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Poured Buttercream

post #1 of 19
Thread Starter 
Anyone have experience with poured buttercream? Opinions?

It is supposed to look just like fondant, but taste much better.


It seems this is Buttercream (butter + powered sugar) gently heated until it can be poured over the cake.


It is mentioned in these two forums:

http://forums.egullet.org/index.php?showtopic=115075

http://www.cheftalk.com/forums/pastries-baking-general/33727-how-would-i-make-donut-cake.html
post #2 of 19
I never heard of poured BC, but I heard of poured fondant...check out Lisa's site. She gives step by step with pictures and her recipe.
post #3 of 19
I have done this with store bought frosting just to experiment, and it worked GREAT! I just put it in a bowl, popped it in the microwave, stirring it every 20 seconds or so, and poured it right on. It came out so smooth. I did have to push it around with a spoon a little, and obviously I did it with the cake on a cooling rack over waxed paper to catch the drips (there were tons) but it was extremely easy, and tasted nice, too. Hope this helps.
post #4 of 19
Quote:
Originally Posted by peanut123


It seems this is Buttercream (butter + powered sugar) gently heated until it can be poured over the cake.



Actually, the article stated, "Equal parts butter and shortening whipped with either confectioners sugar or simple syrup for extra smoothness."

One variation appears to call for whipping butter/shortening with simple syrup? That combination won't yield American b/c... And since no egg whites are used, it won't yield a meringue b/c either. icon_sad.gif

However, powdered sugar and simple syrup (or plain water & corn syrup) will yield (an unflavored) poured fondant:

http://www.wilton.com/recipes/recipesandprojects/icing/quickfondant.cfm

If you're game to experiment, you might want to try a half recipe of the Wilton butter and shortening recipe:

http://www.wilton.com/recipes/recipesandprojects/icing/bcream.cfm

Then remove a small portion to "gently melt to a pouring consistency" and pour it over a cake layer.

Look forward to hearing your results. icon_smile.gif

HTH
post #5 of 19
OOOHHH!!! definitely something worth trying!
formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
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formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
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post #6 of 19
Amen to that SISTA!!!
Tell me I can't, and it will be done....
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Tell me I can't, and it will be done....
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post #7 of 19
Thread Starter 
JanH,
This technique has potential in certain applicationsâ¦very smooth and almost zero air bubblesâ¦tastes much better than poured fondant.

My only complaint is that the sides tend to âslipâ before the buttercream âsetsâ. I think the cake needed to be coolerâ¦more practice needed icon_smile.gif
LL
post #8 of 19
that looks pretty good!

what do you mean slips?
formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
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formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
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post #9 of 19
Thread Starter 
Cupcakeshoppe,
In the photo, notice that the right-side of the cake is not as smooth as the left-side. The weight of the fluid buttercream caused it to slide down, slightly. (âSlipâ and slide have similar meanings.)

fyi â I made the horizontal cut in the middle to determine the actual thickness of the buttercream.
post #10 of 19
I'm actually going to try it this afternoon. I have some experimental 4" cakes in the freezer, and some IMBC. I'll let ya know how it goes.

Mike
post #11 of 19
oooh. okay. thanks for pointing that out. I was paying attention to the pretty blue, didn't notice it LOL
formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
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formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
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post #12 of 19
I have a question.... could you use this on cut out cookies that have been oulined?????
cakegal
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cakegal
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post #13 of 19
Quote:
Originally Posted by peanut123

Cupcakeshoppe,
In the photo, notice that the right-side of the cake is not as smooth as the left-side. The weight of the fluid buttercream caused it to slide down, slightly. (âSlipâ and slide have similar meanings.)

fyi â I made the horizontal cut in the middle to determine the actual thickness of the buttercream.



I bet you really wouldn't have that problem with petit fours since they are so small! What type of BC did you use? Just regular ABC, IMBC, a special recipe? I've been looking for an attractive and easy way to cover petit fours and you have my interest piqued!!! So thank you!!
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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post #14 of 19
Thread Starter 
Melvira,
I used a medium consistency decorators buttercream (hi-ratio shortening based). During the first attempts with this technique, I wanted to use a buttercream that would âfirm-upâ at a relatively high temperature (compared to butter).

I have not attempted to heat the other buttercreams. I suspect that if you get the âbuttercreamsâ that use butter too warm the emulsifiers will âbreakâ and the butter will separate.

Good luck and have fun looking for that attractive and easy way to cover petit fours. icon_smile.gif
post #15 of 19
Thank you peanut123! I currently use hi-ratio based american buttercream and my standard, so I will try that. I agree that the butter based version may break down quite easily! I appreciate your input!! thumbs_up.gif
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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