted?

Thanks again, Naty
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post #8 of 13
Sorry it took so long for a reply, Naty. Here it is. I used powdered egg whites and water to equal one cup (not 12 egg whites).

Kay's B'cream:
In a saucepan, bring to a boil:

1/2 cup water
2-1/4 cups sguar

Use a clean brush and cold water to wash
down any sugar crystals that form on the
sides of the pan as the water heats. When
the sugar comes to a boil set a timer for 7
minutes, and let boil.

After 5 minutes, in the bowl of an electric
mixer, begin to whip at high speed:

1 cup egg whites (about 12 large egg whites)

Whip until stiff. They should be done when
the timer goes off.

With the mixer on high speed, slowly beat
the sugar syrup into the egg whites, pouring
the syrup to the side of the bowl to avoid
the whip.

Continue to beat until the bowl is cool to
the touch, about 10 minutes. Slowly add:

1-1/2 pounds (6 sticks) unsalted butter at
room temperature, cut into 1-inch pieces

When the buttercream begins to jump out of
the bowl, reduce the speed to low.

Mix in at low speed:

1 teaspoon pure vanilla extract

Beat until light and fluffy. At some points
the mixture might look curdled. Just keep
beating; it will become smooth again.


-Alysa
post #9 of 13
Thread Starter 
Alysa,
You are so sweet............thank you for posting the recipe! Question, and please, excuse my ignorance, but is the powedered egg whites you use is the are the Merengue Powder? It there a measurement on the label so I can calculate how much to make the 12 egg whites?

Also, how long can it stay out?

Thanks again,
Naty
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post #10 of 13
Naty,
Powdered egg whites and meringue powder are NOT the same thing, as meringue powder contains things other than dried egg white in it. Make sure that you use enough egg ehites to measure 1 cup-NOT 12 egg whites. I'm not sure how long it can stay out for, but since there is a lot of butter in it, I would keep it cool.
-Alysa
post #11 of 13
I just got my copy of the Whimsical Bakehouse book yesterday and spent time with it last nite. I was surprised that they do not use fondant on the cakes. Has anyone tried the "house" buttercream recipe from that book. I want to try Kay's buttercream this week I cant wait!
Ginny
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Ginny
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post #12 of 13
Quote:
Originally Posted by AKS

Naty,
Powdered egg whites and meringue powder are NOT the same thing, as meringue powder contains things other than dried egg white in it. Make sure that you use enough egg ehites to measure 1 cup-NOT 12 egg whites. I'm not sure how long it can stay out for, but since there is a lot of butter in it, I would keep it cool.
-Alysa



powdered egg whites are almost the same as using egg whites. Taken from joy of bakig, this is the substitution.

EGGS, whites 1 large egg white
2 tablespoons frozen egg whites, thawed
1 tablespoon powdered egg white plus 2 tablespoons water
Becky D
cakeconfections@gmail.com
www.cakeconfections.net
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Becky D
cakeconfections@gmail.com
www.cakeconfections.net
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post #13 of 13
Hi Becky. I agree-powdered egg whites are the same things as using egg whites. What I was saying is that meringue powder and powdered egg whites are not the same. As for the amount of egg whites vs. powdered egg whites, the recipe called for 1c. egg whites (approx. 12 eggs). When using the powdered, it took A LOT less than 12 eggs worth to equal 1 c. whites. Sorry if I was unclear.
-Alysa
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