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Topic Title: Bunnywoman's buttercream recipe
Created On Friday January 29, 2010 8:14 PM
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MarieB217
Posts: 43
Posted: Tuesday October 02, 2012 8:30 AM

I have been using the Wilton buttercream and had found it improved by using high-ratio shortening. I still wasn't completely happy with it, though, mainly because it was so "put you into a diabetic coma" sweet. I like sweet, but it was a little TOO sweet.

So, for my niece's birthday cake, I decided to try bunnywoman's recipe. Oh. my. goodness. It was DELICIOUS. It was still plenty sweet, but not so richly sweet that you can't eat much of it (in fact, that may the only problem with it...the temptation to eat too much of it!). I'm incredibly impressed and will definitely be using this recipe from here on. Thank you, bunnywoman, for sharing it!
 
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bunnywoman
Posts: 13750
Posted: Tuesday October 02, 2012 7:03 PM

Bless you!

BW
 
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zimleechy
Posts: 17
Posted: Wednesday October 03, 2012 10:54 PM

Hi Bunnywoman,
Approx. how many cups does this make?
Thanks!
 
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cakedujour
Posts: 20372
Posted: Thursday October 04, 2012 7:49 AM
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zimleechy, go back one page (to page 21) of this thread. Bunny posted the yields at the top of the page.
 
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WendiWickedCreations
Posts: 3
Posted: Thursday October 04, 2012 4:35 PM

I was just told in class yesterday NOT to use butter for the color of the frosting wont be pure white and will effect the color when i add coloring ? So................. why do so many 0n this post use it .
My email is pugscardinal@aol.com if anyone cares to talk and or teach me .
Wendi
 
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bunnywoman
Posts: 13750
Posted: Thursday October 04, 2012 6:52 PM

Wendi,

Trust me..... this is a white frosting. The key or the trick to it is to beat the butter & shortening for the FULL 7-8 minutes FIRST and then add in the remaining ingredients. This works much better with a powerful mixer like a Kitchen Aid stand mixer or a Cuisinart or something similar. Just turn it on and let it rip! I multi task while it is mixing away.

I promise I will make a believer out of you! Send your teacher my way. I will make a believer out of them too. This takes on color beautifully. I get rave reviews all the way around for my icing.

Give it a whirl and let me know what you think!

Good luck,
BW
 
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tmana
Posts: 223
Posted: Thursday October 04, 2012 9:54 PM

Wendi, I only use shortening for class cakes -- I don't like the taste, smell, or nutritional values of shortening. I use only butter, and my buttercream comes out white to ivory white. If I need it to look "optical white" (aka "bright white") I use something like Wilton's "Bright White" or Country Kitchen's "White-White" to help it along.
 
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vickistpierre
Posts: 22
Posted: Sunday October 21, 2012 7:59 PM

Has anyone tried this recipe without a cup of butter more high ratio shortening? If so do you get lots of tiny air bubbles? I seem to get air bubbles in almost every icing recipe I make, any suggestions?
 
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bunnywoman
Posts: 13750
Posted: Sunday October 21, 2012 9:36 PM

I have. The more high ratio I use the more "whippy" in texture it gets. You can certainly eliminate all of the butter and use strictly high ratio, but it isn't going to taste the same. I do like the taste of the richness that the butter gives it. That is why I use a mixture of the two. I get the best of both worlds then. The richness of the butter and the creaminess of the shortening. It is what works best for me and my needs and environment.

If you are getting too many air bubbles you need to do the following:
1. Make sure you are using the flat beater (paddle attachment) DO NOT use the whisk attachment. That whisk will incorporate air into your buttercream and make it very, very airy.

2. Make sure your butter is of room temperature that it is soft but not on the verge of melting.

3. Make a 4 pound batch. This will get the paddle below the icing so that when it revolves around it stays below and doesn't make big holes therefore incorporating air back into the icing. Some people like to do a 5 pound batch, but I like the 4 pound best. WHY? Because then I do not have to measure any powdered sugar. I just open up two bags and I am good to go.

4. Make sure you are using pure cane powdered sugar. I find I just have much, MUCH better luck when I use this. I can get the C & H brand here all over. I know others can get Dominos locally which is another brand of pure cane 10x sugar. Either works just fine.

5. You may need to adjust up or down on the liquids depending on your environment. If it is really hot & humid then I will scale back some on the liquids. If it is a really cool or cold day with low humidity then I might need to add just a touch more. Climates are different throughout the country so make adjustments accordingly.

6. If you still have bubbles when done then you can take a spatula or spoonula and "slap it back and forth" in the bowl for like 5-8 minutes. This is tiring, but it does work.

Good luck,
Bunny
 
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vickistpierre
Posts: 22
Posted: Monday October 22, 2012 9:47 AM

Thank you Bunnywoman. I do use the paddle, I make the 4lb batch and the paddle does go below the icing. The 5 gets in mixer head. I always Dominos, so it could be the liquids bc I live close the New Orleans and if that's not it I will try slapping the bowl.
With the liquids I find I need more liquid to keep it from being so stiff. Should I make it stiff then add a little water after taking small batches out of the bowl? Also I have a brand new Kenmore mixer and the paddle is a little different that the kitchen aid, do you think that could be the problem? I just want to get very smooth icing and I just can't seem to get it.
Thank you so much!
 
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a baking fool
Posts: 51
Posted: Tuesday October 23, 2012 3:33 PM

BW I used a store brand (shop rite) 10X sugar and was not happy with my results...tastes fine, whippiness (is that a word?) fine but there is a very faint grittiness to it...I usually use Walmart brand with no problem, am I being to fussy or have others come across this problem...
 
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bunnywoman
Posts: 13750
Posted: Tuesday October 23, 2012 8:40 PM

Vicki: If you do more shortening than butter (or omit the butter and use all shortening) then you have to add more liquids to it. Shortening can take allot more liquids, whether that be more flavoring or more creamer liquid or a combo of both. It is up to you as to what you want to do with your batch of icing. If you need 3 different consistencies then yes remove what you want in the stiff consistency and set aside. Do the same with the remaining only add more liquids to make it medium consistency and even more liquids for a thin version.

A Baking Fool: If you have a slight grittiness that comes from the powdered sugar you use. I always get that when I use the GV brand from Wal-Mart. I have contradicted that with adding more liquids to it and beat the living daylights out of it. If you can find some Dominos or C & H brand powdered sugar try that and see if you like the results better.

Bunny
 
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Mickeebabe
Posts: 1185
Posted: Wednesday October 24, 2012 4:00 PM

Can I substitute the 1 tsp of almond extract for 1 tsp of cinnamon extract? Or would that be too much cinnamon?

Thanks.
 
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bunnywoman
Posts: 13750
Posted: Wednesday October 24, 2012 6:23 PM

TOO MUCH cinnamon!!!! That stuff is really potent!!!!!!!!
 
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vickistpierre
Posts: 22
Posted: Wednesday October 24, 2012 7:21 PM

Thanks Bunnywoman!
 
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crystl2critt
Posts: 37
Posted: Monday November 05, 2012 11:53 AM

Can this be used for a wedding cake? I am doing my first and sometimes the buttercream I make I use butter and shortening and it looks greasy and cracks sometimes.
 
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cakedujour
Posts: 20372
Posted: Monday November 05, 2012 12:59 PM
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This is a lovely buttercream for wedding cakes. Mock Shack's is good, and Cami's buttercream is good. You will be happy with any of these.
 
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ginnyl
Posts: 8425
Posted: Monday November 05, 2012 11:07 PM
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I recently used Sharon Zambito's recipe for a wedding cake and I was able to get perfect edges and was so proud of myself..Also, Cami's recipe does a fantastic job..
ginny
 
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turtle2778
Posts: 1
Posted: Tuesday December 11, 2012 6:56 PM

Okay I have made this several times and everyone LOVES it. First question, does anyone else notice that it gets WET?? I mean literally wet and I have made it in 2 different states at different times of the year and it always gets greasy looking on top. Some times even looks like water droplets on the top. Second, how do I make it stiffer for doing lets say flowers? Or do you use something else. The flavor is fantastic, but I'm struggling with what I am doing wrong to make it NOT be wet. Also it takes a VERY long time to crust, HELP!!
 
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bunnywoman
Posts: 13750
Posted: Tuesday December 11, 2012 8:03 PM

Wet????? Sounds like your butter was on the verge of melting instead of just softened. There is a huge difference in the two.

Flowers? Add more powdered sugar to it to stiffen it up. You want it stiff enough to hold a petal but not too stiff that your hand feels like it will fall off from squeezing the bag too hard. Know what I mean?

BW
 
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