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Does everyone use butter in their buttercream? - Page 3

post #31 of 112
Quote:
Originally Posted by Wendl

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



Post away Wendl, I need a good Dark Choc BC recipe..... icon_smile.gif
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Well behaved women rarely make history....
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post #32 of 112
Quote:
Originally Posted by mellee

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!



mellee this made me think of my family. My first 5 siblings were raised on my Uncle's dairy farm. My dad had just returned from WW2 and there were no jobs so my Uncle offered them housing in return for my dad's labor.

The stories I've heard have made me very jealous that I was not born yet and never had a chance to live there. They always drank the milk straight from the cow and the cream was churned for butter. My dad used to say when they slaughtered a pig in the fall there wasn't one part of that pig they didn't use. The eggs were gathered daily and were NOT refrigerated ever.

I was never raised with margarine in the house, I remember my Mom brought it home once and my dad said "what kind of cow does that stuff come from?" That was the last time she bought it. icon_lol.gif

I'm a "butter only" girl for everything. Hey, I also leave a stick of butter out on my counter in my Pampered Chef butter holder all the time so it's easy to spread on our bread. Been doing this for years and years with no ill side effects.

Butter rules thumbs_up.gif
post #33 of 112
I don't really like the taste of Wilton's buttercream. I have several recipes that use butter and it just has more of an ivory color. If the bride wanted a white buttercream, then I would probably use a variation of the Wilton icing.
post #34 of 112
Ever since taking our first Wilton classes (thanks, tonedna!!!), we experimented with butter & crisco combinations...Peter took samplings to his office at the Mouse and I took samplings to my school...Both groups chose the same: 100% made of three types of butter (one America, 2 international)...

Now I know there's the whole cost containment issue; however, our customers LOVE our product and know that they're getting 100% butter buttercream...

When made, our buttercream has a pale yellow-ish tint to it...We simply added some white colorant and got pure white...

For the person asking about dark chocolate buttercream, we make our buttercream recipe and pour in cooled down melted dark chocolate...YUM!!!! Our chocolate buttercreams (dark, milk, or white) taste like chocolate malts!!!

Oh, the thoughts, the pounds, the pure joy!!! I think I might go make some buttercream!!!

Paul (& Peter)
Paul & Peter
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Paul & Peter
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post #35 of 112
I use half butter / half high-ratio shortening. However, if someone wants a cake that will be outside in the summertime then I go 100% high ratio shortening so the icing holds up. I really don't like the imitation butter flavor so I don't normally use it. I prefer to use either a Princess Emulsion or Creme Bouquet with a little vanilla.
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post #36 of 112
Me too! can't stand the taste of lard or margarine on my cake. I could definitely taste the difference of real buttercream. One wedding I attended had lard on their icing for the wedding cake. Yeah, the cake looked good, but I couldn't even eat it! YUUUCKKK!

Butter rules!
post #37 of 112
Quote:
Originally Posted by __Jamie__

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



I have by accident...it was great!!!...Just forget that whipping cream a little to long and that is what you end up with!!
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post #38 of 112
This is a great thread..I just used up a batch of all butter BC and it is wonderful. It really is so much better. I needed it to be ivory anyways so the slight color difference was perfectly fine. I have to say...now I am thinking of contacting my neighbor to see if he has cream on the farm...his milk tankers are there daily...I will have to let you all know how it goes if I make it all right from scratch...!
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post #39 of 112
Quote:
Originally Posted by dkelly



mellee this made me think of my family. My first 5 siblings were raised on my Uncle's dairy farm. My dad had just returned from WW2 and there were no jobs so my Uncle offered them housing in return for my dad's labor.

The stories I've heard have made me very jealous that I was not born yet and never had a chance to live there. They always drank the milk straight from the cow and the cream was churned for butter. My dad used to say when they slaughtered a pig in the fall there wasn't one part of that pig they didn't use. The eggs were gathered daily and were NOT refrigerated ever.

I was never raised with margarine in the house, I remember my Mom brought it home once and my dad said "what kind of cow does that stuff come from?" That was the last time she bought it. icon_lol.gif

I'm a "butter only" girl for everything. Hey, I also leave a stick of butter out on my counter in my Pampered Chef butter holder all the time so it's easy to spread on our bread. Been doing this for years and years with no ill side effects.

Butter rules thumbs_up.gif


That's where I came from. I used to work in dairy farm and had fresh milk and cream every day, it's soo delicious. icon_lol.gif When I came to US, I never got used to "milk" in stores so I just don't drink milk anymore. For centuries, people didn't have fridge and chemicals to make milk last and yet, they survived. I make buttercream using butter, SMBC is my favorite. thumbs_up.gif
post #40 of 112
YoooWooo Wendy....
I'm waiting ever so patiently for that wonderful sounding recipe...

icon_biggrin.gif Please icon_biggrin.gif
~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 #41 of 112
I add americolor white to my icing and never have a problem getting pure white... I use 2/3 butter and 1/3 hi ratio...
post #42 of 112
All butter here for everything except for decorating cake boards.

I grew up on a farm in Wisconsin and also drank unpasteurized milk for years and I'm still kicking.

When I bake for family, it's a challenge. I'm deathly allergic to legumes and all soy additives, my daughter can't have wheat, and my one granddaughter's system goes nuts with shortening based icings. Unless I make our cakes from scratch, I don't eat them. Luckily my daughter isn't a big sweet eater, but once in a while I'll bake one for her with rice flour.

I remember when I was a kid, my grandmother had a bad heart attack and the doctor told her no more butter for her; she had to have "oleo". You couldn't buy it in Wisconsin at that time, so once a month, we'd load up the coolers and drive to Michigan.

It was sold in these big tubs complete with a packet of yellow coloring to stir in so it looked like butter. NASTY!! To this day I can't stand the stuff. Luckily most of it is soy based so I have a good excuse not to eat it.
post #43 of 112
Dkelly, thanks for that great story! I still do make my own butter from time to time. It's really not that much work. When I do, I make a big batch and freeze a bunch in little wax papers "tubes" I squeeze up. It's so good! Every time I switch back to store butter, I say "ewwwww"! icon_biggrin.gif

However, I still do render my own lard. So different from that godawful stuff in the stores! Most people don't know I use it constantly when I cook. They just always say, "How come your food tastes so good, and when I make the same thing at home it doesn't taste like this?" Hehehehe.

Sorry to hijack the thread, gals!
post #44 of 112
I came from a country where the only milk available was fresh from the cows. I remember going to the farm and waiting while the farmer milked his cows to get the milk.

The part I hated most was probably the smell of fresh milk and to this day, I will never drink a glass of milk (all psychological). We even made our own butter - but it tasted nothing like butter. We actually added scallions to it and it tasted better.

As to buttercream frosting, most times I will use 1/2 crisco, 1/2 butter and it does not change the color much if you really beat the butter first.
post #45 of 112
i live in miami. mostly 80 degrees. would love to use butter. any ideas which recipes on this site i could use? i use all crisco now, with a mix of flavors to make it nice, but it still coats the mouth
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