How to make light creamy buttercream icing
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| 1 | Mine is never light and fluffy like the butter cream on professionally made cakes. Is there a secret ingredient or method to achieve the beautiful piped butter cream on my own cakes? lynja - 2020-02-08 07:18:00 |
| 2 | Watching this query with interest, thank you for asking, I’d also like to know! strowan1 - 2020-02-08 07:55:00 |
| 3 | I am pretty sure professional kitchens do not use butter but some sort of Bakels concoctions. Someone proof me wrong please lilyfield - 2020-02-08 08:33:00 |
| 4 | The secret ingredients are a whole array of horrible gums, emulsifiers and nasty fats (including Palm oil). Here's the ingredient list for Bakel's Vanilla Buttercream: Buttercream Ingredients: Sugar, Vegetable shortening (vegetable fats and oils, emulslifiers (435, 471), antioxidant (307b), natural flavour), Vegetable fat (vegetable oil (Palm-Mass Balance Certified), emulsifiers (322 soy, 492)), Butter (2.5%), Vegetable oil (antioxidant (307)), Hydrogenated vegetable fat (emulsifiers (322 soy), antioxidant (307b)), Maize starch, Humectant (422), Emulsifiers (435, 471), Salt, Egg albumen powder, Natural flavour, davidt4 - 2020-02-08 10:13:00 |
| 5 | Agree with above. I used to work in a bakery, you would not want to see the horrible stuff we made the icing with, blerk! Edited by hound31 at 12:34 pm, Sat 8 Feb hound31 - 2020-02-08 12:33:00 |
| 6 | My grandma used to make beautiful butter cream. She said you had to use the same amounts of boiling water, butter and icing sugar and whip till creamed. glasshalfull - 2020-02-08 12:39:00 |
| 7 | glasshalfull wrote:
Your Grandma was on to it Glasshalful! I’ve used this recipe for years as my go to for a filling......with mixed results! When my technique is right it is utterly delicious (and it’s what keeps me trying to recreate it again), when technique is out to lunch I’ve been left with a buttery soupy mix. The successes so far outweigh the failures (just!) lol. A tiny bit of cold milk has helped, but add the hot water very slowly. strowan1 - 2020-02-08 12:48:00 |
| 8 | to make it light all i do is melt butter, add cocoa or whatever flavour you are making, icing sugar and milk then beat the hell out of it with an electric beater until smooth and creamy. This icing stays soft so if you want a firmer icing or one that sets hard then replace the milk with boiling water robyn35 - 2020-02-08 15:37:00 |
| 9 | Nope mine does not turn out light and fuffy. I do not like icing sugar based butter cream I find they are gritty not matter how much you beat it and very very sweet. I have been reading up about it. Some say beat butter till light and fluffy before adding icing sugar. Some say add cream instead of milk or water. To tell you the truth I would rather beat butter and castor sugar with some milk or cream. Probably would like that icing better than amercian type with icing sugar. I make my cream cheese icing with castor sugar, not icing sugar. Edited by marcs at 7:51 pm, Sat 8 Feb marcs - 2020-02-08 19:50:00 |
| 10 | Italian meringue is the best not too sweet and so soft and fluffy but not really any good under fondant as it doesnt crust. Makes great cupcake piping but has egg whites so not good for pregnant mums.Otherwise butter icing sugar and milk but the secret is in the beating about 10 mins with an electric mixer. bennybullet - 2020-02-08 21:55:00 |
| 11 | Glad I am not the only one who struggles to get it right! Thank you for the suggestions. I will continue to experiment. lynja - 2020-02-09 06:40:00 |
| 12 | Sorry to hijack your thread, OP, but does anyone make a DAIRY-FREE icing that would firm up enough to be taken on a picnic? (Bummer Summer here so won't be too hot) I've Googled of course but would rather hear from anyone who's actually made it. Thanks! kaddiew - 2020-02-09 11:21:00 |
| 13 | Good luck lynja sue62 - 2020-02-09 21:36:00 |
| 14 | kaddiew wrote:
Yes I have made dairy free icing. I simply used the same recipe as normal icing but used a dairy free marg. From memory I used less liquid ie fruit puree (used raspberries a lot) water or dairy free milk. I hear coconut cream makes icing creamy. I often just use icing sugar and lemon juice only. It needs to be thick dolloping consistency. This can not be piped but just poured over the cake. My family is not a fan of butter cream as it is too sweet and rich but the lemon icing they do love. marcs - 2020-02-11 16:54:00 |
| 15 | lynja wrote: The secret ingredient is available online - even here on TM, usually with 2-3 sellers. The magic (and non-dairy) words are Sno Creme or Sno Whip and is available in 500 gm pottles. It's also known as shortening, for those who want to try USA recipes.... To get a really white buttercream, there's a superwhite additive, I get mine from Spotlight (where you can also get colourless vanilla extract). Additives aren't all bad, and after all you're not going to eat the whole cake.... Edited by autumnwinds at 9:51 pm, Tue 11 Feb autumnwinds - 2020-02-11 21:48:00 |
| 16 | marcs wrote:
Great, thanks :) kaddiew - 2020-02-11 22:25:00 |
