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Best tasting recipe for decorating?

post #1 of 11
2/23/05 at 7:21am
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I am new to decorating and I was wondering what icing would look good and taste good? When I buy store bought cakes, I like the taste of the whipped cream icing, but I have been told it is harder to decorate with. Any suggestions would be greatly appreciated.
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post #2 of 11
2/23/05 at 11:40am
http://www.cakecentral.com/cake_recipe-1948-23-Butter-Cream-with-real-butter-for-decorators.html
This is similar to what I use. I adjust the butter content depending on how hot it is outside and whether it is for a cake that needs to sit outside or not. I use less butter on hot days and add more crisco. I use different flavorings depending on the flavor of the cake. My favorites are almond, coconut and orange. Try different combinations of flavors. I use milk instead of water also, the sugar keeps it from spoiling.
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post #3 of 11
2/23/05 at 1:35pm
coconut!! i have never thought of using coconut. when and with what flavor cake do you use it with?
Do unto others as you would have them do unto you.
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Do unto others as you would have them do unto you.
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post #4 of 11
2/23/05 at 3:03pm
I mix it with the orange and almond and it gives a tropical flavor. I use it with a lot of flavors of cake and everyone that has had it really likes it.
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post #5 of 11
2/23/05 at 9:02pm
Ohhh, coconut is sooo good!! There are a lot of other extracts too but you have to go to a baking store like in the mall. Yummy!!
"Learn from a turtle... it only makes progress when it sticks it's neck out"
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"Learn from a turtle... it only makes progress when it sticks it's neck out"
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post #6 of 11
2/24/05 at 5:30pm
also add more vanilla extract and less of the butter. I also add 2 TB of meringue powder to it.
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post #7 of 11
3/10/05 at 7:06am
What is "butter flavor"?
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post #8 of 11
3/10/05 at 7:14am
It comes in a bottle like vanilla. I usually don't see it in the grocery store, but I can find it at Michael's or cake dec store. You use this if you don't want the discoloration from butter in your icing.
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post #9 of 11
3/10/05 at 7:36am
Quote:
Originally Posted by kate

http://www.cakecentral.com/cake_recipe-1948-23-Butter-Cream-with-real-butter-for-decorators.html.



That's my recipe thumbs_up.gif ! I've always used water cause of the spoil factor. I make this in big batches. I need it to last for weeks and sometimes months. It just makes me feel better to know that it doesn't have milk in it. I've been so happy with this recipe that I've never tried adding meringue powder to it. It's very stable and crusts just enough to allow you to manipulate it without it getting crunchy like some crusting butter creams. It also has a wonderful smell. One of the comments I get a lot from people when they open a box with one of my cakes in it is "It smells so good." I've also had customers ask for the recipe so they can make it themselves. I always share it but my DH says I'm giving away the Colonel's secret recipe icon_rolleyes.gif . I just don't think it's complicated enough to be a secret.

This icing also stays very white but that will depend a lot on the brand of butter you use.

Magic line also makes a butter flavored vanilla. I haven't tried it yet. Anyone tried it?
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Birthdays are just nature's way of telling us to eat more cake.
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post #10 of 11
3/10/05 at 8:09am
I'm in the process of trying to find a butercream recipe that I like as well. I just made a batch of the Wilton all white one...yuck! There is just no getting away from that mouth-full-of-grease taste no matter how much vanilla or butter flavour I put in. And the texture is not very smooth.

Yesterday I made cali4dawn's recipe which has 1.5 cups shortening to 1 cup butter. It came out very smooth and very good however it didn't seem to want to crust very much. Butter does make it better! I should have stuck with it instead of the Wilton recipe but I wanted that really white look. I'll have to try the Wilton whitener, maybe that would help...

Lisa, have you made your recipe with salted butter? Was there any difference? I know this has been discussed before, however since it's your recipe I was just wondering....

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post #11 of 11
3/10/05 at 8:18am
Yes...I've tried it with both salted butter and margarine. The margarine turned my icing a pale shade of yellow and made it tooooo sweet. The salted butter kept the icing white but it was still too sweet. I know that some say adding salt will cut down the sweetness but that hasn't been my experience. The unsalted butter tasted the best.

Also...using the warm water helps get a smooth icing.
Birthdays are just nature's way of telling us to eat more cake.
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Birthdays are just nature's way of telling us to eat more cake.
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