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Sharon Zambito Icing - Page 2

post #16 of 22
Has anyone tried this recipe with all butter? I have recently purchased the Sugarshack DVD and the techniques used didn't work on an all butter recipe I used. Any suggestions would be greatly appreciated!
post #17 of 22
thanks for the info!!! icon_smile.gif
post #18 of 22
Ive used half and half (butter to shortening) and it works fine.
post #19 of 22
All shortening is 100% fat, 0% water.
Butter/margarine are about 80% fat and 20% water.

So adding more p.s. to compensate for the additional liquid or using less liquid creamer would be a start.

Also butter doesn't contain the standard emulsifiers found in either Crisco or the greater amount of emulsifiers found in Sweetex, so that will make a huge difference.

One of the chief differences between hi-ratio shortenings (like Sweetex) and Crisco is its ability to absorb greater amounts of liquid without breaking down.

You won't have that added stability in an all butter based frosting. Especially when you factor in butter's lower melting point.

HTH
post #20 of 22
Thread Starter 
Most all the recipes that I have used have meringue powder in them this recipe does not. So why does she not put it in hers?
I think that I will try this recipe for the wedding cake that I will be making for this weekend.

Here is another question about using simple syrup, since I will be filling the cakes with strawberry sleeve filling and peanutbutter buttercream can I still use simple syrup on them to make them moist?

Thank You all for all your valuable info sharing knowledge,
Diane
post #21 of 22
You can always use a simple syrup on your cakes (with or without additional flavoring), just make sure not to OVER use the syrup (it will sometimes leak out of the cake). I use syrup on my cakes to help with keeping them moist but don't overdo it. Unless your cakes are really dry, it won't need it.

Also, per Sharon's video, make sure to let the cake sit and for the outside to dry. I will actually try to blot some moisture off of the outside of the cake to help with the bubble affect, which I tend to get bubbles in my frosting for some reason so I try to make sure it gets to room temp at some point before delivery so I can fix it at home if there is a bubble issue.

Also, I just use strawberry jelly, works well especially if you can find a brand that has some chunks of strawberries in it. It may be more affordable than buying the filling in the sleeves -- unless you prefer that, of course.
Monica
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Monica
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post #22 of 22
I too have purchased 3 of her DVD's they have changed the way I decorate my cakes. She is so talented and I am so glad she has shared all of her "secrets" with us!
If you have faith as a grain of mustard seed, you will say to your mountain, "MOVE!" and it WILL move...NOTHING will be impossible for YOU!
- Matthew 17:20
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If you have faith as a grain of mustard seed, you will say to your mountain, "MOVE!" and it WILL move...NOTHING will be impossible for YOU!
- Matthew 17:20
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