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Cake Boss Buttercream

post #1 of 26
7/27/09 at 7:12pm
Thread Starter 
I just use buttercream. I am a hobby cake decorator. I would love to know what recipe they use. It looks so good and so smooth and so soft.
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post #2 of 26
7/27/09 at 7:36pm
Here ya go!

My Buttercream

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post #3 of 26
7/27/09 at 8:11pm
Thread Starter 
Thanks. Do you use hi ratio?
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post #4 of 26
7/27/09 at 8:11pm
I think she means the recipe from the TV show, Cake Boss, with Buddy Valastro?????????????

You can find a cake recipe and one of Buddy's buttercream recipes here:

http://blogs.orlandosentinel.com/features_food_blog/2009/05/break-out-the-cupcakes-tlcs-cake-boss-premieres-may-25.html


Rae
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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post #5 of 26
7/27/09 at 8:18pm
http://abcnews.go.com/GMA/recipe?id=7617125
this is the recipe he gave on Tv .It looks like generic wilton recipe.
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post #6 of 26
7/27/09 at 8:44pm
Thread Starter 
Thanks everyone.
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post #7 of 26
7/27/09 at 9:00pm
When I was watching Cake Boss tonight, I saw them open a big 5 gallon container of chocolate frosting...it looked just like the containers they use/sell in the bakery at Sam's Club. I suspect they use premade that they buy from a supplier. Maybe I am wrong...but that is really what it looked like.
Anna (105 lbs lost since June 1, 2009)
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Anna (105 lbs lost since June 1, 2009)
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post #8 of 26
7/28/09 at 5:15am
A while back some of us were having a conversation with Buddy on a thread here. He told us that everything at his bakery is made from scratch, a lot of the recipes were brought over from Italy with his late father.

I'm pretty sure that any recipe he posts, is generic and not necessarily one that he actually uses.

As far as the pails go. If I have a lot of orders coming up, I'll mix 25 to 35 lbs of butter cream and store it in 5 gallon buckets, just to be ahead of the game.
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post #9 of 26
7/28/09 at 6:43am
Rae - I love the link you posted! Those beach cupcakes are just TOO CUTE!
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post #10 of 26
7/28/09 at 7:11am
Quote:
Originally Posted by dkelly

As far as the pails go. If I have a lot of orders coming up, I'll mix 25 to 35 lbs of butter cream and store it in 5 gallon buckets, just to be ahead of the game.



I do the same thing... I don't have time to mix up individual batches of buttercream for each other. I make my buttercream in big batches and store them in big pails (the same type of pails that the pre-made stuff comes in, although I'd never use that stuff).
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"
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post #11 of 26
7/28/09 at 12:03pm
Quote:
Originally Posted by PinkZiab

Quote:
Originally Posted by dkelly

As far as the pails go. If I have a lot of orders coming up, I'll mix 25 to 35 lbs of butter cream and store it in 5 gallon buckets, just to be ahead of the game.



I do the same thing... I don't have time to mix up individual batches of buttercream for each other. I make my buttercream in big batches and store them in big pails (the same type of pails that the pre-made stuff comes in, although I'd never use that stuff).



That's a good idea! I never really thought of doing that! icon_biggrin.gif
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post #12 of 26
7/28/09 at 12:20pm
Quote:
Originally Posted by cylstrial

Quote:
Originally Posted by PinkZiab

Quote:
Originally Posted by dkelly

As far as the pails go. If I have a lot of orders coming up, I'll mix 25 to 35 lbs of butter cream and store it in 5 gallon buckets, just to be ahead of the game.



I do the same thing... I don't have time to mix up individual batches of buttercream for each other. I make my buttercream in big batches and store them in big pails (the same type of pails that the pre-made stuff comes in, although I'd never use that stuff).



That's a good idea! I never really thought of doing that! icon_biggrin.gif



Yeah, it really is a time-saver. I have every Monday off from my "real" career so I spend some time in the kitchen making all my fillings, icing, and fondant for the week. It's nice to have everything ready to use when it's time to assemble/decorate.
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post #13 of 26
7/28/09 at 3:48pm
Quote:
Originally Posted by dkelly

Quote:
Originally Posted by cylstrial

Quote:
Originally Posted by PinkZiab

Quote:
Originally Posted by dkelly

As far as the pails go. If I have a lot of orders coming up, I'll mix 25 to 35 lbs of butter cream and store it in 5 gallon buckets, just to be ahead of the game.



I do the same thing... I don't have time to mix up individual batches of buttercream for each other. I make my buttercream in big batches and store them in big pails (the same type of pails that the pre-made stuff comes in, although I'd never use that stuff).



That's a good idea! I never really thought of doing that! icon_biggrin.gif



Yeah, it really is a time-saver. I have every Monday off from my "real" career so I spend some time in the kitchen making all my fillings, icing, and fondant for the week. It's nice to have everything ready to use when it's time to assemble/decorate.

Dkelly,

Do you have a specific buttercream that you use? Do you refrigerate it?? I use crusting buttercream all the time...would that be okay to make big batches of and if so what is the shelf life on it?? Sorry so many questions!!
JACOB KOBE-MEKHI BORN 12/07/10 8LBS 1OZ!!!



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JACOB KOBE-MEKHI BORN 12/07/10 8LBS 1OZ!!!



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post #14 of 26
7/28/09 at 5:41pm
The recipe I use is a combination of hi-ratio and butter....(variation of serious_cakes recipe found here), yes, it's a crusting buttercream.

It's shelf stable (in MA, home bakers can't sell perishable items, so my recipes need to be approved by the HD). It's good for about 3 weeks, in a closed container, although I've never had any around for that long.


KKC, do you normally need to refrigerate the recipe you use?
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post #15 of 26
7/28/09 at 6:36pm
Quote:
Originally Posted by dkelly

The recipe I use is a combination of hi-ratio and butter....(variation of serious_cakes recipe found here), yes, it's a crusting buttercream.

It's shelf stable (in MA, home bakers can't sell perishable items, so my recipes need to be approved by the HD). It's good for about 3 weeks, in a closed container, although I've never had any around for that long.


KKC, do you normally need to refrigerate the recipe you use?


Yes...but to be honest the buttercream doesn't even last long enough for me to put in the fridge because of the amount of cakes I do per week. Does anyone know where I can find a big pail of premade buttercream?
JACOB KOBE-MEKHI BORN 12/07/10 8LBS 1OZ!!!



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JACOB KOBE-MEKHI BORN 12/07/10 8LBS 1OZ!!!



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