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Buttercream icing - home made or Wilton?
Want one thats not too sweet....


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#1 Oilucy

Posted 11 February 2013 - 11:55 AM

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??


#2 *LucyE*

Posted 11 February 2013 - 07:50 PM

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.

#3 Oilucy

Posted 11 February 2013 - 09:53 PM

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

#4 Jenferal

Posted 11 February 2013 - 10:00 PM

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 sad.gif
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?

#5 Oilucy

Posted 12 February 2013 - 06:43 AM

Yes it was a hot day sad.gif

#6 crazyone2989

Posted 12 February 2013 - 06:54 AM

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 Tounge1.gif



#7 Ranunculus

Posted 12 February 2013 - 07:05 AM

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 biggrin.gif
I find people either like or dislike butter cream, so it can be quite difficult to please everyone!



Edited by G.K, 12 February 2013 - 07:07 AM.


#8 *LucyE*

Posted 12 February 2013 - 07:23 AM

That's awesome piping G.K.

I love the texture.

#9 Oilucy

Posted 12 February 2013 - 08:23 AM

Thanks girls and EXACTLY who doesn't like icing??
My weird in laws naturally....

#10 Procrastinator5000

Posted 12 February 2013 - 08:33 AM

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.

#11 crazyone2989

Posted 12 February 2013 - 08:41 AM

QUOTE (Oilucy @ 12/02/2013, 09:23 AM) <{POST_SNAPBACK}>
Thanks girls and EXACTLY who doesn't like icing??
My weird in laws naturally....



I could eat icing straight from the bowl  ph34r.gif  All this talk about baking your cake is making me want to bake Oillucy!

#12 *LucyE*

Posted 12 February 2013 - 08:16 PM

Or marshmallow icing. It holds up to the heat better than buttercream but it is still sweet (not full on rich like buttercream).

I used it to ice some cupcakes for DD's birthday party last year. One child came along and licked all the icing off a plate's worth of cupcakes and then put them back. Ick!  But funny.

#13 frogneek

Posted 12 February 2013 - 08:23 PM

I use the Wilton recipie of buttercream- not the packet stuff but it's called Wilton buttercream recipie. :-)
Its 250g copha
250g butter
4 cups pure icing sugar
And 2 tablespoons of milk.

I just put it in the kitchen aid and whip the hell out of it and it's so lovely and thick!!

#14 Coops07

Posted 12 February 2013 - 08:24 PM

I use the Witon recipe to make my buttercream.


113g butter
113g cream shortening
vanilla
4 cups icing sugar
milk

cream butter, shortening & vanilla, gradually add icing sugar until all combined and add milk as required.  More milk will give you a softer texture, less will be more stiff.

I find this to be the best icing, not too sweet and holds shape well regardless of weather.

HTH


#15 jossy

Posted 12 February 2013 - 08:42 PM

I now use Swiss Meringue Buttercream on most of my cakes and cupcakes when customers request something other than ganache and fondant.  It holds it's shape well and tastes amazing.  Awesome.  Fabulous.  I can't stress how freaking fantastic this stuff tastes.  It might seem like a fair bit of mucking around but it's not really and the end result is worth it.  This blog post has the recipe I use all the time as well as the answers to any questions you might have - Swiss Meringue Buttercream Demystified

Here's a picture of a recent cake I made using it (sorry about the size, it's from my Facebook page and I don't know how to resize it):

If I want to make a crusting buttercream I do the following:

1 kg icing mixture
365g vegetable shortening (Frymasta, Copha or Solite)
1 tsp butter flavour
1 tsp vanilla essence
1/4 cup to 3/4 cup boiled water

Beat shortening until really light and fluffy, add 1/4 cup water and butter and vanilla flavours and beat again. (If your shortening is still hard or has little lumps, add the still hot boiled water and mix on very low until it starts to incorporate, then on high to fluff up. The hot water will help get rid of any lumps) With mixer on low, slowly stream in icing mixture (no need to sift if freshly opened packet) until combined. Then turn up mixer and beat until smooth. If the mix is looking dry and bogging down my mixer, I add more water until I get the consistency I want. The amount of water needed can vary greatly with temperature and humidity.

Here's a cake covered with this recipe, you can see it's not as glossy or smooth as the SMBC but it still tastes pretty good!



Neither are too sweet and I get rave reviews about both.

#16 FeralRebelWClaws

Posted 13 February 2013 - 07:28 AM

Dear lord, please don't use Wilton icing. As one of my cake artist friends who lives in the US says it tastes like a*se. That pretty much covers any Wilton edible product blech. She is regularly on cake decorating shows in the US and has won major prizes at OSAS, and another that says the same thing, has her own line of cake decorating DVDs.




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