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SeriousCakes Buttercream: US vs UK

post #1 of 9
Thread Starter 

Hi all, I had a question about SeriousCakes buttercream recipe (which I got from Arti Cakes), which is as follows:

 

 

Ingredients

22 tbs salted butter, softened (about 3 sticks)

2/3 c. shortening

5-8 tbs heavy cream

2 tsp clear vanilla

2 lbs powdered sugar (about 8 cups)

1-3 tbs corn syrup

 

Instructions

Cream together butter and shortening until smooth. Slowly add 2 tsp. vanilla and 5 tbs. heavy cream. Gradually add the powdered sugar and scrape down the bowl very well once it’s all added. Slowly add more cream and corn syrup a tbs at a time until frosting reaches desired consistency.

 

Now Arti Cakes swears by this buttercream and if you've seen her flower cakes on FB, you'd understand why I want to use the same.  My question is that since this was a recipe developed in the UK, is there a difference in TBSP measurements for US measuring spoons??  I read somewhere recently that UK TBSP. 22 TBSP (UK) = 27.5 TBSP (US).  Is that true?  Any help or guidance would be greatly appreciated!!!  Thanks!

post #2 of 9

I also use this recipe and it is very good.  However, I never put in all of the powdered sugar because I don't like it as sweet. Out of a two pound bag of sugar I maybe have about 1/4 of the bag or a little less that I omit from the recipe. As far as measurements, I use USA measurements. Hopefully someone here will know the answers to your questions regarding UK measurements.

post #3 of 9
I would assume that this recipe has already been fully converted to US measurements because butter isn't sold in 'sticks' in the UK, it comes in one solid block.
elsewhere.
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elsewhere.
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post #4 of 9

That's a US recipe for sure, we don't use sticks for butter, we don't call it powdered sugar and we are metric. We don't generally use shortening or corn syrup in anything either.
 

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"Taste your words before you feed them to people."
www.sugaredsaffron.co.uk
www.facebook.com/SugaredSaffron
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post #5 of 9

SeriousCakes Buttercream - not developed in UK -  a twist on Wilton’s Buttercream

http://seriouscakes.com/wordpress/?page_id=535

post #6 of 9
Quote:
Originally Posted by auzzi View Post

SeriousCakes Buttercream - not developed in UK -  a twist on Wilton’s Buttercream

http://seriouscakes.com/wordpress/?page_id=535

 

Yep, this was my take on it a soon as I read it because it's the general ABC recipe that I've been using for about 8 years.  Not too sweet, holds up well at room temp.

 

If you can get your hands on hi ratio shortening, even better.  I prefer unsalted butter and I add a bit of popcorn salt, instead.  I also use madagascar or bourbon vanilla.  If I need pure white, I add a few dots of violet food coloring to counteract the yellow tinge and it works beautifully.

 

Rae

I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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post #7 of 9
Thread Starter 

Thanks all!  You were right, it wasn't a problem with measurements, it was a problem with my shortening!  Crisco went healthy and is trans-fat free.  Once I got my hands on hi ratio shortening, it made a world of difference!  

post #8 of 9
Quote:
Originally Posted by BlakesCakes View Post

 

Yep, this was my take on it a soon as I read it because it's the general ABC recipe that I've been using for about 8 years.  Not too sweet, holds up well at room temp.

 

If you can get your hands on hi ratio shortening, even better.  I prefer unsalted butter and I add a bit of popcorn salt, instead.  I also use madagascar or bourbon vanilla.  If I need pure white, I add a few dots of violet food coloring to counteract the yellow tinge and it works beautifully.

 

Rae

 

Love it when I learn something new - voilet food coloring helps keep buttercream white? Amazing..

post #9 of 9

I too use Seriouscakes buttercream, but less powdered sugar and cream.....its' really delicious and makes great flowers......i use Crisco as i can't get hi-ratio shortening in dubai...

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