|By W.DeBord on Friday, May 11, 2001 - 07:49 am: Edit|
We talked about buttercream frostings along time ago, but I can't find that thread. Well I've finally bought some sweetex as many of you recommended in place of shortening. It's wedding cake season.... and I'm ready to loose the crisco, but I've never seen or tasted anyones recipe using sweetex (that I was aware of). NOW I'm hoping someone would be kind enough to share a recipe using it, PLEASE????????
The one that came with the product was this:
4 c. xxx sugar
3/4 c. sweetex
1/4 tsp. salt
4 tbsp. h2o
1 egg white or egg powder substitute
It doesn't look so great. Could anyone give me a lead on which thread we discussed this topic?
Thanks in advance!
|By Panini (Panini) on Friday, May 11, 2001 - 04:47 pm: Edit|
hum? I have a frosting at the shop I can give you.
I really think it is best to mix short and butter.
Tell me again why you are not using buttercream.
I'll post a formula tomorrow.Wait,
Let's see, 6#unsalted butter, 6#shortening,20# 10x sugar,4 oz vanilla, 3 oz lemon juice
|By d. on Friday, May 11, 2001 - 07:45 pm: Edit|
W., Panini is right about going 50/50 with butter and Sweetex if making a buttercream for icing purposes. But I have gone all Sweetex when they want a pure white color, but it doesn't taste too good. I have done an Italian meringue buttercream using Sweetex but I have to admit that using Panini's recipe would probably taste better. Somehow all that powdered sugar masks the shortening flavor/texture better than an Italian meringue.
|By Yankee on Friday, May 11, 2001 - 09:22 pm: Edit|
I second the opinion on the fact that Sweetex tastes nasty.
We were taught how to use it at the CIA (yeah right, $30K and they give you sweetex recipes). Anyways, no matter how you cut it, it still tastes like the icings you get when you buy a cake at WalMart. The aftertaste never goes away. 50/50 shortening/butter with 10x sounds like a better path to take. Plus, using butter is a good upsell for your product.
I use a more traditional buttercream with cooked yolks, italian meringue and butter. It's a bit envolved and not that stable on hot days, but my wedding cakes only have to make it upstairs.
|By MarkG on Saturday, May 12, 2001 - 08:22 am: Edit|
I use 50/50 with 10XXX for kid's cakes. I've gone all shortening for people with dairy problems but the aftertaste/afterfeel is terrible. I use Swiss buttercream for "adults".
|By W.DeBord on Monday, May 14, 2001 - 08:37 am: Edit|
Well I made some frosting using my reg. recipe. 50/50 butter and shortening, xxxsugar, vanilla and I used both milk and h2o for the consistancy. The recipe enclosed said add h2o for a shinier and thinner density, but I was thinking cream would be a better option....what do you think?
I was in a hurry, but I did think my vanilla read cleaner/true-er in this batch vs my old recipe with crisco. I also noticed it should pipe tall figures better due to its firmer consistancy (which I did thin out).
I've never used lemon juice before or even thought of it in my buttercream....what's it do for the taste that you like Panini? I'll have to try it, sounds like a good idea to balance out the vanilla flavoring. Did you ever use egg whites? We used to years ago...it made for a nice texture in the shortening version.
On wedding cakes and kids cakes I don't use classic buttercream due to the color and several other factors. I actually have many people that prefer the shortening stuff.
|By d. on Monday, May 14, 2001 - 03:45 pm: Edit|
I like to thin out the buttercream with corn syrup, but you can use cream. Glad to read it's working out.
|By W.DeBord on Monday, May 14, 2001 - 05:00 pm: Edit|
Yes, as usual the advise I get here is great! I think we'll have to find another use for the crisco.
Corn syrup....duh, that seems rather obvious...but I never would have thought of it. Thanks d.! Now I have two great ideas to try....always something to learn.
|By Panini (Panini) on Monday, May 14, 2001 - 07:27 pm: Edit|
Yes I use it for balance. It seems to trick the taste buds to sense the butter not the short. It also helps to keep a whiter color and preservative. The only down side is coloring. It is very hard to get violets, periwinkle, etc. The lemon inhibits this. Don't ask me why?
Also, if you have a damp cooler or hot room you will get less sweating with the lemon juice and 12X sugar.
|By W.DeBord on Tuesday, May 15, 2001 - 06:52 am: Edit|
Wow, thanks for the info. I'll try it.
|By d. on Tuesday, May 15, 2001 - 04:05 pm: Edit|
Crisco for pie dough and go 1/2Crisco 1/2 butter in chocolate chip cookies for better texture and spread.
|By W.DeBord on Wednesday, May 16, 2001 - 07:39 am: Edit|
Not a bad idea using it up in cookies (I make tons)....thanks d.
|By d. on Saturday, May 19, 2001 - 04:02 pm: Edit|
question for Panini:
What do you do so the buttercream stays smooth and solid looking?( meaning no little bubbles). Whenever I use a powdered sugar/Sweetex frosting, it's tougher to ice the cake smooth than when using meringue buttercream. Since the buttercream is so much thicker, the spatula(dipped in hot water)drags and the finish is not as perfect. Am I making sense? I usually cream the sugar and Sweetex/butter at speed 2 and 3 of Hobart 4-speed mixer then leave it at speed 1 for 5 minutes to remove large air pockets. Am I overcreaming?
|By W.DeBord on Saturday, May 19, 2001 - 07:04 pm: Edit|
I can't speak for Panini, but maybe you are overcreaming because I notice just the opposite. I find I can smooth shortening/sweetex based frosting much more perfectly than a meringue buttercream. Unless I'm using frosting I've JUST made (and beaten on 4 for several minutes), then...
I let it rest for a bit.
I come back to it, putting some in the kitchenaid on low. That changes the texture back to smooth and creamy instead of fluffy when it newly made.
P.S. I tend to think if your spatula is dragging your frosting is definately too thick (it should glide) add more liquid....or less powdered sugar.
|By d. on Saturday, May 19, 2001 - 09:41 pm: Edit|
Yeah, I figured as much. I tried Panini's formula today since I was making a basket weave wedding cake. At one point I thought I had added too much corn syrup since the buttercream was too fluffy. It came out allright since I didn't have to ice the cake smooth. But I think I should have made the buttercream even thinner.
|By Panini (Panini) on Sunday, May 20, 2001 - 02:50 am: Edit|
We cream the shortening first, add softened butter, mix on 2 of 4 speed until soupy. add the 12 X sugat and mix 2 of 4 untill the volume rises 1/3. Then store, when spinning we scale out into smaller 20 or 40.bowls. Beat with paddle 3 0f 4 to remove large air. turn mixer down add a little hot syrup or water until you've removed small air and achieved the desired mix. This formula eliminates the drag. We use this formula for cakes that will sit out for a long period of time or for kid cakes or cupcakes.
|By MindyMc on Tuesday, July 24, 2001 - 05:30 pm: Edit|
Hi, I was wondering if there would be a website with recipes for using sweetex. What company makes it? I didn't think to check the box before I pitched it. I bought some and I'm wondering what all I can use it for besides icing. Cookies? Pie Crust? Thanks.