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Buttercream vs "Buttercream" - Page 2  

post #16 of 57
7/10/11 at 11:10am
Quote:
Originally Posted by Ellie1985

For those of you that only make "butter" cream what do you do if you need a white white icing??? My buttercream is light yellow.



We use icing whitener. If you add the right amount, you can get a really bright white white icing.
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post #17 of 57
7/10/11 at 11:12am
I use only 100% butter, powdered sugar and heavy whipping cream to make my buttercream (plus whatever flavors I may be adding). I can't stand the taste of Wilton's buttercream. And, don't like the texture of the buttercreams that use shortening in the recipe. I can feel it coating my mouth.
post #18 of 57
7/10/11 at 11:18am
On another thread we are talking about brands and butter fat content of butters. For those of you that prefer all butter in your buttercream is there a brand that you feel you prefer to use over another?
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I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
post #19 of 57
7/10/11 at 11:21am
In the colder months I use the Buttercream Dream recipe from this website. In the hot summer months, Im still figuring that out lol. The Buttercream Dream recipe does not hold up to our heat and humidity. So for right now Im using the Wilton recipe until I can find something that can handle our weather. Its just too darn hot for an all butter recipe. Even too hot for a half a butter recipe icon_razz.gif

Everyone would tell you that my butter recipe is the best. It feels better in your mouth too. I guess its a good thing I am my busiest at caking in the winter. Thats when all the birthdays and big holidays happen.
post #20 of 57
7/10/11 at 11:24am
We never use any butter in our buttercream, it is dairy-free and is made with margarine and high-ratio shortening. People often comment that it is the best frosting they've ever had.
post #21 of 57
7/10/11 at 11:53am
I wanted to add that I am in AZ and deal with temps in excess of 115 degrees outside. Hotter in the car. It does make for a stressful delivery in the summer months, but I find that as long as I have a chilled freezer plate under the cake during transport, my buttercream holds up. I have done dairy free buttercream upon request using the same methods as Jason_Craft, but it doesn't hold up as well to the heat here as the real butter. If possible, I refridgerate my cakes before transporting in the heat. But, if there is color that will run and bleed on the cake, then I can't do that.
post #22 of 57
7/10/11 at 12:00pm
I am sorry, but to me full butter buttercream is not something I eat. I feel like I am eating a bar of butter..I think all of them are buttercream. I dont meant to disrespect anybody, but everybody has their own tastes buds and that doesnt mean that somebody is right or someone is wrong. You use what you like and what tastes good to you..
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Thanks Edna
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post #23 of 57
7/10/11 at 12:17pm
Quote:
Originally Posted by jason_kraft

We never use any butter in our buttercream, it is dairy-free and is made with margarine and high-ratio shortening. People often comment that it is the best frosting they've ever had.



Just wondering: Do you use the term "buttercream" with your customers or "frosting"?

Seems to me that the term "buttercream" is mis-leading if you don't use any butter.
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post #24 of 57
7/10/11 at 12:17pm
I use the shortening method and at first I hated it..my instructor recommended I give it another shot but with more flavoring. I still was hesistant because it was the texture that I couldn't get over but I tried it again. By accident I left my mixer on for a while probably 10 minutes or so (talking on the phone) and when I came back it was so light and fluffy. The texture was completely gone and it tasted great. *I always add meringue powder.
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post #25 of 57
7/10/11 at 12:23pm
Quote:
Originally Posted by bakingpw

Quote:
Originally Posted by jason_kraft

We never use any butter in our buttercream, it is dairy-free and is made with margarine and high-ratio shortening. People often comment that it is the best frosting they've ever had.



Just wondering: Do you use the term "buttercream" with your customers or "frosting"?

Seems to me that the term "buttercream" is mis-leading if you don't use any butter.


We use the term buttercream, but on invoices for customers with dairy allergies I usually include "buttercream" in quotes (along with the "dairy-free" qualifier).

To me frosting is a more generic term, we also offer cream cheese frosting (and dairy-free cream cheese frosting) in addition to buttercream.
post #26 of 57
7/10/11 at 12:30pm
Quote:
Originally Posted by cmeventcoordinator

I have done dairy free buttercream upon request using the same methods as Jason_Craft, but it doesn't hold up as well to the heat here as the real butter.


That is one issue with dairy-free buttercream (especially with the zero trans fat shortening required in CA). We always keep our cakes frozen or refrigerated and tell our customers to take them out of the fridge one hour before serving so the frosting can soften.
post #27 of 57
7/10/11 at 12:36pm
I only use a meringue based buttercreme ( note spelling) with Alpine ( high ratio ) and powdered sugar. No greasy mouth feel and cost effective , plus customers adore it. I can not afford all butter bc at my price point.
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post #28 of 57
7/10/11 at 12:46pm
My all butter BC crusts quite nicely...and I can use the Melvira method with no problem. But I like to keep my cakes in the refrigerator until it's time for delivery...which is usually an hour before an event starts so it's good and cold and hard before hitting the streets. I pre-cool my car too.
Maybe I've been lucky, but I've had cakes with lots of fondant decor and color and none has ever bled even when softened at room temp...and above! I do have a 45 minute delivery to do next Saturday that I'm not looking forward to. Our temp has been 105 and above for the past couple of weeks with no end in sight for a while.
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post #29 of 57
7/10/11 at 12:48pm
I live in florida, I can't put a cake in the fridge after is finish or it will sweat till is dead.
I use Buttercream based in 1/4 butter and the rest high ratio. And yes I considered it buttercream.
Edna
Visit my website.. www.designmeacake.com
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Check my Gumpaste Tutorials in You tube
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Check my new Blooms and Vines DVD!



Thanks Edna
Visit my website.. www.designmeacake.com
http://designmeacakeblog.blogspot.com/
Check my Gumpaste Tutorials in You tube
http://www.youtube.com/user/tonedna1
Check my new Blooms and Vines DVD!



Thanks Edna
post #30 of 57
7/10/11 at 2:34pm
Quote:
Originally Posted by leah_s

I only use a meringue based buttercreme ( note spelling) with Alpine ( high ratio ) and powdered sugar. No greasy mouth feel and cost effective , plus customers adore it. I can not afford all butter bc at my price point.



I don't get the "note the spelling" - it still says "butter", but as I understand it, there is NO butter. No matter how you make it (cream vs creme), the ingredient isn't butter.

I still think it's mis-leading to the customer. What am I missing? Do you use a butter flavoring?
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