Welcome to the Cake Decorators Q&A

Hello. I’ve been trying to find a good recipe for a trex buttercream I’ve been told it tastes great if you put vanilla in it and can be used instead of ganache on cakes making it cheaper ( but still tasty) to make cakes . It also seems to need meri white in it . Can anyone help please xx

Hi JillHolms

Most people subsititute half the butter for trex and add a tablespoon full of merriwhites to keep it stable. I’ve never made it so can’t comment on taste although some folk do say they can taste the grease from the trex.
There are lots of recipes online here’s one from a respected cake desinger:
http://www.designmeacake.com/how-to-make-crusting-buttercream

Hope it helps.

Hi Jill
I use trex when making butter cream. I use half butter and half trex. The butter i use is solid butter not the spreadable one as it contains too much liquid. I add vanilla extract. Also i don’t use Icing sugar, I prefer Fondant as this gives a better tasting cream. My family and friends prefer this to ordinary butter cream. I hope you don’t mind me adding this comment

Hi Bprice

Thank you for adding your tips which will enrich the information in Q & A. When you say you use fondant, that is fondant as in the icing for fondant fancies or is that roll out icing? Using royal icing, icing sugar also gives a more stable buttercream as it contains egg white powder. 🙂

Hi madeitwithlove

I use fondant , the type you use for fondant fancies. I soften it first , otherwise it can be a pain to incorporate . Many , many moons ago when I worked in a bakery ,that’s how we made butter cream. I personally Cann’t eat English style butter cream.
Never thought of Royal Icing. Might give that a try. For some children’s cakes I soften marshmallows , it gives it a nice taste to.