Iyo, What Is The Best Buttercream For Decorating Cakes????

Decorating By lnb19 Updated 13 Sep 2007 , 8:06pm by grannys3angels

lnb19 Posted 7 Sep 2007 , 6:01pm
post #1 of 11


I am looking for a recipe for the best cake decorating buttercream. Any suggestions??????? Maybe this question was recently asked and I am unaware of that. If so, can someone point me to the thread??? Thanks icon_smile.gif

10 replies
lanibird Posted 7 Sep 2007 , 7:08pm
post #2 of 11

The best really depends on your preferances. There are the butter/shortening based buttercreams, sometimes called decorators icing:



Or you can try the meringue buttercreams:


I'm partial to the butter/shortening based buttercream, but that's just what I'm used to. I recently tried a Swiss Meringue Buttercream, and I'm still on the fence as to if I like it or not. icon_lol.gif

HTH! thumbs_up.gif

lnb19 Posted 7 Sep 2007 , 8:25pm
post #3 of 11


I haven't tried Swiss Meringue bc yet, but I'm tempted.

Rincewind Posted 7 Sep 2007 , 11:09pm
post #4 of 11

There are many recipes that I like, but both of my favorites are Toba Garrett's recipes: her Decorator's Buttercream and her Swiss Meringue Buttercream.

soozun Posted 8 Sep 2007 , 3:29am
post #5 of 11
Originally Posted by Rincewind

There are many recipes that I like, but both of my favorites are Toba Garrett's recipes: her Decorator's Buttercream and her Swiss Meringue Buttercream.

Hi there. Does Toba Garrett use any butter in her decorator's buttercream recipe? And what kind of shortening does she use? Hi-ratio? Thanks!

meriscakes Posted 8 Sep 2007 , 3:47am
post #6 of 11

For icing sugar buttercreams I like Toba's, and I use all butter in it (calls for one cup shortening plus two cups butter, and I just use three cups of butter. I don't like trans fat in shortening).

But for decorating I find the SMBC so stable and great for structure. It's always my favourite.

Rincewind Posted 8 Sep 2007 , 1:32pm
post #7 of 11

Here's a link to Toba Garrett's Decorator's Buttercream:

I've used both Crisco and Sweetex in this recipe and I don't remember a big difference in taste or texture. I don't use the fresh lemon juice or lemon flavoring. I usually just use vanilla or a mixture of vanilla and french vanilla extracts. I am interested in using a clear liqueur like pear-flavored Schnaaps for the liquid, but so far, I've used just milk.

Here's a link to her Swiss Meringue:

At the end of this recipe she has a note to subsitute some of the butter with hi-ratio shortening. I do this no matter the weather. My family isn't too keen on the buttery taste of most Swiss Meringue Buttercreams. The shortening makes it a tad less buttery. I've used rum (and vanilla) to flavor this and it was really nice. More often than not, I just use vanilla. In my house, this buttercream is prefered on chocolate cakes (as opposed to white or any other flavor cake). Though, my kids still prefer the Decorator's Buttercream.

Also, I've used Sugarshack's all shortening-based recipe (that is posted on this board, I believe) and it is great. I use french-vanilla creamer with it. It's my favorite all shortening buttercream.

Sorry so long.

serialbabe1968 Posted 13 Sep 2007 , 6:45pm
post #8 of 11

i made toba's buttercream frosting it came out grainy. any suggestions? i whipped it, re-whipped it. still feels like eating sand. i would hate to waste all that butter.

Rincewind Posted 13 Sep 2007 , 7:44pm
post #9 of 11

serialbabe1968 - (I saw your post on the Cake Disaster board.) I'm not sure why it would be grainy. I have heard that overmixing can sometimes cause shortening to break down, which could make the icing grainy.

As I was typing this, I just remembered having grainy icing once. I had added too much milk (by 1/2 cup), so I tried adding a bit more powdered sugar, and it was just a mess. But... if you followed the directions/measurements exactly... I just don't know what could have happened.

I wouldn't throw it out just yet. T.G. says this frosting can be frozen for up to three months. I would just call it quits on it for now, and maybe some other time, take it out- and after it's brought back to room temperature, mix it for about five minutes.

Good luck. I hope you can get this sorted out.

DCHall Posted 13 Sep 2007 , 7:49pm
post #10 of 11

I always us e the buttercream dream recipe from this website to decorate my cakes. It has always come out nice for me. If I want it to be a tad less sweet, I just use all salted butter instead of half salted and half unsalted.

grannys3angels Posted 13 Sep 2007 , 8:06pm
post #11 of 11

I use Sugarshacks BC Icing recipe, My family and friends love it!

I just got the Wedding Bouquet Flavoring that I will be using for this recipe also,... I use the plain coffee mate powder creamer with this. You can order this flavoring from Miss Sandra.....I will post the link to that thread and the one about her icing recipe and tips.

I also will make this recipe with a flavoring mixture of butter flavoring and french vanilla blend and I use the french vanilla coffee mate powder creamer with this one.

Here are the links: http://forum.cakecentral.com/cake-decorating-ftopict-418353.html This flavoring is YUMMY! YUMMY! and smells GREAT also.

http://forum.cakecentral.com/cake-decorating-ftopict-19948.html this is her thread on her recipe and tips

This is the recipe link: http://www.cakecentral.com/cake_recipe-5163-Sugarshacks-icing-and-Tips.html

God Bless,

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