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wedding buttercream/frosting.

post #1 of 3
Thread Starter 

i have decided to make my own mini cupcakes for my upcoming wedding.  have mastered the cake recipe to a tee and its lovely and moist and just taste delicious.  however i am a little uncertain on the buttercream or frosting to use. 

 

can anyone tell me what the difference is please and which one would u be more inclined to use.  also can someone point me in the right direction for a recipe that will last and not 'melt' while being on display for the day.  

 

many thanks 

post #2 of 3
There is Buttercream and American Buttercream. Buttercream is made with shortening and American Buttercream is made with butter. I think that's how it goes. You can also make Buttercream half shortening half butter. I personally make a all shortening buttercream using high ratio shortening , it stands up better to heat and is good for a wedding and withstanding being out all day.
post #3 of 3

There are tons of 'butter creams'.

 

American is a very sweet thick concoction of icing sugar, butter and a small amount of liquid.

 

Then you have meringue bases, Swiss meringue and Italian meringue. Italian, in my experience, is a bit firmer, sets up a little better and is better to pipe with.

 

Then there's french butter cream, by far my favourite, it uses egg yolks instead of whites. It's a very silky buttery frosting, denser than the meringues ones. It isn't the greatest for piping details, but I use it on cupcakes all the time.

 

There is also roux butter cream, where you cook milk, flour and vanilla into a paste, then beat it with granulated sugar and butter, it's also delicious. (It's called a few things, heritage frosting, fake buttercream, cloud frosting)

I use a real vanilla bean or bean paste, and it comes out tasting like room temperature ice cream, lol. You just have to beat it for a long time to get it smooth and fluffy. It doesn't hold up to heat very well though.

 

Personally, I never use shortening, can't call something without butter 'butter cream' :) I also don't live in a very hot climate though.

If you are worried about that, you can sub in some high ratio shortening, or try out http://cakecentral.com/a/indydebis-crisco-based-buttercream-icing

I've never used it, but I've read good things about it on CC.


Edited by scrumdiddlycakes - 4/7/13 at 1:52pm
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