Quote:
Originally Posted by sarascakecreations
thanks tigachu! I tried both of those recipes the SMBC and the IMBC and well wow don't know what I was so afraid of they really weren't that hard to make and I LOVE them both! I agree they are very similar in taste I find the SMBC a touch more of a silkier butter taste.
Can I pick your brains with a few more questions:
1) I guess I put it in the fridge since there's butter in it? And when I want to use it, do I just let it come down to room temperature or do I have to whip it again?
It's fine at room temperature for a few days, I've had it out about a week and it's still tasted great with no ill effects. Obviously it'll last longer in the fridge, and it freezes marvellously! When it's cold you either need to a) let it come to room temperature then whip it b) melt 1/3 in the microwave (so it's warm not hot) and whip it into the remaining 2/3 or c) My favourite way... and you can do this straight from frozen (no defrosting required)... put it in a bowl, chop/smash it up a bit so it's not a solid lump, put it over a double boiler and whisk it until it comes back together.
2) How would I make chocolate? Do I ad cocoa powder or melted chocolate? and at what stage of the mixing do I add it?
Add melted chocolate... it has to be as close to the temperature of the buttercream as possible otherwise it'll melt it (not good!) Add it until you get the desired taste.
3) How do I go about creating some of the following flavors? they are some of my favourites at local bakeries... do I add flavorings like Lorann's or do I use purees??
Some I would like to create are:
Almond.... I guess just add almond extract? Almond Extract
Banana buttercream? Never tried it but I would use either Banana flavouring or pureed bananas depending on desired texture
Mocha buttercream? Brewed coffee, again watch the temperature! + chocolate
Maple buttercream? Just add syrup to taste
Cappucino buttercream? (maybe mix in espresso?) Brewed coffee, again watch the temperature!, kahlua
Hazelnut? do I add nutella or ground hazelnut?? Hazelnut liqueur, nutella, praline, ground hazelnuts.. depends on desired flavour and texture
Irish cream? (add irish cream liquor I guess??) Irish cream liqueur
Peanut butter buttercream? Add peanut butter to taste
Orange buttercream? Fine Zest, juice (sparingly), orange extract, orange curd, cointreau
Lemon buttercream? Fine Zest, juice (sparingly), lemon extract, lemon curd, limoncello
Raspberry buttercream? Raspberry preserves, raspberry extract, pureed raspberries, framboises
Strawberry buttercream? Strawberry preserves, strawberry extract, pureed strawberries, fragoli
Lorann Oils are the best way to go if you want to use extracts (used sparingly though!!!)
Sara
thanks tigachu! I tried both of those recipes the SMBC and the IMBC and well wow don't know what I was so afraid of they really weren't that hard to make and I LOVE them both! I agree they are very similar in taste I find the SMBC a touch more of a silkier butter taste.
Can I pick your brains with a few more questions:
1) I guess I put it in the fridge since there's butter in it? And when I want to use it, do I just let it come down to room temperature or do I have to whip it again?
It's fine at room temperature for a few days, I've had it out about a week and it's still tasted great with no ill effects. Obviously it'll last longer in the fridge, and it freezes marvellously! When it's cold you either need to a) let it come to room temperature then whip it b) melt 1/3 in the microwave (so it's warm not hot) and whip it into the remaining 2/3 or c) My favourite way... and you can do this straight from frozen (no defrosting required)... put it in a bowl, chop/smash it up a bit so it's not a solid lump, put it over a double boiler and whisk it until it comes back together.
2) How would I make chocolate? Do I ad cocoa powder or melted chocolate? and at what stage of the mixing do I add it?
Add melted chocolate... it has to be as close to the temperature of the buttercream as possible otherwise it'll melt it (not good!) Add it until you get the desired taste.
3) How do I go about creating some of the following flavors? they are some of my favourites at local bakeries... do I add flavorings like Lorann's or do I use purees??
Some I would like to create are:
Almond.... I guess just add almond extract? Almond Extract
Banana buttercream? Never tried it but I would use either Banana flavouring or pureed bananas depending on desired texture
Mocha buttercream? Brewed coffee, again watch the temperature! + chocolate
Maple buttercream? Just add syrup to taste
Cappucino buttercream? (maybe mix in espresso?) Brewed coffee, again watch the temperature!, kahlua
Hazelnut? do I add nutella or ground hazelnut?? Hazelnut liqueur, nutella, praline, ground hazelnuts.. depends on desired flavour and texture
Irish cream? (add irish cream liquor I guess??) Irish cream liqueur
Peanut butter buttercream? Add peanut butter to taste
Orange buttercream? Fine Zest, juice (sparingly), orange extract, orange curd, cointreau
Lemon buttercream? Fine Zest, juice (sparingly), lemon extract, lemon curd, limoncello
Raspberry buttercream? Raspberry preserves, raspberry extract, pureed raspberries, framboises
Strawberry buttercream? Strawberry preserves, strawberry extract, pureed strawberries, fragoli
Lorann Oils are the best way to go if you want to use extracts (used sparingly though!!!)
Sara
