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White As Snow Buttercream - Page 2

post #16 of 24
Thread Starter 
Okay, I just went to the store and all I could find is regular popcorn salt. Does it have to be the butter flavored popcorn salt to turn out?
post #17 of 24
HI! No, it doesn't...that is just the only kind that I can find around here. Regular will work great too!! thumbs_up.gif Just make sure to dissolve it in the water.


~Denise
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Yep, That's Matthew McConaughey!!
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post #18 of 24
Thread Starter 
Wow denise2434, thanks for all your help with this. I am just curious to know, what is the secret then to using the pocorn salt as opposed to regular salt? What is the purpose of the lemon juice? (dang, I was just about to try a batch and realized now I need lemon juice!! icon_sad.gif )
post #19 of 24
Your welcome patton78!! I'm really happy to give any help that I can. I use the lemon juice to cut a little of the sweetness of the buttercream, you can't taste it and if you don't want to use it, it's not must have thing.

Oops icon_redface.gif when I said you could use regular, I meant the regular popcorn salt...not the butter flavor. The popcorn salt is a finer grain and it makes it easier to dissolve into the bc. Sometimes the regular "table salt" doesn't dissolve completely and it will cause little white specks in your BC when you color it.

~Denise icon_biggrin.gif
Yep, That's Matthew McConaughey!!
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Yep, That's Matthew McConaughey!!
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post #20 of 24
Thread Starter 
Okay denise 2434,

I just wanted to let you know that I finally made this icing. While I have to say I do prefer buttercreams with butter in them, this is by far the best all shortening recipe I have ever made. I love the light and smooth texture, the ratio of ingrediants is just right! Thank you so much for all of you help, this recipe will come in very handy in the hot and humid months of summer! I will be using the batch I made for a strawberry shortcake cupcake cake for my daughter to bring to school for her birthday. I feel more confident that this recipe will hold up better for the day than my BC with butter.
THANKS!
post #21 of 24
Thread Starter 
Okay denise 2434,

I just wanted to let you know that I finally made this icing. While I have to say I do prefer buttercreams with butter in them, this is by far the best all shortening recipe I have ever made. I love the light and smooth texture, the ratio of ingrediants is just right! Thank you so much for all of you help, this recipe will come in very handy in the hot and humid months of summer! I will be using the batch I made for a strawberry shortcake cupcake cake for my daughter to bring to school for her birthday. I feel more confident that this recipe will hold up better for the day than my BC with butter.
THANKS!
post #22 of 24
Thread Starter 
Okay denise 2434,

I just wanted to let you know that I finally made this icing. While I have to say I do prefer buttercreams with butter in them, this is by far the best all shortening recipe I have ever made. I love the light and smooth texture, the ratio of ingrediants is just right! Thank you so much for all of you help, this recipe will come in very handy in the hot and humid months of summer! I will be using the batch I made for a strawberry shortcake cupcake cake for my daughter to bring to school for her birthday. I feel more confident that this recipe will hold up better for the day than my BC with butter.
THANKS!
post #23 of 24
Hi patton!! Your so welcome!! I'm so glad that it worked out for ya!!! ..I do prefer BC with butter also, but for a all shortening recipe this is the best one that I have tried. thumbs_up.gif I can't wait to see your Strawberry Shortcake CCC!!!! I love the CCC, they are so much fun to do!!

~Denise
Yep, That's Matthew McConaughey!!
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Yep, That's Matthew McConaughey!!
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post #24 of 24
I realize I'm late to comment on this frosting, but I use this for any flowers I need to dry/harden, like royal icing. My Wilton instructor told me about this frosting when I complained that I wanted to be able to eat my flowers. Yours flowers will dry/harden enough for you to be able to handle them with your hands, but still soft enough to cut through with a knife.

I've never added salt to mine, I love sugar and the more something tastes like sugar the better. So same goes for the lemon juice. I think this frosting has a more airy feel(whipped almost) and doesn't leave the grease feel in your mouth that Crisco is so known for.

It comes out white so it takes true colors quite well. I have also mixed with reg. butter buttercream when I needed more but was too lazy to make some.

Again, sorry I was late. But I thought I'd still let you know that more people out there like this frosting. I sub it for royal icing constantly.
And for the record, I know its you when you say its me.
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And for the record, I know its you when you say its me.
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