Need No-Fail Thick Buttercream Recipe

Baking By Kpow Updated 23 Oct 2008 , 9:32pm by cylstrial

Kpow Posted 14 Oct 2008 , 3:42pm
post #1 of 11

Does anyone have a no-fail thick buttercream recipe that stands up to piping large swirls, etc.? Ultimately, I'd like one that doesn't use Crisco or a complicated meringue recipe. (I'm a newbie and trying to keep things simple for now!) Is there such a thing? Just a basic butter, sugar, vanilla and milk/cream recipe that comes out smooth and thick and will hold up once piped onto cupcakes? Thanks for any recipes you can share!!

10 replies
moxey2000 Posted 14 Oct 2008 , 4:46pm
post #2 of 11

Your basic 'buttercream' is exactly as you said, butter (1 stick), 10x sugar (4 cups), vanilla (1 tsp), and milk (1-2 Tbls). Less milk and/or a little more sugar for thickness. What do you mean by 'hold up'? If you mean it won't slide off while in your air-conditioned house, then yes, this recipe will be fine...and very delicious. If you have to transport and they might be subjected to any heat, then the all-butter buttercream may melt. In that case you could use half butter and half crisco, or all crisco and add 1/2 tsp of butter flavor.

I know you said you didn't want to use Crisco, but my favorite recipe that works for anything and everything is Indydebi's buttercream. It's especially yummy and creamy if you make it the day before. The recipe is posted on this site.

Kpow Posted 14 Oct 2008 , 6:34pm
post #3 of 11

Thanks Moxey. What I mean by "hold up" is to have a piped swirl that will hold its shape and not sink down into a blob five minutes after it is created on a completely cooled cupcake, in an air-conditioned house. That will sort of "set". Like all the frostings I see on cupcakes at the cupcake shops and on the photos here.

mkmetz Posted 14 Oct 2008 , 6:51pm
post #4 of 11

I always use a no-crisco buttercream, b/c I don't like the film that crisco leaves on the roof of your mouth! It's similar to the recipe already posted, but uses whipping cream instead of milk, for a richer flavor. 2 sticks of unsalted butter, 1 tsp flavoring, 4-5 cups of sifted powdered sugar, and 1/4 cup whipping cream. First cream butter and flavoring. Then add half the powdered sugar and mix well. Then slowly add in the cream. Finally add the rest of the sugar. I typically use about 3/4 of a 2lb bag of powdered sugar and double the recipe to give me plenty to work with. This is a delicious buttercream-my favorite!

ziggytarheel Posted 14 Oct 2008 , 7:50pm
post #5 of 11

I've used Magnolia's buttercream frosting (all butter, no shortening) and I really like it. It worked well for me, and obviously it pipes well on all those cupcakes they sell.

Here is a link to the recipe:

http://www.kitchenlink.com/cookbooks/2005/0743246616_4.html

jibbies Posted 14 Oct 2008 , 8:25pm
post #6 of 11

If you can get to the recipes my White Velvet Buttercream is very stable. I have used all butter bc's and to be honest they are too rich, and the least little heat makes them too soft, even the heat of your hands while piping.

Jibbies

cookiemookie Posted 14 Oct 2008 , 10:22pm
post #7 of 11

You must try this recipe then.

http://forum.cakecentral.com/cake_recipe-2110-Marshmallow-Creme-Buttercream.html

Couldn't be more simple and it's delicious! It pipes well and also takes color beautifully.

I've add fruit puree to flavor it and also chocolate.

It's my favorite.

Kpow Posted 15 Oct 2008 , 1:46pm
post #8 of 11

Those all sound like great ideas! Thanks!

cylstrial Posted 23 Oct 2008 , 7:31pm
post #9 of 11

Hey Cookiemookie -- does the marshmellow creme buttercream recipe crust?

Thanks!! It sounds delicious!!

cookiemookie Posted 23 Oct 2008 , 9:13pm
post #10 of 11

Unfortunately it does not, but it does hold it shape beautifully for swirls and flowers.

cylstrial Posted 23 Oct 2008 , 9:32pm
post #11 of 11

That's ok. I'll still use it for everything else!! Thanks for getting back to me so quickly!!

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