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Whipped and butter cream??!

post #1 of 13
Thread Starter 
Is buttercream the very think icing? And whipped icing the light kind?
post #2 of 13

Not necessarily.  Some buttercreams, such as swiss meringue buttercream, are very light.  Powdered sugar based buttercreams are heavier than their meringue based counterparts.  Whipped cream is very light, but most of the whipped icings you find at, say, the grocery store are bettercreme which is a non-dairy whipped product. 

post #3 of 13
Thread Starter 
Thanks for that, but oh my goodness I a confused:) I would like to begin to start making my children's cake but I just feel so lost
post #4 of 13
Thread Starter 
Thanks for that, but oh my goodness I a confused:) I would like to begin to start making my children's cake but I just feel so lost
post #5 of 13

You would be fine just making a powdered sugar based icing.  It is probably the easiest there is to make.  Don't be intimidated.  Have you ever made buttercream before?  Even if you haven't, don't worry.  It's not rocket science... LOL. 

 

I am not a fan of powdered sugar based icings on a personal level, but my hubby loves it.  Most people are used to it as well.  The Wilton recipe is a good place to start.  http://www.wilton.com/recipe/Buttercream-Icing  It works well.  I would suggest using salted butter or adding a pinch of popcorn salt to your icing as it will help cut the sweetness and give it a little balance. 

 

Just remember to have fun with it.  Even if you aren't 100% happy with it, it will be great.  Everyone starts somewhere, and if you could see some of my first cakes... LOL.  But I had a blast making them and they tasted great so no worries.  icon_biggrin.gif

post #6 of 13
Thread Starter 
Thank you:)!! I'll define toy look into that. Do you know where I'd be ale to find more recipes?
post #7 of 13

There are some here on CC, and the internet is a great resource.  Just google (or bing or whatever you prefer) whatever you want to make and you will get tons of options.  Do you have something specific you are looking to try?  I read on your marble cake thread that you were leaning towards a whipped icing.  There are plenty of options out there. some are cooked meringues and some are whipped cream... they all act a little different.  Are you hoping to decorate with the icing? Are you planning to use fondant?  Whipped cream icings and fondant do not mix.  The fondant will melt.  I might be able to offer a recipe if I know what you are looking for. 

 

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post #8 of 13
Thread Starter 
Quote:
Originally Posted by lilmissbakesalot View Post

There are some here on CC, and the internet is a great resource.  Just google (or bing or whatever you prefer) whatever you want to make and you will get tons of options.  Do you have something specific you are looking to try?  I read on your marble cake thread that you were leaning towards a whipped icing.  There are plenty of options out there. some are cooked meringues and some are whipped cream... they all act a little different.  Are you hoping to decorate with the icing? Are you planning to use fondant?  Whipped cream icings and fondant do not mix.  The fondant will melt.  I might be able to offer a recipe if I know what you are looking for. 

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Well I guess I should start off by saying I'm not even certain what they both mean:/ I'm used to going into a store any picking either whipped cream or buttercream. And dreading into it, it seems like there is just sooo much more. I woul like to learn how to make a "whipped one right now, I just made a jello cake and I think it'd taste a lot better with that:)
post #9 of 13
Thread Starter 
Ok I just wrote a whole paragraph and I don't know where it went. But I said I'm used to going into a store and picking out whipped cream very light . And buttercream , which is usually thick. So I'm going for more of the whipped since I just made a jello cake and I'd think it taste alittle better with that:)
post #10 of 13

Well whipped cream is simple enough, but it has some drawbacks as it doesn't pipe well for intricate decorations and that it will break down fondant and royal icing decorations you might want to stick on to it.  Buttercream is thicker and holds up to piping and can be used with fondant.  It is more versatile.  The canned icings you buy at the store are looser than homemade too.  If you want something that feels more like whipped icing but can be used with fondant then I would suggest trying out a swiss meringue buttercream.  It has a learning curve in both making it and using it, but it is silky and light and works great under fondant and for piping too.  Powdered sugar based icing, like the wilton recipe, are easier to make than meringue icings.  If you have never made buttercream before I would start with a powdered sugar type.

 

Do you have a design in mind?

post #11 of 13

Hi everyone.  I am new here and have a question along the same line.  

 

So if I make Swiss buttercream, can I attach gum paste roses without any problem?  How about fondant pearls as a border?  I offered to make my daughter's wedding cake but have not made a decorated cake for about 25 years and need to re-learn and re-teach myself.

 

Thanks for your advice!


Edited by lvtig1 - 1/11/13 at 4:47pm
post #12 of 13

Yes... you can.  Heavier accents will require a pick attached and inserted into the cake itself, just as with any other cake finish would require, but small flowers and flat elements will stick perfectly fine to meringue based buttercream.  At the bakery we use IMBC exclusively and we sitck things to it all of the time. 

 

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post #13 of 13

Thank you!

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