shortening

Hi Amanda, I don’t use butter cream to coat, however shortening brands in the UK include the brand Trex which you should be able to buy at any supermarket such as Tesco. It’s the equivalent of Crisco etc sold in other countries. I hope that helps 😀👍🏻 Update: I just looked at Tesco’s website they sell Crisco !

I’m curious as to why you need a crusting buttercream. Is it because you think it will be easier to get smooth? The reason why I ask is because I’m one of those people who does not care for it in frosting. To me, I find that it leaves a very greasy feel in my mouth. Did find a crusting buttercream that is all butter. I have never used it (usually use Swiss Meringue buttercream). If you want to try it, the recipe is on here. http://www.mycakeschool.com/blog/crusting-vanilla-buttercream/

Reply to goreti;
Amanda said she’s new to this baking thing. Methinks it’s not really fair to suggest SMBC on a fresher..??? It takes a bit of skill to master it judging by the remarks I read on other forums (tho I can’t say I had any issues but then I’m a qualified chef) so maybe if Amanda is in a fix at this moment it’s maybe not the time to start messing with SMBC..? I wholeheartedly agree that it is the buttercream of buttercreams and totally recommend it for future reference but for an urgent cake- think twice.
Possibly a little rash taking on a 3 tier wedding cake before you really know what you’re doing…but wow! You sure will learn some stuff. I wish you my most sincere best luck.
And by the way- leave it the Trex and replace it with butter. It tastes SOOoooo much better!!!

I wasn’t suggesting that she go with SMBC. The recipe that I gave the link to is for a crusting buttercream made with all butter. Just wanted her to know that I have never used that so I have no first hand knowledge for that recipe.

Thank you all so much.for your input I have taken everything on board. I just saw that if you are making a buttercream covered cake it said on YouTube you need crusting. I will just do a normal buttercream. Although the Swiss thing sounds really nice can someone give me a details how to make it so I can practice.

Can I ask once you have made cakes and covered crumb coat then cover with butter cream should I then put in fridge or will I keep out in case gets to hard.

Hi Amanda, I’m in north east England, shortening over here is called Trex, you can find it near the blocks of butter in all the main supermarkets, however I have never needed to use shortening to make buttercream, crusting or otherwise, as far as I’m aware shortening in buttercream is used to get a whiter colour frosting or just personal preference, if I need buttercream I just make the generic uk buttercream, the one you can find on the side of Tate and lyle icing sugar, unsalted butter (or a mix of unsalted and slightly salted is quite nice and tones down the sweetness a little), icing sugar, vanilla extract (personally I use vanilla paste) and a little milk or water if it needs loosening up a little (I only use water, you never know how long someone is going to leave the cake sat out). Crusts perfectly every time.
In my experience with it it’s usually fine to leave out, although if it’s a particularly hot day, or you need it to crust/set up quicker you can put it in the fridge, I usually put it in the fridge for 10-15 mins before covering in fondant, just because I’ve found it makes it easier to cover when the buttercream is harder.
Hope that helps, and good luck

Hey Amanda
Looks like you’ve got some great advice. I make flour icing…the poor man’s Swiss Meringue Buttercream. I add some icing sugar to the recipe to make it a bit stiffer to pipe and to crust. Think Charlotte’s suggestion of simple buttercream would be the easiest for you. Are you covering in fondant as well? Buttercream takes practice to smooth…I’m still mastering thst one. And fondant covering takes practice too. Quite the challenge a 3 tier wedding cake. I only did 1 tier my first go. Hats off to you. Read up on covering, stacking and doweling yor cake. And practice, practice, practice…

Thank you so much. It is just a buttercup am cake no fondant. I am so stressed I don’t want to mess up. I have researched until it is coming out of my ears. I hope it is enough.

There are so many unique and pretty “messy” buttercream finishes you could do. Google some. Practicece on a over turned metal bowl. That’s what I do. Trying different bc techniques. When you find one you like, make a 6" cake and give it a try…

I agree with June, a rustic (textured) buttercream finish is gorgeous and not nearly as exacting and time consuming as a smooth finish, a lot more interesting, too. I think the most important step in constructing a three tiered cake is the structure. Don’t skimp on the dowels. I use them to support each tier and, for a three tier or larger, a central dowel through the whole cake anchored into the cake board. It maybe a bit of overkill, but (so far, anyway) I’ve never had a mishap and I transport the cakes already stacked.