Author: Sarah Miller
Editor: Megan Ritz
There’s a great divide among people. Cake vs. Icing.
Here’s a little insight into our icing…
“The Good Stuff”
Buttercream is by far our most popular option for cake icing. We make an American style Buttercream; mixing high ratio shortening, real butter, Madagascar vanilla & powdered sugar together. It is sweet, buttery & smooth.
It's a little ivory in color, not pure white, because of the real butter. It can be tinted to almost any color from the palest blush to a deep space black.
We ice every cake in buttercream, even if they get covered in fondant or ganache.
Buttercream artistry has one of the largest ranges of technical skills in cake decorating.
We can make it smooth or textured, depending on the look you want. It can be used to creating a drawn on scene, elaborate henna-inspired designs, string-work, realistic flowers, or a simple smear of color.
Vendor Credits:
Teal Watercolor Cake (top left) @jessicastricklandphotography
Homestyle Cake (bottom right) @stonekingphotography @blackirisestate @roseladyfloral
We make buttercream in massive batches weighing 74 pounds. During our busiest times we average 12 batches in a week. That’s 888 pounds of buttercream in just one week.
In 2018 we made 27,824 pounds of Buttercream.
If Buttercream is this awesome, why do we even need to use Fondant? Click here to find out why fondant is a decorator's best friend!
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This post is making me appreciate buttercream so much more! I love how versatile it is, from creating smooth finishes to intricate designs. It’s impressive to hear about the large batches you make – 888 pounds in a week is mind-blowing! The fact that you use real butter and high-quality ingredients makes it even better. that's not my neighbor