I was trying for the first time the Frozen Butter Cream Transfer technique. It turned out to be very easy and the end result is WOW.
What you need:
- Wax paper
- Pencil
- Buttercream, buttercream… that’s all!!!
Instructions:
Click HERE for full Frozen Buttercream Transfer Instructions
Cake Pan Link: Wilton Superman Cake Pan
Diary of a Cake Stylist 
November 20, 2007 at 12:46 PM
I can’t seem to get this right. Mine won’t come off the paper without tearing and breaking. Does the buttercream have to be a certain consistancy? I thought that maybe mine was too soft.? After an hour of freezing it also isn’t real hard. Should it be? Please help. I love this technique. Thanks
December 10, 2007 at 12:28 PM
Hi Jennifer, I prefer using stiff buttercream consistency. In your case, I suggest you leave your buttercream in the freezer overnight. The buttercream should be a little hard. Only bring it out when you are ready to flip it. Smooth it out over the wax paper with a towel – very softly – then peel carefully. Although my cake above is with the buttercream recipe posted in this blog, I suggest you use a 1/2 butter and 1/2 crisco buttercream recipe. This will probably help coming out even easier and seems to be a preferred recipe from most people. Here is a recipe I got from “cali4dawn”:
INGREDIENTS
-1 cup Crisco (Do not use high-ration shortening. You need a stiffer
consistency)
-3 sticks butter (real butter, good quality)
-2 Tsp flavoring (I use 1 Tsp clear vanilla, 1 Tsp butter flavoring)
-2* pounds powdered sugar, sifted several times (I sift 5 times)
DIRECTIONS
1. Cream the butter and shortening well.
2. Add the flavoring.
3. Slowly add the powdered sugar.
4. Mix on 8-10 speed for approximately 5-10 minutes for a smooth consistency. The length of time depends on the weather/atmosphere at your house.
*Add more sugar if not stiff enough.
April 25, 2008 at 12:18 PM
I tried this and got beautiful results. Thanks for sharing!
July 20, 2008 at 5:09 PM
i have a question. after u place the fbct on the cake will it stay hard or will it go back to the same softness it was before frozen? and.. will it melt if u leave it out for too long?
August 10, 2008 at 7:20 PM
Hi Coca,
Yes, the frozen buttercream will go back to its same softness once it thaws.
Moreover, the buttercream depends on your recipe. If you have added Meringue Powder the buttercream will remain stiff and will not melt if you leave it out too long.
I hope this answers your question.
October 9, 2008 at 3:01 AM
Hi, thanks for the recipe. Just a question on the wax paper. Once I have the design on the wax paper and will freeze this, do you freeze the wax paper alone, or is the wax paper stuck onto a board and freezed with board?
Thanks again
October 9, 2008 at 3:02 AM
Hithere, thanks for the recipe. Just a question on the wax paper. Once I have the design on the wax paper and will freeze this, do you freeze the wax paper alone, or is the wax paper stuck onto a board and freezed with board?
Thanks again
October 12, 2008 at 10:16 PM
Hi Murtaza,
It’s recommended to place the wax paper over a cookie sheet (board will be fine) in order to have a base for the wax paper and be able to handle it better.
Let us know how you cake came out!!
November 6, 2008 at 1:31 PM
Hi there,
Just wondering about the recipe posted here:
How much exactly is three sticks? are they the small 1/2 lb sticks or large 1 lb sticks?
Thanks 🙂
November 7, 2008 at 2:06 PM
Hi,
Many Thanks for your response – much appreciated. If you don’t mind I have some further questions before I set off to do my first bittercream transfer:
1) Does the cake (with frosting i.e. buttercream) need to be in the fridge for a period of time before I apply my buttercream transfer design (if so, how long?). If not, how soon can I apply the buttercream transfer design to the frosting on the cake?
2) Can I apply buttercream transfer design to a cake covered with sugarpaste?
3) Once I have applied the buttercream transfer design to the cake, do I need to fridge/freeze the cake, or can I leave it out in normal conditions?
4) How can I prevent my buttercream transfer design from bleeding colors?
Appreciate your reply on the above.
Thanks
Murtaza
January 5, 2009 at 12:34 PM
Thanks so much for this info, I am gonna try it as soon as right now. I didnt know how to transfer images . thanks again!!!!
January 11, 2009 at 10:55 PM
Ibeda,
Let us know how it came out! 🙂
February 11, 2009 at 6:45 PM
Can I use an all-butter buttercream recipe instead of 1/2 butter and 1/2 shortening? I don’t like the taste of shortening at all. I have a Swiss Meringue Buttercream recipe and hope to be able to use that for the FBCT as well as frost the cake. Thanks.
April 12, 2009 at 4:34 AM
Have you the recipe for Swiss meringue buttercream Please
Regards
Jean C
April 15, 2009 at 4:55 AM
After reading through the article, I feel that I need more info. Can you suggest some resources ?
May 14, 2009 at 5:40 AM
Hi Could I possibly have the pattern of the superan transfer please? It looks very good.
I have just tried this method once and was very pleased with the result
Regars
jeanC
June 5, 2009 at 9:18 AM
I would like to try making a buttercream transfer but am wondering….Could I use this technique and put the buttercream image onto a cake iced with stabilized whipping cream?? Stabilized whipping cream is preferred by my family because it isnt as sweet. Thanks for any input.
June 10, 2009 at 7:59 PM
Murtaza,
**I apologize for the delay with my reply. I have been extra busy this year, but promise I will get back on top of this by August**
Regarding your FBCT questions.
1) No, you do not need to freeze/refrigerate cake with icing.
2)I have never tried. I definitely will have to try and get back to you.
3) Yes, you can leave it at room temperature. FBCT will soften to blend with your buttercream.
4)Read my earliest post regarding icing color bleeding: https://cakestylist.wordpress.com/2006/10/24/icing-color-bleeding/
June 10, 2009 at 8:00 PM
HI Jean,
THe superman template came from the cake pan.. a wilton cake pan. Link in the article 🙂
June 10, 2009 at 8:05 PM
HI Monica_J,
Yes, I just tried that and it works perfectly. I use Pastry Pride, it is very tasty. I also tried printed images in buttercream sheets. It works great.
June 20, 2009 at 11:56 AM
This is very hot info. I think I’ll share it on Twitter.
p.s. Year One is already on the Internet and you can watch it for free.
September 23, 2010 at 7:31 PM
I have tried this technique many times and love it,however you can always see the individual piped lines I piped to create whatever design/character I am doing. Is there something I can do to make the transfer smooth. Thank you.
November 19, 2010 at 3:14 PM
Hi Robin,
Maybe the consistency of your icing is too thick. I usually use a medium consistency, have you tried that? If yes, try making it a little thick. Also, if that doesn’t do the trick, change to a bigger icing tip. After you are done, check the bottom and make sure there are no lines, you can always go back and fix it with a toothpick (mix the icing).
January 16, 2011 at 1:15 PM
January 16, 2011 at 1:13 PM
Hi, I tried the color flow technique. However it DID NOT go as I wanted to. When I took it out of the fridge in the morning ( after leaving it there over night) I peeled off the wax paper and like the whole paste came along with it. Is it because I made the mixture with Meringue Powder? I used the recipe that comes in the bottle. So now I’m going to try the f.b.c.t. Any suggestions that you may have for me to help me out here? Thank You!
January 16, 2011 at 2:47 PM
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July 3, 2012 at 6:20 AM
Thanks a lot for this piece of information, but i will like to know the measurement in kg rather than in cup. I will be grateful so that i can try my hand asap.
September 13, 2012 at 4:58 AM
Hi. I tried the frozen buttercream technique and it turned out really nice. How do u get a really smooth finish in the end?
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