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I need a good substitute for buttercream icing - Page 2

post #16 of 25
1/28/09 at 2:19pm
[quote="prterrell"]I bet she's only ever had the shortening+confectioner's sugar type of "buttercream". Lots of people think they don't like buttercream until they try IMBC or SMBC. You can't really decorate with whipped cream - it's meant to be a dessert topping, not a cake icing!

I use real cream and add a whip cream stabilizer - Dr. Oetker Whip-it Stabilizer for Wipping Cream. I am able to add a bit of fine sugar and any kind of extract for flavor. Of course there is no hope of getting color or delicate details but it does go over big for those who can't have bc or don't want bc.

I posted a picture of my sponge cake with the whipped topping and fruit.
http://www.cakecentral.com/cake-photo_1243078.html

What is amazing is that the stabilizer keeps its shape even after I added a glaze to my fruit!
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post #17 of 25
1/28/09 at 2:25pm
Quote:
Quote:

I buy it at Walmart. Sysco seems to not know what it is. Confused I buy the big box ... it has 4 envelopes in it and sells for something like $3.89 (less than $1/envelope). The cashiers have gotten used to me coming thru with 10 boxes of it on a heavy baking week!



Thank you! That is exactly what I found. thumbs_up.gif
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post #18 of 25
1/28/09 at 4:33pm
Debi,
Have you ever made your icing with some butter? Also, when you beat for a longer period of time, do you get the air bubbles in it? I have read and watched Sugarshack's DVD about filling the mixer and all that, but I really just hate the mess! Is it easy to smooth and does it crust well? I am still looking for a satisfactory buttercream. I would think the Dream Whip makes the icing fluffier and lighter?? Sorry for all the questions, but you are always so kind to answer and help. Thank you.
Without a dream, you will never have a dream come true!
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Without a dream, you will never have a dream come true!
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post #19 of 25
1/28/09 at 4:40pm
I've never used butter, but I've seen some threads in which CC'ers have subbed 1/2 the crisco for butter and it worked good for them.

While I understand the concept of "beating in air", I just dont' see it when I make icing. The longer I beat it, the smoother it gets. Plus even if it did look air-bubbly ( icon_confused.gif ), once I bench-scrape it then Melvira it, it looks nice and smooth (see my pics - they are pretty much all Melvira'd).
Cake Cutting Guide: http://cateritsimple.blogspot.com/search/label/cake%20comb
http://www.flickr.com/photos/55969028@N00/
www.cateritsimple.blogspot.com
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Cake Cutting Guide: http://cateritsimple.blogspot.com/search/label/cake%20comb
http://www.flickr.com/photos/55969028@N00/
www.cateritsimple.blogspot.com
http://debiswritingcollection.blogspot.com/
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post #20 of 25
1/28/09 at 5:18pm
I Melvira also. I love it!! I have looked at your pics many times, and bow down to your talent!!
Without a dream, you will never have a dream come true!
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Without a dream, you will never have a dream come true!
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post #21 of 25
1/28/09 at 8:17pm
Quote:
Originally Posted by Dizzymaiden

I use real cream and add a whip cream stabilizer - Dr. Oetker Whip-it Stabilizer for Wipping Cream. I am able to add a bit of fine sugar and any kind of extract for flavor. Of course there is no hope of getting color or delicate details but it does go over big for those who can't have bc or don't want bc.

I posted a picture of my sponge cake with the whipped topping and fruit.
http://www.cakecentral.com/cake-photo_1243078.html

What is amazing is that the stabilizer keeps its shape even after I added a glaze to my fruit!



I use Whip-It, too, but you're still so very limited in what you can do with whipped cream. You can ice the cake and pipe some borders, but that's about it. Other than Ice Cream Cakes and Black Forest Cake, I don't use it...but then I only do cakes for friends and family and they all love my BC!
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post #22 of 25
1/28/09 at 9:45pm
Thread Starter 
Indydebi, does the cake need refrigeration since there is milk in the icing or can it be left at room temp. Can water be substituted for the milk if refrigeration is not available?
When life gives you misshapen cakes, make cake balls!
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When life gives you misshapen cakes, make cake balls!
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post #23 of 25
1/28/09 at 9:46pm
Thread Starter 
What is Melriva?
When life gives you misshapen cakes, make cake balls!
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When life gives you misshapen cakes, make cake balls!
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post #24 of 25
1/29/09 at 6:22am
I never refrigerate the icing. I keep it in an acrylic tub on the counter for days and days.

Melvira; on the home page, scroll down thru the articles until you come to the one with the picture of the paint roller.
Cake Cutting Guide: http://cateritsimple.blogspot.com/search/label/cake%20comb
http://www.flickr.com/photos/55969028@N00/
www.cateritsimple.blogspot.com
http://debiswritingcollection.blogspot.com/
Reply
Cake Cutting Guide: http://cateritsimple.blogspot.com/search/label/cake%20comb
http://www.flickr.com/photos/55969028@N00/
www.cateritsimple.blogspot.com
http://debiswritingcollection.blogspot.com/
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post #25 of 25
8/19/10 at 10:38am
@love2cook721-did you boss's daughter liked the icing??coz my kids dont like buttercream icing too..so i was just wondering if this did the trick..please let me know..thanks
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