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Pareve Buttercream

post #1 of 8
Thread Starter 

Hello

 

I own a kosher bakery and I just started using Sweetex Z and i am having problems with my buttercream. What I do is mix equal amounts of Sweetex and fondant.

I really need a better mix

Anybody have a good mix?

 

Thanks

Evan

post #2 of 8

I assume you're using Sweetex and pouring fondant. Why is that? Isn't that a little expensive? What is the problem you are having with the buttercream.....is it too soupy? Why not use powdered sugar.....is that not kosher? 

Here is a Sweetex buttercream recipe. The meringue powder is optional.

Sweetex Frosting 


1 tsp vanilla extract 
1/2 tsp butter flavor 
1/4 tsp almond flavor 
1/2 cup water 
1 1/2 cups Sweetex 
1 TBS meringue powder (optional)
1/2 tsp popcorn salt (or regular salt)
2 lbs. powdered sugar 

Add salt, vanilla, butter, and almond flavors to measuring cup. Add cold water to make 1/2 cup. 

Beat Sweetex and slowly add water until fully incorporated. Beat in meringue powder. Gradually add powdered sugar. Beat 2 minutes at medium speed. 

This recipe is in its original form….however….*I* don’t use popcorn salt, just regular table salt. Popcorn salt is finer ground so I guess it would dissolve better, but I find regular salt is just fine. Just make sure to stir until dissolved. 

Also, I have made this with AND without the meringue powder. I found no difference. I think the meringue powder is supposed to make the frosting stand up better in heat and humidity. 

post #3 of 8

Sweetex should hold up beautifully.

 

Try the above recipe and look up Toba Garrett there are several good formulas in her book.

Can you use a meringue base for your butter cream?

bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
Reply
bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
Reply
post #4 of 8

Parve means you can use with meat or dairy.So confectionary sugar is ok and a lot less money. Are you using a good fondant?

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #5 of 8
Thread Starter 

The problem is that I switched to Sweetex Z which has no trans fats and it seems to be much softer the regular sweetex.

 

post #6 of 8

So switch back

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #7 of 8
Use the Sweetex Z with the formula I posted above and you should have no problem.
post #8 of 8
Thread Starter 
Quote:
Originally Posted by Ed Buchanan View Post

So switch back


I would but I am in NY and they are switching to trans fat free. Also that is not really the type of answer that I was expecting in a forum of professionals. Thanks for all the advice!

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