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I don't know how people use crusting icing! - Page 2

post #16 of 49
7/4/11 at 2:41pm
Both types have a place. I offer both at tastings, and I have discovered that people are very sure of the type they prefer. Those who love the IMBC or SMBC dislike the regular buttercream, and vice versa! I can smooth either one, so it doesn't matter to me, although I do charge $1. more per serving for the meringues.
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post #17 of 49
7/5/11 at 5:48am
I offer both, I personally prefer the IMBC, but the confectioner's sugar one is what a lot of people are used to so they prefer that.

It sounds like you had it too thick if it was rolling off your cake. When you use that kind of buttercream you have to thin it out slightly for different purposes (piping vs. covering etc)

I don't know what recipe you used, but there are a bunch that have a lot of unnecessary ingredients in it, too. All you need is 2# powdered sugar, 1 C butter, 1 C shortening, 1/4 c milk or cream and the flavoring if you want to add some.
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post #18 of 49
7/5/11 at 6:30am
I like both crusting buttercream and IMBC. For red velvet, I think white chocolate buttercream (with powder sugar) is best . Yum! Sometimes the cake does roll up on you with crusting buttercream. Red velvet is such a soft cake that it can be a little harder to work with. When a cake tries to roll up on me, I use my globbing method...very technical, I know. You just glob lots on for the first coat. Don't try to smooth at all. Get a glob and put it on - get another glob and put it on the next section of cake, etc.... After you have globbed the whole cake, then you can run your spatula around taking lots of icing off and smoothing it out. So, maybe give that a try next time the husband asks for it.
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post #19 of 49
7/5/11 at 8:36am
I like the testure of SMBC, but it tastes like a stick of butter. FromScratch SF, I followed your tutorial (love your blog by the way!) and I still thought it was way too buttery. My DH loves it. Should I try less butter in it?

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post #20 of 49
7/5/11 at 2:02pm
Quote:
Originally Posted by Jess155

I like the testure of SMBC, but it tastes like a stick of butter.



That's my husband's reaction to SMBC....but he loves super sweet powdered sugar icings, because that's what he was raised on. I love SMBC, but I don't like really sweet desserts. Taste is definitely subjective, that's for sure.

I do get more orders for powdered sugar butter cream than I do for SMBC. I use all butter though, even in my powdered sugar butter cream except when it's really hot than I use 1/3 hi-ratio shortening.

You used unsalted butter right? And plenty of high quality pure vanilla extract?

I'm not sure what recipe you used but you can add a bit more sugar. I use 1/4 cup of sugar per egg white.
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post #21 of 49
7/6/11 at 5:52pm
LOL- I say the same thing about SMBC and IMBc. Crusting is just so much easier for me. But they certainly use different methods to put them on. It does sound like your icing was too thick if it pulled off the cake. Then, I think you got it too thin. If it was close to SMBC texture, then it was way too thin to crust right and would fall off. I think in the end, it's what you are used to doing. When I used SMBC, I swore there was no way it was gonna stick on the cake!
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post #22 of 49
7/9/11 at 5:16pm
Quote:
Originally Posted by Bri122005

I like both crusting buttercream and IMBC. For red velvet, I think white chocolate buttercream (with powder sugar) is best . Yum! Sometimes the cake does roll up on you with crusting buttercream. Red velvet is such a soft cake that it can be a little harder to work with. When a cake tries to roll up on me, I use my globbing method...very technical, I know. You just glob lots on for the first coat. Don't try to smooth at all. Get a glob and put it on - get another glob and put it on the next section of cake, etc.... After you have globbed the whole cake, then you can run your spatula around taking lots of icing off and smoothing it out. So, maybe give that a try next time the husband asks for it.



LOL, that's what I do--happy to know there is a "technical" term for that. I have to do that for all of my softer cakes for crumb coat: I slather that thing in icing and then just get rid of excess. That way, the cake does not pull. Once it crusts, the final coat is no problem : )
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post #23 of 49
7/10/11 at 9:50am
Thread Starter 
CC really needs to fix updating the OP with replies! I had no idea this got any posts!

Thanks all for having a chuckle with me icon_biggrin.gif I'm sure part of my problem was my shortening - I use Specrtum Organic for my shortening needs so there is a good chance that it does not work for icing. But still, I felt like I had never iced a cake before - all clumsy with big globs of icing falling off my spatula onto the counter icon_biggrin.gificon_biggrin.gificon_biggrin.gif The change in medium really threw me!

If I want to make this again, which recipe do you all suggest that uses no shortening or artificial creamers? 1# ps + 1 # butter + a little milk?

Jen
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post #24 of 49
7/10/11 at 9:54am
Thread Starter 
Quote:
Originally Posted by Jess155

I like the testure of SMBC, but it tastes like a stick of butter. FromScratch SF, I followed your tutorial (love your blog by the way!) and I still thought it was way too buttery. My DH loves it. Should I try less butter in it?



Thanks! no, you need the full pound otherwise it won't be firm enough. Give it a few tries to give your mouth a chance to adjust to the different flavor/texture. Try it with flavorings. Try it on different cake flavors. Some people don't like it at first but then love it. Or maybe you just won't like it ever because you just don't like it. icon_biggrin.gif
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post #25 of 49
7/10/11 at 10:12am
Quote:
Originally Posted by FromScratchSF

I'm sure part of my problem was my shortening - I use Specrtum Organic for my shortening needs so there is a good chance that it does not work for icing. But still, I felt like I had never iced a cake before - all clumsy with big globs of icing falling off my spatula onto the counter icon_biggrin.gificon_biggrin.gificon_biggrin.gif The change in medium really threw me!

If I want to make this again, which recipe do you all suggest that uses no shortening or artificial creamers? 1# ps + 1 # butter + a little milk?



Spectrum is a lot softer than regular shortening, so that was probably your problem.

If you take the shortening totally out of the icing it's going to be really soft and hard to smooth out. If you want to try a batch do the 1# confectioner's sugar + 1 cup butter, then add the liquid tiny bit by bit until you get the consistency you want.

I've made all-shortening confectioner's sugar icing before, which is what most grocery stores etc use. Without the butter in it it was REALLY easy to spread out. Not that it tasted good, but whatever. A lot of the recipes that you find for the crusting buttercreams don't have any butter in them at all. In my experience it's the shortening that makes it easy to smooth out.

Edited to add: Which is probably why people use all-shortening icing icon_rolleyes.gif I can see using it if you have dietary restrictions, but for anything other than that butter is better.
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post #26 of 49
7/10/11 at 10:25am
Fill the cake with whatever you wish but coat in ganache...all problems solved!!
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post #27 of 49
7/15/11 at 8:17am
SMBC is on my list of things to try and someone mentioned it tastes like a stick of butter. Ummmmm. That's not a bad thing in this house! LOL!
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post #28 of 49
7/15/11 at 8:23am
Quote:
Originally Posted by Nazarine

SMBC is on my list of things to try and someone mentioned it tastes like a stick of butter. Ummmmm. That's not a bad thing in this house! LOL!



Ha! I know, like I said DH LOVES it icon_biggrin.gif I did make a batch with 2 1//2 sticks of butter instead of 4 sticks. It was FANTASTIC!!! I could've eaten the whole bowl. But I would've been very very sick. icon_razz.gif

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post #29 of 49
7/15/11 at 8:38am
I don't think all shortening makes it easier to work with....My buttercream recipe is a 1/2 pound butter to 1 1/2 pound shortening ratio. Since I started subbing some of the shortening for butter, I find it a bit softer and much easier to smooth.
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post #30 of 49
7/15/11 at 9:22am
Quote:
Originally Posted by cms2

I don't think all shortening makes it easier to work with....My buttercream recipe is a 1/2 pound butter to 1 1/2 pound shortening ratio. Since I started subbing some of the shortening for butter, I find it a bit softer and much easier to smooth.



My experience is different, then, I remember smoothing it out and thinking that it's no wonder the nasty icing you get at the grocery store is all shortening if it's that easy to smooth out!
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