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Buttercream Disaster - Page 2

post #16 of 31
Quote:
Originally Posted by DebbyJG

Quote:
Originally Posted by erichazann



If it is less than .5g trans fat per serving, then they can label it as zero, per FDA regulations.



What did they do then, change the serving size? Because hydrogenated oil is nothing BUT trans fats. So 100%. Strange... icon_confused.gif



Only partially hydrogenated oils have trans fat, fully hydrogenated oils are trans fat free. Crisco increased the fully hydrogenated oils and reduced the partially hydrogenated oils enough to get under the per serving threshold. They leave some of the partially hydrogenated oils in to keep it a softish consistency.
post #17 of 31
ddaigle is absolutely right. Unless the shortening label says "ALL VEGETABLE" shortening it is vegetable and fat....yuck....I always use Crisco. Like the old commercials with Loretta Lynn saying "Crisco will do you proud everytime" icon_biggrin.gif Anyone else remember that commercial?

I also agree with ddaigle on the meringue powder. It is NOT necessary for successful buttercream. Honestly it has an awful aftertaste in my opinion.
I use Indydebi's bc recipe with real Crisco. Very good. thumbs_up.gif
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post #18 of 31
Mamarobin....we're showing our age remembering that commercial!icon_wink.gif
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #19 of 31
Thread Starter 
Quote:
Originally Posted by ddaigle

I only/always use crisco. This is not making your butter cream oily. Nor not adding merengue powder..that is not a required ingredient for successful buttercream.

Just a thought....I had an oily batch of butter cream one time. I had bought the generic shortening at Wal-Mart. BUT.......I did not buy the "vegetable shortening". Back when Great Value had a blue label (now white), I didn't realize that had TWO shortenings. One was vegetable shortening and the other was some yuck shortening. I think I used lard! That batch of buttercream was greasy.

Anyway.....are you sure you used VEGETABLE shortening? Just a thought.



Thanks for the tip! I got my shortening from WalMart too and I just checked it..it says, meat fat and vegetable fat. and it's only .5grams of trans fat!
post #20 of 31
Quote:
Originally Posted by bellasmommelissa

Thanks for the tip! I got my shortening from WalMart too and I just checked it..it says, meat fat and vegetable fat. and it's only .5grams of trans fat!



There's the culprit! I grabbed a tub of store brand when I moved to the area and wound up with a greasy, gross mess. I'd been using a different grocery store brand that was all vegetable, but when I took a closer look at the label I discovered this one is veg & meat fat. thumbsdown.gif Yuck!

As a few others have mentioned, try Indydebi's recipe with Crisco and the Dream Whip. It works beautifully.

And save the meatfat shortening for biscuits. thumbs_up.gif
post #21 of 31
Thread Starter 
Quote:
Originally Posted by erichazann

Quote:
Originally Posted by bellasmommelissa

Hi there! I am new to cake decorating and I am having soooo much trouble with buttercream icing consistency! I have been making the Wilton class icing recipe which calls for 1cup shortening 1tsp. vanilla 7tsp. h2o and 4cups of conf. sugar. My buttercream looks oily, and disgusting and when i add color gel to it, it's as though the shortening is rejecting the color and it looks like white blotches through out the frosting. I have been using generic shortening and Domino confectioner sugar. Please help!!! Thanks, melissa



I've never had a problem with this recipe and I can add any amount of color and get super dark colors, especially reds. It is not the best recipe, but it is an easy recipe to start with.

First, as mentioned you ae missing the meringue powder, which will stablize it.. but missing that should not make the recipe a disaster.

Second, you should always start with 2tbsp water (6 tsp) and add 1 tsp for medium and 2 tsp for thin consistency. Are you adding 7 to get medium? Or starting with 7?

Are you mixing it properly? Mixing all the liquid and shortening first, then mixing in sugar a cup at a time?

As for taste, when it is first mixed it doesn't taste as sweet, but i find as it settles, it tastes less crisco-y and more sugary. You can also swap out one tsp water, for 1tsp butter flavor to improve the taste.

I don't sift the sugar properly, bc my sifter sucks for powdered sugar. I put a 1lb box of sugar in a tall quart ziploc container (twist n loc brand) with the meringue powder and just give a real good shake for min or so.

The attached picture uses that recipe. (my final cake from decorating basics.)



Thanks so much for posting your cake! Very cool and quite unique in comparison to the other final cakes!

Also, I am NEVER certain I am adding my liquids right. First I beat the shortening and then add 1tsp. of vanilla and then add 7tsp. of water and then I add the 4 cups of sugar. Now, that is what I do to make the stiff consistency. To make it medium I am adding 2.5 tsp. to that and then for thin I am adding 5 tsp.... does that sound right? That is what it says in my class book. i am following the recipe for the class icing..but I have not added merengue powder ever. I will have to try that!
post #22 of 31
Quote:
Originally Posted by bellasmommelissa


Also, I am NEVER certain I am adding my liquids right. First I beat the shortening and then add 1tsp. of vanilla and then add 7tsp. of water and then I add the 4 cups of sugar. Now, that is what I do to make the stiff consistency. To make it medium I am adding 2.5 tsp. to that and then for thin I am adding 5 tsp.... does that sound right? That is what it says in my class book. i am following the recipe for the class icing..but I have not added merengue powder ever. I will have to try that!



I think that is too much liquid. Our instructor told us to start with 2 tbsp to get to stiff consistency and take it down to medium with 1 tsp and thin with 2 tsp (not 2 more, but 2 total). The most it should vary is 1-2 tsp depending on the climate.

Do you have the old or new books? I can't find my Basics book right now, but the class buttercream recipe in my Course 2 book definitely says start with 7-8 tsp and add 1 tsp for medium and 2 for thin. The 7-8 starting point is where my instructor told us to use 2tbsp (6tsp) instead and then let it vary 1-2tsp based on the climate.

Are you taking the actual classes? If so, ask your instructor whenever you are in doubt to check your consistency. I asked all the time. It is the easiest way to get a feel for what is right and what is wrong.

Others recommend you use whole milk to get some more fat into the recipe since the shortening is trans fat free.

If you get the walmart shortening, get the one with the pie on the front, not the one with fried chicken icon_smile.gif
post #23 of 31
I remember Loretta Lynn's Crisco commercial, too icon_smile.gif Great point on the vegetable shortening. Glad to see I'm not the only one who bought the wrong tub and learned from the mistake on that one: Yuck! (Just the thought of "meat" in my cake is kind of gross...even though I know there are animal products with butter, etc....meat fat? egh!) LOL

Good luck with your icing - best way to develop consistency is practice practice practice...
post #24 of 31
Okay..I'm confused (not hard to do) icon_smile.gif Can someone set the record straight with the change in the veg. oil...is it still okay to use crisco with indydeb's recipe or is that the one that was changed? can any vegetable oil be used or only certain kind? Thanks!
Donna
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Donna
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post #25 of 31
Donna....crisco is fine. As a matter of fact, I think that is all IndyDebi has every used..don't think she jumped on the trans fat band wagon. I didnt either. Don't see a difference to make the change...My opinion. Others will say they only use a trans fat shortening. It's all what works for you and your climate.
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #26 of 31
Thank you Debbie!
Donna
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Donna
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post #27 of 31
[b][size=18][/size] thumbs_up.gif I use pure vegtable shortning but if using a store brand add 1/4 teaspoon salt and one cup more powdered sugar.

For those that use butter here is my suggestion. use 1 cup shortning instead of the butter add 1 teaspoon of butter flavor I preferr watkins but my friend uses the wilton flavor and there really is not a dfferance in taste.

Gives a pure white shortning
remember for flowers to set some aside when completely mixed. Then you may continue to whip for fluffy icing for string work, boards and basic icing.[center][/center][/b]
post #28 of 31
Quote:
Originally Posted by ddaigle

Donna....crisco is fine. As a matter of fact, I think that is all IndyDebi has every used..don't think she jumped on the trans fat band wagon. I didnt either. Don't see a difference to make the change...My opinion. Others will say they only use a trans fat shortening. It's all what works for you and your climate.



No she didn't. Indydebi has said that she noticed NO change in her icing when the trans fat was removed. Probably the Dream Whip because it contains hydrogenated vegetable oil. thumbs_up.gif
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post #29 of 31
I honestly don't know how some of you say that you don't notice a difference between the transfat version and the non-transfat version. The consistency of the shortening is so different. Unless butter or something is added to keep it solid at room temp I don't know how it would work. Just my thought on it.

To the OP: I make the Wilton recipe all of the time. I use GENERIC shortening that has the 3g of Transfat and the recipe calls for 2T of water with the shortening. Cream that together with your salt. Then I add the powered sugar and the merange powder. Some say you don't need the merange powder, but I think it helps it to stay stable and to crust. Once you have your recipe all mixed (also mix at a very low speed or you get air in your icing and it is impossible to get a smooth finish) then you add more water to thin it to medium and more to thin it to thin consistency. Good luck!
post #30 of 31
[quote="julesh268"]I honestly don't know how some of you say that you don't notice a difference between the transfat version and the non-transfat version. The consistency of the shortening is so different. Unless butter or something is added to keep it solid at room temp I don't know how it would work. Just my thought on it.


The difference is INDYDEBI'S BC RECIPE. It is the same with or without the trans fat because of the addition of the Dream Whip in her icing. Dream Whip has hydrogenated vegetable oil which apparently makes her recipe work despite the absence of trans fat in the Crisco. She said that when everyone started complaining about the removal of trans fat in shortening she was surprised because she had noticed NO changes in her recipe.

No one ever said there wasn't a difference in shortening with or without the trans fat...What we're saying is that with Indydebi's recipe the absence of trans fat makes absolutely NO difference in her icing. I use her recipe because of the heat and humidity in my area and her icing will hold up to extreme 100+ temperatures.

I don't understand how the addition of butter would 'keep it solid at room temperature' since butter has a lower melting point than shortening.
icon_confused.gif
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