Conclusion
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Reader Testimonial
If you have any questions or feedback or would also like to share photos of your results working with this buttercream, please do so in the comment section >> here << Thanks!
Conclusion
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I do not have a food processor :/
Do you think I can run several smaller batches through my blender?
I have not attempted to use a blender before but I suppose it’s worth a try. This same recipe can also be beaten in an electric mixer with whisk attachment (for longer) without using the food processor. Although it doesn’t come out quite as smooth that way, it still yields a decent and workable result.
Blender absolutely doesn’t do it 🙁
Sorry to hear that but thanks for letting us know. Based on your feedback, I will add something in the book’s description about how this particular set of recipes calls for the use of a food processor.
Go ahead and whip it with the whisk attachment until it’s relatively smooth. That’s the more common way to make buttercream.
Its the way I did for a long time, but always suffered air bubbles. So I was very keen on your way. Yes, I would have passed buying the class had I known. Now I’ll set a goal to make enough to buy a FP!
Oh wow! I always prefer fondant because its smooth. Never had great luck with buttercream. I NOW am so glad I did this class! May I share a picture with you? No, it won’t be as good as yours, but considering my lack of tools and it being my first time….I’m almost speechless!
I would love to see photos of your results!
Not done yet but LOOK! Pretty smooth and pretty sharp lines for a first timer!!! THANK YOU SO MUCH! Can I kiss your feet??
Nicely done. Nicely done indeed! That’s a cool effect, how you blended the green with the blue.
Hello I am a cake maker and decorator already but I would like to become a pastry chef or learn more techniques on cake making or make different type of cake with different flavors but my question is how to do it online? I would like to have some hands-on activities.
I think you are off to a great start by investing in ebooks like this one. I’d recommend looking into classes that are available in your area. Baking and decorating classes can be found at continuing ed colleges, cake decorating supply stores, and craft stores. Wilton offers courses throughout the U.S. Getting a job in a bakery is the easiest path to learning. Repetition is the key to mastery!
Great tutorial . Just checking I got this right the buttercream in bowl is room temp but it firms up as it’s applied because cake is cold and looks more peanut butter like when u move it around the cake . Then the scrape away process after chilling means it’s quite firm and u only removing thin layer bit by bit,. In Australia we use ganache that goes firm more as it stands up to our heat, and use the cake board as a guide to smooth to ( the cake is about 3 mm smaller all round ) and then fondant over that. I am keen to use buttercream as it’s more economical so thanks again
Yes, you got it, Jane! I have heard from a number of other Australians the same thing you mentioned about how ganache is more popular there due to the warm climate and we have determined that these same techniques also apply to ganache. I have used this buttercream on hot 90F+ days in both dry and humid climates and find that it holds up as long as the refrigerator remains in constant play until the cake is delivered.