Aother Question About Buttercream Frosting
Baking By nancylee61 Updated 6 Jun 2013 , 7:41pm by BatterUpCake
AMorning, I was going to make the cake for my niece's engagement party, but decided to go,with a pro, because my husband insisted that my buttercream recipe was much too sweet! I used this recipe: http://savorysweetlife.com/2010/03/buttercream-frosting/
Yes, it was sweet, but it was creamy, smooth and tasted silky.
The baker who made the cake did a beautiful job piping the roses, but it tasted a bit grainy and I definitely tasted shortening. I didn't like it at all, compared to the recipe I used. I am a bit of a purist, and don't like the idea of shortening in frosting. I keep picturing eating Crisco right from the can. So my question is: is there a buttercream frosting that is made with butter, but less sweet? I am willing to try the Swiss and Italian, but really I am looking for a simple, easy one Ike the one I made.
Thank you in advance, Nancy
AOh, and my red velvet cake was the Martha Stewart recipe, from scratch. It tasted a bit chocolatey, delicious, and was dense, but a wee bit dry. I think I overcooked it, as when I checked it at the recommended time, it was still really wet in the middle, and I figured it would need another 10 minutes, which was too long.
The bakery's cake was moist and light. Didn't taste the cocoa at all. I like mine, but would like it a little more moist. Ideas? Thanks much, Nancy
Honestly, buttercream is supposed to be sweet. You could reduce the amount of sugar in he recipe but it will no longer crust.
I use the Martha Stewart recipe and I actually reduce the oil by 1/2 cup because I think it's too much. I bake it at 325 and use the baking strips on the outside of the pan. You may just need to pull it out a little earlier next time.
As for the buttercream, yes it's possible to make a "simple" buttercream with powdered sugar and butter. I make both Italian and powdered sugar based recipes. My PS recipe uses all butter. You may want to reduce the sugar. Do you need the recipe to be crusting? If so that can cause a problem depending on how you smooth your cakes (if you reduce the sugar). I just use a flat scraper and I never have an issue with that. My recipe is only slightly crusting. I would begin by reducing the sugar, then use a teaspoon of popcorn salt (it's very fine) during the creaming process. I also use a few teaspoons of lemon juice to cut the sweetness.
AThank you so much for your advice! I know, buttercream should be sweet and buttery, right? My husband is crazy! :) Nancy
he would probably really like the SMBC. My husband doesn't like anything else (and clients are about 70/30 on the SMBC/ABC split). I find that adding a few drops of almond and a bit more salt will make it taste a bit less sweet.
I use Warren Brown's recipe for IMBC. You can find it on YouTube with VERY detailed instructions. I use a lot of vanilla and 1/2 cup extra sugar in mine.
Try Sweetapolita's recipe. I found her directions really easy to follow. It's a bit time-consuming (all that butter-cutting and whisking of egg whites, etc.), but the result is delicious - quite buttery and not too sweet, if that's what you're looking for.
http://sweetapolita.com/2011/04/swiss-meringue-buttercream-demystified/
I like using Jennifer Bratko's SMBC. She gives a picture tutorial of how to make it, along with a very good scientific explanation of the emulsion process that SMBC goes through. Check it out. http://fromscratchsf.wordpress.com/2011/03/08/tutorial-swiss-meringue-buttercream/
AHi I was wondering if anyone can give me a good buttercream recipe using alpine shortening. I was told this is very good for frosting. Thankyou
I use Warren Brown's recipe for IMBC. You can find it on YouTube with VERY detailed instructions. I use a lot of vanilla and 1/2 cup extra sugar in mine.
I used his youtube video on IMBC when I first learned how to make IMBC. I think I watched it twice because I was worried that it would be difficult and I would mess it up..but I have to say, I think it's fairly easy to do. I still make IMBC predominately and it's not a big time consumer or a pain to make. I am a bit heavy handed on the vanilla as well.
also - I think it's less sweet than powdered sugar bc but it's still sweet, smooth and silky.
Hi I was wondering if anyone can give me a good buttercream recipe using alpine shortening. I was told this is very good for frosting.
Thankyou
If any of you have a Harris Teeter in your area my roomie was told by her culinary instructor that they did not remove the trans fat which I believe is what "high ratio" is. So I use that...much cheaper than buyng shortening labeled high ratio...Not sure if it is true but I havent had any problems.
I have only made the IMBC once and it turned out perfectly. I flavored it with Lorann's strawberry Kiwi oil for a kids birthday party and my customer absolutely raved about it and immediately placed an order for a bridal shower cake. For my wedding Sat I am flavoring it with Lorann's Princess Emulsion.
AHi Ratio shortening has emulsifiers. That, not trans fat content, is what makes it high ratio.
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If any of you have a Harris Teeter in your area my roomie was told by her culinary instructor that they did not remove the trans fat which I believe is what "high ratio" is. So I use that...much cheaper than buyng shortening labeled high ratio...Not sure if it is true but I havent had any problems.
OK..I found my answer right here on CC! Trans fat shortening is creamier and more heat resistant. People use the high ratio because it has the same properties and the trans fat kind is hard to find. The HT shortening still contains trans fat.
http://cakecentral.com/t/716213/help-walmarts-shortening-is-now-transfat-free
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