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post #46 of 96
Here is a recipe from cc, it is called bakers butter cream. I have made this before and it is like a whipped cream texture and taste. I don't freeze it as it states in the recipe, I just frost the cake. I have also sub the sugar for splenda sugar for a diabetic frosting. Pulse regular sugar in food processor if you don't have superfine sugar.
http://www.cakecentral.com/cake_recipe-2114-18-Bakers-Butter-Cream.html
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post #47 of 96
Quote:
Originally Posted by hellie0h

Here is a recipe from cc, it is called bakers butter cream. I have made this before and it is like a whipped cream texture and taste. I don't freeze it as it states in the recipe, I just frost the cake. I have also sub the sugar for splenda sugar for a diabetic frosting. Pulse regular sugar in food processor if you don't have superfine sugar.
http://www.cakecentral.com/cake_recipe-2114-18-Bakers-Butter-Cream.html


Are you supposed to frost frozen cake layers? Thanks for sharing this recipe!
post #48 of 96
Quote:
Originally Posted by calicopurr

Quote:
Originally Posted by hellie0h

Here is a recipe from cc, it is called bakers butter cream. I have made this before and it is like a whipped cream texture and taste. I don't freeze it as it states in the recipe, I just frost the cake. I have also sub the sugar for splenda sugar for a diabetic frosting. Pulse regular sugar in food processor if you don't have superfine sugar.
http://www.cakecentral.com/cake_recipe-2114-18-Bakers-Butter-Cream.html


Are you supposed to frost frozen cake layers? Thanks for sharing this recipe!



I didn't frost a frozen cake, not sure why the poster of the recipe uses frozen frosting and frozen cake...maybe it is just the way that particular baker does cake.
No problems with using straight away.
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post #49 of 96
This is the same recipe as old fashioned icing my grandma made. She just called it cake icing. She only used butter in her recipes, don't think there was crisco back then, lol! I have made this also, and it really is creamy and delish. I think there a tons of other recipes out there with the idea of making a "roux" with the flour and milk, letting it cool then add it to whipped butter and regular sugar. The key to this icing is to beat it alot...until the graininess of the sugar disappears. Easy to do. I used this on one of my class cakes, my family refused to eat a cake entirely iced in Wilton class icing...I did the filling and base coat with granny's icing and then did reg class bc decor and flowers. It doesn't crust, but you can pipe on it and put premade bc flowers on it.
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Dennise Ziaja
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post #50 of 96
I have a question, if it has been answered I am sorry for the repeat. When making the base (milk and flour) I noticed in one other post that it is supposed to be put through a strainer. Does everyone do this and if you do not strain it to get the lumps out what will happen? Will they smooth out when beating? Thank you.
post #51 of 96
I don't know if this helps but when I make mine, I just whisk the flour and milk very well after cooking it, pour it into a container and cover with plastic then on to the fridge it goes. I have never had any lumps in it.
formerly known as cupcakeshoppe
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formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
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post #52 of 96
Hi Everyone!
So, I tired the first recipe (the mock bettercreme) and when I cooked the flour and milk, it went chunky. I cooked it on low heat. I proceeded to make the frosting thinking that maybe when I beat it in my mixer, the lumps would go away...didn't happen! I love the recipe and it tastes GREAT except for the flour chunks...LOL! Can someone please tell me what to do so this doesn't happen again and/or what I may be doing wrong? Thanks very much icon_smile.gif
post #53 of 96
Oops...I think this may have been answered already. Sorry for the duplicate question icon_razz.gif
post #54 of 96
I used the regular Kitchenaid paddle to make this recipe, but it took a very long time, even using superfine sugar. Then I tried the recipe after I purchased the BeaterBlade paddle. Wow, what a difference. Talk about fluffy, with no sugar grit. Now I use the BeaterBlade for all my cakes, and icings. Boy, do I reccommend that BeaterBlade. That was the best $25 I ever spent.
post #55 of 96
I have made this lots of times and only have a hand mixer, still no lumps. it takes a long time though.
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.
Can I Put Ketchup on It?
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post #56 of 96
Quote:
Originally Posted by hellie0h

Here is a recipe from cc, it is called bakers butter cream. I have made this before and it is like a whipped cream texture and taste. I don't freeze it as it states in the recipe, I just frost the cake. I have also sub the sugar for splenda sugar for a diabetic frosting. Pulse regular sugar in food processor if you don't have superfine sugar.
http://www.cakecentral.com/cake_recipe-2114-18-Bakers-Butter-Cream.html


The recipe above is much better than the mock whipped cream I made in a previous post on this thread. I even added choc. malt sryup. It's a soft icing. The texture is just like whipped cream, only there's no milk. The recipe above uses water. I used regular cane sugar. Just keep whipping it unti you don't feel grit between your fingers. Here are mine...delicious at room temp, but I'm sure they will be better in the fridge. That's where they are and I'll test another one when they are cold. Next time I make this, I am going to make it with 100% butter to see if I love it even more.
LL
post #57 of 96
Does the first recipe need to be refrigerated?
post #58 of 96
Hi. Just thought I'd throw my two cents in. I've made this recipe a zillion times. I always use a blender for the milk and flour--ALWAYS. I know it's an extra step, but it makes a HUGE difference. Once the milk and flour have cooked and start to thicken, poor the mixture into a bowl and put plastic wrap on right away, flattening the wrap all the way down to the surface of the mixture so no air gets at it. This way you'll have no "skin" to deal with when it cools.

I've experimented a lot and have decided that powdered sugar is the way to go. Otherwise you'll be beating the stuff for 15 minutes or longer! Also, when milk is cook, cooled, and combined in a recipe, the spoilage factor is not as dire because the liquid ratio has changed dramatically. I wouldn't leave this recipe (or any recipe) on the counter for months, but I have left this recipe on the counter for several days and it has been fine. This recipe doesn't crust, which is a bummer, but it's so nice and light and not too sweet. I love it!

Now I am off to check that recipe that hellieOh gave a link to! icon_smile.gif
post #59 of 96
Can you sub corn starch for flour in this recipe. I would like to make it "Gluten Free".
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post #60 of 96
I can get bettercreme, but I don't want the large quantity I would have to buy. These are perfect! Thanks so much!
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