October 2012 Weddings
mrshall1027
member
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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
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Calling all bakers! **UPDATE - Cake finished with pics**
So, I've always had a problem with my buttercream and I need advice. I think I know what to do, but just want to see what your opinions are. I usually make my buttercream with butter, powdered sugar, vanilla and milk. It starts off stiff, but once it has sit out for a bit, it turns really soft. I always leave my cakes in the fridge and then take them out the morning of the party and once it comes to room temp, I also notice that dreaded buckle in between the layers. I hate it!!
I've been doing some research, and it seems like the best bet to get stiff buttercream that won't soften up is to do half shortening and half butter and add in some meringue powder. I'm not big on all shortening buttercreams because of the film it leaves in your mouth, so I'm wondering if the half and half recipe would be the same or better...? Opinions or tips?
Re: Calling all bakers! **UPDATE - Cake finished with pics**
I have a friend that has her own baking business as a second job. I've tasted her buttercream and it doesn't leave a film. This is what she said:
I use a recipe that calls for 1 1/2 cups shortening and 1 stick butter. You need a good recipe that will crust if you are going to be decorating cakes. The recipe I use also is ok to sit out so I do not need to put the cake in the fridge for storing. <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />
this is the recipe I use from Cake Central
Crusting Buttercream Icing (VIVA Method)
Ingredients
Instructions
This is my great grandmas recipe. It is awesome, and if left out (for a little while...it's still has milk so it will go bad if left out for days) it is fine, never gets "soggy" but will get a little crunch on top b/c of all the sugar.
2 sticks butter, 1 heaping tablespoon shortening if desired (I don't always have it, it doesn't make a HUGE difference. I also reccomend AGAINST the 1/2 and 1/2 I've made it that way, there is definitely a film)
Blend that until creamy
add vanilla as desired (I say this because I never measure it, I prob put in around a tablespoon. I know that's a lot!)
blend again. Add 1c milk or heavy cream (we use cream for our christmas cookie frosting, if you're going to be bad, why not be really bad?)
Add powdered sugar 1c at a time slowly while blending
I end up using the whole 1lb box, if not a little more
This is for a double 9in layer cake, but I make mine 4 layers (like cut the layers in half once they're cooled) because I love frosting.
I feel like it's a titration in chem lab, oops, a little too much milk, add more sugar and vice versa. some of it is trial and error.
When done, it should form stiff peaks, like merengue (i never add merenge powder, that sounds gross to me) It should be so stiff would be hard to spread if refrigerated.
This will become crunchy just on the surface but will never lose its shape. It's so good and so bad for you, so really really good.
Your recepie sounds similar to mine, I think you need more sugar and it will stiffen up.