Cream icing

Replies to This Discussion

Permalink Reply by diana nishimoto on June 29, 2011 at 4:56pm

I usually don't have my students ice their cake for class with something other than a crusting buttercream because so many of these students are new to cake decorating and it's easier for them to work with.    What I suggest is equal parts shortening and butter and to add a little salt.  This will take some of the sweetness out, and they will be successful.  

 

I usually suggest this first because as Wilton instuctors we want them to be successful while learning.  Once they are more experienced I let them know there are many types of icings, but again, some of those icings will break down.

 

But I am curious, does this cream crust?  Also,  how does it hold up when piping onto a practice board and putting it back in their bags when they are practicing?? 

Permalink Reply by Karena on June 29, 2011 at 5:30pm

http://cakecentral.com/cake-decorating-ftopict-649070-.html

 

I found this on Cake Central when searching about what you were talking about. From what i read it seems that Sams Icing is Better Creme, but i could be wrong.

Permalink Reply by Adele Butler on June 29, 2011 at 6:17pm

Just to be clear I only have my students ice their cakes in the Wilton Icing and bring it to class. If they want to try anything else it's something they do at home and not in class. I agree we want them to be successful in class.

I know that the Bettercreme doesn't crust.

diana nishimoto said:

I usually don't have my students ice their cake for class with something other than a crusting buttercream because so many of these students are new to cake decorating and it's easier for them to work with.    What I suggest is equal parts shortening and butter and to add a little salt.  This will take some of the sweetness out, and they will be successful.  

 

I usually suggest this first because as Wilton instuctors we want them to be successful while learning.  Once they are more experienced I let them know there are many types of icings, but again, some of those icings will break down.

 

But I am curious, does this cream crust?  Also,  how does it hold up when piping onto a practice board and putting it back in their bags when they are practicing?? 

Permalink Reply by diana nishimoto on June 29, 2011 at 11:08pm

Adele Butler said:

Just to be clear I only have my students ice their cakes in the Wilton Icing and bring it to class. If they want to try anything else it's something they do at home and not in class. I agree we want them to be successful in class.

I know that the Bettercreme doesn't crust.

diana nishimoto said:

I usually don't have my students ice their cake for class with something other than a crusting buttercream because so many of these students are new to cake decorating and it's easier for them to work with.    What I suggest is equal parts shortening and butter and to add a little salt.  This will take some of the sweetness out, and they will be successful.  

 

I usually suggest this first because as Wilton instuctors we want them to be successful while learning.  Once they are more experienced I let them know there are many types of icings, but again, some of those icings will break down.

 

But I am curious, does this cream crust?  Also,  how does it hold up when piping onto a practice board and putting it back in their bags when they are practicing?? 

Permalink Reply by diana nishimoto on June 29, 2011 at 11:12pm

I guess I did misunderstand, I thought you meant they wanted something to bring to class.  Yes, I do suggest other icings they can experiment with at home.  And as I said, I tell them they can always use the class buttercream but do half shortening and half butter instead of all butter.  I also tell them about high ratio shortening and the benefits of that and how they can make their icing less sweet by adding salt.  Using the high ratio shortening will also be a little lighter and with a little salt less sweeter.  Plus it holds up very well in the heat and with warm hands!

Karena Mullican said:

http://cakecentral.com/cake-decorating-ftopict-649070-.html

 

I found this on Cake Central when searching about what you were talking about. From what i read it seems that Sams Icing is Better Creme, but i could be wrong.

Permalink Reply by Evette Fernandez on July 19, 2011 at 9:00am

When using anything else than lard, make sure the students knows how long the cake can be exposed for outside the refridgerator. Personally I add a little salt and that kills the sweetness. Also I have  tired other brands of lard that is not crisco, like better bake and it does make the frosting buttercream taste better.

Permalink Reply by Melissa Quinn on August 4, 2011 at 12:39pm

At this past AIM Jean told us that no-name or store brand shortening works better for butter cream instead of using Crisco...using crisco will make your butter cream leave a waxy aftertaste.

Evette Fernandez said:

When using anything else than lard, make sure the students knows how long the cake can be exposed for outside the refridgerator. Personally I add a little salt and that kills the sweetness. Also I have  tired other brands of lard that is not crisco, like better bake and it does make the frosting buttercream taste better.

Permalink Reply by jagdish tiwari on September 8, 2011 at 1:59am

If you think buttercream  too sweet ,to make it less sweet you can change the recipe,even it will be easy to pipe 

and you can reuse it many time to practice.

Unsalted butter ---100gm

Margarine---------50gm

Icing Sugar-------125gm

Salad Oil      -------10ml

Cream butter and margarine first then add icing sugar in 3 part

At last add salad oil

You get less sweet and shiny cream

 

 

 

Permalink Reply by Cyn on September 15, 2011 at 10:09pm

While nothing is as easy as regular buttercream, with a little effort, you can have fabulous frostings for your cakes.

French Buttercream is my goto solution for a soft creamy not-too-sweet frosting.  It doesn't crust, but stays soft.

http://www.pastrychefonline.com/French_Buttercream.html

There is also Mousseline Frosting:

http://www.thekitchn.com/thekitchn/diy-recipe/recipe-basic-cooked-b...

 

There is another, Heirloom Frosting which was the original frosting for Red Velvet Cakes before Cream Cheese, and it's a cooked flour frosting:

Heirloom Frosting (cooked flour frosting)
24 Services, or enough for a 3 layer 8 inch cake.

1 cup milk
4 tbsp flour
1 cup granulated sugar (superfine sugar is best, not confectioners though)
1/2 cup shortening
1/2 cup butter (or you can use all butter or all shortening)

Whisk together 1 cup of milk and 4 tbsp of flour. Cook over low heat until very thick. Let cool to cool room temperature.

(Optional: You can process the sugar for a short period in a food processor. This may or may not make a difference, and was not in any recipe I have seen.)

Cream together 1 cup of fat (either the shortening/butter mix, or all butter), and 1 cup of sugar. Make sure to fully cream these together, at least five minutes. Once the butter is light and fluffy, add the cooked flour mixture. Mix until it looks like whipped cream. You can add vanilla extract towards the end of the beating process.

Permalink Reply by Cyn on January 8, 2012 at 8:34pm

A whipped Cream frosting isn't good for decorating, but tastes great, and you can make a pretty cake with some simple flowers and border on it.  We make a stabilized whipped cream by adding lemon juice, powdered sugar.  To one quart of heavy cream, about 1 Tbs lemon juice and 1/c powdered sugar.  IThe lemon juice does something to stabilize the cream if you are using it for just a whipped topping for desserts, and adding regular sugar, but for frosting, the powdered sugar also has a little cornstarch in it which helps.

You can also make a really sturdy cream frosting by adding an equal amount of mascarpone cheese to the cream, blending them smoothly with a little sugar and vanilla, then when the cheese if mixed in, whipping it till stiff peaks form.  It doesn't taste like cream cheese frosting, much lighter, and stays sturdy for a long time,  but you do need to refrigerate it.

Whatever kind of cream frosting we use, I seldom spread it on, but rather, pipe it up the sides with a big star tip and in a spiral on the top.  Over spreading will break it down.