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Adding jello or koolaid to swiss buttercream?

post #1 of 17
Thread Starter 

Hi, so i wanted to try baking a couple cakes with fruity flavors for valentines day. I bought some raspberry, strawberry, and blackberry extracts but unfortunately i could not stand their horrible tastes. - I bought them from watkins-

 

I was told to try Lor Ann's baking emulsions instead, but I'm afraid of wasting more money buying more "extracts" to have the flavors taste awful and like children medicine.

 

So it got me thinking, could i use jello or koolaid flavorings to make my butter cream taste like raspberries and strawberries? I'm worried about the grittiness that a couple other users have commented on.

 

So my solution is to dissolve the flavoring as i would normally do with the sugar and egg whites when making the swiss buttercream. So would dissolving the flavoring with the sugar and egg whites affect the egg white's ability to stiffen and turn into meringue?

I don't believe adding in the flavouring to the sugar and egg whites would affect anything but i'm concerned that the jello might congeal when i'm dissolving it with the egg whites and prevent the mixture from becoming a solid meringue.

 

If so, how else could i add it in without making the butter cream gritty? There are no liquid ingredients besides the egg whites and the extracts in my recipe. it's simply, egg whites, sugar - heated to dissolve the sugar and reach a safe temperature to "cook" the egg whites. Then beating that into a meringue and then adding in the butters and extract.

 

Would the flavoring dissolve if i added it to say, a tablespoon or so of vanilla extract? - Could the alcohol dissolve the crystals or is this entire thing a hopeless idea?

 

The reason i'm not cooking down the fruits i want is because regardless of how much i'm able to reduce the fruits, the addition of any more liquids to the butter cream will affect its stiffness and i need a stiff butter cream to make the designs i want to create.

post #2 of 17
LorAnn oils really are good; I don't think you would regret using them! I do think you would regret using jello or koolaid! This is just my opinion, but it seems like some kind of a blasphemy to put that kind of junk into something as divine as SMBC.
post #3 of 17
If the emulsions tasted like medicine you simply used too much. Like twice too much.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #4 of 17

no, no, no, don't pollute meringue buttercreams with that stuff! If you want a fruit flavor you can put the actual fruit into it, or preserves. I use fruit pastes that are really concentrated and give a really good flavor, but preserves are good if you don't have that. You can also put citrus curds in it.

post #5 of 17
Ditto on the use of preserves for your fruity flavors. Make friends with a local farmer and get the good stuff!
post #6 of 17

You can also cook your own berries down if you have the time.  I love raspberry SMBC

post #7 of 17
I cook my berries down when they are good and ripe, too. It is really worth the extra effort when the berries are stellar. But when they aren't, good preserves are the next best thing. I absolutely adore raspberry SMBC with white cake! And chocolate cake!
post #8 of 17

If you put the fruit in a crockpot on low with the lid off it will cook down slooowly, and you don't have to pay attention to it.

post #9 of 17
Quote:
Originally Posted by costumeczar View Post

If you put the fruit in a crockpot on low with the lid off it will cook down slooowly, and you don't have to pay attention to it.
Thank you for this tip! No more burned berries in the compost now. icon_smile.gif
post #10 of 17

I use frozen berries when fresh aren't in season and cook those down. Best SMBC ever!

post #11 of 17
Quote:
Originally Posted by Nadiaa View Post
 

I use frozen berries when fresh aren't in season and cook those down. Best SMBC ever!

yum yum yum

post #12 of 17
The extracts you bought were probably imitation, which is why they tasted gross.
elsewhere.
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elsewhere.
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post #13 of 17

I agree with all the above posts, and I think Watkins is a fake flavor, I have one here my mom brought with her when she moved in, and it is a fake raspberry.

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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #14 of 17
post #15 of 17

I recently bought a bunch of freeze dried fruit for my daughter to put in her lunches, but they're so good I've been eating them. You can eat the dried apples and strawberries like chips.
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