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Vanilla buttercream issue - need recipe help

post #1 of 27
Thread Starter 
I've always used the same recipe for my buttercream:

1 cup butter
4 cups Icing sugar
1 tblsp vanilla
2 tblsp milk

I like to use real butter as opposed to shortening (I just don't like how it tastes in the recipes I've tried) - but here's the problem - butter gets soft - & if you can't put the cake in your fridge (because of sweating issues & having your detail work run down your cake - I've had that nightmare happen once!) - what do you do to prevent it?

I asked my recent customer for her honest opinion - she said the buttercream seemed to seperate & seeped into the cake? She said the cake was too moist (I've never heard that one before) & thought maybe the oils from the icing were the cause?

1) what type of recipe do you use?
2) is there one that isn't TOO sweet out there?
3) what do you do to prevent it getting too soft by the time you deliver it?
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post #2 of 27
I use Sugarshack's recipe. I do use the sweetex. I don't have the shortening taste that I had using regular shortening. I have even used 1/2 butter and 1/2 shortening in the past, but I like the way this holds up better. It is easier to smooth too. I do add just a pinch of popcorn salt to my batch though. It seems to help with the "sweetness". I have had more positive feedback from people with this recipe. Even from some who claim to not like icing because it is too sweet. It also seems to hold up without needing refrigeration, which is good because I don't have the room. It does seem to get a little soft when it is very humid but so far (cross my fingers) I haven't had anything run since I stopped using butter. HTH!
post #3 of 27
Thread Starter 
Is sweetex a sweetener? (I don't think I've seen it in Canada? if it is a US thing I might have to add it to my cross-border shopping list!)
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post #4 of 27
Sweetex is a high ratio shortening. There are also other brands of high ratio shortening that are cheaper but I have tried another and didn't like it as well. I have mine shipped in 50# boxes. I don't know if it is in Canada. Also, be careful if you do purchase it. The one that IS NOT trans fat free is the one that you want.
post #5 of 27
Thread Starter 
ok - I just did a search for her recipe - the liquid part is throwing me off - she uses coffee creamer & water?

I can't do that as I have some clients who are sensitive to dairy - & I also would find it weird to add coffee creamer in the icing - does it taste weird?
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post #6 of 27
I know. The first time I went through the recipe, I thought the same thing. I like coffee but not with creamer! However, it works great! It tastes even better! (in the icing of course!) The creamer is non-dairy (no refrigeration needed), lactose, cholesterol and gluten free. Of course, the cake may not be.......

You use the dry coffee creamer cup per cup.....1 cup water and 1 cup powdered creamer. I use Coffee Mate Original. You mix it together HOT and then measure what you need for the size of batch you are making. There are several breakdowns on this website, depending on your size of KA. I have a 5qt but I have seen breakdowns for the 3 on here.
post #7 of 27
Thread Starter 
and it tastes good? (I have the professional KA)

You use a pinch of salt to cut down the sweetness?
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post #8 of 27
Thread Starter 
sorry you mentioned cutting the shortening with butter - what ratio do you normally use?

2 cups butter - 3 1/2 cups shortening? (hi ratio)
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post #9 of 27
It tastes great! I've had more compliments since I have been using that recipe. It is real easy to smooth too. I do add a pinch of salt to mine. Not regular table salt but super fine popcorn salt.

If your KA is a 5 qt. you will not have to break down a thing.

I use 5 cups (around 2 1/8 lbs) of sweetex
5 lbs of conf. sugar
1 TBLS of clear butter flavor (sometimes I don't use a full TBLS of Butter flavor and just add vanilla until it is a full TBLS)
3 TBLS of clear vanilla
12 TBLS of HOT creamer mixture
pinch of salt.

It works great!
post #10 of 27
Well, I have used it in the past but I don't any more. I like this soooooo much better! I have just split it in half. However, I like the results without butter better.
post #11 of 27
Thread Starter 
I've never seen butter flavour - where do you buy that?
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post #12 of 27
Quote:
Originally Posted by ihateveggies

ok - I just did a search for her recipe - the liquid part is throwing me off - she uses coffee creamer & water?

I can't do that as I have some clients who are sensitive to dairy - & I also would find it weird to add coffee creamer in the icing - does it taste weird?



As someone who is allergic to dairy (not a lactose intolerance, it's an allergy), I can understand your wariness of the creamer. But, your first post said you use butter in your recipe. What do you do for the people with diary sensitivities? I have a couple of recipes I use for myself, but I still use buttercream for cakes for others...
post #13 of 27
I purchase mine at Wal-mart. I have seen it at Hobby Lobby and Michaels. I don't know if you have those in Canada though. I have also seen it online. However, I usually have to purchase it "locally" because I forget to order it in quantity. icon_smile.gif
post #14 of 27
Thread Starter 
for those with dairy allergies I have substituted the butter for Fleishmans Lactose free margerine - (do you have that in the US?) - its a LOT softer than the buttercream but it did the trick (& I got to sample some as I was invited to that party icon_smile.gif)
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post #15 of 27
Thread Starter 
I guess my main issue is that I find so many grocery store cakes taste like lard...I'm weary to try a cake that is made with all shortening - I don't want it to have that fake/greasy taste? KWIM?
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