Since the day I started doing cakes, I have always
wanted my cakes to look perfect. I worked with many different icings and techniques to get them really close, but I always used fondant when I wanted a really smooth finish. Then I started doing cakes professionally and found out quickly that paying customers don't like the taste or the added expense of fondant. So I went back to the drawing board and I worked harder and got better with my butter cream skills. I thought I had finally achieved what everyone else knew.
And then I started blogging and when I began to gain some sort of readership, I started getting comments like "Is that buttercream or fondant?" and "How do you get your buttercream so smooth?". I was so flattered, and I even promised some of you that I would work on a buttercream tutorial. And I truly started writing one on several occasions, and it just seemed too hard to capture with words alone. If only technology provided some way of capturing video and audio in a format that could be played back!
So we cashed in some reward points for a little Sony HandyCam. And this past week I worked with my husband on my very first video cake tutorial. It was very scary and while I'm not entirely happy with the results, I do think the results were worthy enough to share with you, my community of cake blogging friends. I would appreciate it if you watched and gave me your feedback. I would love to know if your cakes get smoother as a result.
This technique works best with an all butter icing. Feel free to try it with your own recipe, but I am providing my "kids" butter cream recipe if you want to try it. It's a little on the sweet side, but I find it very workable!
Cup a Dee Cakes Kid's Buttercream Recipe
2 lbs unsalted butter, at room temperature
16 Cups powdered sugar (4 lbs)
1 TBL plus 1 tsp vanilla extract
1/2 tsp salt
1 Cup heavy cream OR light corn syrup (not nearly as good, but works)
In a stand mixer fitted with the paddle attachment add all butter, salt and vanilla to 5 Quart bowl and blend. Scrape down bowl. Add ½ of the powdered sugar in stages (put a clean dish towel over the mixer and bowl to keep sugar dust down). Add all of the whipping cream and blend. Scrape down bowl. Add the rest of the powdered sugar in stages until it is blended in. Scrape down bowl. Now whip the fool out of it on super high for about 2-4 minutes depending on the strength of your mixer. The icing will go much lighter in color, fluffier and a good spreading consistency. You should notice the icing begin to increase in volume (it will fill the mixer bowl).
Note: This icing is too thick and heavy to spread until you whip the daylight out of it. Don’t skimp on the final beating.
You can leave the icing out of the fridge for a few days, it will be fine. Re-whip it when it’s been sitting for the best results.
Icing will not be a bright white due to the color of the butter. Your can purchase some white food coloring to add to the final layer of icing if needed. Most people won’t notice that it’s not white and it will photograph better.
Variations
Peanut Butter: Add one 18 oz jar of reduced fat peanut butter for entire batch of icing
Mocha: Dilute 2 TBL of instant coffee granules in TBL hot water-then add to 2 lbs of icing
Chocolate: 4-6 oz melted chocolate per lb of icing (will be a light brown).
Strawberry or Raspberry: Add preserves.
Also, as an extra special bonus, here is the icing recipe that Mike McCarey gave us during his modeling chocolate class!
Mike's Buttercream Recipe
1 lb 4 oz powdered sugar
½ cup pasteurized egg whites
2 TBL vanilla
2 lbs (8 sticks) softened butter (unsalted)
In an electric mixer, combine sugar, egg whites and vanilla. Mix on low to combine. Increase speed to high and mix for 10 minutes to build volume. Reduce speed to medium, slowly add softened butter and beat an additional 10 minutes until full volume is reached.
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