 Buttercream-what's it all about? When I was a child I remember going to the local donut shop and getting, what I thought at the time, was the best "dessert" I'd ever tasted....a donut that was soft and gooey on the outside with the sweetest "buttercream" on the inside-I was in heaven! Later in life, once my taste buds were a little more advanced, I realized that the sweet concoction I thought was buttercream was actually just powdered sugar creamed with shortening-not an once of butter to be found!
Buttercream should be light and smooth and should always be made from high quality sweet butter. It should melt in your mouth with a mild butter flavor that is not overpowered by sugar. Icings made with margarine or shortening can be very unpleasant to eat because they tend to leave a film of fat in your mouth and get all their flavor from sugar-often leading to an overly sweet icing.
Our buttercream is just that-butter and cream that is lightly sweetened. It is used as the main icing for our Custom Designed Cakes and is meant to be enjoyed when it is soft. It should therefore be served at room temperature-72 degrees F or above. If your buttercream is too cold, it will not be soft or light and it will have the texture of cold butter.
Before serving your cake, we recommend leaving it at room temperature or 1-2 hours to soften the buttercream. If you are slicing it, and notice that it is cracking because it is still cold, place each slice in the microwave for 10-20 seconds to soften the buttercream. Your guests will appreciate the extra effort and your cake will be the soft, rich buttery texture you anticipated.
If you have any questions about serving your Custom Designed Cakes, please don't hesitate to contact us. Also, if you have enjoyed your desserts from A Grande Finale Patisserie, please pass along our information to your friends and family-we love referrals!
Here's to enjoying great cake!
Nicole, Genny, Zoe & Chelsea
Your staff at A Grande Finale Patisserie |
