no butter does not hold up well -- its butter -- don't let it get too soft or the water will separate out during the mixing or whatever --
i use grade AA -- and the stuff at sam's probably costco's as well seems harder/firmer than regular grocery store butter -- the wrappers are the cleanest after the butter is removed -- and you just notice this difference in butters as you go but i usually use the regular grocery store brand for small baking projects -- but not aldi's
I have been using store brand grade AA butter, but my buttercream always seems so "heavy" or is it supposed to be that way? If I try to pipe flowers or any larger amout it just falls over and dosn't hold up. I was thinking maybe my butter quailty is just to soft, but not sure. Im not a huge fan of the american buttercream because it is just too sweet for me. Ive been experimenting a little with SMBC and IMBC and I like them better! But worry about how well they will hold up to piping. I will be making my daughters 1st birthday cake this weekend and still trying to decide which buttercream to use. Im thinking about doing an ombre color design.
i think you should ultimately use all the buttercreams -- each one has a strength --
american can be made less sweet using vinegar or buttermilk and stronger by adding corn starch or powdered sugar --
but definitely try the others -- they need extra help to be pipeable --
don't use butter that's too soft
I usually use generic Safeway Lucerne unsalted butter.
Hi guys,
I just tried KERRY GOLD butter from Ireland for a smaller 2 tier b-d cake. It worked out really well. Bit on high cost end for a larger cake tho. As far as the piping goes just use more confectionery sugar. Renshaw puts out a nice royal icing for piping. Sometimes not everything can be done in bc alone! Got to go to plan 'B'.
I always use Land of Lakes salted and unsalted and they have worked out pretty good. Plus I have started using high ratio shortening.
@Megan212 I just did a smash cake for my great niece and used this recipe for the buttercream and it piped really well and was very light and not over sweet. Here's the recipe: 5Tbl unsalted butter, 5 Tbl hi ratio shortening, 3/4 tsp vanilla extract, 2 cups icing sugar, 2 Tbl milk or more as needed.
1. Beat butter and shortening together in large bowl until light and fluffy.
2. The mixture should be noticeably lighter in colour. Beat for awhile.
3. Beat vanilla extract into butter mixture. Add sugar one cup at a time, beating on medium speed until fully incorporated.
4. Add milk, one Tbl at a time, beating on medium speed until fully incorporated and frosting is nice and smooth.
heres a pic if my cake
sweetest picture ever! lovely cake -- cute cute baby in a lace onesie -- way cool -- all the polka dots, lace and roses, flowers pink and pretty -- wow nice
If you look beyond the box, look at the plant number on the wrappers....you'll find many different brands are made by the same factory!
@DormCat Your cake is beautiful! Rosette cakes are one of my favorite designs! The recipie I use is by Gretchens Bakery and is very similar to yours, it just uses heavy cream instead of milk & makes a larger batch.
@Jeff_Arnett That is very interesting! I always wonder what the difference is between the brands because the ingredients and nutrion facts are all the same. I have 3 different brands in my freezer right now and the 2 store brands (our family & hyvee) both have differnt plant numbers, and then the challenge brand butter didnt have one listed anywhere I could find. Since I started using the 50/50 butter and hi-ratio shortening Ive had good luck with all these brands! I just buy whats on sale and they work great for me.
land o'lakes is unreasonably priced to me -- i use grade aa butter -- i like sam's club prices but often grocery store brand butter is a good choice -- well priced -- i've never found a difference in performance --
good for you, dormcat -- and thank you for your and your family's service
If I want to make something of gourmet quality, Land O'lakes sells a premium butter that is excellent for buttercream. Absolutely no shortening in my buttercream unless there is a special need for it. It's nasty.
If I want to keep costs down and am not trying to make something high end, I will just use store brand butter, even Walmart brand.
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