best buttercream frosting , white frosting and problem with fondant decorations on buttercream
- Has anyone tried Edna's (Design Me A cake) Crusting buttercream ? how does it taste. I have to decide between serious cake's and Edna's- both I haven't tried. I am going to do a buttercream wedding cake in July summer . or is there any other recipes which has been tried out with great success.
- Also Can we add white icing color to buttercream to make it white instead of going to all shortening for a white frosting? is there a reason why we shouldn't
- Finally when I put MM fondant decorations on buttercream it becomes limpy .waht am I doing doing.Will adding gumpaste to the fondant fix it. I had placed some fully dried fondant flowers on some buttercream cupcakes and it became shiny and limpy.,I want to put some circles and stripes on a wedding cake frosted with buttercream .I'm afraid teh stripes won't have a crisp look.
Thanks in advance
Replies to This Discussion
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Permalink Reply by JJ Becker on
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For an american style buttercream base you CAN'T do better that Brill Mix N Frost, it's worth it, buy the whole 45lb cube, it will last you a while but you will have the best possible product. I'm not going to give away my ratios for mixing, but suffice it to say that you shouldn't need to go to all shortening or add any food color to make your icing a nice brilliant white.
As to your deco's I can only assume that you are trying to stick your stuff onto melty buttercream. Always get your icing nice and cold and firm before sticking on fondant or other edible decorations.
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Permalink Reply by Theresa Happe on
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Edna's recipe is very good. I haven't had the opportunity to try Serious Cake's yet.
The shortening has more to do with making a recipe that will hold up to temperatures and have the firmness to create various decorations. If you are just frosting the cake and you can keep it cold until you serve it, then you can make your own butter with heavy cream and have a white buttercream. Since the cake you mentioned is for July, I'd go with an icing that can take the heat.
When you talk about limpy decorations, I'm assuming you are making something that needs to stand up or hold its shape. I'd make gum paste decorations for that purpose. If a decoration is laying flat on the buttercream, there really shouldn't be an issue unless your icing is runny for some reason. As long as your icing is a crusting icing, stripes and circles shouldn't cause you any problems.
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Permalink Reply by Pearse Hashmi Franklin on
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Thanks Guys for the info. But becker,when u say to keep the icing nice and cold,we can't keep the frosted cake in the fridge right? fear of condensation.
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Yes you should keep the frosted cake in the fridge. Most modern fridges have a de-fogger that will prevent condensation from forming on your cake.
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Permalink Reply by Kourtnie Cakes on
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I have seen Edna's video where she says to use Walmart shortening, do not do this. Sweetex high ratio is the best tasting that I have found. You will not regret using this shortening.
Condensation, put the cake in a box and take it out and let that come to room temp with the box still over/cake in the box, the water will stick to the box instead of the cake. Try a taste run to be sure!
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Thanks Becker and Kourtnie. II will surely do a trial run with those ideas.
yes I do have the modern fridge. will give it a test to see how it fares for the cake decorators!
JJ Becker said:Yes you should keep the frosted cake in the fridge. Most modern fridges have a de-fogger that will prevent condensation from forming on your cake.
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The nice thing about the Brill stuff is it's pre-blended with the sugar so you don't get any clumps or chunks or crystallization its always smooth and nice. Otherwise I totally agree with Kourtnie- you can't do better than sweetex if you start with your shortening and sugar separate.
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Opps I meant test run not taste run. I had high ratio shortening on the brain. lol
Best of luck to you!
Kourtnie Cakes said:I have seen Edna's video where she says to use Walmart shortening, do not do this. Sweetex high ratio is the best tasting that I have found. You will not regret using this shortening.
Condensation, put the cake in a box and take it out and let that come to room temp with the box still over/cake in the box, the water will stick to the box instead of the cake. Try a taste run to be sure!
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Permalink Reply by Lynn Fanion on
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When I make frosting, I don't like the taste of clear vanilla, I think it is inferior to good vanilla. I always use the white icing color to get my frosting white before tinting different colors. It has always worked well for me.
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I agree, I make my own vanilla extract. Has anyone tired Bright White? I do not know if I am spelling that correct.
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Permalink Reply by Tamara Walker on
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I have used Edna Cruzs recipe all the time for my cakes and I used before Ai even knew it was her receipe. I always use Merinque powder in my icing it hold the icing together better and I use almond flavoring instead of vanilla flavoring I use Crisco shortening I never use Walmart shortening it is too soft and it make your icing too soft and doesn't hold up to heat. Meringue powder is also noted to be an icing stablizer or u can buy icing stablizer. I have had nothing but compliments on my icing and noone ever complains about it being too sweet or anything. try making a few changes and I also never refrigerate it so therefore I don't ever have to worry whether or not the client will refrigerate it especially if I am putting fondant on it. Use clear vanilla extract and the kind of extracts I use is Happy Home extracts and they are wonderful. Hope this helps Tammy Walker from Sugar nook Sweets
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