Buttercream is not as flexible as fondant, though it can be used for the same applications. To make the white buttercream frosting, you will need to use a mix of powdered sugar and vanilla blended with straight shortening to hold it together. Butter gives the frosting a yellow hue, while straight shortening may leave a greasy film in your mouth. Depending on how you want to use your buttercream, what you want it to taste like, and what you want it to look like the different variations of making buttercream are endless.
At We Take The cake, we like to use vanilla and chocolate cream cheese frosting. Cooked frosting — also known as seven-minute frosting — is made from egg whites, sugar, and flavorings on top of a double boiler while beating with a mixer. As the mixture heats, a meringue will form. Because of this heating process, the frosting is extremely delicate and should be eaten the first day or risk the frosting being absorbed into the cake.
Cooked frostings are sometimes used on desserts like our 4 layer red velvet cake or other cupcakes. There are two main types of fondant: rolled and pourable.
Rolled fondant is the most widely used when it comes to cake decorating. Fondant can be used for decorations or to cover the entire cake. Poured fondant, which has a glossy finish and is, unsurprisingly, of pourable consistency. So, I've got two options for you.
One, swap the amounts of butter and shortening, so you have a higher shortening to butter ratio. Two, switch to all vegetable shortening, but buy the butter flavored one to try and compensate flavour wise. If you're making it with the crushed oreo, or another flavoring, that will help mask the shortening flavour too. The absolutely most amazing buttercream frosting I have ever had!!!! This is a recipe I must try! Thanks and happy baking! Hi Laura, im so sorry for the delay - I've been up at a cottage with no access to wifi and a crazy spotty cell signal.
Ive never done a ruffle with this frosting. Im sure that it would hold up, bit it's a bit "gritty" once the edgs dry. I have done a ruffle with this one though, from my salted caramel cake. You can flavour the buttercrram with anything, just leave out the caramel and add whatever you like. I love it just with a bit of vanilla for a nice simple flavour, and raspberry flavoring is always a hit in our house : I'm back home Sunday morning if you have any other questions!!
Wonderful frosting! Do I need to sift the sugar first? My second batch seemed like it had too much sugar and it was more grainy looking. Hi Theresa, it never hurts to sift the sugar, and that is probably where the grainy texture came from. I almost never take the time to sift ingredients, or scoop dry ingredients into measuring cups, but both practices do make for better results! I make a recipe very similar to this I got from a retired baker. The only difference is he added a simple sugar instead of the milk and corn syrup.
His recipe mixes very hot water with powder milk n sugar mix till sugar dissolves and mix in. I made before and was great. Now the last 2 times I have made it is too soft. I talked to him the other day and he said to reduce the water and maybe put in fridge so nice and cold.
Did and still soft. Any ideas what I'm doing wrong? Mixing too much, not enough or maybe need more powder sugar? Would appreciate any ideas. Hi Katrina! I just love this icing! I've tried many different recipes and this one is the best and the only one that I use. Just wondering if you have a chocolate version. I have some chocolate lovers in the family. Hi Candace! I can't believe I'm about to write this - but I don't have a go-to chocolate buttercream recipe.
I'm pretty sure when my two Aunts and my cousin see this they're going to scream at me - I've got a lot of chocolate lovers in the family too including my husband, OMG I suck right now!
I have a few chocolate frosting recipes that I love, but I kind of flip around between them depending on what kind of cake I feel like making. Ignore the pictures on that recipe page, because most people just doubled the mousse and put that on the outside - don't do that!
Check out the picture of it on the front of the magazine it was originally printed in here I still have this 12 year old magazine in my office, that's how much we love this cake! I've made it twice, and both times were flawless. It is the best tasting, best textured frosting I've ever made from scratch. Thanks Jessica!!
It makes me so happy to hear when someone likes one of my recipes :. Do I use salted or unsalted butter in this recipe? I always just use salted butter, but it's because I hate keeping two types stocked in the fridge. You can use either one. Is this vanilla frosting super sweet? Hi Shoaib, honestly, I do find this frosting on the sweet side. My kids love it, but I prefer a mirangue buttercream. It will harden in the fridge, but it'll be nice and soft if you take it out minutes before serving.
Here's a link to my favourite buttercream - you would just omit the caramel and add a bit more vanilla to your taste. I made this today for the first time and love it! Can I add maple syrup to this? I made this today. I like the addition of salt for flavor but I do hit grainy pieces if undissolved salt every so often.
Any advice? I tried this recipe and it was a hit with my family. The only change I wade was substituting the milk for heavy cream. It was so light and fluffy and delicious.
Thank you for posting. That's great to know Ofelia, I'm so grateful you took the time to come back and comment, because it can help other people out when they're looking for substitutions!
I'm so glad you liked it :. I am a hobby baker and LOVE making pretty cakes for my friends. I have never been satisfied with any buttercream recipe I've tried. I had a cake to make for a first birthday party here in the hot and humid SC July weather.
I tried this recipe, had to make two batches for this cake, and let me tell you - you have this nailed!! It didn't break down when I mixed small amounts of different colors. I didn't measure the sugar but sifted in an entire 2lb bag for each batch.
My site is about decorated cookies, marshmallow art, and other easy, fun food crafts for every occasion and holiday. Read more Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Hi Meghan — your cupcakes are beautiful!
What we call Crisco icing is my favorite but I always wish it was made with butter and not Crisco. Please tell me what tip you used to get the gorgeous swirls on top? Yours came out much better! I want to practice with the Russian tips and this icing, can it be refrigerated and used after coming to room temperature?
Hi Jen, Yes! I do that all the time. But it should work. Hi Amy, It can sit out a couple days without refrigeration.
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