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buttercream help pls - i need it stiff & british!

post #1 of 27
3/10/11 at 4:49am
Thread Starter 
im new to piping and have just got my 1M nozzle - yay!

the problem iv got is my buttercream isnt upto scratch lol. tbh it is a basic recipe of stork, icing sugar & vanilla essence....

so i was hoping somebody might be able to help me out! what ingredients(british) do i need to make the b/c stiff & keep its shape? im wanting to do roses, and the classic b/c piped swirl on a cupcake.

thanks in advance x
im only a beginner, be gentle!

http://www.facebook.com/pages/Yummy-Scrummy-Cakes/154236351280210
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im only a beginner, be gentle!

http://www.facebook.com/pages/Yummy-Scrummy-Cakes/154236351280210
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post #2 of 27
3/10/11 at 5:00am
I use a very simple recipe but it works every time.

160g butter ( I wouldn't use margarine...hate the taste)
320g icing sugar
2tsp vanilla extract
1-1.5 tbsp milk


Put the butter in your mixer, and start to add the icing sugar. About halfway through put in the vanilla then the rest of the sugar. Add the milk if the buttercream is too stiff.

You can substitute 50g cocoa and 270g icing sugar for chocolate buttercream.

I use it for swirls and roses all the time. There are a few in my photos.

thumbs_up.gif
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post #3 of 27
3/10/11 at 7:28am
Just to second that I use butter and not stork as well, I find the stork makes it too soft and it doesn't hold as well, so maybe try that.
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post #4 of 27
3/10/11 at 7:45am
For roses to hold their shape, just add more sugar for a stiffer consistency.
HOW TO:
Make tip #127D (giant rose tip) Ruffle cake,
Write with icing,
Make buttercream roses on a stick:
http://s984.photobucket.com/albums/ae322/Unlimited1cakes/
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HOW TO:
Make tip #127D (giant rose tip) Ruffle cake,
Write with icing,
Make buttercream roses on a stick:
http://s984.photobucket.com/albums/ae322/Unlimited1cakes/
Reply
post #5 of 27
3/10/11 at 7:56am
just wanted to say hello to JaJay because I am down the road in Cosham. I always used Tesco's Value Butter it so much better than stork and even better than some of the more expensive butters. Lurpak is good and brings out a whiter butter if you are not going to colour it.

Kelbag
http://www.facebook.com/pages/Chareca-Cupcakes/161962733815513
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http://www.facebook.com/pages/Chareca-Cupcakes/161962733815513
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post #6 of 27
3/10/11 at 11:50am
Thread Starter 
thanks all, seems iv been doin it right, apart from stork! i thought it would be more a complex recipe. will giv butter ago instead icon_smile.gif

kelbag, hav pm'd u x
im only a beginner, be gentle!

http://www.facebook.com/pages/Yummy-Scrummy-Cakes/154236351280210
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im only a beginner, be gentle!

http://www.facebook.com/pages/Yummy-Scrummy-Cakes/154236351280210
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post #7 of 27
3/10/11 at 1:10pm
icon_redface.gif Just curious...I am from across the pond...what exactly is "stork"?
Christy

No one can make you feel inferior without your consent. -- Eleanor Roosevelt
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Christy

No one can make you feel inferior without your consent. -- Eleanor Roosevelt
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post #8 of 27
3/10/11 at 1:21pm
Quote:
Originally Posted by ChRiStY_71

icon_redface.gif Just curious...I am from across the pond...what exactly is "stork"?



It's a brand of margarine in UK
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post #9 of 27
3/10/11 at 1:24pm
Am I the only one who took the 2nd part of her subject line as just a little bit risque! I like my men British too but icon_redface.gif
Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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post #10 of 27
3/10/11 at 1:24pm
Stork is margarine which is basically vegetable fat based butter but not White like crisco.

Can I ask where you got your 1m tip from?
https://www.facebook.com/TheCutestLittleCakeCompany
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https://www.facebook.com/TheCutestLittleCakeCompany
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post #11 of 27
3/10/11 at 1:26pm
jajay

I use Trex alot of the time instead of butter as it contains less water so gives a firmer type of buttercream and no-one has ever noticed the difference.

It's great when making chocolate or baileys frosting icon_biggrin.gif
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post #12 of 27
3/10/11 at 1:28pm
Quote:
Originally Posted by sillywabbitz

Am I the only one who took the 2nd part of her subject line as just a little bit risque! I like my men British too but icon_redface.gif



lol never noticed til you said
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post #13 of 27
3/10/11 at 1:32pm
Quote:
Originally Posted by LisaPeps

Stork is margarine which is basically vegetable fat based butter but not White like crisco.

Can I ask where you got your 1m tip from?


I just got mine from ebay,
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post #14 of 27
3/10/11 at 1:35pm
Quote:
Originally Posted by sillywabbitz

Am I the only one who took the 2nd part of her subject line as just a little bit risque! I like my men British too but icon_redface.gif


LOL! probably the only thing stiff and British is upper lips.
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post #15 of 27
3/10/11 at 1:39pm
Quote:
Quote:

Am I the only one who took the 2nd part of her subject line as just a little bit risque! I like my men British too but



Lol! I can just hear my husband saying "That's what she said!" tapedshut.gif
Christy

No one can make you feel inferior without your consent. -- Eleanor Roosevelt
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Christy

No one can make you feel inferior without your consent. -- Eleanor Roosevelt
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