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Your Favorite Buttercream Recipe - Page 2

post #16 of 64
7/11/09 at 4:57pm
I bought Sugarshacks DVD some time ago but just tried the recipe yesterday on a four tier wedding cake. I LOVE IT! It holds up to heat,you can leave it out and it's smooths real easy. I was so proud how the cake turned out. The sad thing was the bride canceled the wedding hours before the wedding. Thank God she paid me first. What happened to the cake? Since I was only informed about the cancelation from the venue, no word from the bride yet, I set the cake up, put the flowers on it, and left. But again, Sugarshack's recipe is great.
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post #17 of 64
7/11/09 at 5:43pm
Quote:
Originally Posted by steplite

I bought Sugarshacks DVD some time ago but just tried the recipe yesterday on a four tier wedding cake. I LOVE IT! It holds up to heat,you can leave it out and it's smooths real easy. I was so proud how the cake turned out. The sad thing was the bride canceled the wedding hours before the wedding. Thank God she paid me first. What happened to the cake? Since I was only informed about the cancelation from the venue, no word from the bride yet, I set the cake up, put the flowers on it, and left. But again, Sugarshack's recipe is great.



Oh wow...thats terrible!! I feel bad for the bride. Well....at least you got a chance to try out Sugarshack's buttercream recipe icon_wink.gif
Darlita
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Time...and baking heals all wounds.
Your only competition should be yourself.
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Darlita
Die-Hard Scratch Baker

Time...and baking heals all wounds.
Your only competition should be yourself.
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post #18 of 64
7/11/09 at 7:37pm
Thread Starter 
Wow, SS's BC is that good, huh? I will have to try that one out too. I just do not care for the BCs that taste like you are just eating a pound of sugar, if that makes sense? Have you ever tried making a BC of your own?
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post #19 of 64
7/11/09 at 8:04pm
Veronica, do you add salt to your buttercream? I like the way sugarshack's buttercream goes on. I added my own flavors and a little salt. Plus there's different flavors of coffee creamer you can use. Her technique using the thickened buttercream to prevent cake bulge works. I love to DVD. I learned a lot from it. I have The stacking DVD and the Buttercream one.
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post #20 of 64
7/11/09 at 8:31pm
Thread Starter 
I do not use salt, only because I never know what a good amount is to add, so I just play it safe and follow recipes I have tried and liked.

I would like to try SS's BC, I will have to make time sometime this weekend/week to try it out, but from what I saw, the recipe calls for the use of a larger mixer, and I am unsure of how much mine will hold, when I add a 2lb bag of PS, it takes about 1/2 of my stand mixer bowl (Kitchenaid) so I worry about 6lbs of PS, so I am thinking I will have to 1/2 the recipe, see how it works for me, and go from there.

Has anyone ever tried Bronwens BC recipe, I saved it into my fas, but never made it. I also heard Indydebi's was pretty good too, ever try that one?
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post #21 of 64
7/11/09 at 10:34pm
IndyDebi's is Really good. I just have trouble getting the dream whip sometimes...
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post #22 of 64
7/12/09 at 7:19am
Thread Starter 
I will hav to see if Wal-Mart carries Dream Whip or if I will have to check out a few other grocery stores around here, the pickins are slim around here when it comes to grocers. Sigh!
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post #23 of 64
7/12/09 at 7:37am
I've never had problem finding the Dream Whip at Walmart. It's on the cake baking aisle. Does anyone know how indydebi's BC compares to Sugarshack's BC?
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post #24 of 64
7/12/09 at 8:31am
Thread Starter 
Off to Wal-Mart, LOL.
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post #25 of 64
7/12/09 at 8:38am
I'm anxious to try Indy's buttercream but I'm wondering is 1 envelope dream whip = 3 TBSP? I'd hate to have to start opening all the envelopes and start measuring, then storing... icon_rolleyes.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #26 of 64
7/12/09 at 8:42am
Yes- 1 envelope in each batch! Very easy!
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post #27 of 64
7/12/09 at 8:51am
some people like the american style buttercream.. with the butter and shorteing.. whether crisco or hi-ratio shortening. some like the smbc or imbc. some don,t like the smbc and imbc.. because it taste so much like eating a stick of butter(clients words . not mine). i make what the client asked for.. not what i like to make or like the taste of. i am not eating it. they are.. so there are tons of recipes on this site .. so experiment with them.. there is sugar in all of them.. ha! so what is sweet to one person.. is not that sweet to another .. the sweeter it is to some people . the better. so we are all different. we have to please our client. not our selves.. hth
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post #28 of 64
7/12/09 at 8:59am
Veronica,

Try looking up your Kitchenaiad on their website, you might could find your model number & it should tell you how many quarts it is. SS has recipes for the 5 quart also. HTH
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post #29 of 64
7/12/09 at 9:04am
SMBC is the only thing I use... Love it! I use martha's recipe, but up the sugar about 3/4 cups and don't pre-whip the butter... Always remember to NEVER EVER use salted butter in SMBC!
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post #30 of 64
7/12/09 at 9:13am
Quote:
Originally Posted by icer101

some people like the american style buttercream.. with the butter and shorteing.. whether crisco or hi-ratio shortening. some like the smbc or imbc. some don,t like the smbc and imbc.. because it taste so much like eating a stick of butter(clients words . not mine). i make what the client asked for.. not what i like to make or like the taste of. i am not eating it. they are.. so there are tons of recipes on this site .. so experiment with them.. there is sugar in all of them.. ha! so what is sweet to one person.. is not that sweet to another .. the sweeter it is to some people . the better. so we are all different. we have to please our client. not our selves.. hth



That's a good point. I have a buttercream that is unique to my cakes and I've become known for it. The customers who order want "my" buttercream and they love it. It's important to have a style all your own, both taste and design-wise. That's where your reputation comes in. icon_lol.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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