Perfecting Butter cream icing

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Permalink Reply by Wendy Wegener on July 21, 2011 at 9:44am

You have all fantastic as usual and have learnt alot. I just love this site!
They say you need 10 000 hours of practice to become an expert - I'm getting there. :-) I was born to do this - gives me so much joy.
Okay, after the recession there are quite a few things which are too expensive to import, so sadly we tend to lose out on our favourite products. We only get 2 types of cooking margarine here. Any alternative to Meringue powder?
I am going to the hardware store today for the trowel. Funny, most of my equipment have been bought at craft shops and hardware stores.
Happy baking all!

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Permalink Reply by Dawn Becker on July 21, 2011 at 10:35am

Egg whites were the original meringue powder.  BC does not have to have meringue powder added, that's a myth created by Wilton to sell more meringue powder - although some people swear by it.  I have used it in blind tests and meringue powder made no changes in my BC except give it a weird flavor.  It did not crust any better or worse.

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Permalink Reply by Saint Sepulveda on July 24, 2011 at 7:44am

I'm sure Sharon Zambito would ship to Africa, and her Buttercream DVD is a must.  She also includes a recipe that does well in heat.  Check out her Youtube to see if it's something you'd be interested in.

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Permalink Reply by Pearse Hashmi Franklin on July 24, 2011 at 8:37pm

dOES THAT mEAN YOU USE SWISS MERINGUE OR ITALIAN MERINGUE OR SUBSTITUTE BUTTER FOR SHORTENING IN AMERICAN BUTTERCREAM.? Will taht hold good in hot climate?

jeri c said:

I use my bench scraper for everything.  It is Aetco brand and I love it.  I use an all butter buttercream because I do not like shortning.  But I do mostly fondant work.  I always put a layer of buttercream under the fondant for flavor though.

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Permalink Reply by Winona C. Bannon on July 24, 2011 at 9:05pm

Pearse, if you do not have airconditioning or say the event is outside and it is very hot.  I would go with the American Buttercream using the shortening or 1/2 butter.  It is not my favorite, but it will stand up better then Italian or swiss.  If you don't have to travel far and you have airconditioning, you can use the Itailian or swiss, but you must be careful because, if left outside very long, it could melt or even spoil.  Last year, I used Italian Buttercream and it was about 85 deg or more.  I do not have airconditioning and the butter was practically melting as it came out of the tube.  Thankfully, it was in a covered area and wasn't extremely hot at the location.  It was fine, but I certainly would ask where the cake would be sitting at.  Would it be cool enough and protected from the sun?  Kathleen Lang of the Confectionary Chalet has some good recipes for different buttercreams.

 

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Permalink Reply by Pearse Hashmi Franklin on July 24, 2011 at 9:23pm

thanks winona for the info.Appreciate it.

Winona C. Bannon said:

Pearse, if you do not have airconditioning or say the event is outside and it is very hot.  I would go with the American Buttercream using the shortening or 1/2 butter.  It is not my favorite, but it will stand up better then Italian or swiss.  If you don't have to travel far and you have airconditioning, you can use the Itailian or swiss, but you must be careful because, if left outside very long, it could melt or even spoil.  Last year, I used Italian Buttercream and it was about 85 deg or more.  I do not have airconditioning and the butter was practically melting as it came out of the tube.  Thankfully, it was in a covered area and wasn't extremely hot at the location.  It was fine, but I certainly would ask where the cake would be sitting at.  Would it be cool enough and protected from the sun?  Kathleen Lang of the Confectionary Chalet has some good recipes for different buttercreams.

 

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Permalink Reply by Aaron J. Curiel on July 25, 2011 at 12:24am

basic buttercream icing... 

 

12# powdered sugar

3# butter (salted)

3# shortening

2.5 cups milk

2 Tbsp vanilla extract

Mix the butter and shortening first till smooth. Scrape the bowl & allow to mix again to ensure smooth consistency. Add powdered sugar slowly over the course of 4-5 minutes, finish by adding the milk slowly as not to spill.scrape the bowl one last time and put the mixer on medium till fluffy consistency that you like. I mix my icing about 7-10 minutes.

Note that this does make a very large batch of icing.

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