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Buttercream icing

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  • kippers
    kippers Posts: 2,063 Forumite
    Part of the Furniture 1,000 Posts Name Dropper Combo Breaker
    CFC wrote: »
    The thought of buttercream being made with lard is disgusting!

    I've got to go with this, however, if it does workout well pls let us know
  • That's what I though but a friend of mine who is a cake decorator says it is quite nice.

    Obviously I'm after other opinions

    Hmmm; cake with boiled pig fat. Yummy. _pale_

    Obviously not cooking for anyone who doesn't eat meat then?
    If you haven't got it - please don't flaunt it. TIA.
  • Good idea I will try a small amount first, and I will post back and let you all know.
    Wow, I got 3 *, when did that happen :j:T:p
    It is not illegal to open another persons mail unless you intend to commit fraud - this is frequently incorrectly posted:)
    I live in my head - I find it's safer there:p
  • bees**knees
    bees**knees Posts: 2,187 Forumite
    Part of the Furniture 1,000 Posts Photogenic
    I wonder if you could use Spry which is vegetable fat ?
  • rachbc
    rachbc Posts: 4,461 Forumite
    I've hear it work but there is no way on this earth I would make it - if I wanted a pure white icing I'd go with a 7 min frosting/ mashmallow frosting over lardcream
    People seem not to see that their opinion of the world is also a confession of character.
    Ralph Waldo Emerson
  • Swan_2
    Swan_2 Posts: 7,060 Forumite
    valbuk wrote: »
    I wonder if you could use Spry which is vegetable fat ?
    or Trex, which is vegatable too & seems to be a big hit over on the best mince pie pastry thread :)
  • Sounds disgusting. I can't even stand it if it is made with margerine instead of butter.

    I imagine if you are selling them you couldn't describe it as buttercream any more. 'Lard cream' doesn't have quite the same appeal.
    Cash not ash from January 2nd 2011: £2565.:j

    OU student: A103 , A215 , A316 all done. Currently A230 all leading to an English Literature degree.

    Any advice given is as an individual, not as a representative of my firm.
  • sammyjammy
    sammyjammy Posts: 7,950 Forumite
    Part of the Furniture 1,000 Posts Name Dropper Photogenic
    edited 12 December 2010 at 10:02AM
    I find that unsalted butter tends to be less yellow than salted butter, if you whip it up properly it should be white enough surely although will still have a creamy colour I guess. What's it for? Could you go for coloured buttercream as an alternative? Red, green, blue......
    "You've been reading SOS when it's just your clock reading 5:05 "
  • lydsmom
    lydsmom Posts: 122 Forumite
    I use an electric whisk and whisk the butter for ages first, if your using flavouring make sure you get the clear one's, should turn out quite white.
    Hth.
  • greenbee
    greenbee Posts: 17,763 Forumite
    Part of the Furniture 10,000 Posts Name Dropper Photogenic
    Buttercream made with trex (or other white fat) is grim, but they do use it alot in N. America - generally butter flavouring is added as well though.

    Butter at this time of year is almost white (cattle are mostly on concentrates rather than grass), and as someone else has mentioned unsalted is usually whiter. I used waitrose unsalted recently and well beaten (in the kenwood, about 15 minutes) with water rather than milk added, it was pretty much white.

    Sometimes taste is more important than colour :D do you want people to think the cake is beautiful or delicious?
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