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Original poster

Buttercream travesty

35 replies

HorryIsUpduffed · 27/09/2013 21:59

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.

OP posts:
MikeLitoris · 27/09/2013 22:02

This is an actual crime.

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

talkingnonsense · 27/09/2013 22:03

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

Bunbaker · 27/09/2013 22:05

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 · 27/09/2013 22:05

Ewwwwwwwwwww! That's disgusting!

SuzySheepSmellsNice · 27/09/2013 22:05

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!

Original poster
HorryIsUpduffed · 27/09/2013 22:06

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.

OP posts:
Original poster
HorryIsUpduffed · 27/09/2013 22:07

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

Precisely. What next, gingerbread without ginger?

OP posts:
IHeartKingThistle · 27/09/2013 22:08

Bake with Stork. Ice with butter. Simple.

MikeLitoris · 27/09/2013 22:08

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 · 27/09/2013 22:24

"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 · 28/09/2013 18:48

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

Original poster
HorryIsUpduffed · 28/09/2013 18:52

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).

OP posts:
whattodoo · 28/09/2013 18:54

Is stork better for baking then?

AKissIsNotAContract · 28/09/2013 18:58

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

MikeLitoris · 28/09/2013 19:04

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

ClaraOswald · 28/09/2013 19:11

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

Original poster
HorryIsUpduffed · 28/09/2013 19:57

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

OP posts:
QuintessentialShadows · 28/09/2013 19:59

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

What sort of butter do you recommend?

ClaraOswald · 28/09/2013 20:18

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

Original poster
HorryIsUpduffed · 28/09/2013 20:23

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.

OP posts:
MikeLitoris · 28/09/2013 21:58

I use lurpak slightly salted or any welsh salted.

nannycook · 28/09/2013 22:22

willow everytime for me.

Flibbertyjibbet · 28/09/2013 22:29

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 · 29/09/2013 09:01

"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.

QuintessentialShadows · 29/09/2013 09:14

I am ready to change my life!

I have been using stork for both. Blush