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Help, please, with Buttercream

MadMom's picture

I'm making some egg shaped cakes to use the egg pans I bought at the W-S after Easter clearance sale last year, and the cake recipe sounded okay.  Their recipe for buttercream, though, included confectioner's sugar, which IMNSHO, isn't buttercream.  I've tried looking using the search, but got so darn confused, I figured somebody might have an easy buttercream recipe they can post.  IIRC, there was some discussion about buttercreams using yolks and those using whites...I'd prefer whites if those work.  TIA.



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KitchenWitch's picture

(post #63479, reply #1 of 37)

Link to Rose Levy Berenbaum's Mousseline Buttercream from the Cake Bible, courtesy of Ruth Wells.


http://forums.taunton.com/tp-cookstalk/messages?msg=18849.3


~RuthAnn

~RuthAnn

MadMom's picture

(post #63479, reply #2 of 37)

Thanks!  I was about to give up, and figuring that GIs would eat anything (Marcus is taking these in to his unit on Monday) just throw the confectioner's sugar crap on them.  I really wanted them to be better than that, though!


BTW, while I'm being needy, does anyone have a quick recipe for trifle?  I cut a lot of cake off the "eggs" to make them flat, and thought that would be a neat way to use the egg pieces up.  Do I just make a vanilla pudding sort of thing and pour it over eggs and fruit?  Or is it more of a custard, or what?  Can you believe I've never done this?




Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!
KitchenWitch's picture

(post #63479, reply #3 of 37)

Just leave out the beef and peas, when you make the trifle.
(obscure "Friends" reference. done strictly for my own amusement.)

~RuthAnn

~RuthAnn

TracyK's picture

(post #63479, reply #4 of 37)

BWAH!


Yes, I think trifle is just cake bits soaked in some kind of liqueur or syrup, then layered with pudding and/or fruits.

MadMom's picture

(post #63479, reply #5 of 37)

Oh yes, I remember that one...one of the better episodes.



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

RuthWells's picture

(post #63479, reply #29 of 37)

Hee!  I loved that ep.


 


Ruth Wells


"Gardening is the only unquestionably useful job."
 - G.B. Shaw

Ruth Wells

"Gardening is the only unquestionably useful job."
 - G.B. Shaw

www.lemonade-and-kidneys.blogspot.com

www.ruthssweetpleasures.com

http://www.pkdcure.org/Default.aspx?TabI...

case4's picture

(post #63479, reply #6 of 37)

ITA with TracyK. If the kids are eating it, go easy on the liquor; most kids find it too "strong" and will not eat it (more for the adults). I do alternate the soaked cake layers with fruit and custard. Also, it needs to sit for a few hours to really soak up the flavours. Cheers

SondraG's picture

(post #63479, reply #8 of 37)

If you have some lemon curd on hand and fresh fruit, try this.  Fresh fruit tossed with lemon juice, a little sugar, perhaps a little Grand Marnier, throw a layer in bowl.  Top with cake pieces.  Mix lemon curd and fresh whipped cream for the next layer.  Repeat all, saving some lovely fruits for the top layer.

Life is good....

 

MadMom's picture

(post #63479, reply #7 of 37)

Another quick question...the recipe I have (for the confectioner's sugar crap) says to pour the icing over the "eggs."  Will buttercream be thin enough for me to do this?  I can't see trying to "ice" these things, which look like half a hard-boiled egg turned upside down.  (Can you tell I never bake cakes?)



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

KitchenWitch's picture

(post #63479, reply #9 of 37)

not a baker, but I do know buttercream thin enough to pour...sounds more like a glaze if they were pouring it....how about a poured ganache? then they'd look like giant chocolate eggs.

~RuthAnn

~RuthAnn

MEANCHEF's picture

(post #63479, reply #10 of 37)

If your buttercream is thin enough to pour, you did something wrong

MadMom's picture

(post #63479, reply #11 of 37)

Oh, thanks...you're a big help.  Is there any way to make it thin enough to pour, but yet still taste good?



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

MEANCHEF's picture

(post #63479, reply #12 of 37)

Pour ganache over them

MadMom's picture

(post #63479, reply #13 of 37)

You're still no help.  I want them to be pretty pastel...besides, I have pastel crap to sprinkle on them and that would not look good with ganache. 



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

TracyK's picture

(post #63479, reply #14 of 37)

Go with the confectioner's sugar stuff. They won't know any difference, they'll just love them anyway. :-)

MadMom's picture

(post #63479, reply #15 of 37)

Thank you for the voice of wisdom...the longer I fool around with these, the more they're just drying out.  The confectioner's sugar stuff will look good, and they will probably just eat them in two bites, anyway.  I think you've got the right idea.



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

Jean's picture

(post #63479, reply #16 of 37)

She sure has-- you've heard of casting pearls before swine?


Veni, vidi, velcro        I came,  I  saw,  I stuck around.


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KathiM's picture

(post #63479, reply #17 of 37)

Just go for a glaze instead of buttercream.

MadMom's picture

(post #63479, reply #18 of 37)

Basically, that was what I ended up with, and they were sort of a mess.  The pink and yellow ones were okay.  When I tried for pale green, I picked up the blue coloring by mistake.  Then when I tried to make a pale lavender, they ended up dark purple.  Threw 2/3 of that away and made more to try to lighten it and ended up with a medium purple.  I give up.  Oh well, pearls before swine is right, I hope!



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

KathiM's picture

(post #63479, reply #19 of 37)

Purple is a spring color and I bet they tasted great.  I know a lot of people wouldnt have meade the effort.  I bet your group eats them anyway,  and enjoys them.  Happy Easter!

MadMom's picture

(post #63479, reply #20 of 37)

Actually, the cakes weren't bad, but the "frosting" was disgusting.  DSIL and DGS enjoyed them, though.



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

KathiM's picture

(post #63479, reply #22 of 37)

Maybe next time a white glaze?  Then you could decorate with piped icing or colored sugar.  They have some beautiful ones at  whole foods-  India Tree is the brand.  The colors look so clear and pretty.  I added to my color selection at sur la table.


I got a mini bundt  with flowers as the theme.  I could use a good recipe.  Are the amounts the same with the mini pans? Maybe I could just use any cake recipe.

MadMom's picture

(post #63479, reply #23 of 37)

I've baked in mini bundts before using a standard cake recipe.  You have to watch the baking times, but they've turned out fine.



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

KathiM's picture

(post #63479, reply #24 of 37)

Thanks-  Maybe I'll experiment with them this week.  the flowers might give me a little taste of whats to come in the garden soon.

DeannaS's picture

(post #63479, reply #21 of 37)

Too late, but you could have done a white chocolate ganache - that would have been pretty and tasty.

"As for butter versus margarine, I trust cows more than chemists." - Joan Dye Gussow

RHart18's picture

(post #63479, reply #25 of 37)

How do you make a chocolate Italian meringue buttercream stiffer?  I used it at Easter by putting it in the fridge for a while, but it's really too soft.   I know how to make the yukky confectioner sugar frosting thicker, but what do you do for a buttercream?

KitchenWitch's picture

(post #63479, reply #26 of 37)

ooo - sorry Robin - one of the bettercream pros will have to step in and answer this one.
you need Biscuit or Ruth Wells.

~RuthAnn

~RuthAnn

RHart18's picture

(post #63479, reply #27 of 37)

Okay, somebody help me!  I asked how to stiffen a buttercream.  I've sen recipes say to make it stiff for decorating, but then never tell you how to do that!  This is italian merengue buttercream from Whimsical Bakehouse. 

MEANCHEF's picture

(post #63479, reply #28 of 37)

My Italian buttercream is stiff enough for decorating, assuming that you are referring to piping and holding shape.  If you need it stiffer, just chill it some.

RuthWells's picture

(post #63479, reply #30 of 37)

If it's a true buttercream (with a butter base), chill it or beat in more cooled, melted chocolate.


 


Ruth Wells


"Gardening is the only unquestionably useful job."
 - G.B. Shaw

Ruth Wells

"Gardening is the only unquestionably useful job."
 - G.B. Shaw

www.lemonade-and-kidneys.blogspot.com

www.ruthssweetpleasures.com

http://www.pkdcure.org/Default.aspx?TabI...