Comments for Can't get icing creamy

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Aug 28, 2013
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Off brand sugar
by: Sarah

Hopefully Lorelei's tips will help you. I've found that also if not whipping up my room temp butter and or shortening well before adding sugar it clumps. But the biggest thing I've noticed is with the sugar brand. I have found that using off brand or store brand powdered sugars do not mix well leaving clumps and also a gritty texture. So if you used a Walmart or target brand sugar that will happen. Sometimes if your sugar isn't fresh out of a new bag there will be some moisture built up in your sugar causing it to ball up, sifting should take care of those clumps. Good luck!

Aug 28, 2013
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Crumb Boss Icing Recipe
by: Anonymous

Google Crumb boss's swiss buttercream icing recipe video. I can't go back to American!

Aug 29, 2013
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Butter cream - swiss?
by: kimmy NZ

A swiss butter cream is a different beast all together. Gorgeous for a luxury wedding cake - but back to butter.

Lorelie is correct and in fact the recipe you have may be great but the method is all wrong - your not making a cake using the creaming method!!!

I call my way 'the touchy, feely, tasty' way to make butter cream. I used to measure everything but now I work a little different. First - how strong does it need to be? I make a lot of fondant cakes, I do not want it to ooze. So I use 50/50 butter and shortening. Fill and make a VERY thin crumb coat with this butter cream.

I add 1 cup of icing after creaming and then add cocoa powder or flavour with a splash of milk. then add icing sugar till I have the right touch, feel and taste. This still needs loads of creaming and finishes up quite fluffy and smooth however - pop it in the fridge and you have an amazing hard base to fondant and have perfect square corners.

If I am making a cake with no fondant or cupcakes. I use butter only.

If you want to make a big thing about flavour (fruits, choc etc) Then I go to a Swiss. It has lots of eggs but nearer to a synthetic fresh cream taste and doesn't have the sugar hit of plain butter cream. Sugar can sometimes upstage a flavour that is important to you.

I have also used a strong butter cream to build a dam around the edge of each layer and filled the centre with the fluffy yummy stuff.

Have fun

Aug 29, 2013
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creamy icing
by: Debbie Cattivera

The statement about powdered sugar is correct. Only use a high quality powdered sugar that says "made with pure cane sugar." The store brands use "sugar" and that's what the label will say, pure sugar along with fillers. Dominoes and other high quality sugars use only cane sugar which makes a much better quality icing. The store brands use which ever sugar is least expensive at the time, which is most likely beet sugar which doesn't bake the same.

Here's an article that shows a picture and explains what I'm talking about.

http://www.sfgate.com/news/article/SUGAR-SUGAR-Cane-and-beet-share-the-same-2939081.php

So, try pure cane sugar and report back :) Happy baking!

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