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ram4519
Newbie
Joined: Sep 09, 2006
Posts: 2
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Mon Jul 20, 2009 3:17 pm |
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My question is the color of buttercream. I see lots of great recipes that use actual butter, but wouldn't this make the frosting have a yellow color? I have only used the wilton recipe. My second question is between chocolate and white, the chocolate seems so fluffy and light, how can I get my white to be the same? Any tips for this beginner would be greatly appreciated. |
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Weedmonzo
Newbie
Joined: Jun 22, 2009
Posts: 9
Location: Nashville, TN.
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Thu Jul 23, 2009 7:41 pm |
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1 Cup Hi Ratio Shortening
4 TBL White Icing Base
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Ladies where do you get all of these supplies I've never heard of? What is White Icing Base and Hi Ratio Shortening? Sorry...I am SO new! Thanks! |
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kimelderbarton
Newbie
Joined: Sep 11, 2008
Posts: 3
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Mon Jul 27, 2009 1:49 pm |
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I have a hard time determining stiff icing. I think I have it right and then start to make roses and it is too stiff. Any good ways of determining the correct consistency would be greatly appreciated. I was told that the recipe in our class booklet needs to be adjusted because of the change in Crisco (trans fat). I add more water and it's still to thick! HELP! I fill and empty bags repeatedly. Can't wait to read the article! |
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UKCatCrazy
Newbie
Joined: Jun 27, 2007
Posts: 7
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Wed Aug 05, 2009 8:34 am |
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| cakelady1994 wrote: | hi.has anyone ever tryed using heavy whipping in there buttercream icing.i use about 1/4 cup to my butter and crisco mix then add my powdered sugar.this cuts down on the sweet taste and it forms a good crumb coat .  |
I use the heavy whipping cream in my BC and I think it makes it creamier and does cut down on the sweetness a bit. My only problem is I can never get it to crust over... am I maybe adding too much cream? |
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Jeniwin
Junior Member
Joined: Jul 17, 2009
Posts: 32
Location: Suburban Washington D.C.
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Wed Aug 05, 2009 9:40 am |
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I'm just starting out, and trying recipies. I have found FBC and SMBC work best for me, but I tried a new SMBC recipe and it was so runny. So, I whipped up a batch of my old recipe and used it. Were the eggs too warm maybe?
Also what is crusting vs. non-crusting??????? |
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caked4life
Junior Member
Joined: Aug 05, 2009
Posts: 44
Location: NC
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Wed Aug 05, 2009 1:22 pm |
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ilithyiya: I purchased one over the weekend. I agree with you...IT WORKS GREAT! |
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Cheri316
Newbie
Joined: May 06, 2009
Posts: 9
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Mon Aug 17, 2009 7:54 pm |
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I have two questions about buttercream, one how to make it less sweet, and can you but white fondant over chocolate buttercream |
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Cherie31
Newbie
Joined: Jul 07, 2007
Posts: 1
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Wed Aug 19, 2009 1:37 pm |
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I would love to find out how to get that bakery type buttercream that does not thin as you are piping your cake. The buttercream is fine for a while, and then after I have been piping for a few minutes, it starts to thin out and not be firm anymore. What is the secret? My friend and I have tried several recipes and no luck. I usually use the crusting buttercream recipe with butter and crisco. |
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ganesha
Newbie
Joined: Oct 16, 2008
Posts: 17
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Fri Aug 21, 2009 3:56 pm |
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Hi!
All about buttercream---what I great idea for an article!!!
My input:
I have found that warm water has worked best for me, when making buttercream.
I use 2 parts butter and 1 part shortening for my buttercream. And, I've found that using warm water (as needed), to get it the right consistency has worked the best. It seems to make the buttercream nice and light.
Happy Baking!
Jeff |
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Tammies_Cakes
Junior Member
Joined: May 30, 2009
Posts: 21
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Fri Sep 04, 2009 11:49 pm |
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Is there a way to make buttercream icing without making it taste sooo sugary..??
I add 14 tsp popcorn salt to my buttercream. Takes away some of the sweet taste. |
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bridal1
Newbie
Joined: Jul 18, 2005
Posts: 3
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Sun Sep 13, 2009 1:43 pm |
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To cut the sweetness, I add cornstarch to my icing. Not only does it help cut the sweetness, it also helps with humidity. |
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weakness4sweets
Newbie
Joined: Apr 20, 2009
Posts: 5
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Wed Sep 16, 2009 6:14 pm |
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| cindycakes2 wrote: | | The best tip I learned about buttercream icing was how to ice and smooth. Using the icing tip to place icing on the cake, then using a long smoothing spatula to even the icing out. After letting it sit for about 10-15 minutes, I then use VIVA paper towels to smooth the icing out. I get great results with this, even if I have to patch and repair when I am setting up a wedding cake. This could be another good section on buttercream.....how to patch and repair. I can't wait to read all the tips! |
cindycakes2...I love the idea of VIVA paper towels...is it because they are totally smooth? Will this help if I am looking for smooth rounded edges on cakes with buttercream icing to give it that smooth rounded "fondant" look? I would assume I would let the icing sit and crust a bit, correct? |
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cabecakes
Frequent Member
Joined: Sep 13, 2009
Posts: 303
Location: Coshocton, Ohio
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Sat Sep 19, 2009 10:16 am |
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Don't forget to add the section about not freezing a cake iced with colored buttercream icing. What a disaster. Colors will bleed out of the icing all over your cake. A lesson learn the hard way for this newbie. |
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Cricketina
Junior Member
Joined: May 22, 2009
Posts: 32
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Mon Sep 21, 2009 9:05 pm |
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What is a icing base and where do you get it TY  |
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Cricketina
Junior Member
Joined: May 22, 2009
Posts: 32
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Mon Sep 21, 2009 9:47 pm |
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Penny Sue....You mentioned using 3 to 4 oz of white chocolate to your reg Buttercream...do you fully melt it first? and @ what time in the mixing do you add the white Chocolate? TY |
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