Iso Butttercream Icing Favorites

Baking By mudpie Updated 31 Aug 2005 , 8:37pm by bubblezmom

mudpie Posted 15 Aug 2005 , 1:48am
post #1 of 12

While browsing I ran across several comments regarding Cali4dawn's Buttercream icing. Does anyone have the recipe (I know it's here somewhere, but baby limits my search time!)

What is YOUR favotrite recipe?
I have one that's OK, but still searching for one that makes me smile!

11 replies
momoftwogirls Posted 15 Aug 2005 , 2:00am
post #2 of 12

cali4dawn's recipe

2 lbs powder sugar
1.5 cups butter
1 cup cricso
2 T. flavoring

I really like her recipe. I just wish I could find a good tasteing one that also made flowers

mudpie Posted 15 Aug 2005 , 2:08am
post #3 of 12

Wow!! That was fast! Thank you momoftwogirls. I have a recipe very similar to this that I think is ok, but not creamy/fluffy enough. Sounds like this one must be creamy or flufy, correct? It isn't good for decorating? Just icing? (That's ok too)

gdixoncakes Posted 15 Aug 2005 , 2:26am
post #4 of 12

How about the WBH recipe. It's fluffy and the book says it can do flowers.

In the bowl of an electric mixer, stir together
6 cups pdr sugar
1/2 teaspoon salt
1 t. vanilla
With whisk attachment, add and whip on low:
1 cup boiling H2O
Add and whip until smooth:
2-3/4 cup shortening
6 ouces of lightly chilled butter cut into pieces

Increase the speed to med-high. Whip until light and fluffy and doubled in volume (10-20 min.)

Makes 9-1/2 cups

momoftwogirls Posted 15 Aug 2005 , 12:44pm
post #5 of 12

Yes mudpie - I think it is very creamy. It is not as sweet as the wilton buttercream. I like it much better. I got sick of the wilton buttercream.

Gingoodies Posted 15 Aug 2005 , 12:57pm
post #6 of 12

momof twogirls.. is this frosting yellow in color, or does it whip up to a fairly white color? How long do you usually beat it?

momoftwogirls Posted 15 Aug 2005 , 1:40pm
post #7 of 12

it is a little yellow (maybe more offwhite) in color. (i used margrine instead of butter - it was all I had).
it was my first time using it.
I am not sure how long I beat it - not very long because it was so creamy. I just based it on how it looked.
cali4dawn would be the best person to ask.
Sorry I am not of more help!
good luck gingoodies!!

peacockplace Posted 15 Aug 2005 , 1:50pm
post #8 of 12

Ok... what doe ISO mean??? I haven't figured it out!

JustJaimeLyn Posted 15 Aug 2005 , 2:00pm
post #9 of 12

It means "In Search Of"... i think?

Naty Posted 19 Aug 2005 , 10:00am
post #10 of 12

I have one that will try tonight, it calls for a can of condensed milk and butter. It sounds easy and it can do borders, and flowers.

Also have the one from Dede Wilson for Italian BC to try (it has lots of variations to try) and Pierre Herme's BC made with egg yolks. These are on my "icings to do list" for next time.

I can tell you tomorrow how the condesed milk one turns out.

Regards, Naty

alyssa0628 Posted 31 Aug 2005 , 6:37pm
post #11 of 12

Can someone tell me if either one of these crust? They both sound good. And I do not like the Wilton either-all I can taste is Crisco, but I do find alot of people like it. What are everyone's thoughts?

bubblezmom Posted 31 Aug 2005 , 8:37pm
post #12 of 12

I always add some butter to the pwd sugar frosting. So far, I like best the recipes that add corn syrup or granulated sugar. I've produced some acceptable results, but nothing thrilling. Best results were achieved using just enough frosting to create a smooth finish and using a generous amount of a great tasting filling.

I haven't tried the WBH recipe. Maybe the boiling water will eliminate the slight grittiness of the pwd sugar frosting. I'll give it a try.

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