Welcome to the Cake Decorators Q&A

I want to make really smooth buttercream to pipe roses etc on cupcakes. I usually use the American style buttercream but that doesn’t give the silky finish I’m after. Lots of recipes use trex, but I’m not sure how this will alter the taste. Any recipes or recommendations appreciated. I also wondered if it’s the SMBC or the IMBC to get the finish I want. Thank you in advance.

Hi Maria44

SMBC and IMBC are super silky and definitely far more superior to normal butter icing and taste less sweet.
I don’t know how the trex type BC tastes as I’ve never made it. Lots of people do use this because it holds up better in hot weather. I have read that it can leave a greasy unpleasant mouth feel.

If you just want to reduce the gritiness experienced in normal butter icing, try adding to it either melted white chocolate or a % of ganache.
For white chocolate buttercream recipe scroll down and take a peek here:
https://www.cakeflix.com/cakelife/making-an-egg-free-cake/
and for the % of added ganache take a peek at the following blog:
https://www.cakeflix.com/cakelife/buttercream-covering-and-filling-guide/

Personally, I don’t think you can beat the cooked meringue based buttercream. It takes a little more time but the end results are worth the extra effort!

Hope suggestions help.

Hi madeitwithlove

The cooked meringue based buttercream you mentioned, is this what’s know as Swiss buttercream? I plan to make a 2 tier baby shower cake soon and want to pipe the swirly rosette type design, so popular on Ombre cakes, and wonder if this icing would be best at holding it’s shape. Additionally I plan to stack a plain sugar pasted cake on top but don’t know the best way to approach this without damaging the icing on the base cake. Any help would be great thanks.

xx

P.S. Hope you are keeping well.

Hellooooo bellscakes!!!! 🙂 what a nice surprise!

I use Italian meringue buttercream which is made with sugar syrup boiled to 121c and poured over egg whites which have been whisked to stiff peak. This make a stable buttercream which can be piped. However, I’ve never tried it on a whole cake. I know the most popular for the piping you describe is the Swiss meringue BC. This is where sugar and egg whites are gently warmed over a bain marie until all the sugar completely dissolves. The mixture is then whisked to stiff peak (the meringue) to which room temp butter is added. There are loads of online recipes so plenty to choose from. Don’t worry if goes a bit soupy, just keep whisking and it will come together beautifully. This is also a very stable buttercream.

I’m assuming the bottom tier will not be iced since you’re piping buttercream on it? I would just buttercream crumb coat it and chill before piping the rosettes only up to the top edge Once the rosettes are piped, chill again so they set hard and then place on the top tier. Carefully finish piping the exposed ledge up to the join of the two cakes without spoiling the your work. Hope this makes sense 🙂 X

PS: Have grown very old before my time. Bless you for asking xx

HI madeitwithlove

Thanks very much indeed your answers are as ever very helpful. Aww sorry to read your P.S. comment, keep your chin up. xx