Buttercreme recipies

[Rene]

Hello everyone!!

I recently had a slice of our local Loblaws cake, and I found the buttercreme on this cake to be superb!, it was rich but not sweet , it was pure white in color and it did not blast your taste buds with vanilla or icing sugar taste.... soo I am hoping someone might assist me with some recipie ideas as to how to match that texture and taste, I am pretty sure the icing was not a simple syrup type as it was quite thick

All of the buttercreme recipies I have tried all taste like "icing sugar" and this is not what I am looking for

any assistance would be appreciated!

[Harpua]

Could you tell if it was a meringue buttercream or not? The basic recipe is:

4 egg whites
1 cup sugar
3 sticks room temperature sweet butter

flavoring (vanilla, almond, grand marnier, etc..)

Mix the whites and sugar in the bowl of a mixer and put over boiling water until the mixture is hot and sugar is melted. Attach to mixer and with the whisk attachment, whisk until about tripled in volume. Add the butter a little at a time at medium-low speed until butter is incorporated and buttercream is fluffy.

My Favorite!:

Brown Sugar Buttercream

The same recipe, but with 1 1/2 cups brown sugar instead of white, and the butter is cold and you mix it with the paddle attachment when you add the butter (whisk when you beat the whites). If it separates, just keep it going and it will come together.

[Rene]

Is this recipie thick in consistancy? I kind of think this Loblaws icing was just an icing sugar based buttercreme, simply because of it's texture, you could tell there was shortening in it........but the icing sugar was hidden quite well, and that is what I am looking for.... there must have been creme in it also, (wonder if they would give me the recipie).... but I don't think so

I've made lots of italian buttercreme with egg white and I know it was not that...although I would have to say it is one of my favorites.

I am doing a cake for a baby shower , and I am going to be doing alot of piping ,so I was hoping to come up with a thick but not icing sugar taste buttercreme

[Harpua]

Hmm.. It could have been "Pastry Pride", but that's a refrigerated creamy consistency instead of a powdered sugar consistency.

Could you explain the consistency a bit more?

So it is:

-not that sweet
-fluffy

Does it get crusty?

The reason I think it is buttercream is because it does get fluffy, and it is so silky, it tastes like there is cream in it almost.

[Rene]

no it did not crust..... it is thick , rich, but not sweet....... very smooth going done balanced flavor... the icing sugar did not jump out at you at all....or did vanilla

very smooth balanced flavor , I think it had to have had creme in it, it was that kind of rich flavor, but balanced ... yes fluffy !! but thick at the same time... nothing like an italian buttercreme I was thinking it was white but not pure white