Is homemade buttercream frosting good for spreading on cakes AND decorating?

Question

Thank You!

Answer 1

Homemade Italian Meringue buttercream or Swiss Meringue buttercream are the best for spreading on cakes and decorating.

There are different types of buttercream which include Italian Meringue Buttercream, Swiss Meringue Buttercream, French Meringue Buttercream, and Common Butter-cream. Italian Meringue Butter-cream is silky smooth, light, easily flavored and colored, and pipes very easily. Common Butter-cream is made by mixing Powdered Sugar with Butter or Vegetable oil and has a oily mouth feel, a gritty texture from the sugar, and will not produce smooth vibrant colors like the Italian or Swiss Buttercream. French Buttercream is not suitable for cake decorating because it's made from raw egg whites.

Italian Meringue Buttercream is the very best because it is the most stable. It is made by boiling water with sugar until the sugar syrup reaches about 245 degrees. The syrup is carefully poured over stiffly beaten egg whites and allowed to cool with the mixer continuously beating. After the mixture cools butter is slowly added resulting in a silky smooth, easily flavored, stable, sweet and light buttercream.

Wedding cakes are frequently covered with buttercream because it's stable at room temperature and holds it shape. It's also OK to leave buttercream out at room temperature for a few hours without it going bad. Cakes that are covered with fondant or marzipan usually have a base coat of buttercream to adhere the fondant.

Answer 2

Depends.. if you are talking about piping your decorations not really.

The butter in traditional frosting recipes melts from the warmth of your hands. Better to use shortening for decorating. Also make use powdered sugar from a plastic bag rather than a box. You don't have lumps to clog up your tips.
You can get by using a metal piping gun and doing a few stars or other basic decorations. Your homemade frosting would work for this.

Answer 3

Here is my original frosting recipe. I found that by substituting flour for some of the confectioner's sugar you don't have that over the top sickly sweetness as is the case with most recipes that call for a ton of it. Mix together using a mixer (hand one or stand one) 1 stick butter, 1 stick margarine, 2 cups confectioner's sugar, 1 teaspoon vanilla and 1/2 teaspoon of salt. When it is well blended slowly add 1/4 cup of milk. Mix until well blended again and then add 7 tablespoons of flour. You can add 1/2 cup of cocoa powder if you want to make chocolate butter cream instead.

Answer 4

If it's made from butter, sugar, and moistener(cream or milk) it's only good for frosting cakes and cookies if room temperatures are constant and not too warm. Cooked frosting, or "icing" is better if you want an icing that won't melt. You don't want your "decorations" to melt. Of course, the butter frosting is tastier and more palatable(when made with real butter and not vegetable
fat(Crisco, Drift, etc.)

Answer 5

You bet!!
Our wedding cake was made with a butter cream frosting....

Answer 6

soooo good, and yea, I think it hardens enough to decorate too.

Answer 7

It is the best,,,, use it, better than store bought.

Answer 8

aaahh yeah

Answer 9

mmmm yummy!! yupppp!!

Answer 10

you betcha!