Buttercream icing

kippers

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

Sambucus_Nigra

I_know_my_ABC_and_my_CMYK wrote: »

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?

I_know_my_ABC_and_my_CMYK

Good idea I will try a small amount first, and I will post back and let you all know.

bees**knees

I wonder if you could use Spry which is vegetable fat ?

rachbc

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

Swan_2

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

heretolearn_2

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.

sammyjammy

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......

lydsmom

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

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 do you want people to think the cake is beautiful or delicious?