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Hello everyone, I'm new to using the 'crusting buttercream' , have always used IMBC. However, sometimes a client wants really WHITE WHITE for the finish on a cake and does not want fondant. I have found that adding white color (usually Wilton, though I really don't care for it) in my IMBC changes the consistency too much (you have to use soooooo much!) and although using a TINY TINY amt of violet (I usually use Americolor) helps immensely, I notice that tiny, tiny specks of pink eventually appear on the surface later. Not good. I have cut the amt of butter in my IMBC and use clear vanilla as well- no big difference.

My issues with using the crusting buttercream:

1) I can never seem to whip it enough so that it is smooth, fluffy and creamy without a trace of 'grainyness' from the 10x, without whipping too much air into it and having to deal with air bubbles.

2) Eventually, the buttercream turns from white to ivory; it gets yellow-ish. I know that part of this can be eliminated if I can whip the buttercream correctly so that it smooths onto the surface better;thus reducing the amt of Viva smoothing necessary.  I know that the 'yellowing' must come from the buttercream being warmed SO much that the butter begins to melt, thus causing the yellow tinge. It starts out pretty white and I love it, but....

I also crumb coat my cakes with IMBC first- anyone else do that?

Any help at all is really appreciated. I would love to be able to use this as wonderfully as I see so many of you do!

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Betty may have an ans 4 u !

Paige I don't make IMBC...too much fuss for me. I make cooked flour frosting...tastes the same, less work. I have done 1/4 cup shortening and 3/4 cup butter in the recipe, and it comes out nice and white. I also add 1-2 cups icing sugar and a tblsp of meringue powder. Easier to smooth, crust and pipe. Unfortunately the only way to get a true 100% white icing is to use all shortening...yuk....or use white butter/margarine. I use to be able to purchase white butter....but can't find it anymore. Anyway....the cooked flour frosting recipe I use is posted below if you want to give it a try. I've also used corn starch for a gluten free icing. That worked well too.

Even Better (!) Cooked Flour Frosting (with flavor variations & Vegan ...
leelabeanbakes.com/blog/frosting-filling/even-better-cooked-flour-frosting/

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