I was tired of many buttercreams tasting like crisco so I did some trials and came up with this one. Its creamy, smooth, white and easy to ice. It also has a really light vanilla taste. I use this on all of my cakes…..you can see on my pictures of how smooth it gets with a hot knife…..oh and its not too sweet….but its still sweet. im really not a fan of buttercream but this is my go to icing for all my cakes. Great for decorating too! (FYI this icing does not crust)
Simply smooth white buttercream
Ingredients
- 2 sticks of salted butter (at room temp, but not mushy)
- 2/3 cup of crisco (I use the sticks)
- 1 tsp clear vanilla (i use wilton)
- 1/2 tsp butter flavor (also wilton)
- 1/4 to 1/3 of cup of heavy whipping cream
- 2lb bag of C&H powder sugar ( any other brand doesnt get smooth and feels grainy)
Instructions
- In a large mixer cream the butter and crisco untill smooth. Add the vanilla, butter flavor and the smaller amount of the cream. Mix until creamy. Add half the bag of powedered sugar and beat for 3-4 minutes until smooth, making sure to scrape the sides. Add the rest of the powdered sugar and beat for another 3-4 minutes. The longer you beat the buttercream the lighter and fluffier it gets. Add more cream if you want it softer, add more powdered sugar to make it more stiff. I always beat it with a spoon after its done just to knock out some of the air bubbles. Also, i noticed that the flavor tastes better the longer it sits. Keep any extra frostingn in an airtight container, in the fridge. I have left this frosting out for a day or two and it still tastes good. Enjoy!
full of fat, saturated fat and sugar!
also......depending on the type of cream used, you can use much more cream. Sometimes if the cream is thick i start with a 1/3 cup to 1/2 cup. enjoy!!
Jenan --- Hot dog this stuff is good and spreads like butter!!!! Love it! Thanks for sharing.
also i did try this recipe with half and half, its works except the texture does not come out as smooth and creamy when you use cream. Definately use cream :)
may I ask what C&H powder sugar is?
does it crust?
sorry, i just read that it doesn't crust
C & H powdered sugar is just a brand of powdered sugar, like Imperial or Domino
I'm trying this tonight!! :)
Can I use this buttercream under fondant? How long can i keep it outside at room temperature?
Just wanted to let you know that I tried this recipe. I really liked it it was very smooth. This is a good recipe.
Does this harden that I can use it on a wedding cake and then smooth it out to look similar to fondont? If so how long for it to set before smoothing?
Does this harden that I can use it on a wedding cake and then smooth it out to look similar to fondont? If so how long for it to set before smoothing? I haven't tried the smoothing technique, any tips??
i use it all the time under all of my fondant to cakes. to get it smooth so that you dont have to use fondant, you must use a hot wet knife and a pastry brush to very gently smooth it out.
I used this recipe on a Chocolate Pumpkin Spice cake also found on this site. The cake is dense and moist, has nice flavor for the holidays. I thought this icing would be a nice pairing being so light and fluffy. I baked it for my mom to take to a Christmas party. She said it was the hit of the evening. (Even my teenage boys like the leveled off crumbs.) Give it a try!
I whipped up a batch of the buttercream and I folded in 1 cup of white chocolate ganache that i had left over from a cake. It was a nice variation on a white chocolate frosting. The cool thing about this recipe is that the amount of cream you add to it really changes the texture from dense and thick to light and fluffy. When I use it for icing my cakes i like to use 1/3 cup of cream so that its fairly dense. I smooth it with a hot wet spatula. Basically I crumb coat the cake and let it get cold and hard. then I ice it wit a second layer and right away after icing it i smooth it with a hot wet spatula. I dip the metal spatula in a tall container filled with boiling water. The heat from the metal spatula helps to smooth it out. Just keep dipping it in the hot water to keep it hot. It works well for me.
NOTE!! I recently stopped using the butter extract and I think it tastes SOOO much better, just as a matter of preference. So its really optional.
How many cups does this recipe make?
This is Delish!!!!! Just made it!!!!! Terrific!!!!!!
Do I have to refrigerate cake or can I leave out at room temp. Just concerned cuz the recipe calls for whipping cream and I'm new at this.....thanks.
Hi, I saw this recipe sounds great did have a question though, does it work well to decorate with. Does it hold for decorating? Thank you for letting me know. Email address is [email protected]. Thanks, Linda
Does this have to be refrigerated and about how much does it make?