How to make Crusting Buttercream
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- Опубликовано: 11 сен 2024
- Learn to make Crusting Buttercream with this easy step by step tutorial by Edna De la Cruz from Design Me a Cake.
All the links are posted below with information.
The crumb coat is a technique used in cake decorating to control the crumbs of the cake before the second coat is given. It's a very easy technique.
All the links are posted below with information.
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It is the best buttercream recipe I've used in many years. I've decorated cakes for over 30+ years. It covers the cake easily and I am able to get a smooth cake with perfect edges. Thank you Edna! Just finished my 3rd cake for customers and they have commented how great the icing taste. 😉
I am glad you like it!!!
I remember watching this exact video 8-9 years ago when I was obsessed with learning how to make and make buttercream and fondant!
Yeah, it's been that long! I need to make a new one at some point..lol
Exactly I too saw it 8 yes ago . I thank her +❤
You are an awesome teacher!! Thanks for making these!!
Thanks!
I absolutly LOVE Edna and her videos. With all the thousands of videos about cakes on RUclips, for Edna to stand out that is showing how wonderful she is!!!!
You can leave this one at room temperature!
I've been using this for years. Works well with fondant and just overall. Great recipe!!!
Yes, it's my to-go recipe! Glad you like!
Crisco is a bad idea guys!
It has a very weird texture. Your mouth is greasy and you feel you are eating crisco.
I would use high ratio as she says or 1/4 crisco and the rest all butter.
At the time I did this video crisco was of better quality but I always tell people to use high ratio shortening. It makes a huge difference!
There are different types of buttercreams. Usually the ones that uses the eggwhites are Swiss and Italian buttercream. Both of them are non crusting recipes, and the eggwhites are taken to a temperature above 90 degrees to make sure they are safe.
Edna :)
I missed were you put in the meringue powder??
i don't think it matters. i put all of my ingredients in the kitchenaide at the same time. works perfectly.
hi Edna,
my name is Hiba and i´m from Holland. I love making cake and decorating them. just wanted to thank you for you video´s. they are so helpfull thx again
Hi Edna: I have not done icing for many years. I am glad that I found your site. You are really giving me the incentive to start baking again and following your tutorials. I don't think that the classes that I took ever gave me so much information. Thanks for your video.
I know the feeling,,Once you try it you never want to go back!
Edna :)
this is very personal. Some people like the 6 quart and do bigger batches with them. I only have a 4 quart and I prefer cause the blades grab a bit better the batter, but is smaller. I guess is a matter of getting used too. There are professional ones out there meant for those who want to go into business.
Edna :)
Edna, you CAN NOT please everyone!!! Don't listen to those who tell you to talk less! SOME MANY OF US LOVE THE WAY YOU EXPLAIN THINGS!!!!! Don't ever, ever, ever change the way you do your videos!!!
in Australia, solid high ratio shortening is Copha (made from hydrogenated coconut oil) and merengue powder is Pavlova Magic, both available in supermarkets. I was researching everywhere for Australian equivalents!
Love your videos Edna! You make it look so easy!
I like this tutorial a lot. All the little pointers and the detail make it seem very easy and do-able. Thanks for making this video!
I absolutely love your videos. I am an aspiring baker ^.^ and would love to know how much meringue powder you mix in. Thank you for taking the time to put these videos online for all of us! I know I really appreciate it!
I appreciate you sharing your technique and recipe for this buttercream! All other crusting recipes I looked at required too much butter and shortening along with 3 to 4 2-lb bags of sugar to produce what your formula is able to do with just 2 bags. The recipe is very cost effective and worked perfectly well for me after a few adjustments! Thanks again!
I am glad you found something that works. Sometimes by trial and error we can find good subsitutes...Have fun with it!
Edna :)
A strong buttercream is best. This is a good one, Sharon Zambito has a good one and there are others. You can use Swiss Meringue buttercream too, but keep in mind that doesnt crust .
Edna
I found your video and I followed your instructions to the T and this is the first time my buttercream came out so smooth. I am a beginner at cake decorating. Thank you so much for these tutorials!
Glad it helped!
Yes, it still will work. Its a stabilizer and does help some with the crusting but not in a major way
It usually says it. Its not typically sold in supermarkets. Maybe cake stores or restaurant food supplies, You can get it through the internet too.
I rarely use the oils, but the ones I used are very strong in flavor. They can be used. I have used them in fondant. Just add as needed.
Yes..that's it..sometimes I use almond extract too.
Edna :)
If you want all white you need to exchange the butter for high ratio and then add the extract. You can combine extracts if you want too. As long as you have the same amount of liquid..
Edna;)
Thank you so much for the tutorials!!!! I am just starting out and I am falling in love with how creative this can be! It's wonderful that you put such great instructions for those of us that don't know.
Hi Edna, greetings from New Zealand. I've followed your "do not overmix" method with surprisingly pleasant results! I just had my new powerful stand mixer and I can't help but marvel how it can mix tons and tons of stuff - so my first buttercream had bubbles on it since I can't help mixing and mixing and mixing it on the mixer. Anyway, did your method and carefully added liquid to desired consistency. Voila, almost bubble-free buttercream.
Is not hard a rock, is still smooth, Crust means that it creates a thin layer where you can smooth..And lots of people love the recipe..
In Puerto Rico we use this recipes as a royal cing not butter cream icing. I usually use this recipes to cover my cakes. I use shortenning ratios combined with high shortening. It's was very usefull to combined it with my recibe to make butter royal icing flavor. Your videos are easy to follow. Congratulations.
Edna your Awesome , thanks for making the effort to explain in english , so more people will understand.
Is the same, Is just that for a stronger recipe for hot weather you can use more shortening in the recipe instead of butter.
As long as you finish with the same amount of fat is ok to play with the recipe. Just dont put more butter than 1/2 a cup.
If you want less you can complement is with butter extract.
Edna :)
EDNA HOLA!!!! SOY DE MEXICO Y ME ENCANTA TU TRABAJO. ERES LA NUMERO UNO EN EXPLICAR Y DAR A CONOCER TUS RECETAS. EXCELENTE!!! LO TUYO ES ARTE EN VERDAD. YO TAMBIEN HAGO PASTELES Y ESPERO QUE ALGUN DIA HAGA ALGO PARECIDO A LO QUE TU HACES. FELICIDADES!!!!
Yes, Walmart is taking the transfat out too.
So is something to be aware off. You can add butterflavor if you want. The flavor you add and how much is your choice. SOme vainilla extracts are stronger than others.
So go with what you prefer. The base of it still the same. High ratio is still the best choice. Is more smooth.
Edna :)
Hola Edna! Que gusto me dio haber visto este video! Gracias amiga! :) Es una gran ayuda! Luego te mando un e-mail para recordarte de los "dowels" de carton de tu trabajo! Gracias de nuevo por ayudarnos tanto con tus videos! :)
There is no white butter..But some of them do have lighter colors.
Yes you can add water to thin it..Add in 1/4 teaspoons so you dont make it too thin..
Edna :)
Yes it will. The merengue is a stabilizer and makes it crust faster though.. But still it will
Edna :)
Oh and some pop and mom stores do carry high ratio shortening in California. And don't pay attention to rude people. Like you said most of us do want as much info as we can get. Gracias Edna por compartir tu conocimiento
the butter flavor is an option if you want all white icing or if you need a cake that can whitstand a hot place. If not, you can stay with real butter..
Edna :)
wow edna. i was just on your site that cakes are amazing i also make cakes i do it now for about a year and i love it and your videos give me allot of help. but the cakes you make are incredible!!!
Some people do use swiss or Italian under the fondant. It's a matter of taste. I use Crusting buttercream
Edna :)
You can do it all shortening too, is a matter of preference. I like almond flavor in mine. As for the color. It will give you ivory buttercream if you use non clear extract.
Edna :)
In this video I used all shortening, but you can use half butter half high ratio. You can lower the butter for a heat resistant buttercream and compensate with high ratio but never add the other way around.
Thanks Edna for your comments on butter v shortening,I've never tried shortening to make cream with, the idea has never occured to me. As I've said before I live in England and we here have never been taught to use vegetable fat for cakes or cream, only for pies and steamed puddings. Maybe I'll have a little experiment, who knows I might prefer it! Be happy everyone, best regards Edna.
Oh my god you should have your own show! you xplain really well! Congratz!
Este tutorial lo mire hace como 7 años y desde entonses hago tu receta,y no te di like porque no sabia nada de estas tegnologia...jajaja. Eres excelente.bendiciones!
All crusting recipes are sweet. Non crusting are less sweet.
Edna :)
@QuestionGirly1 Make sure you use high ratio. I use all ratio in the video. Its a matter of exchanging the butter for high ratio and using butter extract. The recipe is in my website
@97WarriorGrad Corn syrup is basically for consistency. As for flavors I use usually butter and almond. But it's a matter of preference
Quizas en un futuro.. Los hago en ingles porque tengo gente alrededor de todo el mundo y el ingles es universal.
Edna :)
Depends on what you like. But I used CK one and works well
Hi thanks for all the vids. I have try making the icing with the high ratio shorting ( Alpine) and It really makes a difference in your frosting. I even had a complement on how pretty my frosting was in class. It's so creamy, it dose not break down and the colors come out really good. I don't think I could ever go back to crisco.
lol, anything is possible!..I dont have that book so I cant say about that. I can just go by the recipes in the Books used at class.
Interesting fact!...Thanks for sharing!
Edna :)
I do let it sit our for myself since I dont like cold cakes, but for costumers I leave in the fridge as much as I can.
It can stay out overnight no problem in a house with AC
I use measuring spoons. When Baking is best to have accurate measurements. But if you dont have one, ist closer to a soup spoon.
Edna :)
I added it with the dry ingredients.
Edna :)
@katyellow In my website the recipe has butter in it..but this recipe can be done all in high ratio for more humid places
@3333Marlene I am not understanding what you wrote, but the recipe is in my website.
@sweetoceania The recipe is in my website. Use less butter and compensate with shortening for a stronger buttercream or use all shortening. But a hot kitchen will always be a problem with any buttercream. Is best to have AC runing
You can make it in advance and even leave a few days out of the fridge no problem. If you store in the fridge it will last a month and when you are ready to use just let it come to room temperature and mix by hand.
Edna :)
Use buttercream..royal Icing dries really hard. Is more for decoration..
Thanks!
Edna :)
Thank you for sharing so generously and selflessly your amazing skills for free, I really appreciate it. I've learned so much watching all of your videos. You are an excellent teacher, everything is very well explained and you seem so patient and pleasant. Move to Canada, so you'll be closer!! LOL ! Thanks a bunch, you're the best.
Yes is best the high ratio, but if you can't find it makes sure you get a brand that has the transfats in it.
Edna :)
@TheZOEJONES1 The smoother only works on top of the paper when doing it on buttercream. Its best to find a paper with no texture.
@TheSweetnessK Yes, is always best to use high ratio. And yes they can stay out of the fridge for a couple of days. I you are using high ratio you dont need no milk you can use water.
I love your videos, I always learn something. Your cakes are so incredible.
Thank you for these tips. You are SO talented.
Cut the water, or you can use all shortening and add butter flavor for a stronger recipe. Make sure you use butter and not margarine if you use butter.
But cut the liquids until is not as soft.
Edna :)
@msbbakery Its a vegetable shortening that is very good quality and has all the transfats.
@PieCesOfThreE NO, I didnt use butter. In the recipe calls for 1/2 cup. I usually only use 1/4 cup and the rest in high ratio. It's stronger. Then I add butter flavor and some almond extract to it
I bought mine with a company called Papmper chef, but there are other brands around too.
Edna :)
Yes, you need the shortening.
Edna :)
Amazingly smooth buttercream! Followed your recipe today and fell in love with it! Thank you!
Glad you like it!
The Wilton Recipe ten years ago did have the merengue, I know this cause I teach Wilton Classes and is been for around that many years.
The merengue powder doesnt really affect the flavor of the icing. Is basically used as a stabilizer.
Very helpful, thanks so much, i didnt realize the second coat was medium consistency!
@angeleyes3250 I added when I am done, just like the paper towel. No waiting.
Usually I let it soak the grease. I dont use flimsy ribbons.
Edna, can you do a tutorial explaining the different types of icing and their specific uses? thanks, you are awesome
hi Edna, I since discovered that if a little corn starch was added to the sifted powdered sugar it makes it less sweet. it really does work, for all frostings. And doesn't affect the crusting x
I do know some people add it. Others add a bit of salt. Thanks for sharing!
hi Edna, I want to top my cake with chocolate ganache drip, can I use swiss meringue butter cream on the cake, or will it be too soft and smooth underneathe the ganache? thanks
The butter will change the color. If you read the recipe, it says if you want all white you need to use all shortening and no butter.
Edna
@loopsterone Use chefmaster or americolor super red. Or just keep adding more color. It takes a lot.
@kleinermorschi yes,I put it in the fridge and let it harden before adding the fondant.
La margarina puede hacer el buttercream demasiado suave. Puedes anadir menos mantequilla y usar mas high ratio. Tambien puedes usar extracto de mantequilla para mas sabor a mantequilla.
Edna :)
Si, los del web me crearon un problema bien grande. Pero ya lo arreglaron!..Ya puedes ver las recetas!
Edna :)
I did a google search..in here, for vegetable shortening the biggest brand is Crisco..I think the translation for yours is
Deutsch (German)
n. - Fett, Verkürzung
But I am not 100% positive since I dont speak deutsch..
Edna :)
I usually buy Satin Ice, but Michelle Fosters has a great recipe for fondant.
Edna :)
@AshYumHab What I am saying is that you need the vegetable shortening to be crusting buttercream
Yes, for a much stronger buttercream and whiter, you can use all high ratio
Yes is a big difference, is a lot smoother
Edna :)
@xXSmoothxCriminalXx Yes, is not meant to be done with egg whites. But if you dont have them, you can leave them out.
Edna :)
I never seen one here or anywhere. But sounds like fun.
Edna :)
I hope it works the same..I m not sure the quality of it, but is a start!
Edna :)
@blalalalili Yes, it stiffens up. If it doesnt it because you added too much liquids.
If you going to order some is best High ratio. Someone from UK mention they used Cokeen.
Usa high ratio shortening y en vez de mantequilla usa high ratio. Anade extracto de mantequilla ( yo le anado un poquio de extracto de almendra tambien. Este buttercream es el mas fuerte para el calor pero tienes siempre que entender que es azucar y el azucar no mezcla con calor.
Yes, is just a little harder on the mixer but it can be done.
Edna :)
wow! i love how it looked when you spread it! sooo smooth! I dislike using shortening but that looks incredible! so I will have to use it in my next batch! I cant wait to try it! -i might add milk instead of water simply for the flavor to be a sweet cream flavor, but I dont think i would do that and add the almond, so i am going to try it the almond way just like you did it first! I am so glad I finally found the recipe! yay! :D
@Theminicookingshow If you dont have it at hans its ok, basically its used as a stabilizer.
Meringue Powder is a pasteurized egg product used for icings and meringues.
Meringue powder contains modified food starch, egg whites, sugar, gum arabic, calcium sulfate, citricacid, cream of tartar, silicon dioxide and artificial vanilla flavoring. Egg white powder is just that: dried egg whites. Both can be used to substitute for fresh egg whites in recipes. Meringue powder is gluten free, safe from salmonella, and some brands are certified kosher.
hi edna! thanks for such great videos! your cakes are soo beautiful! :)
Wow you're a very Pretty lady. I can't wait to try it this way. Thanks for the advice! ~Andree
A lot of people enjoy the info.