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nat2284
Newbie
Joined: Sep 09, 2007
Posts: 4
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 Posted:
Sat May 17, 2008 2:16 am |
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I need a recipe for crusting buttercream, but all the recipes I come accross talk about crisco vegetable shortening and living in the UK I have no idea what that is! Can anyone help me with a recipe that has british ingrediants? |
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JanH
Forum SuperStar!
Joined: Mar 09, 2006
Posts: 9669
Location: Hebron, IN
Birthday: Feb 14
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Sat May 17, 2008 2:20 am |
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Crisco vegetable shortening would be Trex or white flora to you.  |
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aminaz
Frequent Member
Joined: Apr 15, 2007
Posts: 256
Location: london, Uk
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Sat May 17, 2008 2:43 am |
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hi i live in the uk, and i've made crusting buttercream. basically, crisco, is trex in the uk. you can find it in morrisons and tesco only. |
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bonjovibabe
Forum SuperStar!
Joined: Jan 27, 2006
Posts: 2378
Location: Quickstepping across the ballroom, cake in hand!
Birthday: Sep 20
Gallery Supporter Member
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Sat May 17, 2008 2:47 am |
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Save your taste buds & liver and stay away from the dreaded foul shortening! My all-butter buttercream crusts just fine:
250g salted butter
750g icing sugar
1 tbsp flavouring of choice
3 tbsp water or milk (water makes it crust faster).
Mix all the above in a mixer on medium speed for around 6 minutes until light and fluffy. Add colour if desired and then use to ice your cake as required.
Hope that helps - your liver & taste buds will thank us both lol! |
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nat2284
Newbie
Joined: Sep 09, 2007
Posts: 4
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Sat May 17, 2008 3:03 am |
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the recipe without shortening sounds great! thank you - I will use that. |
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penguinprincess
Frequent Member
Joined: Jul 11, 2007
Posts: 252
Location: Colorado Springs, CO
Birthday: Mar 08
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Sat May 17, 2008 7:17 am |
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Wow! I will have to try that!! Thank you for sharing! I have really wanting to get a scale-- your recipe just pushed me over the edge!! I will go look for one today-- Any recommendations or anything shoulod avoid? |
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bonjovibabe
Forum SuperStar!
Joined: Jan 27, 2006
Posts: 2378
Location: Quickstepping across the ballroom, cake in hand!
Birthday: Sep 20
Gallery Supporter Member
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Sat May 17, 2008 8:58 am |
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| penguinprincess wrote: | | Wow! I will have to try that!! Thank you for sharing! I have really wanting to get a scale-- your recipe just pushed me over the edge!! I will go look for one today-- Any recommendations or anything shoulod avoid? |
As far as scales go? I recommend an electronic one that will weigh both ounces and grams (usually changed by the touch of a button), and weighs in 1g increments. I use my Weight Watchers scales - so I know they are super accurate, but any good brand will do! If you are trying this recipe in the US, then you may need to use unsalted butter and add 1/4 tsp salt instead - someone once told me on here that your salted butter contains more water content? It should be 80%+ fat content for this recipe, check the label! Hope that helps! |
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Mike1394
Forum Fanatic
Joined: Feb 20, 2008
Posts: 1288
Location: Michigan
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Sat May 17, 2008 9:14 am |
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When looking for a scale get one with a tare feature. It allows you to zero out after adding ingred. You plop you mixing bowl on the scal hit the tare. Measure an ingred., zero out add ingred zero out, and so on. It's so much faster, and easier once you get used to scaling.
Mike |
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bonjovibabe
Forum SuperStar!
Joined: Jan 27, 2006
Posts: 2378
Location: Quickstepping across the ballroom, cake in hand!
Birthday: Sep 20
Gallery Supporter Member
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Sat May 17, 2008 9:44 am |
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Good point Mike! I just thought that they all had that - all of my scales have had that function (might also be called a 'zero' button). Also, if you are going to use your KA bowl to measure your ingredients in, make sure the maximum the scale will weigh is at least 3 kg/6lb 9.8oz, because that sucker is heavy to start with (and if you do use the bowl, put it on the scales before you turn them on, then it doesn't effect your weights, and it's one less step to do)! Also, try to get scales with a flat platform, I just find that easier and more versatile. |
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JanH
Forum SuperStar!
Joined: Mar 09, 2006
Posts: 9669
Location: Hebron, IN
Birthday: Feb 14
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Sat May 17, 2008 2:27 pm |
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| bonjovibabe wrote: |
someone once told me on here that your salted butter contains more water content? It should be 80%+ fat content for this recipe, check the label! Hope that helps! |
All butter produced in the U.S. has a minimum of 80% fat, the water content can vary slightly (between unsalted and salted) but is generally listed as 20%.
100g of unsalted butter contains 18.8g of water
100g of salted butter contains 15.87g of water
Everything you ever wanted to know about butter:
http://www.wisdairy.com/OtherD.....utter.aspx
HTH |
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