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!
Tags:
Betty may have an ans 4 u !
© 2024 Created by Theresa Happe. Powered by