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Does everyone use butter in their buttercream? - Page 4

post #46 of 112
I think my tag line says it all really. I only want to add that I think Crisco is the work of the devil! It really grosses me out. In my house it is only used for fondant work.
"Butter vs. margarine? I trust cows over scientists." Unknown
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"Butter vs. margarine? I trust cows over scientists." Unknown
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post #47 of 112
Here is my recipe:
1 cup crisco
1 teaspoon butter flavoring
1 teaspoon clear vanilla flavoring
1/2 teaspoon almond flavoring
1 tablespoon meringue powder
4 cups powder sugar
2 tablespoons water
In large bowl, cream shortening with flavors. Add meringue powder, add sugar 1 cup at a time, beating well on medium speed. Scrape sides and bottom often. Add water and beat at medium speed until light and fluffy.
Makes about 3 cups hope this helps you out.
Shaa : )
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Shaa : )
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post #48 of 112
sweettoothmom1-my recipe holds up well for me in the summer heat and humidity:
http://www.youtube.com/watch?v=tLcCbN2I4xI&feature=channel_page

Check your consistency once the sugar is all in, you might not need to add any more liquid thumbs_up.gif
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
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post #49 of 112
I found this recipe after getting sick of the yucky butter tasting recipes I've tried. I know it calls for some crisco but I just use land o lakes butter. It has a very delicious and light flavor. I use less milk when I need stiff icing. I also like to add a tablespoon or two of lemon juice to cut out some of the sweetness. It also holds up well for decorating.

http://therepressedpastrychef.blogspot.com/2008/05/buttercream-icing.html

or just type: the repressed pastry chef buttercream icing
post #50 of 112
Sweettoothmom1---

Orlando area here! We use 100% butter in our buttercream...It's okay to have out in room that's around 75 degrees or cooler...We haven't had the opportunity to do an outdoor wedding or party so we're not really sure what we would do....yet! icon_smile.gif

Paul (& Peter)
Paul & Peter
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Paul & Peter
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post #51 of 112
I use 2 parts butter 1 part high ratio with real vanilla.
I prefer IMBC myself though, as well as my DH (but he's a first generation American and was raised on European food and pastries).

I don't have margarine in my house, nor will I allow it. What other people have in their houses is fine. I just prefer butter.
1, 2, 3, 4 UNITED STATES MARINE CORPS!
SEMPER FI!
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1, 2, 3, 4 UNITED STATES MARINE CORPS!
SEMPER FI!
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post #52 of 112
Quote:
Originally Posted by kelbear

I use half butter half shortening and then after it is mixed together i then take violet colouring and put in a teeeny tiny bit (just a little tip of a toothpick) in and it whitens the icing to a much whiter looking icing.




This reminded me.....my dad used to paint houses, and they would add just a dab of indigo blue to the white paint and presto....bright white. icon_eek.gif
post #53 of 112
I still haven't found a recipe that is good that is made out of all butter - I've tried a couple and they always seem to cost more, take more time, and then taste like a stick of butter in my mouth. They also force you to have to figure out a way to warm it up to use it again (if you've put it in the fridge). I use the buttercream dream recipe from here. True, you still have to sit it out for awhile to "warm it up" - but not nearly the amount of time I've waited with an SMBC or an IMBC.

Maybe I've just got bad recipes - but it just tastes like major butter overload to me. Maybe some people are used to that - but most of my customers LOVE the buttercream dream recipe. (half butter half shortening)
post #54 of 112
I remember growing up and we spent the summers upstate, ny. We would buy milk, eggs, and butter from a local farm and I was in heaven. I couldn't wait till morning time when the cream would be on top of the bottle of milk and that would be all mine, straight from the bottle.....so I kinda pasteurized it fro everyone else. lol
mary
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mary
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post #55 of 112
I'll have to try the tiny bit of lavender color in the white icing. It makes sense to me because when I was a kid, back in the 50's my mother used to put "bluing" in the laundry to get the whites very white. ( Bluing was sold as a liquid in a bottle and intended for laundry use. )

I use half Land o Lakes butter and half Crisco in my icing recipe. The butter gives it just enough of a buttery taste but the Crisco makes it stand up well for decorating.
post #56 of 112
I'm with all of you who feel that BUTTERcream should be made with real butter. If you do not use butter, you are being less than honest with your customers by calling it buttercream.

I used to work in a hotel where we did a lot of weddings, and all of the cakes were made by another vendor, who made real buttercream. On one occasion, a bride insisted on Criscocream; I cut and plated the cake and tasted some of the scraps, and it was terrible. The residue left behind after dipping my knife in hot water told you everything you need to know about the quality, it was disturbing.

Don't even get me started on immitation butter flavoring and immitation vanilla flavoring...
post #57 of 112
Thread Starter 
Hi everyone! Thanks for all the responses! New question now: what is the difference between regular shortening and high-ratio shortening?
post #58 of 112
will someone post seriouscakes recipe? thanks!
post #59 of 112
oh i just found it! never mind icon_wink.gif
post #60 of 112
Quote:
Originally Posted by timhenk

I'm with all of you who feel that BUTTERcream should be made with real butter. If you do not use butter, you are being less than honest with your customers by calling it buttercream.

...



I am going to respectfully disagree and hope I don't start a war, but ....


my recipe... and all standard icing recipes down here in the New Orleans area where I live are called "buttercream" , and very few have butter in them, including the major bakeries.

I know the authentic "term" buttercream implies butter. But some of the nomaenclature can be cultural and local. When you say Buttercream down here where I live, everybody knows and expects that it will be a shortening based decorator icing. This is where I disagree that we are misdleading people. They know exaclty what they are getting when we use that term.

We have different dialects all over the country and use different words for the same thing: ie you may say pop, I say soda. That is not the best example but you get the idea.

Buttercream may not be "technically" and "officially" the proper name for our kind of icing all over the country, but it is the common name for what we all use, purchase, consume and expect down here in our area. There is no deception involved. And I advertise my icing as buttercream proudly, and without shame. Because where I live, it is buttercream.

Where it started and how it got its roots I have no idea. Be it our hot humid climate, or who knows what.... but this is what is reginally done and accepted down here. And to be quite honest, I am a little frustrated with the negative connotations that are often implied towards those of us that use an all shortening icing. Everyone has different tastes, and I respect that. I don't like meringue buttercreams cuz they taste like pure butter to me, but I would never ever say a bad or word about that kind of icing or those that use it. It's just personal preference.

Many of us use all shortening icing because that is what our customers love and ask for, and we are not second class decorators nor dishonest because we use that type of icing. Our cakes are just as beautiful and delicious as any other type. Just different.

When I say buttercream, and my customers get all shortening, they were in fact not mislead nor dissapointed. they got exaclty what they wanted and expected.

Anyway, I needed to get the off my chest and I hope I did not offend. But I felt the need to speak up for us shortening buttercream gals, whose icings are just as good and delicious as any other kind, just different. And also that our icing is not incorrectly named. Not where I live anyway.

Thank you.

Happy caking to all!

Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

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Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

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