Cake Decorating Community - Cakes We Bake

Pearlized fondant leaves on buttercream close up

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Comment by Lisa Seidling on September 29, 2011 at 8:55am

Yes, I only use variations on the butter recipe I have with everything I cake make.  I actually have never used an all shortening recipe.  I try to use hi-ratio shortening when I know it is going to be really hot (Walmart generic brand does not have the trans fats taken out so it is a pretty good substitute if I don't have time to order the hi-ratio).  I am sure it doesn't stand up as well as all shortening icing in heat, but people sure seem to like the taste.  The venue where this cake went was in an amazing tent with clear vinyl sides that overlooked the valley/mountains, but it was HOT with the sun magnifying through the vinyl...probably 80+ degrees.  This picture was taken right when I got there, and the picture of the full view with the flowers placed was taken about 2 hours can kind of see where the filling lines are starting to show from the heat.  I can live with that if I don't have to compromise the taste.

Comment by tina konkler on September 28, 2011 at 9:59pm

Do you use butter in your wedding cake icing?? I have always used crisco with no butter only flavorings for the wedding cakes. I like the butter one better!!

Comment by Lisa Seidling on September 28, 2011 at 12:47pm
The recipe is slightly different - all butter recipes usually don't crust.  I have seen some recipes for all shortening crusting recipes, but I use one that is a ratio of 1cup of butter to 2/3 cup of shortening and I do add about 1tsp. of meringue powder to mine.  I played around with several recipes until I got one that worked for me.  I think it just depends on your areas humidity and heat as to which recipe will work best.  After I ice the cake, I let it sit for up to about 15 minutes to "crust" before using the viva paper towel method.  The surface of the buttercream gets kind of a crust on it, but the inside stays soft and creamy.
Comment by Terry Bingham on September 28, 2011 at 12:19pm
This is beautiful. What is crusted buttercream? Do you let it sit and harden or is this a different buttercream recipe?
Comment by Lisa Seidling on September 27, 2011 at 9:25pm
Thank you Tina, I just use a crusting buttercream (it seems to work with several of the recipes I use) and smooth it using the viva paper towel method.
Comment by tina konkler on September 27, 2011 at 8:47pm
How do you get your buttercream so smooth?? Do you use a certain kind of buttercream?? This is beautiful!!!

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