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something_sweet
Frequent Member
Joined: Jan 10, 2008
Posts: 288
Location: USA
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 Posted:
Wed Nov 04, 2009 5:38 pm |
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I am looking for a good all butter buttercream recipe, and any decorating tips to go along with it. I have a customer who insists that her icing not have hydrodgenated oil in it. She ordered from me a year ago and swears that I made her an all-butter icing then... which I am sure I would have remembered! Anyway.... I currently use a 1/2 shortening 1/2 butter crusting recipe. So for any of you who use all butter, I have a few questions... does this crust? How do you get your cake smooth? I will be using a FBCT for this cake, how easy is it to do this with the all butter buttercream?
TIA for your help! |
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something_sweet
Frequent Member
Joined: Jan 10, 2008
Posts: 288
Location: USA
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Wed Nov 04, 2009 6:15 pm |
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Does anyone use a recipe that doesn't use shortening that is good for decorating? Anything? |
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madgeowens
Forum Fanatic
Joined: Aug 21, 2007
Posts: 1396
Location: Pa
Birthday: Sep 27
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Wed Nov 04, 2009 6:25 pm |
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I would not think all butter would crust, but I could be wrong I suppose. I also use half butter and half shortening |
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Elise87
Forum Fanatic
Joined: Mar 12, 2009
Posts: 1054
Location: Australia
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Wed Nov 04, 2009 6:28 pm |
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Hey, here is a recipe I use all the time (I don't like using shortening) and tastes nice. It spreads and pipes well and crusts so you can smooth it with the paper towels etc. It also doesn't need to be refridgerated.
Just note that it will be slightly more yellow tinged than with the shortening but just make sure you beat the butter well to get it lighter (if i want it even lighter I sometimes add Wilton's white-white or americolor bright white). Havn't tried it with a FBCT yet but i would like to try one day but i am thinking it would be fine.
CRUSTING BUTTERCREAM:
500 g unsalted butter
1 kg icing sugar
8 tsp boiling water
2 tsp vanilla essence
Beat butter well until light and fluffy then gradually add the icing sugar beating well then add water and vanilla essence, beat some more.
Also you can halve or double the recipe no problems
HTH  |
Last edited by Elise87 on Wed Nov 04, 2009 6:43 pm; edited 3 times in total |
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KateLS
Newbie
Joined: Oct 04, 2009
Posts: 15
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Wed Nov 04, 2009 6:37 pm |
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This is great! Just today I was wondering about this! Thank you! Thank you! I can't wait to try it! |
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prterrell
Forum SuperStar!
Joined: Mar 20, 2007
Posts: 2634
Location: Newnan, GA
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Wed Nov 04, 2009 6:44 pm |
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Yes, all-butter + PS will crust. It is the PS plus a fat that causes the crusting, not the shortening. You can use all butter in the standard Wilton recipe. As for icing the cake and decorating, it functions pretty much the same as shortening recipe. |
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something_sweet
Frequent Member
Joined: Jan 10, 2008
Posts: 288
Location: USA
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Wed Nov 04, 2009 7:35 pm |
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Thank you so much, such a relief!!! |
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madgeowens
Forum Fanatic
Joined: Aug 21, 2007
Posts: 1396
Location: Pa
Birthday: Sep 27
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Wed Nov 04, 2009 7:48 pm |
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I will be darn I didnt think it would crust because if I use too much butter it never would....however, maybe I needed more ps.good to know thanks |
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iloveyanni
Newbie
Joined: Jul 12, 2007
Posts: 10
Location: Annapolis, MD
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Wed Nov 04, 2009 7:59 pm |
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When I ran out of Crisco one day I tried using all butter in my buttercream recipe, and while it worked I found the butter kept melting. The heat from my hand when I piped the icing made the butter melt, so I had to keep putting the icing in the fridge to let it cool down and try again. The cake tasted great and it turned out in the end, but I was really surprised at the melting! |
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akgirl10
Frequent Member
Joined: Aug 12, 2007
Posts: 435
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Wed Nov 04, 2009 8:37 pm |
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If you're going to sub butter for the wilton recipe, or a shortening based one, you will probably need less liquid, since there's more liquid in butter. |
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iloveyanni
Newbie
Joined: Jul 12, 2007
Posts: 10
Location: Annapolis, MD
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Thu Nov 05, 2009 6:21 am |
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That explains my issues! I probably used the same amount of water - thanks akgirl10!!! |
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Kimmers971
Frequent Member
Joined: Apr 06, 2009
Posts: 397
Location: Cliffwood Beach, NJ
Birthday: Sep 07
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Thu Nov 05, 2009 6:27 am |
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Here the recipe I use and love:
Ingredients
•1 pound of butter (salted or unsalted)
2 pounds of 10X powdered sugar
1/4 cup of buttermilk (I use flavored liquid coffee creamer)
1.5 tsp good vanilla
Instructions
In a 5 qt mixer using a paddle attachment, soften the butter. Slowly add sifted sugar. Add salt vanilla and buttermilk. You can adjust the consisitency by adding more liquid if you prefer a softer icing. This is a good base icing that can be flavored in many ways.
Enjoy! |
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brincess_b
Forum Fanatic
Joined: Oct 19, 2008
Posts: 1694
Location: scotland
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Thu Nov 05, 2009 8:38 am |
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you can just use your normal recipe, and swap the shortening for butter. you just have to trust your judgement, add a bit less or more powdered sugar/ liquid to get what you want.
indydebis crisco icing works well with all butter. i also use a traditional bc all butter. hence why butter cream is called buttercream!
xx |
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something_sweet
Frequent Member
Joined: Jan 10, 2008
Posts: 288
Location: USA
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Thu Nov 05, 2009 1:37 pm |
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Thanks for all the responses and tips! Sounds like it should work, but I don't plan on switching recipes anytime soon! |
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