I am serious about baking but I am taking steps at a time. I have always made stuff using a hand mixer and then discovered the Italian buttercream which is supposed to taste better. The reason why I looked for buutercream is because of a cake course I am taking and we are using buttercream during the course. I prefer not to use confectioners sugar and butter with vanilla extract and water simply because most people I know find it too sweet.
The reason why I cam here to ask for a recipe (specifically Italian or Swiss now) is because I read on that post that you can make it with a hand mixer (whereas most others were just mentioning srtand mixers). I know things have advanced now (I am upto date with technology and everything and run my own websites) but in terms of baking I have only focused on certain areas like making certain cakes and biscuits from different cultures, but something simple like making the perfect buttercream I haven't explored. So I came here to ask whether I could find a way to make it without a stand mixer temporarily as I need to make the buttercream soon (preferably italian/swiss - whichever is better) whilst I look around for a good stand mixer (I noticed KA is popular in Canada and the US but I'm not so sure about the UK). I wasn't trying to fuss over it or anything and be backward and say that I don't want to use a stand mixer or I will only use my hand mixer, no. It's just that I need a recipe that will be okay for my hands since I currently do not have a stand mixer. I thought professionals or those who may know recipes well will be able to help me but instead it seems like everyone wants to say negative things about my posts. I'm sorry if I come off odd but I do find it a little difficult to communicate via forums nowadays and not so good at writing down things sytematically but I hope you can all be patient with me.
Okay, so back to the recipe.
I guess I have only really tried the recipes for buttercream icing mentioned on the box (for icing cakes).
For example, Silverspoon (company) says use 3 oz butter, then about 8oz confectioners sugar, water and vanilla extract if wanted. This recipe is too sweet. I have tried breaking it down by starting with equal amounts of butter and sugar then slowly increasing sugar but to be frank, it doesn't taste the way we want it.
After searching online, it seems Italian buttercream is the best, better than Swiss buttercream. Italian buttercream just takes a little more effort. I have watched videos on how to make it and read about it, which seems good. But I know I will need a stand mixer.
I then found the whisk kid blog which mentions you can just use a hand mixer and won't need to mix for so long. Of course I've never tried it, and I thought I would come here to ask you whether the recipe looks good and whether I can make good buttercream for icing cakes. I'm talking about Italian buttercream here, or Swiss.
If not, what other recipe do you recommend?
I don't know if you know about Wilton cake decorating courses but they teach you how to write, make simple flowers, and then their rose. It requires thin consistency buttercream icing for the writing, medium for the little flowers, and thick consistency for the rose.
I wanted to ask how the Italian buttercream turns out. Is it of thick consistency? Will I be able to pipe a Wilton rose out of it? Then, can I add water to it to make the medium and thin consistency?
As for the alcohol, yes that's for religious reasons. It's easy to make buttercream with vanilla extract but when I get asked to bake cakes from some people then I cannot add that ingredient. I am here to look for an alternative especially because I want to start decorating properly.
To summarise:
1) Is Italian buttercream the best buttercream recipe out there for icing and decorating cakes (covering cakes, decorating flowers and roses etc.)?
2) The stand method uses a stand mixer. Right now I do not have one although I want to buy one. However, I only recently found this buttercream recipe which is why I haven't purchased a stand mixer yet. In the meantime, is there a method you know that will allow me to use a hand mixer to make this buttercream icing? Do you think the whisk kid one is good or do you know of better ones?
3) Is the result a thick enough buttercream to pipe Wilton roses, and can I add water after to make the consistency medium and thin?
Thank you.
I apologise once again for not being clear in my posts and I really hope you didn't read my post in a bad way, I was not meaning it out sound in a bad tone.
Quote:
Originally Posted by
boar_d_laze 
If you're serious about baking and want to make those things which require a stand mixer, you'll have to bite the bullet and buy a usable stand mixer. In the meantime you can use an electric hand-held if you have the patience and an adaptable recipe such as the one you linked to at the top of the thread in your OP (original post). For some things you can use a whisk. You'd be surprised, once you've beaten the eggs lemony, or got the whites to stand, or thickened the cream -- a hand whisk actually goes pretty quickly. But baking has moved on since the old do it all by hand days, and a lack of equipment is limiting.
It bears repeating that you can do the whisk-kids recipe with a hand-held (or, I think, even just a whisk).
If you're serious about baking, you should know that powdered sugar is just ordinary white sugar like all other white sugars -- except it is ground extra fine and contains about 3% talc to keep it from clumping. It is only "sweeter" than other white sugars if you use more (by weight). Its sweetness does not vary by brand.
If you serious about improving your baking by getting help from others, you'll need to be more specific. I'm still not clear about the icing containing powdered sugar you didn't like -- although I gather it contained some amount of butter as well. If you want help, the more specific you are about your failures, the more specific we can be in our answers and substitutes.
I'm compelled to add that it's quite natural the last frosting tasted more like the other ingredient(s) and less like sugar as you reduced the amount of sugar. That's pretty much the way it works with everything, every time.
If you're serious about baking, you'll have to figure out the alcohol thing. If those who object form your chosen audience/cleintele and their objections are religious in nature, you should of course honor them. If their objections are based on "nutrtition" or "health," the objections are foolish; and you have to decide whether you're going to humor those who make them or simply make the bake the best pastries you can in the best way you can. I suggest the second, but it's up to you.
You've already dealt with "vegetarian" restrictions without resorting to vegan extremes. Good for you.
BDL
