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Georgetown Cupcake Buttercream

post #1 of 5
3/22/12 at 9:11am
Thread Starter 
Ladoes and gents

Hello from the UK.

I'm a big fan of swirling techniques - like the ones used at Georgetown Cupcake. I find this easy to do with cream cheese frosting but getting the BC to that same consistency is difficult.

I'm an experienced baker and have played around with their BC recipe and can't get the consistency anything like... It's either way to airy and whipped or too thick to swirl properly.

Any suggestions?

B x
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post #2 of 5
3/22/12 at 1:19pm
I don't know what recipe they use, but if it's an American style buttercream perhaps you could add some hot liquid (milk or cream) to thin it out a little and mix it on LOW speed only. Any higher than that and it will become too whipped and airy. I say hot liquid because that will soften up the mixture enough for you to pipe it, but when the icing cools a bit it will go back to its original texture. You also won't have to add as much liquid if you use it hot.

The Dude abides.

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The Dude abides.

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post #3 of 5
3/23/12 at 2:20am
I like this one. It's very delicious. I hope i can get a recipe on this. icon_smile.gificon_razz.gif

Waterproof spray
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post #4 of 5
3/24/12 at 10:49pm
I just looked through their book and most are butter/powdered sugar.

In this case, Annie is right. Adding more milk will inch it closer to not being shelf stable. But a teaspoon or two of hot water will do the trick. You don't know how much water their butter actually has. If it is inexpensive, it may contain quite a bit more than premium butters or just butters from across the ocean, causing your problem. So just adjust until you get the consistency you want.
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post #5 of 5
3/24/12 at 10:49pm
I just looked through their book and most are butter/powdered sugar.

In this case, Annie is right. Adding more milk will inch it closer to not being shelf stable. But a teaspoon or two of hot water will do the trick. You don't know how much water their butter actually has. If it is inexpensive, it may contain quite a bit more than premium butters or just butters from across the ocean, causing your problem. So just adjust until you get the consistency you want.
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