Vanilla Cupcakes with Krimwell Buttercream

12 Dec

This is the great month to clear leaves! I had long weekend again and hence practicing on my piping skills, heh!

There’re many type of buttercreams and I’ve yet to find the right one for me (not too sweet or buttery but still manage to hold up its shape nicely). Prolly cause I don’t dare to edit recipe.

Types of buttercream (source – here):

  1. Meringue Based:
    Italian Buttercream: A cooked meringue made with a hot sugar syrup.
    Swiss Meringue: A meringue made from whites and sugar warmed together over a bain marie. This dissolves the sugar.
  2. Yolk Based:
    Pâte á bombe: Sometimes referred to as a French buttercream. A buttercream here is made with yolks and hot sugar syrup.
  3. Butter Based:
    Here you will find basic recipes ranging from only butter and powdered sugar to the incorporation of other ingredients such as cream cheese, melted chocolate, cream or non-fat milk powder. Sometimes shortening or an emulsified shortening is added for stability.
  4. Shortening Based:
    Sometimes referred to as Decorator’s Icing or Decorator’s Buttercream. While this buttercream can be used for icing a cake, it is used mainly for decoration like roses and for piping borders and edging. Shortening has a much higher melting point making it suitable for those decorations needing a firmer look or handling. Since shortening does have a higher melting point, it will not have the same mouth feel as the above buttercreams, and can be very waxy to eat. If used for icing rather than strictly for decorating, butter and/or a liquid will be added for better mouth feel and flavor.

My IMBC was a failure. Unless somebody buy me a candy thermometer.. till then, no IMBC for me, haha. I have been using Decorator’s Icing but I still find it too sweet (same as butter based). Anyway, I might be trying yolk based in the near future but for now I’m still making some sort of Decorator’s Icing though this time round I’m using krimwell that Mama bought in JB instead of shortening. Then again, krimwell is a type of shortening right?

I baked simple vanilla cupcakes! (And add cocoa powder to my vanilla batter to make chocolate cupcakes for BIL .) Maybe I should have put my books to good use huh..

The buttercream with krimwell (recipe was googled) does not turn out nice for cupcakes. Maybe for layer cakes cause it doesn’t hold any shapes that well. Was quite disappointed actually.

 My rosette looks a bit droopy. 😦 heh.

The krimwell itself is more oily than normal shortening so I guess this is the reason why my buttercream is on the wet side. I even added more icing sugar than needed but it still doesn’t work.

My so called sunflower. Hehe. Didn’t use the correct tip though.

With skittles.

I wanted to make like the 3rd video I posted here.

Overall, I don’t think I will be making the same recipe again. Need to search for the right one to use up my remaining krimwell! Oh well!

Update: Mama just gave me her buttercream with krimwell recipe! ((: *giving the double chin smile actually.


4 Responses to “Vanilla Cupcakes with Krimwell Buttercream”

  1. wini March 26, 2012 at 11:44 #

    hiiii….suddenly cross by your blog…try this krimwell recipe:

    200 gm krimwell
    70 gm icing sugar sifted

    i always use this krimwell icing seem most of my friends prefer less sweet icing…actually im more to pure butter icing..but pure butter is quite difficult to control the sweetness… oh ya…for me..krimwell is tastier than shortening… 😉

    • Liyanah March 26, 2012 at 15:34 #

      Hi Wini!

      Wow many thanks for the recipe! Will definitely try it after I get krimwell! I am more comfortable in making pure butter icing but it is always too sweet. And yah agree with you that it’s difficult to control the sweetness and ensuring the BC stays firm. Heh greatly appreciate your recipe! 😀

  2. wini March 27, 2012 at 10:31 #

    ur is it? have u tried it? hehe 😀

    • Liyanah March 27, 2012 at 15:27 #

      hehe, not yet. no krimwell at home! 😦 will have to go JB soon!

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