Joined: Mar 26, 2007
Posts: 2
Location: Ypsilanti, Michigan
Birthday: May 03
Posted:
Tue Mar 25, 2008 7:07 am
I am just a newbie cake maker and I am trying to find the perfect butter cream recipe for me. The one I used last did not set at first but became stiffer the next day. I am having trouble balancing the liquid and dry in my recipe. I did not use meringue powder though, maybe that was part of it. Does anyway have a simple recipe that a decent but fairly new baker can make?
bobwonderbuns Forum SuperStar!
Joined: Nov 17, 2006
Posts: 3497
Location: one block from the edge of the earth...
Birthday: Nov 01 Gallery Supporter Member
Posted:
Sun Apr 20, 2008 5:53 pm
Thank you Jackie for starting this thread!! I see it's already 24 pages long, so I'd best get reading!
yaadie Junior Member
Joined: Oct 11, 2007
Posts: 55
Location: courtice, Ontario, canada
Posted:
Mon Apr 21, 2008 1:33 pm
this is great!
but I wonder if somewhere in all these pages is a recipe for a non crusting buttercream that works the same as the wilton buttercream!! if anyone can help....pm me P L E A S E!!!!!!!!!!!!!!!!!
pugmama1 Junior Member
Joined: Apr 07, 2008
Posts: 60
Posted:
Sun May 25, 2008 9:45 pm
I am getting back into serious cake decorating after years of raising my children and other distractions. Last year I did the wedding cake for my son's wedding and when I made up my trusty old buttercream using Crisco, yeah, the minus the trans fat new one, it sure didn't perform the same. It was sticky and hard to smooth. It still tasted pretty good but it was a pain to work with. I, too, am looking for the best buttercream, now that Crisco has changed. My old recipe was a half cup butter, one cup Crisco. 2 pounds powdered sugar, 1/3 to 1/2 cup water and 2 tsp flavoring. I've tried some variations but am still not satisfied. Has anyone tried this recipe and modified it for the change in Crisco? Help! And by the way, I wish I had found this site a LONG time ago! You guys are great!
dee-lite Regular Member
Joined: Aug 29, 2007
Posts: 100
Location: Ohio
Birthday: Oct 27
Posted:
Fri Jun 13, 2008 2:11 pm
pugmama-I might suggest using a store brand veg shortening I use that in my wilton bc and get great results (I have never used crisco) THT
jnjhylton Newbie
Joined: Jun 12, 2008
Posts: 2
Posted:
Sat Jun 14, 2008 8:27 pm
I know this question has probably been asked and answered, but I can't find it!
I have tried a couple of different buttercream recipes but have had trouble in both of them with the color seperating. It looks like it's mixed really well and then after a few minutes you can see the color looking splotchy. Both of the recipes had Crisco in them.
TIA!
rwarhank Junior Member
Joined: Jul 14, 2007
Posts: 38
Location: Davenport, IA
Birthday: Aug 08
Posted:
Mon Jun 16, 2008 7:20 am
I haven't tried the new Crisco (without transfat); but there are posts on this site noting that it melts at lower temperatures and just does not work as well. Find another brand with trans fats or get the high density shortening.
BROOKSIE007 Junior Member
Joined: Oct 03, 2005
Posts: 31
Location: EAST TENNESSEE
Birthday: Nov 09
Posted:
Tue Jul 01, 2008 8:46 am
I have a question. Whenever I transport my buttercream cakes. They always get cracks in them. WHY????? Is there a way to prevent this? My friends and I are wondering if there is a secret recipe or a secret tip that anyone has .
luvtink_2 Newbie
Joined: Jun 03, 2008
Posts: 4
Posted:
Tue Jul 01, 2008 12:21 pm
I am new to cake decorating and I must say - I am so grateful to all for the recipes and advice on all this. This website rocks!
Skirt Junior Member
Joined: Sep 29, 2007
Posts: 20
Location: Canadian in Cali
Posted:
Wed Jul 02, 2008 10:07 pm
Quick question, I just read ALL 24 pages and the initial post from Jackie said she qas going to compile all this info. Did she? And if so, where can we find this BC holy grail??
My 2 cents on black icing, Dutch cocoa makes things super dark so if you use that to color your icing before adding the black food coloring, you'll end up using alot less, thus reducing the risk of ewwww, this icing tastes like....
koumi Newbie
Joined: Jul 04, 2008
Posts: 16
Posted:
Sat Jul 05, 2008 9:27 am
I do agree here. Is there a delicious non-Crisco based buttercream recipe which tastes great, provides a satin finish and crusts well? Something specifically for wedding cakes?
nlh wrote:
My question is about different recipes. I've tried the ones with Crisco and they are gross! Even if I add 1/2 butter 1/2 Crisco, or use extra flavors (vanilla, butter, almond, etc.)
So I'd like to have some other recipes to use. Like a French, Swiss, or Italian buttercream perhaps?
Why do we have to use this Crisco stuff? It's awful.
tupperangel Newbie
Joined: Jul 09, 2006
Posts: 3
Posted:
Thu Aug 14, 2008 7:34 pm
Quote:
My 2 cents on black icing, Dutch cocoa makes things super dark so if you use that to color your icing before adding the black food coloring, you'll end up using alot less, thus reducing the risk of ewwww, this icing tastes like....
I love my "black" cocoa- it gives an oreo like flavor to my icing. I live in lower Michigan and we have a good amount of Amish folks around. There is one amish store(out of about 50) that sells my beloved black cocoa- I don't add any coloring to my black frosting- you can see how dark it is on my nintendo cake.
It's amazing!
crafty_mom Junior Member
Joined: Aug 01, 2008
Posts: 24
Posted:
Fri Aug 15, 2008 5:42 pm
Skirt, I too have looked for this BC "treasure". I would looooove to have these tips from all the pros. Could anyone let us know if it does exist yet??
leahhawaii Newbie
Joined: Jul 30, 2008
Posts: 7
Posted:
Thu Sep 04, 2008 4:55 pm
Just a quick note for making anything with cocoa powder (cakes or frostings)... if you dissolve the cocoa in boiling water, it gives whatever you are making a much richer chocolate flavor. Just boil some water and measure out the amount called for in your recipe. Mix in the cocoa thoroughly and let it cool to room temperature- then just follow the recipe as directed!
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