Greetings from the U.S.! Thank you for your nice compliments! (I also did an R2C4 cake, but I think he came out looking like he'd been on diet. :)) Unfortunately the "buttercream" on this cake is not true buttercream, since it contains no butter. It is Wilton's Snow White icing recipe, which is just basically Crisco (shortening; Crisco is the big brand name here in the U.S.), meringue powder, clear flavoring (the recipe calls for a mix of clear vanilla, almond and butter extracts, but I'm a purist - I usually only use one flavor at a time, unless it's really specialty), and powdered sugar (I think you call it icing sugar?) This is the only recipe I've found that can give you that true white white, since, as you seem to know, butter makes it more yellow, and most flavors have some bit of color to them. The bad news is the flavor is only so-so, from so much Crisco. Because of that I don't use it unless I absolutely need that white white for the decoration. Then I try to fill the cake with something much more yummy to make up for it. :) Thank you for visiting my blog! Please stop by anytime!
Hi, Thanks so much for your reply, I really appreciate it! I've really enjoyed looking through your photos, they fill me with awe :-) I'll definitely be visiting again in the future. Thanks again, Yvonne
R2D2 character cake made for a co-worker's son. Triple chocolate fudge cake with butter cream icing.
Hi,
ReplyDeleteThis is amazing! You're extremely talented. If you don't mind me asking, how do you get your buttercream so white?
Yvonne, UK
Hi Yvonne,
DeleteGreetings from the U.S.! Thank you for your nice compliments! (I also did an R2C4 cake, but I think he came out looking like he'd been on diet. :)) Unfortunately the "buttercream" on this cake is not true buttercream, since it contains no butter. It is Wilton's Snow White icing recipe, which is just basically Crisco (shortening; Crisco is the big brand name here in the U.S.), meringue powder, clear flavoring (the recipe calls for a mix of clear vanilla, almond and butter extracts, but I'm a purist - I usually only use one flavor at a time, unless it's really specialty), and powdered sugar (I think you call it icing sugar?) This is the only recipe I've found that can give you that true white white, since, as you seem to know, butter makes it more yellow, and most flavors have some bit of color to them. The bad news is the flavor is only so-so, from so much Crisco. Because of that I don't use it unless I absolutely need that white white for the decoration. Then I try to fill the cake with something much more yummy to make up for it. :) Thank you for visiting my blog! Please stop by anytime!
Hi,
ReplyDeleteThanks so much for your reply, I really appreciate it! I've really enjoyed looking through your photos, they fill me with awe :-) I'll definitely be visiting again in the future.
Thanks again,
Yvonne