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lovinkakes
Regular Member
Joined: May 16, 2007
Posts: 103
Location: Englewood, CO
Birthday: May 06
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Fri May 23, 2008 11:02 am |
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Yes, with everything I'm seeing about partially hydrogenated (oils) I am trying an all butter recipe. Usually I use spectrum shortening anyway, and tried earth balance shortening sticks last night. But my sister has started decorating and has two kids and I don't want them eating that stuff!
'Am heading to the gym and will try it when I get back. Any comments welcome (suggestions, etc). |
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sharon57
Regular Member
Joined: Mar 12, 2007
Posts: 104
Location: alabama
Birthday: Jan 27
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Fri May 23, 2008 11:58 am |
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I do it all the time, it tastes good. |
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Blazer
Junior Member
Joined: Mar 10, 2008
Posts: 20
Location: Georgia
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Fri May 23, 2008 12:04 pm |
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let me know what recipe that you tried and how it turns out OK
tks! |
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BakingGirl
Forum Addict
Joined: Sep 19, 2006
Posts: 744
Location: The Caribbean
Birthday: Aug 06
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Fri May 23, 2008 12:05 pm |
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I have Crisco phobia and never touch the stuff, so it is all butter for me all the time. My personal favourite is Shirley's IMBC. |
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tigergirl70
Newbie
Joined: Oct 13, 2007
Posts: 1
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Fri May 23, 2008 12:12 pm |
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I also always use butter and get great reviews! |
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dbmiller02
Regular Member
Joined: May 08, 2006
Posts: 101
Location: North Carolina
Birthday: Nov 29
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Fri May 23, 2008 12:15 pm |
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Just curious for those of you that use all butter, how are you able to get a white buttercream? Are there any tricks? I use the 1/2 cup butter, 1/2 cup crisco recipe right now. I would like to switch to all butter but I want to have a white buttercream. Is this possible?
Thanks! |
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ziggytarheel
Frequent Member
Joined: Aug 26, 2007
Posts: 427
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Fri May 23, 2008 12:29 pm |
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I've posted this a lot, but it is important, so here goes again!
If you mix your buttercream long enough, it will turn practically white.
If you have a KA, let it go six minutes or so.
Magic! |
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tiggy2
Forum SuperStar!
Joined: Oct 07, 2005
Posts: 2509
Location: Omaha, NE
Birthday: Aug 13
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Fri May 23, 2008 12:39 pm |
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You can also add just a very teeny tiny touch of violet to your all butter BC to help turn it white. Just be very carefull and don't add too much. Just a very small amount on the end of a tooth pick. |
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lovinkakes
Regular Member
Joined: May 16, 2007
Posts: 103
Location: Englewood, CO
Birthday: May 06
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Fri May 23, 2008 12:43 pm |
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ziggytarheel. do you have problems with lots of bubbles. I guess not. Is that because it's butter.
Here're my results. Seems fine |
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Last edited by lovinkakes on Fri May 23, 2008 12:55 pm; edited 2 times in total |
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lutie
Frequent Member
Joined: Jun 30, 2007
Posts: 277
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Fri May 23, 2008 12:45 pm |
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Butter is the best in the taste (salt free) and yet, I find my cakes always look 100% better and taste supreme when I add a little Crisco.
Here are some "scientific truths regarding butter cream icing"... after all, baking is a science.....
Shortening containing mono and diglycerides will aerate better than butter.
If the icing crusts on your frosted cake, and cracks when you are trying to move it, try adding 1 to 2 tablespoons of shortening the next time you make it because it is what makes the icing smoother.
1 cup shortening to 1 pound powdered sugar is a nice ratio for a creamy icing.
An all butter icing will not hold up as well as one which has some vegetable shortening in it... I use 3 parts butter to 1 part shortening. Taste is fantastic and even I forget there is shortening in it when I taste it! Of course, I use Creme Bouquet as my flavoring! |
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fondantgrl
Forum Addict
Joined: Oct 11, 2007
Posts: 523
Location: Atlantis
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Fri May 23, 2008 12:55 pm |
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I love 100% butter , Buttercream... it is never gritty...
Taste is wonderful..  |
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DivaLori
Junior Member
Joined: Apr 14, 2008
Posts: 40
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Sat May 24, 2008 8:55 am |
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Has anyone tried a European butter for their all butter cream? I have some in my fridge (got it free) and it's 84% butterfat, supposedly better for baking. But since it's a cultured product, I don't know if it would affect the end taste... |
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flayvurdfun
Moderator Espaņol
Joined: Feb 27, 2005
Posts: 3608
Location: Illinois
Gallery Supporter Member
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Sun May 25, 2008 2:30 pm |
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I can't imagine an all butter buttercream... I would love it, but my hands are so hot.... the crisco at least helps it stay a little stiffer.... |
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MaisieBake
Frequent Member
Joined: Jul 21, 2006
Posts: 469
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Sun May 25, 2008 6:13 pm |
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| Quote: | | I can't imagine an all butter buttercream... I would love it, but my hands are so hot. |
After you color your icing, divide it in half and bag the halves in separate bags. Pipe with half while the other half sits in the fridge. Whenever the bag you're using gets too warm switch it with the bag that's in the fridge. Also if you use disposables, put the disposable into a canvas bag to insulate the icing somewhat from your hands. |
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Mike1394
Forum Fanatic
Joined: Feb 20, 2008
Posts: 1299
Location: Michigan
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Mon May 26, 2008 3:42 am |
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IMBC cold tastes like ice cream. Yummy stuff. To me SMBC is easier to work with, but it is buttery. Does anyone use "French" Buttercream. French is the one with the yolks instead of the whites.
Yes, if you whip butter long enough it will whiten out.
Mike |
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