Heavy Cream, Heavy Whipping Cream Or Milk In Buttercream
Decorating By ElfQueen7 Updated 7 Feb 2017 , 8:10pm by Baker Beach
Hello, I'm new to the baking world and I'm trying to find a buttercream recipe that works.
I tried one on all recipes, it was just the simple butter, sugar, milk and it came out just tasting like wet sugar.
I found Chelsweets blog, and figured I'd give her recipe a try.
Got the Land O Lakes Butter, 10x Powdered Sugar, but where I'm confused is in her recipe she said "Heavy Cream", got to the store and there were many different kinds so I got both the heavy cream and heavy whipping cream.
Her original recipe is;
4 sticks unsalted butter.
8 Cups Powdered Sugar.
1/4 Cup Heavy Cream.
2 tsp vanilla extract.
1/4 tsp salt.
I was wondering if people who have the experience can help me out?
Tips, advice, if this is the way to go before I end up wasting the ingredients if it isnt.
My goal is to make a buttercream that isnt greasy, isnt too sweet, or too buttery, but easy to make, like a really sturdy whipped consistency.
(Sorry if I sound stubborn, but the people who asked me to bake this are picky and this is what they requested it to taste like.)
if you are recipe testing, maybe just make a small fraction of the recipe to save the bucks -- for example you could quarter that one easily --
i use this recipe -- with or without the vinegar -- but these proportions work for me --
https://www.cakecentral.com/recipe/61811/white-balsamic-american-buttercream
and any kind of liquid will work, even buttermilk for a nice tang --
Heavy cream and heavy whipping cream are the same thing. There are some brands that offer whipping cream (no heavy) that is lighter in fat content. I'm not a fan, personally, as ironically, I don't think it whips all that well. Then there's half & half, then whole milk, etc., etc.
One of these days I will get my hands on manufacturer's cream which is 40% fat (heavy cream is 36%) and see how that goes.
But, as an aside, if you're looking for a buttercream that's not too sweet, without knowing what your sweet threshold is, you only need to look at that recipe and see that it will be crazy sweet. Eight cups of sugar!
There are many cooked buttercreams that you can look at. If you can make stovetop pudding from a box, you can make, say, a cooked flour frosting. So much less sugar!
Of course, if the people for whom you're baking like an American buttercream, then that's the way to go. But it is very sweet.
Hello, ElfQueen7! This will be a long post! If your goal is a not too sweet, not greasy, not too buttery, very sturdy and not hard to make frosting then you might try an Italian buttercream. It sounds difficult at first, but its really very easy and now that I am used to it I absolutely love it and will never go back to American Buttercream. The Italian buttercream can be flavored anyway you can think of. You can even make it ahead and freeze until you are ready to use it. If you haven't already, you could always let your customer try both versions and let them decide. There are so many recipes and different ingredient proportions out there, so if you are interested, below is the recipe that works for me--after SO much experimenting. Recipe can be easily adjusted to different quantities.
for 6” 3 layer cake (6 cups)
Syrup
1 1/4 cups sugar
1/2 cup water
1/4 cup corn syrup (by using corn syrup there is no need for a candy thermometer-- when reaches boiling, it is the right temp)
Pinch salt
Meringue
6 large egg whites, room temperature
5 tablespoons sugar
1/4 teaspoon cream of tartar
4 1/4 sticks unsalted butter
2 teaspoons vanilla
Make the syrup
Heat sugar, water and corn syrup on low until sugar dissolves. Keep on low and don’t let boil at this point.
Make the meringue
In a stand mixer with the whisk attachment, beat the egg whites and cream of tartar until frothy. Gradually add the sugar and increase speed slowly until soft peaks form. Turn off mixer.
Bring the syrup to a boil, bubbles covering the top.
With mixer off, pour a little hot syrup into the the egg whites and beat about 5 seconds. Stop mixer and add a little more hot mixture, then beat again. Continue until all syrup is added, scraping bowl as needed. Once all syrup is mixed in, beat on medium until bowl is at room temperature-- may take 20 minutes or more.
While meringue is mixes, beat the butter until very light and fluffy.
When mixer bowl is at room temp and meringue is no longer warm, switch to paddle. Beat in butter a little at a time on low to medium. May look curdled--keep mixing. When butter is all added, beat on medium until light and fluffy. This could take awhile, too.
Mix in vanilla. Note: if you are adding different flavors, you may want to adjust or eliminate the vanilla.
Sorry about the long post, but I hope it was helpful and good luck!
Me again :) And the cooked buttercream like JustOneMoreCake said is amazing, too. It was actually what a lot of our grandmothers used and is making a comeback now. Here is a link with some info: http://thetoughcookie.com/2015/06/07/how-to-make-flour-buttercream-or-ermine-buttercream-the-battle-of-the-buttercreams-2-0/
Hey everyone, I just wanted to update and say I made the recipe I originally posted with heavy cream. (Only 2 tbsp)
I personally didn't like it, but I never liked buttercream.
However my customer said she loved it so much she'd bathe in it, haha.
Thank you all so much.
Sounds like they got exactly what they wanted-- congratulations!
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