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Does everyone use butter in their buttercream? - Page 2

post #16 of 112
Anybody ever....make their own butter?? icon_biggrin.gif
post #17 of 112
In my opinion, if an icing recipes doesn't have butter in it, then it has no business being called BUTTERCREAM. I make meringue based buttercream 99.9% of the time, with all butter, and on the rare occasion I make American/PS buttercream, I use butter with some hi-ratio shortening (my recipe is roughly 5 parts butter to one part shortening). I also use 100% pure vanilla extract or vanilla bean paste (depending on the application. So I simply do not make a pure white buttercream, and I tell my customers that that's just how it is. I decorate mostly in all fondant anyway, so it's not an issue. But even on those rare buttercream jobs I do (as well as on cupcakes), the off-white of REAL butter and vanilla buttercream hasn't been a problem for my customers.
Tara
<---wonders if anyone uses REAL ingredients anymore--sugar fruit nuts, cream, butter etc--instead of flavoring chemical cream from a bucket with pudding & jello and calling it "mousse"
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Tara
<---wonders if anyone uses REAL ingredients anymore--sugar fruit nuts, cream, butter etc--instead of flavoring chemical cream from a bucket with pudding & jello and calling it "mousse"
Reply
post #18 of 112
I even have a disclaimer on my info sheet for brides at tastings. My icings will not ever be bright pure white. But no one has ever complained, after they hear the reasons why, and the color isn't that far off from white anyways.
post #19 of 112
I use margarine in my icing WBH recipe simply for the cost factor! I have made the recipe both ways and have had family and friend's tell me if there is a difference in taste ...most say no..Now I realize nothing compares to real butter but at nearly $4.00 a pound and I make alot of icing batches per week...It is too expensive.A 6kg tub of margarine is $7.99 and wil make about 15 batches.

Busy Bakin Kakes For Kids!!!

Mom to Mitchell 13 yrs and Delaney 11 yrs

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Busy Bakin Kakes For Kids!!!

Mom to Mitchell 13 yrs and Delaney 11 yrs

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post #20 of 112
Quote:
Originally Posted by __Jamie__

Anybody ever....make their own butter?? icon_biggrin.gif



Once I had som heavy cream left over and had no plans for it, so I popped it in my food processor and let it whiz away. It was actually kind of fun watching the little globs of butter form. Then I strained it, squeezed it in a cheese cloth and tasted it. It was kind of dissappointing! It improved after I'd mixed in some salt, but still wasn't as good as a nice stick of Land O'Lakes! Go figure!
post #21 of 112
Quote:
Originally Posted by Kiddiekakes

I use margarine in my icing WBH recipe simply for the cost factor! I have made the recipe both ways and have had family and friend's tell me if there is a difference in taste ...most say no..Now I realize nothing compares to real butter but at nearly $4.00 a pound and I make alot of icing batches per week...It is too expensive.A 6kg tub of margarine is $7.99 and wil make about 15 batches.



You're right, nothing compares to real butter, especially in something like buttercream where the flavor is so prominent. I'm sure your buttercream tastes fine, but I would never sacrifice the quality of my products to save money. This is why you adjust your prices to pass the extra cost onto your customer.
Tara
<---wonders if anyone uses REAL ingredients anymore--sugar fruit nuts, cream, butter etc--instead of flavoring chemical cream from a bucket with pudding & jello and calling it "mousse"
Reply
Tara
<---wonders if anyone uses REAL ingredients anymore--sugar fruit nuts, cream, butter etc--instead of flavoring chemical cream from a bucket with pudding & jello and calling it "mousse"
Reply
post #22 of 112
I think mine turns out pretty white, I use 2 parts butter to one part crisco:
http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1258118
Check out my cake decorating videos on youtube.com!
http://www.youtube.com/user/SeriousCakes
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Check out my cake decorating videos on youtube.com!
http://www.youtube.com/user/SeriousCakes
Reply
post #23 of 112
I also use Serious_cakes recipe. I beat the bajonees (my word) out of that butter until it's almost white.

I also agree if it ain't got butter it ain't BUTTERcream icon_biggrin.gif
post #24 of 112
I use real butter for everything, we don't have margerine in our home any longer. When I found out that our bodies cannot break down margerine and digest it because it is made with plastic we decided we didn't want our family eating it anymore. Besides it gave us a good reason to buy real butter without feeling guilty for spending the extra money on it icon_wink.gif
So for my BUTTERcream frosting I only use butter and I just beat the bejeebers out of it until it is almost pure white. Never had a problem with the coloring either. I have read several times before that different brands of butter yield different shades of white or yellow. I always use the butter from Costco, but I have heard land O lakes is supposed to be excellent for getting it white.
~Teri
Be kind, dance because you can, call your parents, & grandparents, tell a joke, laugh at a childs joke, eat chocolate, make a cake & share it, kiss a baby, tell a teenager your proud of them...have a fun in life, and help someone else do the same~
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~Teri
Be kind, dance because you can, call your parents, & grandparents, tell a joke, laugh at a childs joke, eat chocolate, make a cake & share it, kiss a baby, tell a teenager your proud of them...have a fun in life, and help someone else do the same~
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post #25 of 112
Cheers to all the BUTTER in Buttercream peeps! icon_smile.gif I can't stand the flavor (however faint - I am very sensitive about flavor profiles - I can't stand artificial sweeteners, either - no matter how 'sugar-like' they are - I can tell, and I practically get ill) of shortening in *cough* 'butter'-cream... Bleaaachh!
I get my unsalted butter and soften it and make the magic happen...which reminds me...let me pull my Dk Choc BC recipe to post - was real busy w/cakes, friends, work and forgot.
Wendl
Cake decorating/designing is 'gateau' fabulous!
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Cake decorating/designing is 'gateau' fabulous!
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post #26 of 112
Quote:
Originally Posted by dkelly

I also agree if it ain't got butter it ain't BUTTERcream icon_biggrin.gif



Me too. Nothing but butter, in my cakes, cookies and buttercream! thumbs_up.gif
post #27 of 112
Jamie - you can make your own butter in your KA or food processor, but to tell you the truth, it's more work than it's worth. The reason being that when your butter is done, you still have to press the liquid out of it.

And some creams, especially highly pasteurized ones, often do not whip enough to make butter with.

Theresa icon_smile.gif
post #28 of 112
Quote:
Originally Posted by cdavis

Quote:
Originally Posted by mommyle



Oh, and please forgive my tag-line and booger-guy. You have to read the most controversial thread ever.



Okay, I'll bite, which thread is the most controversial ever?



The one that's called "the most controversial thread ever", very funny. If you didn't laugh for a while, this one will make you laugh, guaranteed thumbs_up.gif .
post #29 of 112
Quote:
Originally Posted by playingwithsugar

Jamie - you can make your own butter in your KA or food processor, but to tell you the truth, it's more work than it's worth. The reason being that when your butter is done, you still have to press the liquid out of it.

And some creams, especially highly pasteurized ones, often do not whip enough to make butter with.

Theresa icon_smile.gif



A couple of years ago, I was volunteering in a soup kitchen here in town. They pretty much rely on donations for their day to day meal service. Anways, someone donated like 10 crates of heavy whipping cream. We made pies, whipped cream, you name it. Got down to like 3 crates of cream left. Big huge Hobart before me. Gigantimous whisk attachment. Bucket o' salt....I went for it.

Needless to say, it did not turn out like the butter I thought it would be. But, it was fun!
post #30 of 112
Jamie, I used to make my own butter all the time. I still do on occasion but I am old and lazy now. icon_biggrin.gif I use nonpasteurized, nonhomogenized heavy cream straight from the farm from a cow that was milked just a few hours earlier. Yeah, I can hear the sighs and moans now. Nonpasteurized! Good heavens! Been drinking it for eons and somehow never died. icon_smile.gif Anyhow, the heavy cream straight from the farm is soooooooooo much thicker and richer than anything I have seen in a store. It whips into heavenly cream very fast and into butter almost as quickly. Nothing in the world tastes as wonderful!
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