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Indididebi Buttercream Question asap. - Page 4

post #46 of 65
Quote:
Originally Posted by smokeysmokerton

I never thought of using warm milk. Great idea! I'm gonna try that and mixing the liquid first. Mine was also pretty airy(used a star tip for cupcakes) so I'll definately let it rest this time. Such great info..thanks so much! icon_lol.gif




If you make it a day or two ahead of time and keep covered at ROOM tem. the air will settle and it won't be "airy". It smooths just the same "airy" or not for me so it really isn't an issue. I never use the star tip though, I can see how it being "airy" can cause you some problems with that though.
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post #47 of 65
Yeah, I used it on a cake the first time and I really didn't notice the air pockets, like you said, but it gapped several times on the cupcakes. Of course I was worried about it being gritty and airy but I had one lady I didn't know (made them for my son's school) stop me a few days later to tell me how much she loved the icing.....said she ate 4 of them! Seeing as how I did everything wrong, I can only imagine how good it is done right.
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post #48 of 65
Quote:
Originally Posted by smokeysmokerton


Seeing as how I did everything wrong, I can only imagine how good it is done right.



The great thing about this icing is there is no "right or wrong" way to make it. I just have better results doing it the way that I do. thumbs_up.gif
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post #49 of 65
Creativebaker I use half butter half crisco icon_smile.gif
post #50 of 65
I have read lots of discussion on this and JUST now get the beating the Crisco way before adding the other ingredients!! Light bulb icon_smile.gif
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How you think when you lose, determines how long it will be until you win.
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post #51 of 65
Quote:
Originally Posted by sugarspice

I have read lots of discussion on this and JUST now get the beating the Crisco way before adding the other ingredients!! Light bulb icon_smile.gif



I started out doing it this way because my grandmother use to do that when she made icing. I remember asking her why she did it and she said it made the icing "creamier". It does make a big difference in the texture of my icing.
I read a post the other day on another thread that said not to beat the shortening for more than 3 to 4 minutes before adding anything or you'll get "air pockets icon_eek.gif It is actually just the opposite.

Try it next time you make
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post #52 of 65
Quote:
Originally Posted by mamawrobin

I read a post the other day on another thread that said not to beat the shortening for more than 3 to 4 minutes before adding anything or you'll get "air pockets icon_eek.gif It is actually just the opposite.

Here's how I explain that:

you're sitting on a sandy beach .... the smoothest and finest sand you've ever touched. Notice how you rub your hand across the sand and it leaves beautiful smooth path, much like when we move a spatula across really smooth icing.

But .... let a little tiny pebble get caught under your hand and when you run your hand across the sand, the pebble leaves a trail in the sand ... an 'air pocket' if you will. The same as if your spatula gets a particle of "non-pulverized" fat under it and the lump of fat will leave a trail in your smooth icing.

That's why you need to "beat the heck!!!!" (and I dont' use the word 'heck'!) out of the fat/icing .... to make sure those fat particles are beaten down into super tiny fine particles. Just like the ocean beats those pebbles down into super tiny fine particles of sand. thumbs_up.gif
post #53 of 65
Quote:
Originally Posted by indydebi

Quote:
Originally Posted by mamawrobin

I read a post the other day on another thread that said not to beat the shortening for more than 3 to 4 minutes before adding anything or you'll get "air pockets icon_eek.gif It is actually just the opposite.

Here's how I explain that:

you're sitting on a sandy beach .... the smoothest and finest sand you've ever touched. Notice how you rub your hand across the sand and it leaves beautiful smooth path, much like when we move a spatula across really smooth icing.

But .... let a little tiny pebble get caught under your hand and when you run your hand across the sand, the pebble leaves a trail in the sand ... an 'air pocket' if you will. The same as if your spatula gets a particle of "non-pulverized" fat under it and the lump of fat will leave a trail in your smooth icing.

That's why you need to "beat the heck!!!!" (and I dont' use the word 'heck'!) out of the fat/icing .... to make sure those fat particles are beaten down into super tiny fine particles. Just like the ocean beats those pebbles down into super tiny fine particles of sand. thumbs_up.gif



thumbs_up.gif I'm going to have to remember this one.
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post #54 of 65
Indidebi and momawrobin:
You guys really are the best. I am going for round two on indidebi's recipe this week for a 4th of July cake and am confident I will get it right with all these great tips. This time there will be no puree or other odd additives since I want just plain white. But if there were additives - lessons have been learned - REPLACE, don't add. icon_wink.gif
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I have Flying Monkeys and I'm not afraid to use them. - Elphaba.
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post #55 of 65
Quote:
Originally Posted by Herekittykitty

Indidebi and momawrobin:
You guys really are the best. I am going for round two on indidebi's recipe this week for a 4th of July cake and am confident I will get it right with all these great tips. This time there will be no puree or other odd additives since I want just plain white. But if there were additives - lessons have been learned - REPLACE, don't add. icon_wink.gif



Good for you. thumbs_up.gif I'm sure that your icing is going to be great. Do let us know how it turned out and whatcha think thumbs_up.gif
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post #56 of 65
Quote:
Originally Posted by mamawrobin

Quote:
Originally Posted by Herekittykitty

Indidebi and momawrobin:
You guys really are the best. I am going for round two on indidebi's recipe this week for a 4th of July cake and am confident I will get it right with all these great tips. This time there will be no puree or other odd additives since I want just plain white. But if there were additives - lessons have been learned - REPLACE, don't add. icon_wink.gif



Good for you. thumbs_up.gif I'm sure that your icing is going to be great. Do let us know how it turned out and whatcha think thumbs_up.gif



I remade Indydebi's this morning, remembering what y'all said and it came out perfect. Thanks for your help! Now to figure out why my WASAC tastes sticky....
I have Flying Monkeys and I'm not afraid to use them. - Elphaba.
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I have Flying Monkeys and I'm not afraid to use them. - Elphaba.
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post #57 of 65
Quote:
Originally Posted by Herekittykitty


I remade Indydebi's this morning, remembering what y'all said and it came out perfect.

Good deal.


Thanks for your help! Now to figure out why my WASAC tastes sticky....

thumbs_up.gif

I had the same problem with some of the WASC recipes. I use kakeladi's "original" WASC recipe. It isn't sticky like the others I've tried. You should give it a try next time. Her recipe has no oil in it, all the other WASC do.
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post #58 of 65
That is the one I used... Maybe it was because the bit I taste tested was still warm. I'll try another of my left over cup cakes tonight - afterall, taste testing is an essential part of baking icon_biggrin.gif
I have Flying Monkeys and I'm not afraid to use them. - Elphaba.
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I have Flying Monkeys and I'm not afraid to use them. - Elphaba.
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post #59 of 65
Quote:
Originally Posted by Herekittykitty

That is the one I used... Maybe it was because the bit I taste tested was still warm. I'll try another of my left over cup cakes tonight - afterall, taste testing is an essential part of baking icon_biggrin.gif



Really? then I'm stumped icon_lol.gif I've never had that recipe to be sticky. With only 1 cup of liquid and no oil you'd think it wouldn't be hu? icon_lol.gif
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post #60 of 65
Shrug. First time is always the toughest. I just need to figure out how it works in my oven/house/time of year...
I have Flying Monkeys and I'm not afraid to use them. - Elphaba.
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I have Flying Monkeys and I'm not afraid to use them. - Elphaba.
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