Better Icing

Baking By Hershey17 Updated 2 May 2005 , 1:41pm by vmw774180

Hershey17 Posted 26 Mar 2005 , 3:22am
post #1 of 23

Can anyone tell me of a better icing recipe then the original
BC,to ice a cake.I like how the BC smooths,but I can't stand the taste.
I've tried canned frosting,but I can't smooth it,If I try it the frosting
tears and I end up with a lot of crumbs. icon_sad.gif
Any help would be greatly appreciated.

22 replies
MrsMissey Posted 26 Mar 2005 , 3:33am
post #2 of 23

Have you tried the Dream Whip Icing?

MrsMissey Posted 26 Mar 2005 , 3:35am
post #3 of 23

Follow this link to two Dream Whip recipes!

GHOST_USER_NAME Posted 26 Mar 2005 , 4:28am
post #4 of 23

What recipe are you calling the "Original BC" recipe?

Hershey17 Posted 26 Mar 2005 , 7:50pm
post #5 of 23

The one out of the Wilton Course one book.

GHOST_USER_NAME Posted 27 Mar 2005 , 11:10am
post #7 of 23
Originally Posted by Hershey17

The one out of the Wilton Course one book.

aaaahhh! Yes, that recipe is just plain nasty!! I have to agree with you.

My recipe:

1.5 cups butter
1 cup shortening
2 T flavoring
2 pounds confectioners sugar

thin with milk, not water.

I love it. My customers love it. A few here have tried it and told me they love it.

ilithiya Posted 27 Mar 2005 , 5:34pm
post #8 of 23

I completely agree - the Wilton buttercream is the nastiest thing I have EVER found.

This is the one I use... I picked it up from the Wilton forums (hehe, good for something!) and cannot for the life of me remember who posted it, or I'd give credit. Oddly enough, most of the time I only need half the water, but be prepared to use all of it. Oh, and I usually add 1 tsp more each of the vanilla and butter flavors.

2 c. Crisco shortening
1/2 c. light Karo syrup
1/2 tsp. salt
2 tsp vanilla
1 tsp butter

Mix these ingredients until light and fluffy.

2# confectioners sugar
1/4 cup water

This will give you 6 cups of stiff icing.

If anyone knows whose this is, please let me know? I'd love to be able to finally be able to credit this!


Ladycake Posted 27 Mar 2005 , 5:43pm
post #9 of 23

I have to say there is a large difference when using Sweetex shortening compaired to Crisco shortening.. The other thing that helps with making your icing good tasting is use Liquid Coffee Mate Flavored Creamers as some or all of your liquid... And if you dont want it flavored then you can use there regular ... Cali4dawn can back me up on this one the taste is just so different..

I dont use butter in mine...

I use

1 1/2 cups sweetex
2 lbs powder sugar
1/2 cup liquid
and if I dont use a flavor in my liquid then I add some kinda extract..
sometimes I will add a few tablespoons of Karo syrup to my batch..

99% of the time I make a double batch so I increase the amounts just as there are to make it double...

I know a lot of people will disagree with me on this one but I think a lot has to do also with the type of powder sugar you use.. I have used off brands or store brands and its not the same as C&H Powder Sugar.. The same thing if your going to use Crisco make sure its crisco not a store brand and not an off brand...

AngelWendy Posted 28 Mar 2005 , 2:24am
post #10 of 23

I didn't mind the Wilton course buttercream with the all shortening in it at first, but after doing all the cakes from Course I and several other practice cakes using that, I'm sick of it! I need to try something else. Maybe the one that has more butter will be better. I'm also considering doing cream cheese frosting instead.

We've been repeatedly told not to get any grease on the tools for the royal icing because it will break the icing down.. sooo... what do you do when you want to put royal icing flowers on a buttercream or cream cheese icing frosted cake? How do you keep the grease in those frostings from breaking down the flowers??? I hope to get answers here, but if not, I'll make a separate post about it. Thanks!


Ladycake Posted 28 Mar 2005 , 2:53am
post #11 of 23

I did post to you about this in another post just put them on your cake they will be fine.. Sometimes they get soft and you would be able to eat them but they will be just fine..

Just so you knwo that cream cheese is a soft icing to work with.. and has to be keep cold... just so you know.. Yes you can make cream cheese frosting stiffer for borders and such if you need to .. just add more powder sugar when your ready to do that ..

AngelWendy Posted 28 Mar 2005 , 3:02am
post #12 of 23

Thank you for the help on this!


cakeconfections Posted 28 Mar 2005 , 3:22am
post #13 of 23
Originally Posted by Ladycake

I know a lot of people will disagree with me on this one but I think a lot has to do also with the type of powder sugar you use.. I have used off brands or store brands and its not the same as C&H Powder Sugar.. The same thing if your going to use Crisco make sure its crisco not a store brand and not an off brand...

I agree Vicki. I used a cheap brand the other day and really noticed. It was so gritty. It felt like i had little pieces of sand in my icing. I will never use the cheap stuff again.

boysmomintx Posted 28 Mar 2005 , 3:33am
post #14 of 23

If you use butter, how do you keep your icing white?
(sorry if that's a dumb question, but I had a spiderman that was nearly dark brown from butter a few years back).

Ladycake Posted 28 Mar 2005 , 3:41am
post #15 of 23
Originally Posted by boysmomintx

If you use butter, how do you keep your icing white?
(sorry if that's a dumb question, but I had a spiderman that was nearly dark brown from butter a few years back).

First off let me say there is NEVER a dumb question that is how we all learn is from people asking just think of it this way there is a hand ful of others out there that would not ask this question cause they thought it was dumb so your helping not just yourself but others that would not ask the question... Now with that said .. There is white butter that is what most people use when they are adding butter to there frosting.. Now if your going to color all of your frosting then there is no need to spend the extra on the white butter just get regular ... But yes there is a thing called white butter to add to your frosting and it will keep your icing white...

ihavasweet2th Posted 28 Mar 2005 , 3:56am
post #16 of 23


You mentioned there is white butter, where do you get it? I asked this question on the Wilton forum awhile back and got various answers, from there is no such thing to it depends on what the cow eats!

Thanks for any and all help!!


AgentCakeBaker Posted 28 Mar 2005 , 4:32pm
post #17 of 23


Since you thin your icing recipe with milk, do you have to refrigerate the icing and the iced cake?[/quote]

m0use Posted 28 Mar 2005 , 4:49pm
post #18 of 23

I can tell you this, and you will probably get the same answer from her. No, we do not refrigerate. The sugar acts as a preservative.

GHOST_USER_NAME Posted 28 Mar 2005 , 5:23pm
post #19 of 23

Lots of questions for me to throw in my 2 cents worth in today....

Shortening- yes, using Sweetex makes a huge difference!!!! I was skeptical myself before trying. Now I will not use anything else... even for customers wanting to cut costs. This is one area I do not skimp on.

Powdered Sugar: Another area where brand makes a difference. But not only brand, It is impossible to find 10x here. I drive 2 hours to get it. I have found that if I have to choose between C&H powdered sugar and Store Brand 10X- the store brand 10X is better. When I find it, I buy lots of it.

White Butter: We have choices in life. Even Brides have to make choices. White butter is not pure white. It is a very, very pale yellow. Most European butters fall in to this category. It's a bit more costly, but worth it. It only makes a difference in the color though, not the flavor. So if white is not an issue, don't spend the extra money. Back to choices: We have to make a choice, white white icing that is greasy and yucky and just plain nasty (in my opinion and my others) or ever so slightly tinted but still white icing that contains real butter. 95% of the time, no one notices the slight tint.... because it's that slight. I've never once presented a cake or seen a cake others made and had wedding guests say, "well, I'm disgusted... that cake is not 100% bright white." That's just a ludicrous notion that it's THAT important. So, I have my brides choose between taste and texture over bright sunglass glaring white. 100% of the time, they go with the butter.

Milk vs. Liquid Coffee Creamer: Hands down on this one. It makes such a difference. Talk about creamy!! I can't say enough about this. Plus it add a flavor if you want it. Keep in mind, the coloring of the creamer reflects the flavor of the creamer (mocha is brown). if I need to keep it white, I stick to plain, French Vanilla, hazelnut etc...

I think I got all my opinions in.... hehehehe

Hershey17 Posted 29 Mar 2005 , 10:28pm
post #20 of 23

Thanks for all the help everyone, I will definatly
try some of these recipes! birthday.gif

cakegal Posted 1 May 2005 , 10:03pm
post #21 of 23

Ok what is C&H sugar.....and what brands sell 10x ...I've only seen 5x....

angelkiss013 Posted 1 May 2005 , 10:32pm
post #22 of 23

Hi Dawn. For my BCT I used you're recipe , but had to change it because I did not have all the ingredients.
Instead of 1/2 cup of shortening and 3 sticks of butter , I did a half-half. One cup of each and it tasted really good.

Thanks for the recipe !

vmw774180 Posted 2 May 2005 , 1:41pm
post #23 of 23

I am by no means an expert, but I just wanted to say I love Dawns recipe. I will say I agree about the quality of the Powdered Sugar. I was doing a practice BCT over the weekend and only had some old store brand sugar. All I can say is I am glad it was for practice. It tasted fine but was really gritty.

Thanks for the hint about the coffee creamer. I have been using whipping cream instead of milk when called for, but this sounds like a yummy idea.

I love this site!!!


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