Buttercream Gurus...is My Formula Correct?

Decorating By camcat Updated 18 Mar 2008 , 3:17pm by MichelleM77

camcat Posted 13 Aug 2007 , 1:40am
post #1 of 46

After searching for the "ultimate" buttercream recipe, I have come to the conclusion that most of them are variations on a theme. Of course, I realize whipped cream and the meringue buttercreams are a whole different beast. icon_razz.gif

The basic formula I see over and over is this:

2 cups fat (butter and/or shortening)
2 pounds powdered sugar
2 tsp flavoring (sometimes more)
liquid to reach desired consistency
salt (optional)

Does that pretty much sum it up?

45 replies
Parable Posted 13 Aug 2007 , 1:57am
post #2 of 46

basically, that is it

indydebi Posted 13 Aug 2007 , 2:10pm
post #3 of 46

I've used the same recipe for 25 years. It crusts VERY well and holds up in 90 degree heat and HIGH humidity (sat outside for 5 hours .... no meltdown). I've had zero issues with the new Crisco.

The recipe above looks like too much fat for my liking. In the big thread on "I hate new crisco" I saw a lot of people having issues with icing sliding off their cakes and their recipe would have WAY more fat that I use.

I use:

2 lb p.sugar
1-1/3 cups crisco
2-3 Tbsp clear vanilla
1/3 to 1/2 cup MILK (not water!) to desired consistency
3 Tbsp dream whip

camcat Posted 13 Aug 2007 , 6:01pm
post #4 of 46

indydebi - You know, I read that big long Crisco thread and noticed that you had not had issues with the new stuff. Your BC recipe looks different than most I have come across. I'm going to try it as soon as I get some Dream Whip. thumbs_up.gif

leily Posted 14 Aug 2007 , 2:58am
post #5 of 46
Quote:
Originally Posted by camcat

indydebi - You know, I read that big long Crisco thread and noticed that you had not had issues with the new stuff. Your BC recipe looks different than most I have come across. I'm going to try it as soon as I get some Dream Whip. thumbs_up.gif




I noticed in all of the threads posted that the people that had the most problems with the new crisco is when it was mixed with butter. I am no scientist or anything but that seems to be the consistent thing with people that have had problems with it.

JanH Posted 14 Aug 2007 , 3:52am
post #6 of 46

Also the new Crisco seems to work better with MILK not WATER (as per Debi's recipe.)

leily Posted 15 Aug 2007 , 3:59am
post #7 of 46
Quote:
Originally Posted by JanH

Also the new Crisco seems to work better with MILK not WATER (as per Debi's recipe.)




thanks jan! I had always used milk until recently. When I switched shortening the milk just wasn't doing the same thing so I am back to water. I will have to try that with the crisco.

Cake_Princess Posted 15 Aug 2007 , 1:14pm
post #8 of 46
Quote:
Originally Posted by indydebi

. I've had zero issues with the new Crisco.





Same here.

It would be interesting to have an experiment and have people use both Crisco products without knowing which is which and see how the icing turns out. It would be a great way to find out if there is actually something wrong with the product or it it's just people's fear of change.

SweetConfectionsChef Posted 15 Aug 2007 , 1:24pm
post #9 of 46

I started using high ratio shortening when crisco changed their formula and I was having SOOOOOOOOOO many problems with it...I'll never use crisco again! I wish I had switched to high ratio a long time ago. It is so much better and actually cheaper if you can get it wholesale. I can't tell you what a difference it has made in the smoothness of my cakes. I should prolly post some new ones in my gallery for you all to see. And the taste...there is no lingering after taste. It's light and fluffy and so creamy you just wanna use it as lotion! LOL

katwomen1up Posted 15 Aug 2007 , 1:31pm
post #10 of 46

I have said for the last couple of months that I haven't had any problems with the new Crisco. I will now change that, for some reason the last couple of cans is not crusting and it taste so much sweeter! icon_cry.gif This is so frustrating because I really loved my frosting. I used Val's high ratio with a couple of my own twists. It's no longer working. I am going to be switching to the sweetex. Sure hope this fixes it icon_smile.gif

felecia Posted 15 Aug 2007 , 6:13pm
post #11 of 46
Quote:
Originally Posted by JanH

Also the new Crisco seems to work better with MILK not WATER (as per Debi's recipe.)




hummm i guess i will try again with milk. mine calls for a cup of water. so i'll do half water and milk.......well icon_confused.gif i dunno kinda scared to try that. mine seems to take sooo long to crust now icon_cry.gif i was sooo loving my icing now its back to trying to fix it so its good for my liking.

indydebi Posted 15 Aug 2007 , 6:18pm
post #12 of 46

a whole cup of liquid? icon_eek.gif That sounds like an awful lot to me.

Another CC'er (and I can't recall who ... sorry) posted a big thread about her experimens with new crisco and discovered the water vs milk was a big factor in the failure or success of the icing.

arosstx Posted 15 Aug 2007 , 6:24pm
post #13 of 46

But when you start using milk instead of water, you HAVE to refrigerate, which is not an option for some. What to do? icon_cry.gif

twooten173 Posted 15 Aug 2007 , 6:26pm
post #14 of 46
Quote:
Originally Posted by felecia

Quote:
Originally Posted by JanH

Also the new Crisco seems to work better with MILK not WATER (as per Debi's recipe.)



hummm i guess i will try again with milk. mine calls for a cup of water. so i'll do half water and milk.......well icon_confused.gif i dunno kinda scared to try that. mine seems to take sooo long to crust now icon_cry.gif i was sooo loving my icing now its back to trying to fix it so its good for my liking.




This might seem silly but how much icing are you making at one time that you would add a cup of water?

BCJean Posted 15 Aug 2007 , 6:32pm
post #15 of 46

I have used the new Crisco and used the equal parts Crisco and butter, I had no problems with it. I use cream of coconut as half of my liquid and milk as the other half. I would love to use the high ratio shortening but you have to buy so much of it or it is really expensive. I don't do that much decorating at home. I also like to keep my recipes using very basic kitchen ingredients.
Indydebi.. I am going to try your recipe. It is different from any I have seen before.

indydebi Posted 15 Aug 2007 , 6:37pm
post #16 of 46
Quote:
Originally Posted by arosstx

But when you start using milk instead of water, you HAVE to refrigerate, which is not an option for some. What to do? icon_cry.gif




No, you don't. the milk/sugar combo stabilizes itself.

armywife1 Posted 15 Aug 2007 , 6:49pm
post #17 of 46

But when you start using milk instead of water, you HAVE to refrigerate, which is not an option for some. What to do? Crying or Very sad




That's why I was afraid to keep using milk. How long can you keep the cake out of the fridge? I'm having problems with mine crusting over. I don't use butter, just Crisco.

dolfin Posted 15 Aug 2007 , 7:08pm
post #18 of 46

I use milk in my icing do not have to refrigerate. The temp. here is in the 100's and higher. I do not have central air. I left a covered container of icing out on counter as a test and it was still good after 1 week. Probably could have gone longer (not that you would want to) 'cept the kids ate it. As Indy said the sugar keeps it from going bad.

Kelrak Posted 17 Aug 2007 , 6:49am
post #19 of 46

The sugar acts as a preservative so the milk doesn't go bad.

Ohmygoodies recipe uses milk too and it was really good.

wgoat5 Posted 17 Aug 2007 , 12:00pm
post #20 of 46

Debbi I have a ?? for you. Just what size cake should your recipe fill and cover? I know what the others say they should cover but I guess I am just a icing nut cause they never cover, for me, what they say it will....I know I need to start doing it right because it sure isn't cost effective.

indydebi Posted 17 Aug 2007 , 1:57pm
post #21 of 46
Quote:
Originally Posted by wgoat5

Debbi I have a ?? for you. Just what size cake should your recipe fill and cover? I know what the others say they should cover but I guess I am just a icing nut cause they never cover, for me, what they say it will....I know I need to start doing it right because it sure isn't cost effective.




I have no idea. I'm not a measuring person. I just make batches until I have enough. If I run out, I make more. If I have leftover, I store it. I'm one of those "until it looks right" cooks.

In general, I will use about 4 bags of p.sugar for a simple 3-tier wedding cake to serve 100.

sisita Posted 17 Aug 2007 , 2:05pm
post #22 of 46

Basically, that is it, sometimes as you say I need more flavor and a little more water, but if too soft I put more powdered sugar...

cakesbycombs Posted 17 Aug 2007 , 2:05pm
post #23 of 46

i second the hi-ratio chort. i pay $35 for 50 pounds, this is much cheaper then crisco

jeking Posted 17 Aug 2007 , 2:13pm
post #24 of 46
Quote:
Originally Posted by cakesbycombs

i second the hi-ratio chort. i pay $35 for 50 pounds, this is much cheaper then crisco





Don't mean to hijack this thread, but where do you get it in this quantity?

rajinaren Posted 17 Aug 2007 , 2:13pm
post #25 of 46
Quote:
Originally Posted by cakesbycombs

i second the hi-ratio chort. i pay $35 for 50 pounds, this is much cheaper then crisco



What recipe do you use for Hi-ratio buttercream? icon_smile.gif

dabear Posted 17 Aug 2007 , 2:21pm
post #26 of 46

indydebi- what is dream whip and where can you buy it?
Thanks!

Rexy Posted 17 Aug 2007 , 2:27pm
post #27 of 46

I've been looking for the high-ratio shortening too and can't seem to find it. We don't have any specialty cake stores, any ideas?

cakesbycombs Posted 17 Aug 2007 , 2:27pm
post #28 of 46

i get it at United Bakers Supply here in Kansas City

my recipe is 1c butter, 1c shortening, 1/4c Karo, 1/8c water, 1T almond, 1Tvanilla, 2 lb powdered sugar

indydebi Posted 17 Aug 2007 , 2:31pm
post #29 of 46
Quote:
Originally Posted by dabear

indydebi- what is dream whip and where can you buy it?
Thanks!




It's a powdered whipped cream (add milk and beat in mixer for 6 minutes!). It's in aisle 8 at walmart next to the jello's and the marshmellows. blue and white box.

butternut Posted 17 Aug 2007 , 2:34pm
post #30 of 46
Quote:
Originally Posted by indydebi

Quote:
Originally Posted by dabear

indydebi- what is dream whip and where can you buy it?
Thanks!



It's a powdered whipped cream (add milk and beat in mixer for 6 minutes!). It's in aisle 8 at walmart next to the jello's and the marshmellows. blue and white box.



Sounds like you've purchased this a few times icon_biggrin.gif You know right where it's at and what's around it.

Quote by @%username% on %date%

%body%