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Hummm, think I may try this Swiss meringue buttercream with powdered sugar and shortening
Joined: Dec 9, 2005
Posted to Thread #29757 at 8:04 am on Jul 19, 2017
I found this on Craftsy and it's called modern buttercream with Joshua and Joshua is somebody I guess from the Food Network, it's a free class so I might try to add the link if anyone is interested. In the class he notes that the addition of powdered sugar adds stability and subbing out some of the butter for shortening and hopefully high ratio shortening which I have will help with warmer climates. Seems like the taste may be better than straight up American buttercream. So here's the recipe
8 egg whites (about 1 cup) 1 cup granulated sugar
6 sticks unsalted butter (3 cups), at room temperature
1 cup confectionerís sugar (sifted) Pinch salt
2 tablespoons vanilla extract
Over a double boiler, heat the whites and granulated sugar and salt, whisking constantly, until all the sugar is dissolved. Heat this slowly!! You donít want scrambled eggs!
Place the mixture in a stand mixer and whip on high until a peak forms and the mixture is cool, about 5 minutes.
Turn the mixer to medium speed and add the softened butter a little at a time. Remember, depending on your area, you may need more or less butter.
Add the powdered sugar and vanilla and mix.
Tip: In warmer climates/seasons you will want to change the amount of butter to 4 sticks (2 cups) and also add 11⁄2 cups of vegetable shortening to the buttercream. This will give more stability when the weather is hot.
The man who carries a cat by the tail learns something that can be learned in no other way. - MTwain
Other messages in this thread:
- 29757. Buttercream icing on a hot day, no choice but to use shortening right? - MariaDNoCA - 4:44am on 07/19/17 (14)
- Hummm, think I may try this Swiss meringue buttercream with powdered sugar and shortening [LINK] - MariaDNoCA - 8:04am on 07/19/17
- Maria, I wouldn't discount Beranbaum and Corriher so soon. Why not try a test run using their - MarilynFL - 12:40pm on 07/19/17
- One other option: does the cake HAVE to be outside for a long time? Can it just be moved out for - MarilynFL - 12:42pm on 07/19/17
- One *other-other* option is Corriher's icing version which leaves out the butter completely. - MarilynFL - 1:53pm on 07/19/17
- Yum! [NT] - deb-in-MI - 3:10pm on 07/19/17
- They can be inside for the most part I think, I'm not setting up the staging - MariaDNoCA - 5:26am on 07/20/17
- Are they counting on having everyone pick up their dessert along with the - Charley - 1:48pm on 07/20/17
- I don't know. It's a brunch. But they are big on doing things very Pinterest-y. So all about display [NT] - MariaDNoCA - 8:02am on 07/21/17
- Oh I should mention this is not the wedding cake these are cupcakes for the shower this Saturday [LINK] [IMAGE] - MariaDNoCA - 6:10pm on 07/19/17
- This may sound crazy, but maybe someone in your circle has one of these [LINK] - MoNJ - 11:59am on 07/20/17
- There were two of these at HFH for $20 each. I never thought of it as anything other than - MarilynFL - 10:28pm on 07/21/17
- Wow, what a steal! Darn.... [NT] - MoNJ - 4:56pm on 07/23/17
- Here's a cupcakes. 2/3 butter, 1/3 high ratio shortening 105 [LINK] - MariaDNoCA - 1:08am on 07/24/17
- Those turned out beautifully, Maria! [NT] - LisainLA - 12:22am on 07/26/17