Thank you ChesterV. I think I'm gonna give it a shot. I'm thinking of adding it with the whites as I start to beat. maybe I'll give it more structure. But I'm gonna play around with it and see if it can't provide me with a little more stability. That American frosting ( I refused to call it buttercream because there isn't a speck of butter in it) is just way too sweet for my taste. But I'm finding that the meringue buttercreams are a little too buttery for my taste. So I'm trying to invent something not too sweet and not too buttery.
Oh I know Texas heat. Used to live in a Houston. Humid as heck in Houston. I had the hardest time baking in that town because of the humidity.
My son married a lovely women from Texas, so his roots are planted there. They're in Carrolton. But they just sold their house and they're moving out to Savannah I think it's called. The town where the giant water park is located.
I live in Plano, next to Carollton, but never heard of Svannah, Texas. Would have to look that one up.
For my buttercream, I've developed my own special recipe. Depending on what I'm using it for and if I need it for decorating or just frosting, depends on what consistency I make. It also depends on what flavorings I use, on what cake it's going on.
But here's my basic recipe.......no so exact, but you get the idea....
Butter Flavored Crisco "sticks"
Confectioners sugar (large/standard bags)
Salt
Apple Cider Vinegar
Vanilla
Butter Flavoring
Cream Cheese (half brick) or small container of sour cream
I make this without really thinking about it anymore, it's more or less just a function to me, like blinking or breathing.....so I've never really measured anything. I will try and give you a recipe for one standard round cake.......frosted and decorated.
2 "sticks" of butter flavored Crisco, mixed with 1 flat teaspoon of salt, and the cream cheese or sour cream.
I blend those on low in a stand mixer, then when they are mixed up pretty well, I put it on medium speed and whip it till it's all blended together.
I scrape the mixture from the sides and pile it in the center of the bowl. I turn the mixer on low and start slowly adding one full/standard bag of confectioners sugar.
When I get halfway through the bag, I add the vinegar, 2 tablespoons of butter flavor, and 1/4 cup of vanilla flavoring. Believe me, you don't taste the vanilla with this much sugar.
Once that is mixed well, I start adding the rest of the sugar. Once it's all incorporated, I scrape down the bowl and see if it's anywhere near what I want. Usually I have to add a half bag of confectioners sugar at this point. If I do add more sugar I follow the same steps, doing it slowly.
Once it's all incorporated and I am happy with the consistency, I whip it on high for 2-3 minutes, scrape it down, whip it again, scrape it down and whip it again.
If I need to add some water, I do so at this point and mix it in on medium speed.
Once I'm happy with what I have, I scrape it all off into a metal mixing bowl. I pat it down and flatten the top.
I then cover the top of the frosting with plastic wrap, making sure its all tucked in around the edges. I then put a damp towel over the bowl and put it in the fridge over night.
The next day, I "break it up" by hand mixing (you can use a hand mixer on low if you want). It is then ready for me to use.
I've been doing this for MANY years, so it's just second nature to me.......you might have to adjust it a bit here and there.
You don't taste the cream cheese or the sour cream, but it helps take out that tooth aching "sweet" from the frosting, as does the vinegar and the salt.
You don't really taste the butter flavoring or the butter Crisco, but it does have a very slight back taste to it. But for me, using butter flavoring is more for the scent than anything else. Unless you are using other flavorings, the butter scent should come through enough to give a slight hint of butter aroma.
Letting it sit overnight helps all the ingredients 'set' with each other, so they all are more uniform the next day.
There should be a difference between what you just made and what you have in the bowl the next day. It shouldn't be sugar sweet, and it should be smooth and creamy. It's still going to be sweet, but not that harsh sweet.
If you want it to crust a bit, then I would definitely add some water to the mix when adding the flavorings. The water will help the sugar dry out and get a bit crusty, when it has set exposed to air for a while.
If you want it super firm and to crust a great deal............add some of that meringue powder to the mixture when "breaking it up" the next day. You might need to add a few drops of water if it gets too thick. Once or two tablespoons of meringue powder should do it. The oil/butter/lard in the frosting will help keep it from setting up too hard.
If you want actual flavors like orange, marshmallow, coffee, or whatnot.......just add it to the mixture when making it. Same goes with colors, if you are making all one color. This way, it all gets set together overnight.
If you want to use a bit of substitutions for the sugar to cut more of the sweet out......you can use a bit of cornstarch, but if you use too much, it will taste funny and get "gritty". More than two tablespoons for this size recipe would be too much. There are other "fillers" you can use, but you have to do it all by trial and error.
Also............if you are using melted chocolates or ganache to cover a cake instead of frosting or icing, then you can also put a little bit of meringue powder in that as well. I will set up very nicely.
I'm lazy, so I don't like to make that European buttercream with the egg whites. Takes WAY too long for my taste!
LOL
Hope that answers all of your questions.
