Best 3 Buttercream Icing Ii Holds Up In Humidity Better Faux Fondant Recipes
Indulge in a delightful culinary journey with our collection of buttercream icing recipes, carefully curated to cater to diverse preferences and occasions. Whether you seek a classic buttercream icing that holds its own in humid conditions or a faux fondant that mimics the elegance of fondant without the hassle, our recipes have got you covered. Dive into the realm of flavors with our vanilla, chocolate, and cream cheese buttercream icings, each offering a unique taste experience. For those with dietary restrictions, explore our vegan and gluten-free buttercream icing options, ensuring everyone can savor the sweet delight. Let your creativity soar as you experiment with our flavored buttercream icings, adding a burst of color and taste to your cakes and cupcakes.
Check out the recipes below so you can choose the best recipe for yourself!
BUTTERCREAM ICING II HOLDS UP IN HUMIDITY BETTER - FAUX FONDANT
Peggy's Baking Corner by Peggy Weaver There are many versions of "Buttercream" icing. Some are made with eggs and all butter. Some varieties, you have to cook your sugar to a softball stage. Others are 100% shortening or a combination of shortening and butter. Each decorator has his or her favorite. I personally think that the best taste and textured recipe is the one that has you cook your sugar, add to whipped eggs and use pounds of butter per batch. BUT.... I live in a state that can easily be a 100 degrees for days on end during the summer and you know what butter does on hot days. It melts! A greasy puddle of melted icing on a cake plate is not something I want to look at or eat. Your top notch decorators have a few options we don't. They have huge refrigerators to store their cakes in, and refrigerated vehicles that they can use to deliver decorated cakes. I even know a few that refuse to deliver at all. If you want their cake, you come and get it and it's your responsibility if it melts. These decorators don't even turn on their ovens for a wedding cake for less than $2000. -------------------------------------------------------------------------------- The following recipes for Buttercream Icing hold up pretty well in the heat and humidity, but if you know that your cake will be out in very high temperatures, then don't use any butter and use only a high quality shortening. Shortening: Solid Shortenings definitely have their place in baking. So I'm going to talk taste tests. Crisco is the hands down winner. It has a clean taste with the melting point of 106 degrees. Butter melts somewhere between 88 and 98 degrees F. depending on the amount of fat in the brand. You can see that if you need to serve a pure buttercream decorated cake, on a hot August afternoon, you could have melted roses (and I do mean greasy puddles) on the tablecloth. This is when a good quality shortening will be a great blessing. I have been told by decorator friends that some of the warehouse brand shortenings leave a grainy consistency to the icing no matter what you do. Powdered (Confectioner's) Sugar: Regarding Powdered Sugar. Please use a Cane Sugar. I prefer C&H Powdered (confectioners) Sugar. Many of the cheaper brands use sugar beets for their base. I don't know the chemistry behind it but you definitely get different textures to your icing that can vary from batch to batch. I spent a few months being very frustrated with the quality of my icing until a kind lady did a bit of trouble shooting for me. She recommended the cane sugar and I've been blessing her ever since. Top-Quality Brands: Please be safe, buy a quality brands and then stick with it for the best results. A friend of mine, who is a wonderful cook and baker, travels a lot and she often prepares treats for her hosts. She's learned to ask the host to have her favorite shortening and flour on hand. She has even made up a little makeup type case that carries her favorite extracts and precious spices. That way she knows what she is working with, how it handles, and what tastes she can expect for the finished product. Some surprises are NOT pleasant. Storing Buttercream Icing: If you are not going to be using the icing right away, place it in a clean, sealable bowl. Store it in the refrigerator but please don't place it next to the marinating salmon, garlic or broccoli. You do NOT want those flavors in your icing! I like to use my icing within a few days but it will hold in the cold refrigerator for a couple of weeks if necessary. I often make a double batch of icing the night before I have a baking project. That way I know that I have plenty of icing, it's fresh and I don't have to make it while I'm in the middle of baking the cakes. The extra can always be used for a batch of cupcakes. When you remove the icing from the refrigerator, you might notice that the icing has taken on a sponge like texture. Do yourself a favor and place the icing in a bowl and mix by hand using a back and forth, smashing motion with a spoon or icing spatula. What you want to do is to smash the bubbles out of the icing. This extra step will help to give you the smoothest icing for a pretty top and sides of the cake. I have found that you will get an even better texture of icing if it is at room temperature before you try to do your icing. Bad Buttercream Icing Days: One thing that seems very silly but is true. There are Bad Buttercream Days! I've asked quite a few decorators about this and every one says "Yes, there are lousy days". I'm not sure what causes the problem. It could be that every human has bad days so they blame the buttercream. It may be the humidity or that there is a low pressure system hanging over your town. I just know why but it is a perceived fact. The way I have handled the problem is that I changed the decoration on the cake. I couldn't get the smooth top or sides as I originally planned. Writing a greeting on a messy top would look awful so I changed the design idea and put flowers everywhere. I could have also done a basket weave technique around the sides. Just go with the flow, and don't get frustrated. Aunt Martha won't chuck the cake at you if you don't write her name on the top this time. Remember that you are creating something that is to be eaten so have fun with it. Different Mixers: If you have a heavy duty counter mixer, you can prepare a whole batch at one time. If you are using a hand mixer, divide the recipe in half. If you notice the mixer getting hot, please stop and let the machine cool off. I also prefer to mix the buttercream on a low setting. It seems that the higher setting do the job faster but you also will get a spongy texture to the icing. I don't want that quality in my final ice coating or flowers on the cake. Using Weight Scales: 1 cup of Crisco weighs 6 ounces. I put a piece of wax paper on my scale and start plopping spoons of shortening on until I get the desired weight. It really saves on the cleanup.
Provided by chefRD
Categories Dessert
Time 30m
Yield 3 lbs
Number Of Ingredients 9
Steps:
- * You want a paper towel that has no design imprinted for smoothing your icing The trick is to smooth it with Viva paper towels that when the icing is slightly crusted.
- Into the mixer bowl, place the Crisco shortening and cream until fluffy.
- Combine the water and the powdered milk in a small bowl; add the butter extract, almond extract, and crème royale or crème bouquet, and salt.
- Add the powdered sugar mixture to the creamed shortening in the mixer bowl and mix. Add 1/2 cup cornstarch and beat well on low for about 15 minutes.
- NOTE: This buttercream icing can be kept out of the refrigerator for around 2 weeks, I'd say. I usually use it so fast that I hardly ever get it in the refrigerator unless I am preparing large batches. It can also be frozen. The cornstarch helps humidity as well as helping to cut the sweetness. Play with it and use whatever flavorings you like.
- This icing needs to be made ahead of time. As it sets up it gets firmer. When ready to use, just rewhip on low and you get a smooth, non-airy buttercream icing. I like this recipe better than Wilton's buttercream because it tastes less sweet and uses half the amount of Crisco shortening.
- Chocolate Buttercream Icing:.
- I just add Hershey's cocoa/any cocoa would work and some extra hot water to the buttercream icing. If you want a darker brown color, you can also add a little brown food coloring.
BUTTER CREAM FROSTING II
This quick and easy buttercream is made with margarine and shortening, just like the in-store bakeries!
Provided by Kris
Categories Desserts Frostings and Icings Buttercream
Time 20m
Yield 24
Number Of Ingredients 6
Steps:
- In a large bowl, cream margarine and shortening until light and fluffy. Add salt, vanilla, confectioners' sugar and milk. Beat well.
Nutrition Facts : Calories 172.1 calories, Carbohydrate 25 g, Cholesterol 2.6 mg, Fat 8.2 g, Protein 0.2 g, SaturatedFat 2.4 g, Sodium 50.3 mg, Sugar 24.6 g
BUTTERCREAM ICING
An easy to make egg-free frosting that works great for decorating cookies for holidays, birthdays and parties. When you need to add coloring to icing, use color paste. If you use liquid coloring, you may need to add more confectioner's sugar.
Provided by Sharon Gerstman
Categories Desserts Frostings and Icings Buttercream
Time 15m
Yield 20
Number Of Ingredients 5
Steps:
- In a large bowl, cream together the butter, shortening, and vanilla. Blend in confectioners' sugar, 1 cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate.
Nutrition Facts : Calories 180.7 calories, Carbohydrate 24 g, Cholesterol 12.3 mg, Fat 9.8 g, Protein 0.1 g, SaturatedFat 4.2 g, Sodium 33.6 mg, Sugar 23.6 g
Tips:
- To make the perfect buttercream icing, start with softened butter. This will help the icing to be smooth and creamy.
- Gradually add the confectioners' sugar to the butter, beating well after each addition. This will help to prevent the icing from becoming lumpy.
- Add a little bit of heavy cream or milk to the icing if it is too thick. This will help to thin it out and make it easier to spread.
- For a flavored buttercream icing, add a teaspoon or two of your favorite extract, such as vanilla, almond, or lemon.
- If you are using the buttercream icing to frost a cake or cupcakes, chill the cake or cupcakes before frosting. This will help the icing to set more quickly.
- To make a faux fondant, add a tablespoon or two of corn syrup to the buttercream icing. This will help to give the icing a smooth, satiny finish.
- To color the buttercream icing, add a few drops of food coloring. Be careful not to add too much food coloring, or the icing will become too dark.
Conclusion:
Buttercream icing is a delicious and versatile frosting that can be used to decorate cakes, cupcakes, and other desserts. It is easy to make and can be flavored and colored to match any occasion. With a little practice, you can make perfect buttercream icing every time.
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