I currently use the half butter half crisco recipe. I would love to make real old fashioned buttercream.

Thanks,
cat121481

Not sure if this is real buttercream, but this recipe is found on Food Network under Alton Brown Recipes:

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_21747,00.html?rsrc=search


Buttercream Recipe courtesy Alton Brown
See this recipe on air Saturday May. 19 at 2:00 PM ET/PT.






4 eggs, room temperature*
1/2 cup sugar
1/2 cup dark corn syrup
10 ounces butter, cubed and at room temperature

In a large mixing bowl, whip the eggs until light and fluffy.
In a small saucepan bring the sugar and the corn syrup to a boil. Lubricate the inside of a metal baster with a small amount of vegetable oil and dispense it completely. Then use this to drizzle the sugar mixture into the mixing bowl with the eggs. The mixer should be on low speed until you finish drizzling in all of the sugar mixture.
Once the entire mixture of the sugar is incorporated, slowly add the butter pieces. Only add more butter when you can no longer see the previously added pieces. It will go fast at first and then slow down. Continue to whip until the mixture is creamy.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.



Recipe Summary
Difficulty: Medium
Prep Time: 25 minutes
Cook Time: 3 minutes
Yield: enough for 1 (2-layer) 9-inch
User Rating:











Episode#: EA1F14
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

I think that IMBC or FMBC. Both use only butter in thier recipes. One is cooked (IMBC) the other is not (FMBC). I think there is a recipe here on CC for them. I have made the IMBC and it is a favorite here. Am going to try the FMBC but not till it is cooler here.

I use the Duff Goldman Buttercreme recipe from Cake Central!

Go to Recipes and search Duff Goldman. I used the recipe 2 days ago and it was a hit!

Good luck!

Here's my version of meringue buttercream (so good my hubby can just eat a bowlful of this stuff!). It comes out very light and fluffy, but very rich and creamy, with a good butter flavor that isn't overpowering, and not too greasy, also just the right amount of sweetness! Has Crisco in it, but you can't taste it, just helps keep the whole thing stable and doesn't melt so easily!

Buttercream (with flavor variations)

Note: This is my own personal recipe that I developed. Please credit me if sharing with others. Thanks, Promise Whitley

Ingredients:
3 tablespoons Wilton Meringue Powder
1/2 cup cold water
2 cups granulated sugar
¼ cup corn syrup
1/2 cup warm water
4 sticks (1 pound) unsalted butter, just at room temp (50-60 deg Fahrenheit is ideal)
1 stick (2 cups) of Crisco
1 teaspoon extract/flavoring: vanilla, lemon, orange, almond, mint, or crème bouquet

Directions:
Wipe a large mixing bowl and beaters with a paper towel dampened with white vinegar, let air dry.
Once dried, in this mixing bowl and using these beaters, whip 3 tablespoons of Wilton Meringue Powder and 1/2 cup of cold water to stiff peaks.
While you are whipping this up, in a saucepan over medium, heat 2 cups granulated sugar, ¼ cup corn syrup and 1/2 cup warm water to 250 deg F then immediately transfer to a heatproof measuring cup and cool to 240 deg F.
Slowly add the syrup to the whipped meringue. To insure that the syrup does not crystallize from hitting the beaters, pour in a little at a time (about ¼ cup) and whip it in completely before adding more, but this all has to be added in before the syrup cools too much and starts to harden.
Once the syrup is all added, beat on high for 3 minutes until the meringue is very stiff and shiny.
Then place the bowl of meringue in an ice water bath and continue to beat on high for another 3 minutes.
Beat in the stick of Crisco until it is completely incorporated.
Then beat in 1 stick of butter at a time, completely incorporating each stick before adding the next one.
Add 1 teaspoons of extract or flavoring of you choice (vanilla extract, lemon extract, orange extract, almond extract, mint extract, or crème bouquet) and then whip on high for 3-7 more minutes (approx) until the fats and liquids are completely emulsified.

May be stored in on counter for up to 3 days as long as temp in house is 70 deg F or less or store in the fridge for up to 1 week. Allow to come to room temp and then rewhip on high for 3 to 5 minutes before using. Freeze up to 3 months. Thaw in fridge and then follow refrigerated directions.

All of the buttercreams below can be made from this buttercream base recipe:
Vanilla Buttercream
Vanilla Bean Buttercream
Almond Buttercream
Lemon Buttercream
Orange Buttercream
Mint Buttercream
Crème Bouquet Buttercream
White Chocolate Buttercream
Chocolate Buttercream
Chocolate-Chocolate Chip Buttercream
Chocolate-Almond Buttercream
Chocolate-Orange Buttercream
Chocolate-Mint Buttercream
Mint-Chocolate Chip Buttercream
Coffee Buttercream
Mocha Buttercream
Peanut Butter Buttercream
Peanut Butter-Chocolate Chip Buttercream
Dulche de Leche Buttercream
Brown Sugar Buttercream
Raspberry Buttercream
Raspberry-Chocolate Chip Buttercream
Strawberry Buttercream
Peach Buttercream

Here's how to make 2 of them:

To make chocolate buttercream, make buttercream with vanilla extract and 4 to 8 oz melted and cooled (to room temp) unsweetened baking chocolate (adjust for how strong of a chocolate flavor you want).

To make brown sugar buttercream, substitute light brown sugar and dark corn syrup for the granulated sugar and regular corn syrup. Use orange extract.

Thanks for sharing that recipie pterrell

Mmmm.. I'm going to have to give your recipe a try pterrell. SOunds good!

In the Duff Goldman recipe what type of sugar is used? Granulated, superfine, powdered etc.?

bump

granulated sugar in duffs recipe