I wouldn’t have thought to offset each row of roses to fill in the gaps. I could have winged it, but I’m glad I checked out a couple of video tutorials first. I had done rosettes before, but usually just as decoration on top of the cakes or on cupcakes, not something that would cover the whole cake. I’ve seen this done before and it looked amazing, so I wanted to give it a try. Add only as much cream as needed to reach the consistency that you want and whip some more until completely smooth.įor the decorating, I wanted to try something new (to me) and a rosette cake.Once all the sugar is added, give it a good whip for at least 3 mins, more if needed. Add your powdered sugar slowly - 1/2 cup to 1 cup at a time to the buttercream and whip well in between additions.Sift your powdered sugar! This is a bit of a pain, but really helps to break out those clumps.The first step is to really whip the butter on its own, before adding any powdered sugar.But there are a few key things you can do to make sure your buttercream is nice and smooth with as little grit as possible. This American buttercream consists of four simple ingredients - butter, powdered sugar, vanilla, and cream. I honestly did not think they would divulge their secrets, but they sent over a recipe! How to make American Buttercream He should probably get some kind of award, right?! I would never do this. Unbeknownst to me, Ryan had emailed Gannon’s and asked them for the recipe. Powdered sugar-based buttercreams always feel so gritty… so it couldn’t be that. I assumed it was a meringue-based one because it was so silky smooth, but it was less buttery than ones I’d made before. I’d mentioned multiple times to Ryan that I wondered how they made it. We had a ton of leftovers, which we happily took back to our condo and devoured over the next few days. This cake was unbelievable, the buttercream so smooth and delicious. We didn’t do any tastings or see any samples, we just sent them a picture of what we wanted it to look like and chose our flavors. The BEST vanilla frosting I’d ever had was on my wedding cake, a cake we commissioned from Gannon’s, the restaurant we had our reception at. I usually make Swiss meringue buttercream, which I love but takes a bit more effort, and I was most certainly looking for something with very little effort. I’ve actually had a hard time nailing down a good, simple vanilla buttercream recipe – what some would call American Buttercream – that uses mainly butter and powdered sugar. I decided to go for an American Buttercream for ease. So with the cake layers already done, all I had to do was defrost them, make the frosting, and decorate. It is such a simple and delicious recipe and goes perfectly with this easy vanilla buttercream recipe. The recipe I used there was my Almost Scratch Cake. It helped that I still had a couple cake layers in the freezer from when I baked them for my Flat Top Cakes post. Over 50 of my very favorite cake recipes all in one place! From Classic Cakes to Holiday favorites and everything in between.
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