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11/02/2013, 11:55 AM
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#1
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Posts: 2,083
Joined: 29-August 02
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Some of you may have seen my other posts where I'm about to bake a cake for my DD's 4th birthday and cover it with Buttercream icing.
In the past I have made my own from a WWeekly recipe but everyone says its too sweet and I notice most people dont eat it and its left on the plate! I've googled Buttercream and to be honest, it seems to be a pretty stock standard icing recipe! Would it have anything to do with the brand of butter and icing sugar I'm using?? Anyway, one other year I use the packet Wilton Vanilla Whipped Buttercream (where you add chilled water) and I got LOTS of good comments - everyone loved it and it wasnt very sweet. Then, the next year I made it, the icing was a total flop and was kind of 'melting' all over the cake with no consistency. I will panic if this were to happen the day of her party so can anyone give me any pointers as to what buttercream icing they use thats not too sweet?? |
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11/02/2013, 07:50 PM
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#2
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Posts: 9,074
Joined: 16-October 02
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I use salted butter. Usually Lurpak because I find it tastes better. Just make sure you use real butter and not a spreadable butter.
You can reduce the sugar content to suit your tastes. I find the salt in the salted butter helps to balance out the flavours. I also have a KA and really whip it up so it is really fluffy and pale due to all the air incorporated. |
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11/02/2013, 09:53 PM
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#3
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Thanks LucyE - I do use real salted butter but generally buy Home Brand so I might use Lurpak this time as you suggested. I also have a KA - love love love it, so yes its definately all getting mixed well
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11/02/2013, 10:00 PM
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#4
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Posts: 6,843
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From: ACT
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I love lurpak butter as well.
If it melted was it a hot day? I made some recently and it was such a hot day there was no way it was going to stay nice and fluffy I do home made because I don't like packet stuff. It's only got like 2 or 3 ingredients if made from scratch, the packet stuff has all SORTS of numbers and chemicals and weird sh*t in it. Maybe don't spread it too thickly so people only get a small amount each mouthful? |
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12/02/2013, 06:43 AM
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#5
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Yes it was a hot day
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12/02/2013, 06:54 AM
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#6
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Joined: 20-March 10
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I like this:
500g icing sugar sifted (easiest way to sift is by pulsing in a food processor) 275g salted butter (about 2.5 sticks) Extra table salt to taste The salt cuts through the sugar a bit. And here is a Swiss Meringue Buttercream but it is a bit trickier to make: http://sweetapolita.com/2011/04/swiss-meri...am-demystified/ Honestly who complains about ICING being too sweet, its meant to be sweet!!! What is the world coming to |
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12/02/2013, 07:05 AM
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#7
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I used this buttercream on my DD 2nd birthday cake. It suits hot and humid tempuratures and it stood up very well again the humidity and heat. I found the sweetness fine but maybe it's my sweet tooth
I find people either like or dislike butter cream, so it can be quite difficult to please everyone!
This post has been edited by G.K: 12/02/2013, 07:07 AM |
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12/02/2013, 07:23 AM
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#8
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That's awesome piping G.K.
I love the texture. |
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12/02/2013, 08:23 AM
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#9
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Thanks girls and EXACTLY who doesn't like icing??
My weird in laws naturally.... |
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12/02/2013, 08:33 AM
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#10
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Posts: 3,208
Joined: 20-April 09
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Depending on what you are doing with the icing, I sometimes use sweetened whipped cream to cover a cake.
If you add some meringue powder it goes pretty stiff, too. I find it less full-on than buttercream. |
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