Viva Paper Towel Method
Hello All! I am very new to cake decorating...have not had any formal training as of yet, but I have been reading anything and eveything I can get my hands on, and I've been doing lots of practicing at home. I have watched a YouTube video on how to use a Viva paper towel to get your buttercream icing perfectly smooth, and I just can not seem to get this down pat. I have tried two different recipes of homemade buttercream with this method so far, and neither of them seem to crust very well for me. Can anyone tell me the best recipe for crusting buttercream that also tastes good?
Replies to This Discussion
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Permalink Reply by Kathy Kmonk on
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This is the recipe I use. It's from Serious Cakes on Youtube. Has an excellent taste and crusts very well.
Buttercream Frosting
Ingredients
22 tbs salted butter, softened (about 3 sticks)
2/3 c. Crisco shortening
5-8 tbs heavy cream
2 tsp clear vanilla
2 lbs powdered sugar (about 8 cups)
1-3 tbs corn syrup
Instructions
Cream together butter and shortening until smooth. Slowly add 2 tsp. vanilla and 5 tbs. heavy cream. Gradually add the powdered sugar and scrape down the bowl very well once it’s all added. Slowly add more cream and corn syrup a tbs at a time until frosting reaches desired consistency.
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Permalink Reply by Dena Bryngelson on
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you don't want anything too crusty or it will crack on the surface
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Permalink Reply by Sherry Qualls on
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Tiffany
I have used the recipe by Serious Cake and it crusts very well and the viva method works wonderful on it. But you can not let it crust rock hard or you will never get it smooth. The frosting needs to be very firm but still pliable too. The trick with viva is to keep working it until it is smooth, it take patience. You must also have a gentle hand, pressing too hard for me only creates ripples and bunching and dents. Also try using a fondant smoother. I have used wax paper, butcher paper and copy paper in a pinch.
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Permalink Reply by Lisa Seidling on
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I use the recipe that Kathy posted with only 2 sticks of butter, instead of 3. I wait about 45 min after frosting the cake to use the Viva towels. Make sure you are using the right side of the paper towel too. I noticed that there is one side of the towel that is slightly rougher. When the towel starts sticking (it will when it has absorbed too much grease), get a new one.
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Permalink Reply by Tiffany Bynum on
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Thank you everyone for all of the replies!!
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Thanks a ton Kathy, I will try this recipe out this weekend. Hopefully the third time is the charm for me. I am tired of going thru B/C recipes!
Kathy Kmonk said:This is the recipe I use. It's from Serious Cakes on Youtube. Has an excellent taste and crusts very well.
Buttercream Frosting
Ingredients
22 tbs salted butter, softened (about 3 sticks)
2/3 c. Crisco shortening
5-8 tbs heavy cream
2 tsp clear vanilla
2 lbs powdered sugar (about 8 cups)
1-3 tbs corn syrup
Instructions
Cream together butter and shortening until smooth. Slowly add 2 tsp. vanilla and 5 tbs. heavy cream. Gradually add the powdered sugar and scrape down the bowl very well once it’s all added. Slowly add more cream and corn syrup a tbs at a time until frosting reaches desired consistency.
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Yes I understand Dena. I have looked thru a few of your posts on here and it looks like you're a pro at this "stuff." :) Have you ever tried the recipe that Kathy posted above? It looks pretty good, I am going to try that one out. Do you have a favorite that you use?
Dena Bryngelson said:you don't want anything too crusty or it will crack on the surface
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Permalink Reply by Jacqueline Ladnier on
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I use:
2 lbs. of powdered sugar
2 cups of Criso
8 tbsp. of cold water
and 1 tsp. of oil flavor of choice ( I use Lorann oils)
After icing your cake put it in the refrigerator for about 15 minutes and then the Viva towels method works miracles.
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Permalink Reply by kay Etherington on
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I use a small paint roller the smooth one
this is brilliant for getting the icing smooth for fondant
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Permalink Reply by diane kilgore on
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i like the viva also, with my fondant smoother, you can also use a sponge roller, and i've heard some people use copy paper, just remember to use very light pressure, and alway's clean your spatula and side scraper on the side of your bowl, if you bc crusts to fast you can take a hot dry spatula but be sure to let it crust again before you smooth, and don't use the viva over and over get a new piece
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No I have not used that recipe.
I use:
2 lbs. penguin shortening
3 lbs. butter
flavorings
12 lbs powdered sugar
1 to 1 1/4 cup whole milk (scalding)
cream butter and shortening, add flavorings and popcorn salt if desired, add powdered sugar and milk. Mix just until perfectly smooth. Re beat in small amounts in kitchen aid mixer...enough to cover the paddle just to re remix to smooth after the icing separates and becomes airy. You can use a paper towel on this icing almost immediately after it is applied to the cake. You can also pull tools across a viva paper towel to put texture into the buttercream icing for sculpted cakes or things that you don't want smooth. My friend Pat Daigle uses a clean spatula over the viva to smooth the surface. She also uses a wooden hand roller on the surface of the icing or over the paper towel to roll the surface smooth. I don't apply gentle pressure...I can have a rough surface after icing and press this icing smooth through the paper towel (not how I do it on purpose but if someone messes up the surface of the icing by bumping the cake) This is a fairly thick icing. It is also very sugary and sweet. It does not work well with Crisco brand shortening...it does not smooth and will never be as creamy in texture. I really think it's the Penguin shortening that makes this icing creamy and tasty...I am confirming that it would not turn out to be a very good icing if you did use Crisco. It is very basic and simple.
Tiffany Bynum said:Yes I understand Dena. I have looked thru a few of your posts on here and it looks like you're a pro at this "stuff." :) Have you ever tried the recipe that Kathy posted above? It looks pretty good, I am going to try that one out. Do you have a favorite that you use?
Dena Bryngelson said:you don't want anything too crusty or it will crack on the surface
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