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Does everyone use butter in their buttercream? - Page 8

post #106 of 112
4/1/09 at 4:16pm
Quote:
Originally Posted by jennym0904

i usually wear my tiara when i clean the bathrooms! i'll have to start wearing it for other activities as well!
icon_smile.gif




Shame on you! icon_surprised.gif Only servants will clean the bathrooms!... icon_lol.gif

Edna icon_biggrin.gif
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Thanks Edna
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Thanks Edna
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post #107 of 112
4/1/09 at 6:23pm
Edna, apparently you've been eating too much of your own cake--beautiful by the way!! It seems Jenny knows the proper place to wear a tiara. All hail Queen Jenny!

OK. We're just plain silly now. icon_biggrin.gif

Just so the OP doesn't get TOO mad at me for getting off subject, I will say that I while I absolutely do adore butter, I think the shortening recipes for frosting taste better. Yeah, I know, some people are cringing right now, but I really do like them. Are they BAD for you? Hell yeah! Whoever said cake was a health food? LOL! If I want a "health" snack, I'll get one of those sawdust-tasting protein bars up at the the not-health store. icon_smile.gif
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post #108 of 112
4/1/09 at 7:10pm
I like buttercream because it has real butter in it. I have had this ongoing debate with my cake friend for a few years! I do lick her "BC" beaters though -used with high-ratio shortening and 10x. I make SMBC because I like the creaminess and shine. I really don't like the 10X feel in my mouth, which is mostly what one has to use with shortening. And I HATE measuring out 10X and working in a white cloud!! Also, high-ratio is harder to find now that Crisco changed. I easily get my butter at Sam's -unsalted.
Basically everyone in my area uses shortening based frosting -home based and big bakeries, so I'd like to target that "gourmet foodie" market, that I'm a part of. I advertise I use real butter, real eggs, and no mixes, and my customers really appreciate that statement.
BTW, I love the Cake Bible, and her butter-based cakes, which a lot of American's don't care for compared to oil-based mix cakes. Again, I like to target a different market, and make what I personally like. BTW, I do add a little more sugar into my SMBC than a lot of recipes, and less butter -so it's like 7 minute frosting with some butter -YUMMY!!!icon_smile.gif
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post #109 of 112
4/1/09 at 7:17pm
Quote:
Originally Posted by mellee

I absolutely ADORE the taste of butter and frequently eat it alone. I even make my own sometimes. I cook with it. But my buttercream recipe is ALL vegetable shortening. It just plain old works better. Come to think of it, there's no cream in my buttercream recipe either.

Oh well. All's well that ends well. icon_smile.gif



I adore the taste of and cook with extra virgin olive oil almost exclusively. I guess we need to find me an EVOO "buttercream" recipe icon_lol.giftapedshut.gif I crack myself up. (I BAKE with butter, however)

I prefer a 50/50 mix of shortening/butter for taste/texture. No one I have EVER made a cake for in my life has barred me from using shortening. I think most non-bakers/decorators don't care/can't tell. I think WE all care so deeply because this is our art.
Happy Falker Satherhood!
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Happy Falker Satherhood!
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post #110 of 112
4/1/09 at 7:36pm
I'll eat any of them as long as I can have cake!
Edna icon_biggrin.gif
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Thanks Edna
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Visit my website.. www.designmeacake.com
http://designmeacakeblog.blogspot.com/
Check my Gumpaste Tutorials in You tube
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Check my new Blooms and Vines DVD!



Thanks Edna
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post #111 of 112
4/1/09 at 8:03pm
I agree that "Wilton" buttercream is for teaching purposes...mainly....but also for stability in many regions where butter just won't hold up.

Unfortunately...many brides expect their cake to be delivered at 9:AM somewhere in a bayou and to last until the reception at 8icon_razz.gifM. Sometimes, butter is just not practical.

I love butter, however. I usually make IMBC. I am also a WMI who tells my class that the recipe in the book is by no means the "be all, end all" of icing recipes....it is just a tool to begin practicing with. It will help us to avoid the frustration of students trying to learn decorating with icing soup....and believe me...I've tried.

As far as "buttercream" being made with butter....most people never even say buttercream. It's icing or frosting. There's no frost...no ice.
You don't HAVE a soul, you ARE a soul...you HAVE a body. C.S. Lewis
I'd rather see badly done cake than well done styrofoam.
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You don't HAVE a soul, you ARE a soul...you HAVE a body. C.S. Lewis
I'd rather see badly done cake than well done styrofoam.
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post #112 of 112
4/1/09 at 9:00pm
Quote:
Originally Posted by Cakemom777

As far as "buttercream" being made with butter....most people never even say buttercream. It's icing or frosting. There's no frost...no ice.




icon_lol.gificon_lol.gificon_lol.gifthumbs_up.gif
Edna icon_biggrin.gif
Visit my website.. www.designmeacake.com
http://designmeacakeblog.blogspot.com/
Check my Gumpaste Tutorials in You tube
http://www.youtube.com/user/tonedna1
Check my new Blooms and Vines DVD!



Thanks Edna
Reply
Visit my website.. www.designmeacake.com
http://designmeacakeblog.blogspot.com/
Check my Gumpaste Tutorials in You tube
http://www.youtube.com/user/tonedna1
Check my new Blooms and Vines DVD!



Thanks Edna
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