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Buttercream Recipe (for Alannia)

 
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kwf
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Joined: 22 Nov 2007
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Location: Singapore

PostPosted: Mon Jan 14, 2008 3:26 pm    Post subject: Buttercream Recipe (for Alannia) Reply with quote

Alannia, not too sure where to place this. So I place it under Cakes n Pastries since buttercream is mostly used for cakes.

I got this recipe from Sun Lik last year when I was desperately trying to find an icing that is nice and not too sweet for my cupcakes.


Ready-To-Whip Cream

1400gm Butter
600gm Cream mixture (you'll need to get this from Sun Lik)
900gm Icing Sugar
5 qty Egg white

Method
1. Beat egg white and icing sugar until stiff. Set aside.
2. Beat butter till creamy. Add cream mixture and beat with butter till creamy.
3. Add remaining ingredients together. Beat mixture until it becomes stiff and foaming.
4. Add vanilla or rum essence to flavour whipped cream.



I did just 1 part of the above recipe everytime and reduce the sugar from 180g to 130g. I find the sweetness just nice for me. From now on, this has been my only buttercream recipe. It's not grainy like buttercream from shortening.

Try it and let me know if you like it. Very Happy
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Alannia
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Location: Petaling Jaya, Malaysia

PostPosted: Mon Jan 14, 2008 4:09 pm    Post subject: Reply with quote

Wow, that was quick.

Kwf, can I trouble you again? As & when you buy this cream from Sun Lik, can you please post a photo? I am in Malaysia so I have never seen it before. Is it refrigerated? If it is, then I won't be able to bring it back to Malaysia.
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kwf
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Joined: 22 Nov 2007
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Location: Singapore

PostPosted: Mon Jan 14, 2008 8:42 pm    Post subject: Reply with quote

Alannia wrote:
Wow, that was quick.

Kwf, can I trouble you again? As & when you buy this cream from Sun Lik, can you please post a photo? I am in Malaysia so I have never seen it before. Is it refrigerated? If it is, then I won't be able to bring it back to Malaysia.


Alannia, no problem. Here you are. Basically it looks very much like shortening except that it's whiter and smoother. You do not need to put it in the fridge. Just keep it out of the sun.


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Foodz
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PostPosted: Mon Jan 14, 2008 9:35 pm    Post subject: Reply with quote

kwf, the recipe that you have just shared can be used for

1. roughly how many cuppies?

2. if I use to decorate a double layer 8" round cake, is it enough?

3. if I use it to decorate a Swiss roll, is it too much?

Last but not least, can the buttercream withstand a few hours outside the fridge?


Sorry for asking so many questions.

grin
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kwf
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PostPosted: Mon Jan 14, 2008 9:51 pm    Post subject: Reply with quote

Foodz, pls see my replies below.

Foodz wrote:
kwf, the recipe that you have just shared can be used for

1. roughly how many cuppies?
At least 24 cuppies, coz that's the number of cuppies I decorated the last round and it's just 1/5 of the recipe. I remember I still have some buttercream balanced the last round, though not much.

2. if I use to decorate a double layer 8" round cake, is it enough?
I've not used it for whole cake yet, but if you're talking about the full recipe, shouldn't be a problem. In fact, I think 1/5 or at most 2/5 is required, depending on how elaborate is your decoration.

3. if I use it to decorate a Swiss roll, is it too much?
My gut feel is 1/5 of the recipe for a swiss roll should be more than enough.

Last but not least, can the buttercream withstand a few hours outside the fridge?
Definitely not a problem, coz I'm pretty slow in my decoration and my cuppies stay in room temperature for about 7 hours!

Sorry for asking so many questions.

grin



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Enne
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PostPosted: Mon Jan 14, 2008 10:29 pm    Post subject: Reply with quote

Alannia,

I'm also in KL...never heard of cream mixture before. Let me know when you found out where to get it ya?? Very Happy
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Ruyi
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PostPosted: Mon Jan 14, 2008 10:30 pm    Post subject: Reply with quote

KWF

Does the cream mixture has an ingredient list? I would love to know what is in the cream mixture. Thanks
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zurynee
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PostPosted: Mon Jan 14, 2008 10:59 pm    Post subject: Reply with quote

Alannia wrote:
Wow, that was quick.

Kwf, can I trouble you again? As & when you buy this cream from Sun Lik, can you please post a photo? I am in Malaysia so I have never seen it before. Is it refrigerated? If it is, then I won't be able to bring it back to Malaysia.


Hi Alannia, I think in Malaysia there is krimwell? If I am not wrong, it's something like cream mixture.

Zu
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kwf
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PostPosted: Mon Jan 14, 2008 11:04 pm    Post subject: Reply with quote

Ruyi wrote:
KWF

Does the cream mixture has an ingredient list? I would love to know what is in the cream mixture. Thanks


I'm afraid not. I think it's a product by Sun Lik. So quite high chance we won't be able to tell what's in it.

I did ask Sun Lik earlier when I bought the cream mixture. They told me it's to make the buttercream smoother and to better withstand non-fridge temperature.
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Stefanie
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PostPosted: Mon Jan 14, 2008 11:50 pm    Post subject: Reply with quote

Hi ladies...

kwf...
I am a bit sceptical as this recipe calls for raw eggwhites yet you say it is able to stand at room temp. for 7 hours!
so how?

Is this safe?
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biscuit
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PostPosted: Tue Jan 15, 2008 9:22 am    Post subject: Reply with quote

Same here, I am not receptive towards the idea of eating raw egg whites like that. I remember seeing similar cream mixture sold at Phoon Huat and Ai Lin too.
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kwf
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PostPosted: Tue Jan 15, 2008 12:02 pm    Post subject: Reply with quote

I agree with you girls that it's best not to leave it outside for so long. What I meant was I've tried it once and it can withstand the temperature. The best is to leave it in the fridge and bring out about half an hour before serving as it will harden a little.

For those who're not willing to use raw egg white, can substitute with Meringue Powder. I haven't tried it personally, but will be trying it this Fri for a cake I need to leave in room temperature. Will update you girls again.
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Foodz
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PostPosted: Tue Jan 15, 2008 8:26 pm    Post subject: Reply with quote

kwf, thanks for your reply.
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mitmondol
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PostPosted: Mon Jan 21, 2008 3:35 am    Post subject: Reply with quote

Well, there are different types of buttercream.

Meringue based, like Italian (egg whites are "cooked" with hot sugar syrup and Swiss ( egg whites and sugar heated together over bain marie) buttercream.
The egg whites are cooked.

Yolk based, wher egg yolks are mixed with hot sugar syrup (alas "cooked")

Butter based, where basically butter is mixed with sugar. Many other ingredients can be added, like melted chocolate, cream cheese, flavorings.

Shortening based.
Now, from the picture it seems to me that's what's in the recipe.
This kind is not used for frosting a cake, but for decorating it.
Shortening melts at a higher temp, than butter, so the decoration can stand up to higher heat.
If it is used for icing a cake, butter and liquid has to be added, otherwise it will taste like wax.

So, the recipe is this kind
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coolcookie
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PostPosted: Mon Mar 01, 2010 3:04 pm    Post subject: Reply with quote

Just wondering if there's any other buttercream which does not need egg white, yet can withstand room temp for about 2-4 hours?

I tried 1 recipe which uses only butter+ icing sugar+ milk but it is far too sweet.

I can't use whip cream as the it will melt the fondant.

Any other alternatives from the forummers?
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zurynee
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PostPosted: Tue Mar 02, 2010 10:37 am    Post subject: Reply with quote

coolcookie wrote:
Just wondering if there's any other buttercream which does not need egg white, yet can withstand room temp for about 2-4 hours?

I tried 1 recipe which uses only butter+ icing sugar+ milk but it is far too sweet.

I can't use whip cream as the it will melt the fondant.

Any other alternatives from the forummers?


You can replace the butter with shortening to make the buttercream withstand the heat better or for buttercream using egg white, instead of using egg white, replace it with meringue powder.
1 egg white = 1T meringue powder+2T warm water.

HTH
Zu
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coolcookie
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PostPosted: Tue Mar 02, 2010 3:16 pm    Post subject: Reply with quote

Hi Zu,

thanks for the cool tip - I have lots of meringue powder after using few tsp for the royal icing.

So just mix the powder with water and they will whip up like the real egg white? I am going to try this tonight!!!

Cheers!
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zurynee
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PostPosted: Wed Mar 03, 2010 9:06 am    Post subject: Reply with quote

coolcookie wrote:
Hi Zu,

thanks for the cool tip - I have lots of meringue powder after using few tsp for the royal icing.

So just mix the powder with water and they will whip up like the real egg white? I am going to try this tonight!!!

Cheers!


It will stiffen when you beat it. Good luck !
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coolcookie
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PostPosted: Mon Mar 15, 2010 4:05 pm    Post subject: Reply with quote

Thanks to Zu for the advice, and KWF for posting the recipe.

I have made this yesterday using meringue powder. YES, it works!

Personally I think if this is needed to stay in room temp for long, like 7hours, using meringue powder will be safer than fresh egg.

However, I have reservation using the cream mixture from Sun Lik. I tasted it before adding to the buttercream - it taste just like shortening.
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Reira
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PostPosted: Thu Jul 29, 2010 1:19 am    Post subject: Reply with quote

Hi coolcookie,

Is it possible to share with me your icing recipe? I need one that can withstand Singaore's weather! Just tried the usual buttercream recipe but somehow the icing melted even before I start decorating my cupcakes. It was so dissapointing!!

Thanks,
Reira
_______________

On the side note, I found another recipe on the web which I think looks similiar to the one KWF had posted. However, the lady use all purpose cream (I am guessing all purpose cream is non dairy whipping cream?).

http://www.latestrecipes.net/2010/05/03/pretty-flower-cupcakes/
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coolcookie
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PostPosted: Thu Jul 29, 2010 1:44 am    Post subject: Reply with quote

Hi Reira,
I used exactly the same recipe that KWF has posted here... for your convenience, I am posting my version which uses meringue powder (egg white powder):

Ready-To-Whip Cream

1400gm Butter
600gm Cream mixture (you'll need to get this from Sun Lik)
900gm Icing Sugar
5T meringue powder
10T warm water

Method
1. Beat egg white and icing sugar until stiff. Set aside.
2. Beat butter till creamy. Add cream mixture and beat with butter till creamy.
3. Add remaining ingredients together. Beat mixture until it becomes stiff and foaming.
4. Add vanilla or rum essence to flavour whipped cream.


To make a small portion (one fifth), just divide everything by 5.
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Reira
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PostPosted: Thu Jul 29, 2010 10:02 am    Post subject: Reply with quote

Hi coolcookie,

Thanks for the recipe! May I know what is 5T? tablespoon?

How does the recipe taste? It can be use as piping on cupcake right?

Thanks!
Reira
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