Why buttercream icing on cakes

There are a few other types of buttercream that are less commonly used like French Buttercream, German Buttercream, and a very new style of buttercream called G. American buttercream is the easiest and most common buttercream frosting—and the quickest to make. The icing is known for its supersweet flavor and slightly gritty consistency. While melting is inevitable if no extra steps are taken to keep the desserts as cool as it can be in the summer heat, there is a type of frosting that can handle the heat better than other frostings: the buttercream made with egg whites.

Here are a few good recipes for some classic icings without butter: Marshmallow Frosting — This is perhaps your best bet. Cream Cheese Icing — Another classic frosting. Begin typing your search term above and press enter to search. Press ESC to cancel. As suggested, check your fridge temp and raise it a bit if necessary, then crank the AC in the house and move the cake to the coldest room.

Try a fan or blow dryer Place fondant pieces on a cookie sheet lined with parchment or waxed paper, then set the sheet in front of a stationary fan.

DO wrap cakes well in several layers of plastic wrap before freezing. After baking, turn the cake out of its baking pan and allow it to cool to room temperature before refrigerating. Next, refrigerate for four to six hours. My Wilton Cake Decorating instructor Cyn gave us a great tip to prevent the cake board from slipping on any turntable. Get that rubberized shelf lining stuff non-adhesive, has nonskid surface.

Cut a small square and place it on the turn table before putting your board on it. Works like a charm!!. A decorated cake with buttercream frosting can be stored at room temperature for up to 3 days.

If you want to refrigerate a decorated cake, place it in the refrigerator unwrapped until the frosting hardens slightly. Does this happen because it is a crusting buttercream?? I want an icing that will keep that smooth consistency even when on the cake. What am I doing wrong All of those recipies are crusting buttercream so that is what they are suppose to do. I don't have a non-crusting recipie sorry but if you do a search in the recipie section of this site I'm sure you'll find a good one.

I usually use the Wilton recipe and substitute half the shortening with butter. The buttercream tends to stay softer this way. Here is the no crust buttercream recipe. Thanks everyone I have been trying to try SMBC. Is the texture silky and smooth?? But I heard that it wont stand in the heat?

And I'm assuming you just smooth it with a hot spatula? Comparable to good whipped cream. But on the flip side of that, beware of that horrible chemical taste. Shortening does not have that buttery flavor that we all love so without it you will only have powdered sugar and artificial flavorings to depend on for the taste of the frosting.

I personally do not have an issue with using shortening. However, I recommend only using half of a cup in your frosting to prevent the slight chemical taste.

Buttercream is a topping that uses butter as the base. Butter provides a very rich and creamy taste for the buttercream while reducing the sweetness of it. While buttercream has a greater taste than the two, it can be very difficult to color due to its yellow tint. Another thing to keep in mind is that butter will have to be at room temperature before creaming because it will be very difficult to cream if it was chilled.

Would Cream Cheese frosting be considered buttercream if the recipe calls for butter? Technically, yes it would be considered cream cheese buttercream because of adding butter as a second base. Personally, I prefer adding butter to cream cheese frosting because it makes the cream cheese frosting better with a slight buttery flavor.