Talking about butter cream, I didn’t claim to have invented this recipe, but I changed it to give it my ‘twist ‘. The original recipe contained hard margarine, vegetable fat and soft white fondant (I can already imagine your face inquiring about the soft fondant, but do not worry I’ll explain it to you further).
In the context that I am a little lazy girl, that I loved this recipe, was the idea to incorporate 3 ingredients in a bowl, put to ‘ON’ and voilà. On the other hand, I had heard that the glaze under the fondant was better and stronger if it contained butter, so I decided to replace the margarine by butter. The idea was very good although a bit soft in warm weather and I have long used this method. Incidentally, if you seek Imaginacake on YouTube, there is a video of this version of the recipe. Over time, I changed the proportions to make it stronger and more resistant to heat.
Before giving you the new proportions, a little information. Firstly what is the soft white fondant? I’m answering this question with a question: do you know, what is little sticky white sugar and how much inside some chocolates of style ‘Cherry blossom ‘ are delicious? Or even the white top of the Mille-Feuilles?
And well this is the soft fondant. You surely ask yourself why use it in a butter cream and it is above all a matter of taste and a bit of laziness. Firstly, I do not like cream butter sugar-based icing recipes, I find them too sweet and they often leave a grainy effect in the mouth.
Secondly, I am lazy, yes it is true.
Slice of life: I’m a super occupied girl beyond the enterprise requesting the preparation time, clothing… not to mention courses, I also have 4 children with home works, meals, dishes, household, outlets… I’m training in triathlon, 2 – 3 times in swimming and 1 – 2 times week race or bike (winter in spinning all the same, I’m not mad at the point of rolling in the snow, I’m in Quebec). Rather funny to read that I am lazy after such a paragraph, but yes I am (I swear you). I can run 21km and 3km from swimming without problem, but when I need vegetables in the freezer in the basement, I send one of my daughters (not for nothing I’ve done 4! Not crazy girl).
All that to say that I am doing this recipe because I like taking the soft fondant, add it to the two other ingredients and mix. Several butter cream recipes call for cooking egg whites with sugar and then cool them whisking 10 minutes and incorporate the butter and mix again and then it splits or «motonne» whew! What a job. My recipe is simple and almost impossible to miss!
So here are the proportions that I currently use and that I prefer in my video
1/2 lb de graisse végétale (Tibo NH40 pour glaçage émulsifié.)
1.5 lbs de fondant blanc mou. (à ne pas confondre avec le fondant à rouler qui sert à la décoration)
Instructions
Mélanger le beurre et la graisse végétale ensemble (environ deux minutes)
Ajouter le fondant blanc mou. Si tu utilises un batteur sur socle, tu peux ajouter le fondant mou directement par contre si tu utilises un batteur électrique à la main, je te conseille de mettre le fondant blanc mou par cuillérée pour ne pas faire forcer le moteur ( R. I. P. quelques-uns de mes batteurs à la main)
Tu peux aussi mettre ton fondant mou au micro-ondes avant de le verser dans ton mélange, mais attention et ne doit pas être chaud sinon il fera fondre ton mélange graisse/beurre.
Une fois les trois ingrédients ensemble mélange pour environ six à dix minutes
5.0.12
ParlonsGâteaux.com
Here I think a few benefits of this recipe.
It is a firm cream which smoothes well and which hardens once put in the fridge
One can easily tint it with standard food dyes, gel or powder
You can add flavor without however losing too much of its firmness
It will keep well in the refrigerator (storage time depends on factors such as what you have added (fruit, petrol,… cream cheese))
She responds very well to defrost
It is economical
She is quick to prepare (perfect for the lazy in me)
You can buy the soft fondant in companies that sell the bulk chocolates. Me, I take it in Boisbriand from Farinex but it in large amounts. I know that in my area some cake shops for products have them also in small quantities as in the kitchen doors in Sainte-Thérèse.
There is also the arts shop of the table in Quebec that sells them, it surely also offers the possibility to receive them by mail since it makes the shipping.
Look in your area, this product is sometimes called pastry fondant.
Talk about flavors, when I want to add a taste to flavor my butter cream I use several products. In all that I will appoint you here, there’s not really specific quantity, because I go to the taste and to the look. You can add flavor with scents you find in grocery store such as Maple, vanilla, lemon, orange or you can add oils for chocolates. My favorite are the LorAnn. They have all kinds of flavors: Strawberry, raspberry, Blueberry, cherry, hazelnut, mint, Maple cotton candy, Bubblegum, cinnamon, Apricot and so on. I discovered these oils a few years ago and I love them.
In 2011, while I was only making cakes for fun, a friend wanted to have a different frosting of my eternal classic cream butter with her chocolate cake and she challenged me to make a cream with raspberry butter. I decided to add jam of raspberry in small amounts to not change too much the texture of my icing and it was good, but not very « punched », then a friend told me about LorAnn oils. So I put several drops of oil in the raspberry and it was really good, here it was unanimously. To this day, it is my most popular icing.
Those who have already experienced it often tell me: « It doesn’t taste much like LorAnn oils! » and I answer that it needs to be much. Sometimes, when I do a big amount « batch » of cream with raspberry, I put 1 or 2 full bottles. On the other hand, be careful some flavors like cherry are very powerful in taste or cinnamon which does not give its place. More reason to say: to the taste! add a little until you like the result. There is no right or wrong way.
I use these added flavors to jam for most recipes with fruit (Strawberry, cherry, Blueberry, orange, apricot…) (Ha Yes! I spend the jam in food processor for the purée) and presto! The round is played.
So you can have fun with the flavors, recently I made a chocolate version with cocoa and I added Spearmint oil. Hummmmmm! Choco-mint is a real treat. Once colored or flavored, it is used in the same way to cover the butter cream cake before applying the fondant. You can also use it to glaze cupcakes (I’ll post on this subject)
I buy my LorAnn oils at Kitchenjukebox.com and sometimes from north craft at Saint Jerome. These are products that are found in most of the cake companies, I believe that I have even seen them in Ares. If you cannot find them in your area, you can always click on the link here LorAnn , this is a link to buy online at Amazon.
For icing cakes, what’s better than a little video of my technique.
You tried it, but you are not satisfied by the taste!
Here are some other recipes that seem very appreciated and I often see them pass on cakes forums
