Buttercream icing

flea72

if needing a white buttercream, i use mallow fluff and unsalted butter as suggested above, but it does make it very expensive

or depending on the cake to be covered, cream cheese and unsalted butter also works well

i sometimes make an egg white frosting, but as this crystallises easily, i tend to only use it on cakes that i know that will be eaten within a few hours of decorating

F

I_know_my_ABC_and_my_CMYK

I decided to take the plunge and I have ordered some Super White.

Thanks for all the replies.

I_know_my_ABC_and_my_CMYK

Sambucus_Nigra wrote: »

Hmmm; cake with boiled pig fat. Yummy. _pale_

Obviously not cooking for anyone who doesn't eat meat then?

No, and I wouldn't of even asked if I was.

I would respect a vegetarian or a vegan.

I_know_my_ABC_and_my_CMYK

flea72 wrote: »

if needing a white buttercream, i use mallow fluff and unsalted butter as suggested above, but it does make it very expensive

or depending on the cake to be covered, cream cheese and unsalted butter also works well

i sometimes make an egg white frosting, but as this crystallises easily, i tend to only use it on cakes that i know that will be eaten within a few hours of decorating

F

I need it for piping with, but thanks for this.

Penelope_Penguin

greenbee wrote: »

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.

I'm worried about asking, but what on earth is that

MrsBartolozzi

I don't like the sound of it either Penny, but Lakeland sell Butterbuds which taste of butter, but are really low in calories. Maybe something like that??

greenbee

Penelope_Penguin wrote: »

I'm worried about asking, but what on earth is that

I have never wanted to investigate...

I_know_my_ABC_and_my_CMYK

Penelope_Penguin wrote: »

I'm worried about asking, but what on earth is that

http://www.theverybestfood.co.uk/product/Butter_Extract_EX14

pandora205

Mascapone cheese and icing sugar makes a nice alternative (not used it myself but had some fab carrot cake with a lovely creamy frosting so I asked the chef how it was made. It was much less sickly than buttercream.)

flea72

pandora205 wrote: »

Mascapone cheese and icing sugar makes a nice alternative (not used it myself but had some fab carrot cake with a lovely creamy frosting so I asked the chef how it was made. It was much less sickly than buttercream.)

Philadelphia or any other soft cheese works just as well, and is a fraction of the cost of mascapone

cream cheese is the traditional topping for carrot cake, however some cheapster bakers do use buttercream, as it keeps fresh longer, but as you say the cheese version just works so much better, against the spicy cake

i suppose this is similar to the idea that you are supposed to eat slices of cheese with a rich fruit cake. stilton and christmas cake, go lovely together. you should give it a try

F