Buttercream in August

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Permalink Reply by Bonnie Willey on July 26, 2014 at 9:35pm

I have had pretty good luck with marshmallow buttercream.  It holds up better than regular buttercream.  try a batch to see how you like it.

Marshmallow Creme Buttercream

Ingredients

• 1 lb (4sticks) of unsalted butter/Crisco, softened
• 1 lb  marshmallow cream (2-7oz jars, or 1-16oz tub of Marshmallow Fluff)
• 2 cups confectioners' sugar
• 2 tsp vanilla (can sub another flavoring, like almond, for 1 tsp).

Instructions

1. Beat butter/Crisco in a large bowl w/mixer on medium speed until creamy.
2. Beat in marshmallow cream.
3. When well blended, beat in confectioners' sugar and vanilla.
4. Increase speed to high and beat 3 to 4 min until fluffy.

I sub Crisco for butter, and add both almond & butter extracts.

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Permalink Reply by courtney montgomery on July 27, 2014 at 12:54pm

Hi if I may add my little advice n

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Permalink Reply by courtney montgomery on July 27, 2014 at 1:00pm

sorry about that once while watching martha stewart the owners of back in the day bakery an old fashioned southern bakery offered up a buttercream that can with stand high temps especially those in georgia.it was a basic buttercream with the addition of a flour/milk rue.a cup of flour to a cup of milk cooked something similar too a pate choux then it allowed to cool slightly then its incorporated into the buttercream just like powdered sugar.i will find the recipe and post it.

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Permalink Reply by art deco cakes by galidink on July 27, 2014 at 1:40pm

I tried the flour/milk rue ! its gross !
courtney montgomery said:

sorry about that once while watching martha stewart the owners of back in the day bakery an old fashioned southern bakery offered up a buttercream that can with stand high temps especially those in georgia.it was a basic buttercream with the addition of a flour/milk rue.a cup of flour to a cup of milk cooked something similar too a pate choux then it allowed to cool slightly then its incorporated into the buttercream just like powdered sugar.i will find the recipe and post it.

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Permalink Reply by Goreti on July 27, 2014 at 2:32pm

I'm so surprised Gail that you didn't like the cooked flour & milk frosting.  I've done it a couple of times and everyone loves it.  It is not as sweet as the American Buttercream and does hold up well in the heat. No one guessed that it had flour in the frosting.  I use the recipes on this site http://leelabeanbakes.com/blog/frosting-filling/even-better-cooked-...

art deco cakes by galidink said:

I tried the flour/milk rue ! its gross !
courtney montgomery said:

sorry about that once while watching martha stewart the owners of back in the day bakery an old fashioned southern bakery offered up a buttercream that can with stand high temps especially those in georgia.it was a basic buttercream with the addition of a flour/milk rue.a cup of flour to a cup of milk cooked something similar too a pate choux then it allowed to cool slightly then its incorporated into the buttercream just like powdered sugar.i will find the recipe and post it.

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Permalink Reply by Goreti on July 27, 2014 at 2:36pm

Is it possible to have this cake indoors until just before cutting it?  I would also refrigerate it until it's time to deliver it.  Here is a comparison of different frosting and how they hold up to the heat.  http://www.howtocookthat.net/public_html/best-frosting-recipes/

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Permalink Reply by Traci Brown on July 27, 2014 at 4:47pm

I'll have to give the flour/milk recipe a try! The marshmallow buttercream sounds great, too! Thanks so much for the suggestions! There is so much for me to learn...

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Permalink Reply by courtney montgomery on July 27, 2014 at 7:45pm

Well the recipe is for coconut buttercream but you can omit the coconut from Martha Stewart.com

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Permalink Reply by art deco cakes by galidink on July 27, 2014 at 8:04pm

MAYBE I JUST   don't like the feel in my mouth , I don't know I thought I did till I used Bettys buttercream , and SM  buttercream !
Goreti said:

I'm so surprised Gail that you didn't like the cooked flour & milk frosting.  I've done it a couple of times and everyone loves it.  It is not as sweet as the American Buttercream and does hold up well in the heat. No one guessed that it had flour in the frosting.  I use the recipes on this site http://leelabeanbakes.com/blog/frosting-filling/even-better-cooked-...

art deco cakes by galidink said:

I tried the flour/milk rue ! its gross !
courtney montgomery said:

sorry about that once while watching martha stewart the owners of back in the day bakery an old fashioned southern bakery offered up a buttercream that can with stand high temps especially those in georgia.it was a basic buttercream with the addition of a flour/milk rue.a cup of flour to a cup of milk cooked something similar too a pate choux then it allowed to cool slightly then its incorporated into the buttercream just like powdered sugar.i will find the recipe and post it.

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