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Need help with my buttercream! I'm Desperate! - Page 2

post #16 of 36
Yeah, I must have missed the artificial butter part. That stuff is heinous, even more so than the vanilla. Use real butter and that takes care of that part, and use real vanilla. You won't regret it.
post #17 of 36
Could the crisco be rancid?
post #18 of 36
Thread Starter 
Thank you everyone for your input. It sounds like it could be just about anything resulting in the bad taste... The funny thing is, is that I didn't even notice this taste in my icing until like a few months ago.. maybe I've just gotten too picky idk. About the butter flavor reference, I only started using the butter flavor after I noticed the weird taste, so I'm pretty sure it's not that. But even so, I wouldn't mind getting some higher quality flavors anyways just for better tastes icon_smile.gif Also I found that adding butter flavor actually made it taste better.. That and lemon juice, anyone ever try lemon juice?
carmijok, I would love to use all butter, in fact the one time I did use all butter in my icing was probably the most satisfied I have ever been with the outcome, but as I was piping my borders, it was melting due to the heat from my hands- and because of that, my shell borders didn't have that crisp sharp look, and of course I don't want the color to be too off white. Plus, I have to travel with the cakes in the back seat of my vehicle for 2 hours..in May.. in Nebraska.. It could either be scorching hot out or snowing lol! Sorry I'm just a little nervous about this being my 1st cake and all. Hoping I'm not in over my head, then to add this icing issue just makes it a little more stressful.
post #19 of 36
Thread Starter 
Quote:
Originally Posted by ashtree250

Thank you everyone for your input. It sounds like it could be just about anything resulting in the bad taste... The funny thing is, is that I didn't even notice this taste in my icing until like a few months ago.. maybe I've just gotten too picky idk. About the butter flavor reference, I only started using the butter flavor after I noticed the weird taste, so I'm pretty sure it's not that. But even so, I wouldn't mind getting some higher quality flavors anyways just for better tastes icon_smile.gif Also I found that adding butter flavor actually made it taste better.. That and lemon juice, anyone ever try lemon juice?
carmijok, I would love to use all butter, in fact the one time I did use all butter in my icing was probably the most satisfied I have ever been with the outcome, but as I was piping my borders, it was melting due to the heat from my hands- and because of that, my shell borders didn't have that crisp sharp look, and of course I don't want the color to be too off white. Plus, I have to travel with the cakes in the back seat of my vehicle for 2 hours..in May.. in Nebraska.. It could either be scorching hot out or snowing lol! Sorry I'm just a little nervous about this being my 1st cake and all. Hoping I'm not in over my head, then to add this icing issue just makes it a little more stressful.



Oops meant to say, "my first wedding cake"
post #20 of 36
I always use all butter and real vanilla. I don't care whether or not my cakes have a true white white color, I go for the flavor. Of course, I am not a professional baker and thus have not been asked to do a white white cake.

I hope you have time to practice new buttercream, as your first wedding cake is nerve wracking enough without trying out a new recipe at the same time! good luck.
post #21 of 36
Just wantd to say thank you for asking this question. I have a cake due on Sunday and i learnd alot! Ive been sticking with the Wilton recipe like it was scripture, ive never tried playing with different ratios and ingredients.
post #22 of 36
Thread Starter 
Ok i just had to update on my buttercream situation. I think, well I'm almost positive it was Wiltons clear vanilla that made my frosting taste bad! I'm excited, this is like a break through for me as this issue was really starting to get to me- I'm just glad I figured it out (of course AFTER I spend $17 on high ratio shortening online). Tonight I was trying some buttercream variations for a graduation cake this weekend and I made one batch with half butter/half shortening, and clear vanilla. The other batch I made identical to the first except with pure vanilla and guess what, the pure vanilla was so much better! Ok, now I need to find a (if possible) different clear vanilla, probably a higher quality, one that actually tastes good! Any ideas? I still have that wedding cake to do next week and really really want to have the BC as close to white as I can get it.
post #23 of 36
Why don't you add a bit of violet to counteract the yellow of the butter? It really does work, but you have to start off with small amounts at first. Also, I cream my fats together for about 15-20 minutes and they are almost solid white. But then I go and add about three tablespoons of vanilla so it turns it off-white again. Give the violet a try. No clear vanilla is good clear vanilla!!!
post #24 of 36
If I need a crisp white icing like you'd want for a wedding cake, I use Happy Home imitation vanilla flavoring and it's totally awesome! I won't use any other brand! I'm funny about "chemical" tastes too and totally don't get it with this one. Although, I also add other flavorings besides vanilla - 1 tsp almond extract and 1 tsp cream bouquet (and 2 tsp vanilla). It's amazing!!!!!
post #25 of 36
Thread Starter 
Thanks for the tips! AnnieCahill, I think I've heard about the violet trick.. though, I'm worried I might accidentally add too much and end up with a disaster lol. It's worth a try though, I need to consult with my bride again and see if she cares if its white white, or off white. One thing's for sure, I'm not touching that Wilton clear vanilla again.
Annakat444, I may look into the Happy Home vanilla, is it pretty pricey or no? I have heard of the cream bouquet before and that a lot of people really like using it but I guess I don't know a whole lot about it.
post #26 of 36
Not too pricey, maybe $5 or $6 for a big bottle. but that's at my cake supply store who charges more than Michaels for cake supplies. It seems like I've seen that brand at Michaels, although I don't remember 100%. It's worth checking into.

Yes, I do love the cream bouquet too. I feel like it gives my icing an extra "oomph" that makes it different from traditional buttercream recipes, but subtle enough to where you can't exactly put your finger on it. You can really tell a difference! You should make a test batch and see how you like it. Use 1/2 the amount of cream bouquet that you use for vanilla.
post #27 of 36
Ok let me correct myself - I don't know how much vanilla you use, but I wouldn't use more than 1 tsp cream bouquet if you're using 2 lb bag of powdered sugar. Cream bouquet is wonderful but more does not = better. Try 2 tsp vanilla 1 tsp cream bouquet (experiment: also try a batch with 1 tsp almond in addition to the other two, see which you like better)...hope this helps!
post #28 of 36
Hey all, I'm a TOTAL newbie, and just took Wiltons course 1 & 2 and my instructor said she likes the half butter (unsalted) and half shortening and then adds a little Wilton White-White coloring if it isn't crisp white.

I also have my first wedding cupcake-cake this weekend and like the taste of all butter, but was going to add a bit of shortening and the White-White to make it all white.

Also, I add a touch of raspberry flavor to my BC and get RAVE reviews.

What do you all think of the White-White?
post #29 of 36
Thread Starter 
Hi cupcandycakes. I have seen Wiltons White-White while shopping for cake supplies but I've never used it. I haven't read any reviews on it either. Does it make the icing taste different? It might be worth a shot (if I can order it and get in here on time) My closest large cake supply store is 2 hours from where I live (besides walmart, but I doubt walmart carries it in there cake decorating section) How much of that stuff do you have to dump into your icing to make it whiter- say... if I used half butter, half shortening, and pure vanilla extract? That raspberry buttercream sounds deeeelish! Infact, I am making a graduation cake for this Saturday and was trying to find a different flavored buttercream besides vanilla for it. It's a lemon cake, do you think raspberry icing would be good on that? And another question to whoever: I have some decorations on it that need to be black, and the only way I make black is to start with a chocolate buttercream base and start adding black gel color, will a bit of chocolate buttercream on a lemon cake totally clash together?
post #30 of 36
Thread Starter 
Hi cupcandycakes. I have seen Wiltons White-White while shopping for cake supplies but I've never used it. I haven't read any reviews on it either. Does it make the icing taste different? It might be worth a shot (if I can order it and get in here on time) My closest large cake supply store is 2 hours from where I live (besides walmart, but I doubt walmart carries it in there cake decorating section) How much of that stuff do you have to dump into your icing to make it whiter- say... if I used half butter, half shortening, and pure vanilla extract? That raspberry buttercream sounds deeeelish! Infact, I am making a graduation cake for this Saturday and was trying to find a different flavored buttercream besides vanilla for it. It's a lemon cake, do you think raspberry icing would be good on that? And another question to whoever: I have some decorations on it that need to be black, and the only way I make black is to start with a chocolate buttercream base and start adding black gel color, will a bit of chocolate buttercream on a lemon cake totally clash together?
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