Is The Buttercream Dream Recipe A Crusting Buttercream?
Decorating By eringm Updated 2 Feb 2014 , 5:32pm by karicakes
Ditto!! You can also make a chocolate BC Dream that crusts nicely by adding cocoa powder to the recipe.
it does ! It is the only thing I use!
Shortening is a fat like lard, animal fat or vegetable fat. Here's a link to a pic.
http://www.dailyenglish.com/archive_img/img11176791430.jpg
I've been wanting to try this recipe as well, but I have a few questions.
Does it get air bubbles?
How long does it usually take to crust?
Can you use a hot spatula to smooth?
How much does the recipe make?
Does it hold up well in heat?
What consistancy (thick or med) does the recipe make?
Sorry for all the ?s but would like to know what to expect
I do know crisco (shortening) has a higher melting point than butter. Butter is more solid than margarine. Here margarine is something like 65% vegetable oil & soft, even when in the fridge.
I'm thinking of using the as well this weekend for a birthday cake. Does it really taste that good??
Yes. It really does taste that good. Even people that usually prefer whipped cream icing love it.
It will get air bubbles if you overwhip.
It normally takes about 15 - 20 minutes to crust depending on your kitchen/decorating environment (heat and humidity).
Never used a hot spatula because I've never had to. I crumb coat, let that crust a bit. Finaly coat as smooth as possible. Let it crust then go back with Viva paper towel and fondant smoother.
It makes about 5 - 6 cups (I think).
It will sweat in heat, but I've never had it melt off.
It's a medium consistency. But you can adjust that with the amount of milk you use.
hi martieqz, you mentioned that the buttercream would sweat in heat... was this because of humidity? I wanted to attempt this recipe but now i'm really worried as i live in a very hot and humid country... so would this still work? I was also thinking of using this under fondant.. would it work?
Sigh. I've never gotten it to crust. It is very, very sweet and actually no one I've had test it for me likes the sweetness.
Well, people here in the south LOVE oversweetness.
Another question. Is it like a whipped texture (like cool whip) or more of a creamy texture like buttercream?
About how thick of a layer do you use before applying fondant?
The reason I asked about a hot spatula is b/c I love the smoothness I can get initially w/ a hot spatula & I can't ice in an even thickness all the way around, so this helps me a lot too.
Well, people here in the south LOVE oversweetness.
Another question. Is it like a whipped texture (like cool whip) or more of a creamy texture like buttercream?
About how thick of a layer do you use before applying fondant?
The reason I asked about a hot spatula is b/c I love the smoothness I can get initially w/ a hot spatula & I can't ice in an even thickness all the way around, so this helps me a lot too.
A[quote name="MARTIEQZ" url="/t/597365/is-the-buttercream-dream-recipe-a-crusting-buttercream#post_6037493"]Yes. It really does taste that good. Even people that usually prefer whipped cream icing love it.
It will get air bubbles if you overwhip.
It normally takes about 15 - 20 minutes to crust depending on your kitchen/decorating environment (heat and humidity).
Never used a hot spatula because I've never had to. I crumb coat, let that crust a bit. Finaly coat as smooth as possible. Let it crust then go back with Viva paper towel and fondant smoother.
It makes about 5 - 6 cups (I think).
It will sweat in heat, but I've never had it melt off.
It's a medium consistency. But you can adjust that with the amount of milk you use.[/quote
My buttercream never crusted :/. I put my frosted cake in the fridge and it did crust. But when I took it out it softened again. Did I maybe mix it too long? Or maybe add less liquid next time?
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