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What's your secret? - Page 2

post #16 of 52
I use the all Crisco recipe with a pinch of salt, 1/2 tsp almond extract and 1/2 tsp vanilla and about 3 tbsp heavy whipping cream. The almond extract keeps everyone guessing.
post #17 of 52
Hey Ya'll,
I think the thing with the Almond flavoring is the Smell, not the flavor. I use the butter and vanilla, 3/4 teaspoon Vanilla, 1/2 teaspoon Butter. I also use 3/4 teaspoon of salt. but once in a while I add a few drops of Creme Bouquet flavoring . you can either add it to your cake mix or to the icing. but Not both.
I dont think anyone would/should get offended about the butter/crisco issue, its all a matter of prefrence. but then and again, I might be surprised huh? icon_wink.gif

~Sweet~ =0)
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post #18 of 52
I, too, live in one of the hottest place in creation - south Alabama!! lol I would love to be able to use all butter bc, but it's impossible here....unless the cake will only be indoors & even then it would need to be refrigerated while it's not being served. I occasionaly have made it for personal cakes, but never for a cake that's going outdoors or in a car for transport. I usually use 1/2 butter, 1/2 crisco and add some meringue powder to help stabilize.

All of you are such good girls with your measuring!!! lol Other than the butter & crisco, I have to admit that I don't measure my ingredients... extracts/flavorings, pwd sugar, cream or salt!!! icon_redface.gif I guess I just tend to go more by the texture and the taste....I just mix it all in with the creamed butter/crisco mixture until it looks right and then taste it for flavor...add more if I need to. It's always come out great so far...but does anyone know of any pitfalls I may be setting myself up for by doing it this way?? I'd love to know if you do....especially those of you more experienced than me!

And what exactly is creme bouquet? I've seen it referenced here a few times, but had never heard of it before.

Jenn
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post #19 of 52
I use Creme bouquet as a flavor enhancer. I add it when I add vanilla. I love it frosting, and most cakes. Not to fond of it in chocolate. It almost has a citrusy sent to it. So it sorta throws me off. Someone earlier mentioned Bavarian cream, I might have to try that in chocolate. That sounds like it would be rather yummy
post #20 of 52
I only measure because I am experimenting with different recipes. I can't say I don't like a certain bc if I didn't follow the directions. KWIM? After I've followed the directions, I freely add whatever and just guessimate the measurements. My grandmother was the best baker and never measured a thing.

It is very hot here in Indiana. I have never, ever seen a wedding cake placed outdoors. I just recently attended my neices wedding in Philly and it was soooo humid. The baker made it clear that the cake was not to be brought outside until it was time to cut. It was a white chocolate buttercream and it was pure heaven. There was a huge line to get cake and there was not one tiny piece leftover. Tasting that buttercream was what inspired me to learn something other than pwd sugar buttercream.
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post #21 of 52
I live in south louisiana, and I can't use butter in my recipes either. I have on a few occasions and it is literally melting in the decorating bags while I am working with it, we're talking liquid! Two of the cakes in my photos, the spiderman and racetrack cakes, were made with the 1/2 & 1/2 wilton recipe, and i couldn't get it to smooth at all. Now I use the dream whip recipe and it tastes really good and it's good for smoothing & decorating, and it's pure white. icon_smile.gif

Melissa
post #22 of 52
What has made all the difference in my bc has been the high-ratio shortening. Dawn was right--once I tried it I never went back to Crisco. The difference is AMAZING!!! Very, very creamy.

I'm going to have to try the bav cream flavoring--I'm sort of afraid to try all the flavorings--but need to become more brave, I guess!

Lisa
post #23 of 52
Quote:
Originally Posted by bubblezmom

Tasting that buttercream was what inspired me to learn something other than pwd sugar buttercream.



There's a buttercream that doesn't use pwd sugar?? Please clue me in!!! icon_lol.gif

Jenn
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post #24 of 52
JennT,
Yes! They are a little more time consuming to make, but they are so velvety and creamy smooth. Because they are all butter, they don't hold up in the heat very well. There are different recipes, Italian Buttercream, French Buttercream, etc. For the Italian, basically, you beat egg whites to stiff peaks with a little sugar. Make a sugar syrup and cook to 250. Beat it into the egg whites slowly. Beat until cool. Add room temp butter a little at a time. And then flavor. The French is similar, except with yolks. I haven't made that one in awhile, I like the Italian. I know I don't have all that exactly right either, I'm at work (working hard, ha!) and can't reference The Cake Bible.
post #25 of 52
Ohhhhh....Of course I've heard of the Italian & French Buttercreams, but never really paid close attention to a recipe before to notice they don't use Pwd sugar!!! lol They do sound time consuming...but I'm sure they're good. What sweetens them if there's no pwd sugar in them? Just the sugar syrup & sugar you beat in with the whites?? hmmm...at least you know it won't be sickly sweet, huh?

Thanks!

Jenn
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post #26 of 52
It's definitely not sicky sweet. Yes, just the sugar syrup and sugar are enough sweetening. It just tastes creamy and buttery. And I do love butter!
post #27 of 52
I gave away my "secret" in another thread and it's been mentioned already. I also use Creme Bouquet. I've been wanting to try butavan also, I keep reading about that one.

I just ordered quite a few Lorann Oils and can't wait to try some of them in my icings/cakes. Particularly the champagne and cheesecake. I'll have to get the bavarian cream next time.

I also use butter and almond flavorings as well as salt. It keeps them guessing and I always get comments on the icing.
post #28 of 52
Thread Starter 
I knew that you guys would have some great ideas! I can't wait to try some out some of these.

I do have one question.....I have read about Creme Bouquet before, but I am clueless as to what it is. Please someone fill me in.

THanks so much!
FAITH sees the invisible, believes the incredible, receives the impossible!
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FAITH sees the invisible, believes the incredible, receives the impossible!
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post #29 of 52
I use butter flavored crisco in butter when I am going to just dye the frosting. It gives it a slight yellow, but it doesn't seem to bother the coloring! usaribbon.gif
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post #30 of 52
Heehee, the butter versus Crisco and the high-ratio shortening versus Crisco and the Italian, Swiss or French Meringue recipes versus American buttercreams, always cause controversy on all of the sites.
If you are going to use butter, you want a room temperature where you are working with it, about 70F - 75F maximum. Anything warmer and it is difficult to work with, whether it is all butter or part butter. If it is exposed to temperatures of more than 83F, you will get meltdown. If your all shortening icing is exposed to temperatures of more than 89-99F you will get meltdown too. Fondant is no better at handling temperatures in this range.
I usually use salted butter and use half butter, half shortening. I use 5 cups powdered sugar instead of 4 to 1 cup of fat as my ratio, mainly because of the heat of my hands. I use 2 tbsp. of unwhipped whipping cream and thin the icing with whole milk. I use real brown pure vanilla because I really don't like the taste of the artificial clear vanilla at all and i find that even the artificial brown vanilla has a better taste than the clear ones. I use 1 1/2 tsp. of it. I think the use of real vanilla makes a big difference, although if you want a pure white icing, you won't get it with this. I do find that every bride I have had taste test the icings chose the ivory coloured icing with the real butter and real vanilla in it over the pure white all shortening icing regardless of whether she wanted a white icing or not. I would imagine that children would prefer the all shortening recipe as that is generally what they are used to from bakery cakes. It all depends on what you have grown up with, in my opinion.
I must say, I didn't mind the Whimsical Bakehouse Buttercream recipe, the high fat ratio one with the high ratio shortening. I found it to be a bit gritty, likely my powdered sugar was beet sugar and that was the issue because I had sifted it several times and still the icing was gritty. But I was surprised at how it tasted and for folks that don't like sweet icing, it would be a hit. I suppose the texture would throw a few people off because of the high ratio of fat to sugar.
I have made all of the meringue icings, but was always concerned about using the egg whites. Apparently now, according to www.baking911.com, I was right to be concerned as the egg white temperture doesn't reach high enough as much of the heat is dissipated in the bowl. So even though I like these icings, I wouldn't risk using the actual egg whites in it if the cake was leaving the house.
Actually adding salt to sweet things is supposed to cut the sicky sweet taste and I find it does, but you have to be careful to insure it gets dissolved.
Adding a bit of coffee to chocolate icing enhances the chocolate flavour.
My favourite chocolate icings are heated or cooked.
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