Which is a better buttercream to use before you apply fondant..Swiss Merigue or Italian Meringue ?? - Cake Decorating Community - Cakes We Bake2024-03-28T11:01:54Zhttps://cakeswebake.com/forum/topics/which-is-a-better-buttercream?feed=yes&xn_auth=nothanks great idea except I ha…tag:cakeswebake.com,2010-10-14:4635016:Comment:1524422010-10-14T19:16:12.030ZSweet Art Cakes!https://cakeswebake.com/profile/sweetartcakes
thanks great idea except I have a few clients who dont really like choclate and hae requested an alternative cream below the fondant..<br />
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<cite>AKS said:</cite><blockquote cite="http://www.cakeswebake.com/forum/topics/which-is-a-better-buttercream?commentId=4635016%3AComment%3A150147&xg_source=msg_com_forum#4635016Comment150147"><div>I also have started using ganache. I like it a lot. You can use white chocolate ganache if you don't like/want regular chocolate. I really like the…</div>
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thanks great idea except I have a few clients who dont really like choclate and hae requested an alternative cream below the fondant..<br />
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<cite>AKS said:</cite><blockquote cite="http://www.cakeswebake.com/forum/topics/which-is-a-better-buttercream?commentId=4635016%3AComment%3A150147&xg_source=msg_com_forum#4635016Comment150147"><div>I also have started using ganache. I like it a lot. You can use white chocolate ganache if you don't like/want regular chocolate. I really like the results.</div>
</blockquote> That is great thanks so much…tag:cakeswebake.com,2010-10-14:4635016:Comment:1524412010-10-14T19:13:57.894ZSweet Art Cakes!https://cakeswebake.com/profile/sweetartcakes
That is great thanks so much for sharing will tryout your recipe but have to say really prefer the ganache below..must try it..you wont regret it:)<br />
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<cite>Jose Rodriguez said:</cite><blockquote cite="http://www.cakeswebake.com/forum/topics/which-is-a-better-buttercream?commentId=4635016%3AComment%3A150415&xg_source=msg_com_forum#4635016Comment150415"><div>1lb shortning (cold)<br></br>8oz of unsalted butter( cold)<br></br>1lb 4 oz powder sugar<br></br>1oz vanilla xtract<br></br>2 oz cold…</div>
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That is great thanks so much for sharing will tryout your recipe but have to say really prefer the ganache below..must try it..you wont regret it:)<br />
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<cite>Jose Rodriguez said:</cite><blockquote cite="http://www.cakeswebake.com/forum/topics/which-is-a-better-buttercream?commentId=4635016%3AComment%3A150415&xg_source=msg_com_forum#4635016Comment150415"><div>1lb shortning (cold)<br/>8oz of unsalted butter( cold)<br/>1lb 4 oz powder sugar<br/>1oz vanilla xtract<br/>2 oz cold water<br/>1 tsp salt<br/>3 tbls meringue powder<br/>cream butter,then shortning ,when creamed completly, add everything else at once mix for 5 minutes on high scraping the sides as u go</div>
</blockquote> 1lb shortning (cold)
8oz of u…tag:cakeswebake.com,2010-10-10:4635016:Comment:1504152010-10-10T23:51:32.905ZJose Rodriguezhttps://cakeswebake.com/profile/JoseRodriguez
1lb shortning (cold)<br />
8oz of unsalted butter( cold)<br />
1lb 4 oz powder sugar<br />
1oz vanilla xtract<br />
2 oz cold water<br />
1 tsp salt<br />
3 tbls meringue powder<br />
cream butter,then shortning ,when creamed completly, add everything else at once mix for 5 minutes on high scraping the sides as u go
1lb shortning (cold)<br />
8oz of unsalted butter( cold)<br />
1lb 4 oz powder sugar<br />
1oz vanilla xtract<br />
2 oz cold water<br />
1 tsp salt<br />
3 tbls meringue powder<br />
cream butter,then shortning ,when creamed completly, add everything else at once mix for 5 minutes on high scraping the sides as u go I also have started using gan…tag:cakeswebake.com,2010-10-10:4635016:Comment:1501472010-10-10T17:54:20.450ZAKShttps://cakeswebake.com/profile/AlysaSarfity
I also have started using ganache. I like it a lot. You can use white chocolate ganache if you don't like/want regular chocolate. I really like the results.
I also have started using ganache. I like it a lot. You can use white chocolate ganache if you don't like/want regular chocolate. I really like the results. I second that notion..but sad…tag:cakeswebake.com,2010-10-01:4635016:Comment:1448122010-10-01T01:25:56.681ZSweet Art Cakes!https://cakeswebake.com/profile/sweetartcakes
I second that notion..but sadly I have encountered some people that dont like choclate..and therefore requested buttercream..I love planet cake's ganache frosting..and it holds up beautiful to Florida's humitidity..but buttercream and I are not very good friends but I keep trying....<br />
thanks for your kind comments;)<br />
~brigid<br />
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<cite>JR said:…</cite>
I second that notion..but sadly I have encountered some people that dont like choclate..and therefore requested buttercream..I love planet cake's ganache frosting..and it holds up beautiful to Florida's humitidity..but buttercream and I are not very good friends but I keep trying....<br />
thanks for your kind comments;)<br />
~brigid<br />
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<cite>JR said:</cite><blockquote cite="http://www.cakeswebake.com/forum/topics/which-is-a-better-buttercream?commentId=4635016%3AComment%3A144780&xg_source=msg_com_forum#4635016Comment144792"><div>I've switched to mostly using ganache as a crumb coat under my fondant.</div>
</blockquote> I've switched to mostly using…tag:cakeswebake.com,2010-10-01:4635016:Comment:1447922010-10-01T00:12:23.326ZJRhttps://cakeswebake.com/profile/JR
I've switched to mostly using ganache as a crumb coat under my fondant.
I've switched to mostly using ganache as a crumb coat under my fondant. you'll have to forgive me, in…tag:cakeswebake.com,2010-09-30:4635016:Comment:1447802010-09-30T23:57:17.014ZDeirdre Fanninghttps://cakeswebake.com/profile/DeirdreFanning
you'll have to forgive me, in Ireland we use quite different terms when it comes to baking, but if you mean is it a 'rich' buttercream' then yes, and it can be quite sweet, depending on how much sugar you use, but its what I always use, and after a few goes you know what is right for you! After all its how all these existing recipies began....trial and error! Good luck with it! Off to bed here now, 1am in Ireland! Sleep well! :o)<br></br>
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<cite>Sweet Art Cakes! said:…</cite>
you'll have to forgive me, in Ireland we use quite different terms when it comes to baking, but if you mean is it a 'rich' buttercream' then yes, and it can be quite sweet, depending on how much sugar you use, but its what I always use, and after a few goes you know what is right for you! After all its how all these existing recipies began....trial and error! Good luck with it! Off to bed here now, 1am in Ireland! Sleep well! :o)<br/>
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<cite>Sweet Art Cakes! said:</cite><blockquote cite="http://www.cakeswebake.com/forum/topics/which-is-a-better-buttercream?commentId=4635016%3AComment%3A144731&xg_source=msg_com_forum#4635016Comment144775"><div>Hi Deidre...you are talking the good stuff and the high ratio shortening to use to make buttercream..must try your recipe and will let you know how it turned out..thanks again...have great day!<br/> <br/>
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<cite>Deirdre Fanning said:</cite><blockquote cite="http://www.cakeswebake.com/forum/topics/which-is-a-better-buttercream?commentId=4635016%3AComment%3A144729&xg_source=msg_com_forum#4635016Comment144729"><div>Hi there,<br/>I have used the Italian Mer. B.Cream on a fondant covered cake before, and i found it too soft to hold fondant, and from what I've been told the swiss version is quite similar.<br/>There are so many different recipies out there that I eventually gave up on them, and came up with my own alternative!<br/>basically i put some shortening (at room temp) (I use trex here in ireland) into the bowl of my mixer and whisk until soft. then add a little milk, then add sifted icing (powdered) sugar until it starts top appear dry, and add a little milk or cream until the right consistency is achieved. You can add more sugar followed by more milk or cream at this stage to get a larger quantity. At any stage add some flavouring to the mix.<br/>A lot of this recipe relys on the eye and by taste and texture, give it a go, you'd be surprised at how it'll turn out! :o)</div>
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</blockquote> Hi Deidre...you are talking t…tag:cakeswebake.com,2010-09-30:4635016:Comment:1447752010-09-30T23:35:59.380ZSweet Art Cakes!https://cakeswebake.com/profile/sweetartcakes
Hi Deidre...you are talking the good stuff and the high ratio shortening to use to make buttercream..must try your recipe and will let you know how it turned out..thanks again...have great day!<br />
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<cite>Deirdre Fanning said:</cite><blockquote cite="http://www.cakeswebake.com/forum/topics/which-is-a-better-buttercream?commentId=4635016%3AComment%3A144729&xg_source=msg_com_forum#4635016Comment144729"><div>Hi there,<br></br>I have used the Italian Mer. B.Cream on a fondant covered cake…</div>
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Hi Deidre...you are talking the good stuff and the high ratio shortening to use to make buttercream..must try your recipe and will let you know how it turned out..thanks again...have great day!<br />
<br/>
<br/>
<cite>Deirdre Fanning said:</cite><blockquote cite="http://www.cakeswebake.com/forum/topics/which-is-a-better-buttercream?commentId=4635016%3AComment%3A144729&xg_source=msg_com_forum#4635016Comment144729"><div>Hi there,<br/>I have used the Italian Mer. B.Cream on a fondant covered cake before, and i found it too soft to hold fondant, and from what I've been told the swiss version is quite similar.<br/>There are so many different recipies out there that I eventually gave up on them, and came up with my own alternative!<br/>basically i put some shortening (at room temp) (I use trex here in ireland) into the bowl of my mixer and whisk until soft. then add a little milk, then add sifted icing (powdered) sugar until it starts top appear dry, and add a little milk or cream until the right consistency is achieved. You can add more sugar followed by more milk or cream at this stage to get a larger quantity. At any stage add some flavouring to the mix.<br/>A lot of this recipe relys on the eye and by taste and texture, give it a go, you'd be surprised at how it'll turn out! :o)</div>
</blockquote> that is awesome...would you b…tag:cakeswebake.com,2010-09-30:4635016:Comment:1447502010-09-30T23:17:57.025ZSweet Art Cakes!https://cakeswebake.com/profile/sweetartcakes
that is awesome...would you believe I still make my cakes by hand...and hand mixer...I cream my sugar and butter by hand...lol...Her buttercream recipe is one of the best..let me know how the buttercream turns out and any dos and donts you would after having made it...<br />
:)<br />
Will stay tuned!!!!
that is awesome...would you believe I still make my cakes by hand...and hand mixer...I cream my sugar and butter by hand...lol...Her buttercream recipe is one of the best..let me know how the buttercream turns out and any dos and donts you would after having made it...<br />
:)<br />
Will stay tuned!!!! Hi there,
I have used the Ita…tag:cakeswebake.com,2010-09-30:4635016:Comment:1447292010-09-30T23:02:03.835ZDeirdre Fanninghttps://cakeswebake.com/profile/DeirdreFanning
Hi there,<br />
I have used the Italian Mer. B.Cream on a fondant covered cake before, and i found it too soft to hold fondant, and from what I've been told the swiss version is quite similar.<br />
There are so many different recipies out there that I eventually gave up on them, and came up with my own alternative!<br />
basically i put some shortening (at room temp) (I use trex here in ireland) into the bowl of my mixer and whisk until soft. then add a little milk, then add sifted icing (powdered) sugar until…
Hi there,<br />
I have used the Italian Mer. B.Cream on a fondant covered cake before, and i found it too soft to hold fondant, and from what I've been told the swiss version is quite similar.<br />
There are so many different recipies out there that I eventually gave up on them, and came up with my own alternative!<br />
basically i put some shortening (at room temp) (I use trex here in ireland) into the bowl of my mixer and whisk until soft. then add a little milk, then add sifted icing (powdered) sugar until it starts top appear dry, and add a little milk or cream until the right consistency is achieved. You can add more sugar followed by more milk or cream at this stage to get a larger quantity. At any stage add some flavouring to the mix.<br />
A lot of this recipe relys on the eye and by taste and texture, give it a go, you'd be surprised at how it'll turn out! :o)