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Buttercream travesty

(36 Posts)

Today I went to a Macmillan coffee morning. It was wonderful, lots of beautiful-looking cakes of all descriptions (tray bakes, cookies, cupcakes, fruit cakes, chocolate cakes, sponge cakes).

DS2 chose an incredibly professional-looking cupcake with beautifully piped buttercream and a very precise fondant daisy thing on it.

He "shared" some with me stuffed it in my face. The buttercream had very obviously been made with Stork angry

Why do people do this? Stork is not equivalent to butter until it's baked into cake.

I can still taste it. Bleuch.

MikeLitoris Fri 27-Sep-13 22:02:08

This is an actual crime.

Some weirdos say it doesn't taste any different. They obviously have no taste buds.

I think people who can't have dairy do it- but it is horrid if you are expecting butter!

Bunbaker Fri 27-Sep-13 22:05:03

It's horrifying that people do this. I once nearly spat a cake out of my mouth because the "buttercream" had clearly been made with margaine.

I always bake with Stork, but buttercream is made with butter. The clue is in the name.

hermioneweasley Fri 27-Sep-13 22:05:13

Ewwwwwwwwwww! That's disgusting!

Why go to the bother of making a beautiful iced cupcake if it just tastes vile? Better to top it with some water icing and a smartie!

Stork isn't dairy-free anyway though. Pure Sunflower (etc) don't have that weird chemical salty back of the throat taste that Stork has.

I always bake with Stork, but buttercream is made with butter. The clue is in the name.

Precisely. What next, gingerbread without ginger?

Bake with Stork. Ice with butter. Simple.

MikeLitoris Fri 27-Sep-13 22:08:25

This is where I have to admit that I have made it with marg before but in my defence it was for my dairy free mum and she begged me to do it.

Bunbaker Fri 27-Sep-13 22:24:43

"Stork isn't dairy-free anyway though"

Tub Stork isn't, but block Stork is. I found that out on MN. I used block Stork to make a cake for a dairy free relative and it was lovely.

forcookssake Sat 28-Sep-13 18:48:40

What a travesty angry.
I make good cupcakes so invariably bring a batch for work events, but I always fork out for butter for the buttercream swirls on top. I buy a reasonably quantity whenever a supermarket offer works out a £1/block then freeze it.
Having said that, I baked lemon cupcakes for work's MacMillan coffee morning so just topped them with stabilized whipped cream which was even cheaper as I found a pot in the quick-sale-fresh-section of the mini supermarket near work grin

Cream is fine. Cream is a great topping - my default chocolate topping was previously ganache which obviously is cream and chocolate and booze.

Margarine can FTFO (etc).

whattodoo Sat 28-Sep-13 18:54:36

Is stork better for baking then?

I use butter for baking too. Am I doing something wrong?

MikeLitoris Sat 28-Sep-13 19:04:03

I prefer stork for baking as I find it lighter. Some prefer actual butter. Not a case of right or wrong imo.

ClaraOswald Sat 28-Sep-13 19:11:38

That is rank. Butter needs to be used for buttercream, hence the name. Actually instead of butter is fine in the cake mix. Don't scrimp with the icing

I find Stork fine for baking. Just not raw in toppings [boke]

Ah, that would explain why my buttercream is not so nice.

What sort of butter do you recommend?

ClaraOswald Sat 28-Sep-13 20:18:34

unsalted.
I tried salted, but it made it too sweet bizarely enough.

Oh any - supermarket's own slab is fine. Unsalted is supposedly better but I quite like the slight tang of slightly salted butter.

You do have to leave it out of the fridge to go soft first. Overnight or all day, sort of thing.

But it will CHANGE YOUR LIFE if you go from Stork buttercream to butter buttercream.

MikeLitoris Sat 28-Sep-13 21:58:22

I use lurpak slightly salted or any welsh salted.

nannycook Sat 28-Sep-13 22:22:28

willow everytime for me.

Aldo and Lidl have perfectly good butter for £1 ish per pack all the time.

I just paid 98p a block for unsalted butter today.

I use stork sb tub in my cakes and buttercream for the icing, some people have absolutely no idea when it comes to cakes. At last years Macmillan do another mum complemented me on my cake saying it smelled of eggs. Another looked puzzled and said 'how do you get it to do that?'
Doh, 3 very fresh eggs in it!!!

Bunbaker Sun 29-Sep-13 09:01:33

"Is stork better for baking then?"

I made a batch of fairy buns (I refuse to call them cupcakes) recently. I made half with butter and half with Stork tub margarine. Everyone preferred the Stork ones. The butter ones were a little browner, but tastewise I couldn't tell the difference.

Mary Berry recommends Stork tub as well.

I use salted butter for buttercream as I find unsalted makes the buttercream too sickly, but it really is a case of personal preference. I just use whichever butter is cheapest.

I am ready to change my life! <Rolls up sleeves>

I have been using stork for both. blush

ClaraOswald Sun 29-Sep-13 12:20:58

I use proper butter in the cake batter when I need them to be a bit firmer and it does make them richer as well. I did that when I did the ones for my sisters wedding earlier in the year.

Stork ones end up lighter.

TwoStepsBeyond Sun 29-Sep-13 12:33:27

Delia recommends marg for cakes as butter makes them denser (although they do have a nice buttery taste).

I always use salted butter for icing, unsalted tastes too sweet to me. Its a bit like the whole salted caramel fad that is going on, sweet and salty work well together for me, I find cakes that don't have any salt in them a bit bland and tasteless.

Glad to hear it, Quint. Don't forget to report back.

MrsBucketxx Sun 29-Sep-13 16:07:25

I use stork in my cakes, but for butter cream god no bleugh.

I dan seem to nlend butter buy hand im a bit of a wimp.

mamij Sun 29-Sep-13 19:57:06

I use Stork for both baking and icing as DDs was (DD1) and is (DD2) dairy intolerant. Tbh, I've been doing this for three years now and find the butter icing too buttery!

mazylou Mon 30-Sep-13 12:25:04

Tesco have a deal at the moment for a cottage pie tin (you know those white ones with a blue line on the edge) and two packs of Lurpak slightly salted. Four quid.

I also share your hatred of Stork as "butter" cream icing.

MERLYPUSS Tue 01-Oct-13 11:05:29

My mate used to put stork on her toast shock

Dirty bitch!

JollySallyJeffries Tue 01-Oct-13 16:31:49

These days I tend to replace buttercream toppings and fillings with a nice whipped cream cheese one. You can add vanilla essence etc. to get it tasting how you like, but i think its meant to be a bit of a healthier option (but i sppose it depends on the size of the cake!!!!!)

Bunbaker Tue 01-Oct-13 17:19:10

The problem with Philly cheese is that it needs to be kept in the fridge, and it is too soft and becomes runny once you add icing sugar.

Yes there's a really good Hummingbird chocolate brownie recipe with a chocolate cream cheese frosting. Yum.

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