Cocoa Buttercream
I'll try my hand at a traditional buttercream frosting this week.?
I'm the kind that has the egg whites, cream tartar cocoa powder, sugar and lots of butter. Should it be refrigerated once the cake is frosted? Also, do you have a good consistency to decorate with? I think a traditional pattern woven. Thank you!
I disagree with the other person to respond. What if you let the butter sit at the counter? Soften (and getting a little fat) and after a while, they spoil. Dairy ingredients such as butter should remain refrigerated. As an instructor for decorating cakes, I always advise my students that if they use butter, the icing (and the finished cake) must be refrigerated or at least served in a very short period of time (certainly that day.) Also, heat butter reacts faster other fats (such as shortening, which is what we use in meringue cake decorating class )…. so that the heat of your hands soften butter and frosting, it is difficult to maintain consistency and decorations to keep its shape. Why not try this recipe ….. This is what we use classroom. If you add the amount of water listed below, produce medium consistency, which is what you should use a braided, and many others techniques such as borders. Class butter (about 3 cups) 1 cup vegetable shortening 3 tablespoons white water 1 teaspoon flavoring Clear (vanilla, butter, almonds, or a combination of one of these for a total of 1 tsp) 1 lb. (about 4 cups) powdered sugar 1 tablespoon tablespoons meringue powder (optional, in vain. Craftwork stores that sell cake decorating as Hobby Lobby, Michaels, etc.) Butter Cream in a large bowl whisk (or laptop). Lather, add water and flavoring (s) and cream shortening until it has absorbed all the liquid. Add powdered sugar and meringue powder (which serves as a stabilizer to maintain its shape decorations) and the mixture of medium-low speed until creamy. For hard bitumen (used for roses), use one tablespoon less water. To thin frosting (used for writing, paper and icing the cake), use a tablespoon of water. If you are firm in their desire to use the recipe buttercream (Butter and icing are the best flavor), you just go by trial and error to determine if the consistency is good. Feel me contact via my Yahoo! Answers profile if you have more questions. Good design! ~ Maria
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