Buttercream frosting

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Permalink Reply by Sharon Hunzelman on July 28, 2010 at 6:42am

There could be a number of reasons as to why this is happening. Do you use crisco? Crisco changed their formula so it is not the same. They removed the trans fat that helped make the buttercream nice and fluffy. You can either buy a store brand that has not removed the trans fat or go on line and buy Sweetex. Are you sifting your powered sugar? I would reccomend doing this also.Try adding a little more milk or a couple tbls. of light corn syrup and make sure to let mix for several minutes.The frosting for spreading is usually not as stiff as the frosting for your decorating. Sharon Zambito has a recipe if you would like to check hers out, no butter but yes she uses the powered sugar. Hers looks nice and smooth.
Sharon

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Permalink Reply by Kathy Kmonk on July 28, 2010 at 8:01am

Italian Meringue Buttercream is a nice smooth icing. It's a little more difficult to decorate with because it melts quicker when the bags get warm. When I use it to decorate I always but my icing bags in the refrigerator for several minutes so the icing gets stiffer. Sometimes I will ice my cake with Italian Meringue Buttercream and decorate with an icing made with powdered sugar.

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Permalink Reply by Karen Marie on July 28, 2010 at 7:35pm

I Use Swiss buttercream to cover my cakes. I Love Italian buttercream ( I AM Italian after all ;) ) however Idont like to fool with that hot sugar syrup so I compromised with the Swiss version. Here is the recipe. You can vary the amount of butter...just put in enough untill you have the amount you like. Start with half called for in this recipe:

Swiss Buttercream
6 egg whites
12 oz granulated sugar (about 2 cups)
8-12 oz unsalted butter very soft but not melted
1 Tbsp Vanilla extract or flavor of choice
Combine egg whites and sugar in a double boiler with the water gently simmering. Do not use anymore than med low heat. Whisk until the sugar is completely dissolved and if you have a candy thermometer; bring the whites/sugar to about 155 degrees. Remove from heat and pour into the work bowl of your mixer. Whip until very light and cool to room temperature. At this stage it is hard to over whip. This may take about 10 minutes. Add butter 2 oz at a time (half a stick) and whip for about 10 seconds then add butter in 2 oz intervals until it is all added. Whip on high until the buttercream comes together and is light and fluffy. There will be a time that you might think it is too soft but keep on whipping. Do not add the butter until it is room temperature or you will have soup…don’t rush this stage. If that happens put the buttercream in the refrigerator and cool it down, and then whip…it just might come back
NOTES:
Start with the smaller amount of butter and if you prefer it richer add the remaining. You can always refrigerate the leftover butter.
To make chocolate add ¼ cup cocoa…any kind. To make it extra special add about 4 oz melted and cooled dark chocolate.
Any flavor extract can be added Fruit purees or juice or liqueurs or rum and brandy also. Instant coffee can be added just mix with a little warm water first then cool. Try not to add more than about ¼ cup of additional liquid.

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Permalink Reply by Karen Marie on July 28, 2010 at 7:41pm

Vivian the other thing you can do is use half butter and half shortening in the American buttercream. You will get that luscious flavor but the stability of the shortening. Another thing is dont overfill your piping bag...too much and your hand will melt the buttercream before you have a chance to pipe it out. Try filling it only halfway. Again I am going to recommend Edna De La Cruz's recipe for buttercream...I am a walking ad lol..... www.designmeacake.com/recipes.html

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Permalink Reply by Vivian DeRoso on July 28, 2010 at 9:34pm

Thank you, all of you. I will try all three of the recipes. I have a birthday cake to do this weekend. So the trans fat are part of my problem. I couldn't figure it out, I just knew it wasn't gritty years ago when I did alot of cakes.

Thank you again, I really appreciate the help
Vivian

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