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Which type of frosting do you use the most? - Page 2

post #16 of 23
Ok, here's a valuable secret for all of you saying that IMBC is way too buttery. Try using one less stick of unsalted butter the next time. I discovered this by mistake. Only had three sticks and my recipe called for 4. I was desperate and made it with just three. MAGIC! Now I always make it with 3. If I need extra thick IMBC on warmer days, add the equivalent of one more stick of butter in High Ratio shortening, then add a teaspoon full of colorless flavoring - like vanilla. Try it, you'll thank me later.
post #17 of 23
Thread Starter 
Just a thought....has anyone every tried using a powdered coffee creamer like in the Sugarshack recipe? Wonder of it would work in SMBC, maybe put in during the egg whipping stage?
post #18 of 23
Quote:
Originally Posted by DeniseNH

Ok, here's a valuable secret for all of you saying that IMBC is way too buttery. Try using one less stick of unsalted butter the next time. I discovered this by mistake. Only had three sticks and my recipe called for 4. I was desperate and made it with just three. MAGIC! Now I always make it with 3. If I need extra thick IMBC on warmer days, add the equivalent of one more stick of butter in High Ratio shortening, then add a teaspoon full of colorless flavoring - like vanilla. Try it, you'll thank me later.



Agree!! I always add 3 sticks intead of 4. thumbs_up.gif

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post #19 of 23
Cream Cheese based frostings are my favorites.
post #20 of 23
Quote:
Originally Posted by ttshock

Just a thought....has anyone every tried using a powdered coffee creamer like in the Sugarshack recipe? Wonder of it would work in SMBC, maybe put in during the egg whipping stage?



Not it wouldn't work that way. Your egg whites MUST be free of anything with any fat to whip into a meringue.

You could mix the creamer with water and add it at the end.

You can also add fruit curd to meringue buttercream, it cuts the greasy taste.

I always use 1/4 less butter in meringue buttercream.
post #21 of 23
I definitely would NOT add anything like powdered coffee creamer to a meringue buttercream. Think about it...you just spent all that time whipping a perfect meringue, using fine butter and vanilla, and then you would be adding a bunch of artificially flavored chemicals to it. I use three tablespoons of vanilla in my recipe and just like Irene suggested, you can also add curds, fruit purees, preserves, etc.
post #22 of 23
Off brand butters are a big contributor to that butter taste.

I agree that not all recipes are equal. I even experimented and made some not so good IMBC.

With the right ratios and quality ingredients, including the flavorings, there should be no "mouth full of butter" taste.

I use all of the European buttercreams, IMBC the most. I also use a sweeter buttercream made with poured fondant instead of shortening. It does have powdered sugar, but has a more old-fashioned taste. Cream cheese based buttercreams are alo used. I never use shortening in buttercream.
post #23 of 23
Meringue buttercream is a winner! The abc is so sweet it makes me sick!
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