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Buttercream doesn't dry/harden/crust, but tastes great. Help! - Page 2

post #16 of 30
I really can't answer the margarine question other than to say that I know its way different than real butter and I have absolutely no idea how it would react in making the recipe I posted.
post #17 of 30

I didn't know Jewish people couldn't use butter.  I thought it was just pork products. 

 

I'm sure you can use margarine, although I never have.  I think there is one person here or on the Wilton forum who uses a combo of margarine and shortening.  I don't know why you couldn't use margarine if you wanted to.  What I would do is use all margarine, cream that for a good 15 minutes with popcorn salt, then add whatever extracts and flavorings you like.  I use at least 3 TABLESPOONS of vanilla extract and then lemon juice-usually around 3 or 4 teaspoons.  I add icing sugar to taste (you can PM me if you want specific measurements).  I use a lot of liquid because I like mine on the softer side for easier smoothing.  That's what allows me to use the scraper so easily for smoothing the sides.  It's like a stiff whipped cream. 

 

I also make Italian meringue buttercream, but that would probably be out for you since it's an egg/butter combo. 

post #18 of 30

Thanks for the replies, we can use butter (I eat it all the time) just that we don't mix meat and milk and bc most of my clients are Jewish and I don't know if they will be eating the cake with a meat meal or not I just make it what we call Parve (neither meat or milk) ingredients. Hence the 2 ovens.

 

I'll definitely PM you for specifics, thanks again!

post #19 of 30
Laneybug if you want to try cutting the sweetness I think you should add some lemon juice a teaspoon at a time just add it one teaspoon mix taste and if it's still to sweet add another teaspoon and mix and taste just be careful to much and its gonna have a lemony taste to it.
post #20 of 30

OOOHHH I understand now.  I never understood the Parve thing but now I get it.  Thanks for explaining that!

 

When I use lemon juice, I add about three teaspoons.  If you add too much it will just be kind of tangy.  I use the lemon juice in combination with popcorn salt and it really tones down the sweetness.

post #21 of 30
Thread Starter 
I'll give it a try! Maybe I'll also try adding more sugar to mine to see if that crusts it up at all! Thanks! icon_smile.gif
post #22 of 30

I use all butter in my buttercream recipe because I HATE Crisco.  I have never tried any recipes with high ratio shortening... mostly because once I developed the recipe I am using I was super happy with it.  It does not crust at all but I love it! It goes on super smoothly and is light and fluffy and my clients like that it doesn't crust. It takes some practice to get it on smooth but in Canada we can't get the smooth paper towels for smoothing anyway (unless we order from out of country and that gets pricey!)

post #23 of 30
Quote:
Originally Posted by laneybug View Post

Here is a copycat recipe I found for my favorite store-bakery buttercream frosting. It tastes great, but it does NOT dry, and when you clean up your fork, etc. it feels like it was recently dipped into Crisco, not frosting. I'd like to use it on my daughter's first birthday cake, but there is no way to decorate with this stuff. Any suggestions on how I can fix it to make it usable? Like I said it really is delicious.


Ingredients

1/2 pounds butter
2 cups Crisco Vegetable Shortening
1 teaspoon vanilla extract
1 teaspoon butter flavoring
1/2 teaspoon almond extract
2 pounds confectioners sugar
1/4 teaspoon salt
1 tablespoon meringue powder
1 tablespoon milk if needed
Instructions

Mix butter, Crisco, and salt together on low speed for 5 minutes. Add vanilla, butter flavor, and almond extract, beat until well blended. Turn mixer off and add meringue powder and 1/2 confectioners sugar. Turn mixer on the slowest speed the mixer has, add remaining confectioners sugar 1/2 cup at a time until the sugar is mixed in. Turn mixer up to medium and beat until smooth and creamy, this should take about 5 minutes.
 
This recipe would also have a good cup of liquid if I were mixing it. Liquid like cream, nondairy creamer, corn syrup, liqueur with alcohol, maple syrup, sour cream...take your pick.
post #24 of 30
Quote:
Originally Posted by Claire138 View Post

Do you think it would be possible to use margarine instead of shortening or butter?

We don't get shortening here (Paris, France) and I don't use butter bc I'm Jewish and don't use milk ingredients unless making a specific cheese cake (I have 2 ovens). I usually use margarine with no trouble, the recipe I use is margarine, icing sugar, soy milk, vanilla pudding and I usually add some lemon essence to cut the sweetness, however, your recipe sounds really good and although I'm very happy with mine I'd love to try a new one.

Oh and I always add some vodka to get rid of the margarine taste.

Margarine is fine for icing.  My only trouble with it is that some brands are exceptionally salty, so you would add salt only if really called for at the end.

 

You can also simply cut down the sugar to keep the icing from tasting too sweet.  Leave out 1/4 of the sugar and see how it spreads--the vanilla pudding will give it a good consistency anyway.

post #25 of 30

Annie, I have made SMBC with margarine multiple times with no problem (apart from one time I added too much colouring and flavour and ended up with a disaster best not thought abouticon_lol.gif). Anyway, you mention I probably wouldn't be able to make IMBC which although I've never tried I wonder what the difference would be considering I've made SMBC with success. Any thoughts?

post #26 of 30

There wouldn't be any difference really.  The difference is in the preparation.  With IMBC you just add sugar syrup to the meringue to cook the egg whites.  If SMBC worked with margarine then I'm sure you would be fine to use it with IMBC.  I think at the time, I was wondering about using eggs and butter together in an icing.  But I was confused about the dietary restrictions, LOL.

post #27 of 30
Thread Starter 
Quote:
Originally Posted by kazita View Post

Sorry to confuse you . Yes criso is shortening but in my opinion its gross, makes things greasy . High ratio shortening makes buttercream fuffy and creamy and well yummy. The recipe you put here has to much fat in it it well probably never crust but if you remove some of the fat it needs liquid in it . Your recipe here is close to mine with a few changes . I use 2 teaspoons vanilla and 2 tablespoons meringue power. But I only use 2 cups shortening and no butter so I have to add in liquid I add in a half cup heavy whipping cream. Here's my recipe

2cups high ratio shortening
2 pounds powered sugar
2 teaspoons vanilla extract
2 teaspoons butter flavoring
2 tablespoons meringue power
1/2 cup to start with heavy whipping cream
A pinch of salt

This makes a stiff buttercream you will need to add more cream in a tablespoon at a time mixing it in to get the consistently you want.
slice-heaven.com/store/show/HRS77320 you can buy high ratio shortening online its pricey but I think worth it. You can also use criso but I personally hate criso.

So, the night I tried this recipe, it was too sweet. However, the next day it had, in fact, become less sweet on its own. Is this normal for buttercream?

I'm wondering if it's smart for me to make the cake a day or two before and just leave it out on the counter. Is that ok?
post #28 of 30
I have had people tell me that this buttercream recipe becomes less sweet the day after making it, it is completely fine to make your cake a day or two ahead of time and leave it out on the counter. My family prefers our cakes cold but I have left the cake out of the frig before.
post #29 of 30
Hello Claire! I've never Tried a buttercream with pudding in it. Would it be okay with you to share the recipe here? Thank you so much.
post #30 of 30
Thread Starter 
Butter extract the same as butter flavoring?
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