Sylvia Weinstock's Buttercream

Decorating By Nana2three Updated 25 Oct 2005 , 9:42pm by Nana2three

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Nana2three Posted 24 Oct 2005 , 1:38pm
post #1 of 15

Has anyone used it? Does it crust like regular buttercream?

14 replies
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ntertayneme Posted 24 Oct 2005 , 1:43pm
post #2 of 15

I've never tried it but I'll bump this back up to the top an maybe someone that has can answer icon_smile.gif

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blittle6 Posted 24 Oct 2005 , 1:46pm
post #3 of 15

I think hers is a meringue type one. Let me bust out my book and check. I'll post back soon/

Berta

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ken Posted 24 Oct 2005 , 1:47pm
post #4 of 15

Nana2three, exactly what is her recipe. I'll try it since I'm in a zone of trying to find the right buttercream. you can PM me or send it to: [email protected] Thanks - Kenya

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DiH Posted 24 Oct 2005 , 3:33pm
post #6 of 15
Quote:
Originally Posted by Nana2three

Hopefully this link will work:

http://www.cakecentral.com/cake_recipe-1987-52-Sylvia-Weinstocks-Buttercream-Icing.html




That's an Italian Meringue Buttercream... an absolutely terrific icing to work with but it's not intended to crust.

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Nana2three Posted 24 Oct 2005 , 3:39pm
post #7 of 15

So does it harden at all or is it difficult to smooth? What about applying fondant pieces to it? I'm wanting to use it for a wedding cake but I will need to attach some fondant things to it so I wanted to be sure before I whip it up.

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DiH Posted 24 Oct 2005 , 4:14pm
post #8 of 15
Quote:
Originally Posted by Nana2three

So does it harden at all or is it difficult to smooth? What about applying fondant pieces to it? I'm wanting to use it for a wedding cake but I will need to attach some fondant things to it so I wanted to be sure before I whip it up.




IMBC is by far the easiest icing to smooth. Get it as smooth as possible, refrigerate to harden, then fine tune the smoothing with your hands or a hot knife/spatula. Also, do your decorating while the cake is well chilled.

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Nana2three Posted 24 Oct 2005 , 4:15pm
post #9 of 15

Would it be appropriate for an outdoor wedding? The temperatures are supposed to be around 50 - 60, but I'd sure hate to work hard on this thing and then have the icing go bad. Thanks for the info!!!

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DiH Posted 25 Oct 2005 , 3:12pm
post #10 of 15
Quote:
Originally Posted by Nana2three

Would it be appropriate for an outdoor wedding? The temperatures are supposed to be around 50 - 60, but I'd sure hate to work hard on this thing and then have the icing go bad. Thanks for the info!!!




Oh sure, IMBC is used at outdoor weddings all the time. I would keep it refrigerated tho' until just a couple hours before the wedding... in fact, I'd probably deliver it straight from the refrigerator. 50-60 degrees will be great... but, like any other cake, make sure that it's not set up in direct sunlight/wind.

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Nana2three Posted 25 Oct 2005 , 3:17pm
post #11 of 15

Thanks! I just noticed....we're neighbors!! I'm in Mequite. Do you belong to a local cake club?

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DiH Posted 25 Oct 2005 , 3:29pm
post #12 of 15
Quote:
Originally Posted by Nana2three

Thanks! I just noticed....we're neighbors!! I'm in Mequite. Do you belong to a local cake club?




OMG... the world keeps getting smaller and smaller. No, I enjoy getting together with friends but I'm just not the 'join-a-club' type.

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blittle6 Posted 25 Oct 2005 , 5:54pm
post #13 of 15

Hey Nana2Three and DiH!!

I am a neighbor as well. I'm just north of you in Sherman!!

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DiH Posted 25 Oct 2005 , 9:42pm
post #14 of 15
Quote:
Originally Posted by blittle6

Hey Nana2Three and DiH!!

I am a neighbor as well. I'm just north of you in Sherman!!




Hey, blittle6! This is getting funny... almost a Texas thread.

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Nana2three Posted 25 Oct 2005 , 9:42pm
post #15 of 15

We should meet for lunch some day!!

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