Cake Central › Cake Forums › Cake Talk › How Do I? › Does everyone use butter in their buttercream?
New Posts  All Forums:Forum Nav:

Does everyone use butter in their buttercream? - Page 5

post #61 of 112
Sugarshack, I use your recipe and get rave reviews. It is delicious.
post #62 of 112
I think I agree with you Sharon that you are not misleading people by calling it buttercream when it contains shortening. As you say, it depends on what people expect. I am only butting here because at the core of this discussion lies my problem. Personally I loathe shortening, for me it is more like phobia. Stupid, I know. I am not a big fan of powdered sugar type of buttercreams because I did not grow up with it, but rather with the European meringue based buttercreams. I am a big fan of your cakes and your glass smooth icing but know that your technique is based on PS type of buttercream. Do you have any plans on doing a DVD on getting smooth IMBC? Since you say in your post you don't like IMBC I am guessing not, but here is to hoping! Would getting your DVD which covers your smoothing techniques be any good in getting my IMBC smoother?
"Butter vs. margarine? I trust cows over scientists." Unknown
Reply
"Butter vs. margarine? I trust cows over scientists." Unknown
Reply
post #63 of 112
Quote:
Originally Posted by sugarshack

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!



Thanks Sugar Shack. You said it perfectly and BTW, I love your Buttercream Video that I got a couple of weeks ago.

Benisha
I can do all things through Christ. Without HIM, I am nothing.
Reply
I can do all things through Christ. Without HIM, I am nothing.
Reply
post #64 of 112
I agree with Sharon, I use SugarShack's buttercream recipe and it is wonderful, I've never had a complaint. With the humdity we have in the South (MS), real butter in your buttercream icing is, in my opinion, a receipe for diaster! Again, it's strictly a personal preference and I do not feel that I'm being dishonest with my clients in the least.

Gayla
post #65 of 112
hey Baking girl!

That is my point right on. I prob don't care for IMBC because I grew up with the shortening kind just like you did the opposite! It's culture, customs, and personal preference! No one icing is better or more right that the other. They are all equally worthy and good; just different.

And as far as the name, again I just reiterate that "buttercream" is very much a correct and proper name for that type of icing down here where I am.

Since I don't use IMBC or SMBC I doubt I will do a video on it, LOL. And there are many experts here on CC on smoothing it. What I have read is you can use the bench scraper to get the sides as smooth as you can, chill the cake firm (butter will firm up great), then go back with a hot scraper to refine the smoothing on the chilled cake. That is all I know from reading, and obviously have never done it!

HTH

Sharon

Intsructional DVDs and Supplies
www.sugaredproductions.com
www.sharonssugarshack.com

Reply

Sharon

Intsructional DVDs and Supplies
www.sugaredproductions.com
www.sharonssugarshack.com

Reply
post #66 of 112
Oh, go on Sharon - you know you want to IMBC really!!! Thanks for the tips, they are in the region of what I try to do. I don't often do a purely bc decorated cake anymore, simply because I am perfectionist and if it is not perfect I get annoyed. So I stick to fondant mostly which is the medium I am most comfortable with. Every now and again I get my tips out and torture myself with a bit of BC, in fact I must be about due for a BC cake soon.
"Butter vs. margarine? I trust cows over scientists." Unknown
Reply
"Butter vs. margarine? I trust cows over scientists." Unknown
Reply
post #67 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 totally agree with Sharon....I am not deceiving my customers by any means just because my Buttercream is shortening based.They don't really care as long as it looks good and tastes good.It is a personal preference!I use WBH exclusively...many decoraters hate it...my customers love it and come to expect it! I don't care for it but I do like that it is not sweet!!


Laurel thumbs_up.gif

Busy Bakin Kakes For Kids!!!

Mom to Mitchell 13 yrs and Delaney 11 yrs

Reply

Busy Bakin Kakes For Kids!!!

Mom to Mitchell 13 yrs and Delaney 11 yrs

Reply
post #68 of 112
Quote:
Originally Posted by sweetpea223

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!



Do you mean real "lard" or are you calling vegetable shortening (Crisco) "lard"? icon_confused.gif Because they are two totally different things.
post #69 of 112
Ice cream doesn't have ice in it... <juss sayin'> detective.gif

I'm a newbie at this, and I've been trying a lot of different icing recipes.

So far, my favorite flavor and consistancy is one that has butter and crisco in it. It tastes good, and I have the hips to prove it. icon_biggrin.gif

And let's face it, whether you are eating a stick of butter or a stick of crisco, they're both not very healthy for you. shhh.gif
post #70 of 112
yup, I use half butter, half shortening in mine. Although the bakery in which I worked at has buckets of old fashioned buttercream , which by the way is all shortening based. go figure. icon_rolleyes.gif
There is no such thing as too much chocolate!
Reply
There is no such thing as too much chocolate!
Reply
post #71 of 112
Quote:
Originally Posted by indydebi

Quote:
Originally Posted by sweetpea223

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!



Do you mean real "lard" or are you calling vegetable shortening (Crisco) "lard"? icon_confused.gif Because they are two totally different things.



I know indydebi... I just didn't want to name brands...but in any case where I grew up white shortening for me is lard. The taste on that cake is what I remember very well...so in my palate, I may not be able to distinguish the difference because it's what comes to my mind. Butter icing is what almost everyone in the Philippines love...altho occasionally there are boiled icings that will be frosted on cakes. I know, a tropical country yet everyone loves butter icing on their cakes. Next time I'll try to taste the difference of Crisco and lard. Thanks Indydebi!
post #72 of 112
Quote:
Originally Posted by sweetpea223

I know indydebi.....but in any case where I grew up white shortening for me is lard.



oh I know EXACTLY what you mean. When I was growing up, any "yellow stick of fat" was called butter. I've shared this story before, but I asked my Sysco rep for a price on butter and she came back with $3+ a pound. I told her I can get it for 59 cents a walmart. She said, "for BUTTER???"

I said, "Ohhhhhhhhh! When I said "butter", you thought I meant BUTTER!!!!" icon_lol.gificon_lol.gif
post #73 of 112
OK, I am a regular visitor to CC, I know THAT acronym, BUT it's hard to understand postings when you aren't up on the abbreviations everyone is using. WBH IMBC SMBC ..... H E L P M E ANyone else out there confused???
post #74 of 112
Quote:
Originally Posted by flourbud

OK, I am a regular visitor to CC, I know THAT acronym, BUT it's hard to understand postings when you aren't up on the abbreviations everyone is using. WBH IMBC SMBC ..... H E L P M E ANyone else out there confused???



IMBC = Italian Meringue Buttercream
SMBC = Swiss Meringue Buttercream

WBH = that I'm stumped.


INDYDEBI.... that is so funny! wish I had stories like that to tell... icon_lol.gif
post #75 of 112
WBH, I am guessing the Whimsical BakeHouse. Great recipe and decorating book. Google it and have a look, it is a keeper!
"Butter vs. margarine? I trust cows over scientists." Unknown
Reply
"Butter vs. margarine? I trust cows over scientists." Unknown
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: How Do I?
Cake Central › Cake Forums › Cake Talk › How Do I? › Does everyone use butter in their buttercream?