Learn how to make a butter creme icing recipe in this free cake decorating video. Part of a series - see more at ExpertVillage.com
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How to Make Butter Creme Icing: Cake Decorating Tips
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July 1st, 2007 at 10:37 am
your blender sucks
your blender sucks
July 6th, 2007 at 12:17 pm
How very uncalled …
How very uncalled for.
July 28th, 2007 at 3:37 am
Thank you. It was …
Thank you. It was very helpful.
August 1st, 2007 at 10:31 am
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August 2nd, 2007 at 9:14 pm
how to make white …
how to make white butter icing?
August 16th, 2007 at 9:34 pm
get a life, …
get a life, seriously.
August 18th, 2007 at 12:35 am
Buttercream icing …
Buttercream icing is used more for fillings and icing the cake rather than making flowers and decorations. Royal icing is what you’d use for flowers and decorations.
September 7th, 2007 at 11:13 am
for a white butter …
for a white butter cream icing use crisco instead of butter. you can add butter flavoring to it but be sure any flavorings you add i.e. vanilla or almond, are clear, otherwise you would have an ivory color, which wouldn’t be bad either
October 23rd, 2007 at 1:53 pm
Nope, I use …
Nope, I use buttercream for roses and decorating for work, royal icing roses are more for the side of the cake, and the only time I’ve use royal icing to decorate a cake was for display purposes only.
November 15th, 2007 at 6:38 pm
I find it …
I find it interesting that she is using soy milk instead of regular milk - it MUST be a texture thing, because surely you cant be worried about either cholesterol or lactose intolerance when you’re using all that butter.
I also think this is American buttercream, rather than classic buttercream.
November 28th, 2007 at 7:30 pm
it seems like she …
it seems like she is at home, it’s probably jus what she had in her fridge lol…
January 6th, 2008 at 4:13 pm
i have usd crisco …
i have usd crisco but my icing still turns yellow. is there anything else I can change to make it a purer white?
January 6th, 2008 at 5:13 pm
For buttercream …
For buttercream icing try using a spoonful more of icing sugar to make the icing thicker than usual, but then adding some freshly squeezed lemon juice to make it the correct consistency. It usually works well for me because the acidity from the lemon will whiten the icing. Royal icing will always be pure white, because it’s made with egg white and sugar.
January 7th, 2008 at 9:56 am
make sure you are …
make sure you are using regular crisco and not the butter flavored. What recipe are you using?