I'm also concerned if I can't fix it, my FBCT that I need to have done by this evening (I know so bad of me waiting until the last minute, shame on me) won't come out. Will this affect how my FBCT will look?
Thanks so much!
I will let you know how it's going.
I think I'm getting ready to give up. My FBCT will not come out at all if my buttercream looks like this! I'm just going to go ahead and make a chocolate transfer. Only problem with that is that I'm not sure if I could get the color blue I'm looking for. But oh well....I guess the color won't matter as much as long as the transfer comes out okay.
Thanks anyways. I'll just have to give the buttercream a shot another day until I finally figure it out....it won't beat me, lol.
Bunnywoman, thanks for coming to my rescue, hehe. So here is what I do:
2 cup veg. shortening (I use Sunny Select) 2.5 trans fat
2 cup butter (used costco brand-salted)
2 tbsp. vanilla (doubled amount because I didn't use butter flavor)
1 tbsp. almond
1/3 cup extra rich dry coffee creamer (the one you recommend)
1/3 cup boiling water
3/4 tsp. popcorn salt (morton brand- used less because of the salted butter)
4 lbs. pure cane PS (C and H)
I followed your directions. Last time you told me my butter was too soft so this time I made sure it was barely getting soft. I also used the correct PS this time.....should I have sifted? I'm beginning to think I should of to have avoided the graininess. My house was not hot at all, my AC was actually on. The more I mixed, the more soft it was getting and a lot more grainier. I will post some pictures that will show this. Please have a solution for me. I really want to get it right because I'm really enjoying doing the chocolate transfers and I really want to do a FBCT.
Thanks so much for your help!
Another thing that just came to my mind......is the boiling water that it asks for supposed to be boiling when you add it in or is it just supposed to be boiling to be able to dissolve the creamer and salt and then let it cool off a bit? I'm starting to think that maybe that's why it's too soft because I really made sure my butter was not too soft.
On a side note:
I had a friend's look exactly like this but come to find out she used Parkay MARGARINE instead of butter. That was a big problem.......the margarine.
Hang in there,
Oh, by the way, I did not throw out that buttercream. Was hoping there is a way to fix it....I would hate to waste all of those ingredients and the buttercream. Do you have any recommendations of what I could do to make it better?
Dottiepark~I use the 1 cup measuring cup.
Thanks to both of you! I will keep working on it until I get it right.
Does anyone have any recommendations of what I could do to fix this buttercream I showed pictures of? I would really hate to throw it out.:(
I just watched it but can't figure out how much powdered sugar she is using.
1. How much powdered sugar?
2. Is she really using 5 cups of shortening? Is it better to buy the tub or the sticks of shortening? Or does it matter?
3. And what does the wedding bouquet flavoring taste like?
4. And does anybody know how many cakes this will cover and fill? (I'm making a 6", 8" and 10")
5. And is this crusting?
Thanks for all the help.
Hi ratio shortening, with all its emulsifiers, can take on additional liquid, whereas regular shortening cannot.
Go ahead and mix your 1/3 cup water and 1/3 cup dry creamer, stir well until dissolved, then add a bit at a time. Do NOT add all of it all at once. See how it looks. Because you are using such hot water, it IS going to melt your shortening and butter a bit. Again, with HRS, it can take this heat with no problems.
I'd actually recommend letting the creamer mixture cool just a bit, like a minute or two, so it isn't so hot, before adding it in to a buttercream where HRS is NOT being used.
I know you are getting lots of advice here. It's all good advice. You will have to play around with it. My best suggestion would be to make some 2# batches and see where you get the best results, keeping notes as you go along, then once you find out what works for you, in your conditions, then go ahead and try that method for the 4# batch.
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