Cake Decorating and Buttercream

I wanted to share a picture of the latest cake I've decorated for my Wilton cake decorating class. This is the last cake of course 1, and I start course 2 on March 9th, and that will be flowers and borders. I'm not too excited for that one, but in a month's time, hopefully I will move onto fondant. Yay!



Also, this cake is nothing special. It's a reduced sugar yellow cake from Pillsbury, and I don't really know if it tastes good. The buttercream is the wilton recipe, which is:
1 cup solid vegetable shortening (Crisco, but NOT in the can. They have packs that look like creamcheese)
1 teaspoon vanilla extract
1 tablespoon meringue powder
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons water (this is probably wrong. I've only been making double recipes, but I've had to add 7-8 tbsps to get the right consistency, so just start with 2, and add more as needed)

I don't particularly like this recipe because shortening has always seemed unpleasant to me. It still tastes good, though! And since it doesn't use butter, it a) doesn't need to be refrigerated, and b) won't turn to sugar soup.


(Exhibit A: buttercream made with all butter)

The buttercream I am used to making, and prefer, is a Swiss meringue buttercream from Martha Stewart. I don't know if it's the meringue that keeps it together, but it works well and everyone seems to like it. Also, there is only a little bit of sugar (compared to a full pound as in the previous recipe), so it isn't overly sweet. It takes a little more time to make, but it's worth it.

5 large egg whites
1 cup plus 2 tablespoons white (granulated) sugar
pinch of salt
1 pound (4 sticks) unsalted butter, room temp, cut into pieces
1 1/2 teaspoons vanilla extract

1. Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.

2. Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.
Add the butter, one piece at a time, and beat until incorporated after each addition. Don't worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add vanilla, and beat just until combined.
3. Switch to the paddle attachment, and beat on the lowest speed to eliminate any air pockets, about 5 minutes. If using buttercream within several hours, cover bowl with plastic wrap, and set aside at room temperature in a cool environment. Make sure you refrigerate your cupcakes/cake after using this, since it has real butter in it.

I haven't iced a cake with this buttercream, but here is a cupcake:



Phew, sorry this post was so long! I'll have a yummy recipe next time!