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Vanilla buttercream issue - need recipe help - Page 2

post #16 of 27
When I used Crisco to have a pure white icing one time, I thought the same thing. I don't know if that is because it was transfat free or if it is just the way it is. It was also a but "grainy" to me. With this, I don't have the greasy taste or the grainy feeling. However, you can see the grease stains in the paper or the drums that I use. I got that with butter too. Don't get me wrong. There is nothing wrong with butter. Wouldn't use anything else in my cookies! icon_smile.gif
post #17 of 27
Thread Starter 
So I guess trying this with Crisco wouldn't work? (we have that in Canada - I think its that or Tenderflake) I've never seen this Sweetex stuff here before? (not that it wouldn't work but that it would have that greasy taste?)
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post #18 of 27
Quote:
Originally Posted by ihateveggies

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?



Ditto.

What about this recipe? I haven't tried it yet. I only make IMBC. But I'm aware that I need a regular one, and after much search, one of these days I will try this one. If you try it, let us know if you like it! That way I'll know that it is as good as everyone says.

http://www.mysweetandsaucy.com/2008/02/my-favorite-vanilla-buttercream-recipe/
post #19 of 27
Crisco tasted "greasy" to me. I don't know about tenderflake. Is it trans fat free? Can you get a small can of it to try? That's what I've had to do. I've tried all butter, butter/crisco, all crisco and all sweetex. The last one is what works best for me. Also, you have to take into consideration the climate around here. We have high humidity and right now lots of rain. Soon to be HOT. Right now it is 90 degrees! Last week it was 52! So far it has been great. Now if your talking fondant..............still working on it!
post #20 of 27
Thread Starter 
I might just try that last one but I'm wondering if I'll run into the same problem I have with the soft buttercream...Its not super hot here as its only spring but even at 20 degrees Celcius (70F?) its still warm enough to turn butter soft if left on the counter. I'm interested to see what the salt does - I've never tried it!
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post #21 of 27
Quote:
Originally Posted by ihateveggies

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)



The lactose free margarine still has dairy in it. All margarine I've seen has dairy in the ingredients (except for a spread by smart balance--still read the label only one style was dairy free, out of 3 or 4). The lactose free things work if it's just a lactose intolerance, but if it's a true dairy allergy, you absolutely must read labels! Any margarines that have milk, whey, or "natural flavors" contain milk products.

Edited to add** I use a soy based butter substitute called Earth Balance. It comes in sticks and in tubs. I've used it in buttercream, and it works, but does effect the color, it is definitely off white! The taste is pretty good though...
post #22 of 27
I have never looked for lactose free margarine. I am blessed that we don't have food allergies in the family. That could be rough. I've heard some scary stories about peanut butter allergies too.
post #23 of 27
You will not have the "greasy" feel in your mouth with Sweetex. If you use shortening you need one with trans fat. Look for a store brand or off brand but be sure to read the label. Some store brands have been taking out the trans fat.

I now use 1/2 butter and 1/2 hi-ratio. Have never had any complaints. I also use salt to cut down on the sweetness.

I don't have a Kitchen Aid stand mixer, have a Cooks and I am afraid to try Sugarshack's recipe in it. But I know people that use it and would not hesitate to use it if I thought my mixer could handle it.
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post #24 of 27
Thread Starter 
In Canada the Fleischmans was dairy free (I have a list of all the alternate terms for milk from my friend who's son has the allergy) - unfortunately she just told me last night that they stopped making this kind but has found one made by Becel (in a red/burgundy tub)...so I'll be looking for that one next weekend!

Will have to buy some sweetex when I hit the States in the next few weeks.

Question for you - that last recipe that was posted called for Kosher salt - the one in my store had fairly big granules - would you grind those down before putting in the buttercream? (I would think they would be too big to go in as is)???
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post #25 of 27
I was thinking about the posts last night while I was mowing. Could it be that the margarine isn't holding up? Many people use butter in their recipes. I know that when I make cookies, I use real butter so they don't spread. Just a thought.

I don't know about the salt. The kosher salt that I use when I can pickles and salsa is course too. I've never put salt in a grinder. I grind my pepper and it is fairly course when it comes out.
post #26 of 27
Thread Starter 
for the dairy free "butter"cream - yes, the margerine that I use doesn't hold up as well as the regular Butter recipe I use (but I've only done the dairy free one a couple times - will be again next weekend!) - its more that the Butter is melting or somehow seperating? not sure how?
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post #27 of 27
I buy my high ratio shortening from the local cake decorating store where I get my boards and other supplies.
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