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American bc recipe that calls for a little cake flour ?

post #1 of 4
4/30/12 at 9:48am
Thread Starter 
Anyone heard of a regular American Buttercream recipe that calls for a LITTLE cake flour, which I believe, lessens the sweetness of the buttercream?
...talk about your childhood wishes, you can even eat the dishes!
"Come inside", said the bird to the mouse. I'll show you what there is in a treathouse.
(licensed and inspected home kitchen)
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...talk about your childhood wishes, you can even eat the dishes!
"Come inside", said the bird to the mouse. I'll show you what there is in a treathouse.
(licensed and inspected home kitchen)
Reply
post #2 of 4
5/1/12 at 4:26pm
Plenty of variations around ... Try
Buttercream Icing [Crusting]
1 ½ c shortening ...... ½ c cake flour
2 to 3 lb icing sugar .. ¾ c warm water
1 ts vanilla ................ 1 ts almond extract
1 ts fine salt
Beat shortening and flour.
Mix water, flavour and salt then add alternately with the sugar.
Continue on low speed.

Buttercream Icing - Wilton Variation
2 c shortening ........ ½ c water
2 ts vanilla flavour .. 2 ts butter flavour
1 ts almond flavour . 1 ts popcorn salt
¼ c cornstarch ........ 8 c icing sugar
Beat shortening and liquids 3-5 min then add remainder.
Mix on low .

Bakery Icing
2 c Butter ........ 4 c sugar
2 ts vanilla ...... 1 ½ c Shortening
¼ c cornstarch in 2 c warm milk or water
Cream butter, shortening , sugar and vanilla.
Dissolve cornstarch into liquid - add to butter.
Beat until creamy.
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post #3 of 4
5/1/12 at 8:18pm
I want to try this one pretty soon:

http://cakecentral.com/recipe/julies-less-sweet-buttercream-frosting
Check out my cake blog at: http://adventuresofacakediva.com
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Check out my cake blog at: http://adventuresofacakediva.com
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post #4 of 4
5/1/12 at 10:26pm
Here's a recipe from my cousin who has made cakes for 30+ years. She lives in a very hot/humid southern state and says this holds up very well.

Ricki's Crusting Buttercream (high-heat, high-humidity)
1 cup + 4 TBSP water
2 cup Crisco (use high-ratio shortening if you have it)
½ tsp popcorn salt
1 tsp butter flavor
1 tsp almond extract
2 tsp clear vanilla
8 tsp meringue powder
4 TBSP cake flour
1 cup corn starch
4 lb. C&H sifted powdered sugar
The recipe above is a double batch. Any leftover icing will be ok in the fridge/freezer.
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