Tried & True Crusting Buttercream Recipe??

Decorating By cylstrial Updated 24 Oct 2008 , 1:10am by pastryjen

cylstrial Posted 23 Oct 2008 , 1:43pm
post #1 of 18

I have been looking a for a really good crusting buttercream recipe. If you have a good recipe.. I'd love to have it.

I know I can just go to the recipe page.. and I have many times..but this time I want to hear from people who have had success with their icing.

I'm particularly looking for one that I can get so smooth with Viva towels, that the buttercream looks like fondant.

Thank you so much for sharing!!

17 replies
tonicake Posted 23 Oct 2008 , 1:49pm
post #2 of 18

I use Sharon's -SugarShack crusting b/c. Love it! I believe she has a video on you tube showing you how to make it.

Babycakes35 Posted 23 Oct 2008 , 1:52pm
post #3 of 18

Sharon's SugarShack Buttercream is AWESOME. I was just speaking with a friend this morning who commented that she normally doesn't care for buttercream, but thought the one I made for her son's birthday cake was wonderful. Thank you Sharon!! (I did give full credit to Sharon icon_biggrin.gif . This is a receipe that you use with the Viva papertowel. If you don't have her Buttercream DVD, you have to get it! She explains her method of icing a cake in buttercream using the Viva paper towel and it is extremely helpful.

OhioBaker Posted 23 Oct 2008 , 1:55pm
post #4 of 18

I use Indydebi's recipe and I love it! It crusts great and has a wonderful flavor too. Try won't be disappointed! icon_lol.gif

flamingobaker Posted 23 Oct 2008 , 2:02pm
post #5 of 18

I suspect you will get lots of different recipes and probably everyone who puts theirs in the recipe section thinks their's is the best!

But here goes...
I use the old Wilton recipe:
1 C butter
1 C shortening
2 tsp. vanilla
1/2 tsp. creme bouquet (my addition)
8 C powdered sugar
1/4 C milk

The 3 round tiered cakes in my pics are all smoothed BC, but I seem to have more luck with a roller. Maybe I didn't practice enough with the Viva. icon_redface.gif
Good Luck!

mmljztaa7 Posted 23 Oct 2008 , 2:11pm
post #6 of 18
Originally Posted by OhioBaker

I use Indydebi's recipe and I love it! It crusts great and has a wonderful flavor too. Try won't be disappointed! icon_lol.gif

hi i can't find this recipe anyone point meto it please, also lukasross whats shortening??? ps if it helps i'm uk based so have worked out that powdered sugar is icing sugar?? yes but can't figure out what shortening is?

Susie53 Posted 23 Oct 2008 , 2:20pm
post #7 of 18

I use also use Sharon's SugarShack Buttercream, it's delicious!

mjs4492 Posted 23 Oct 2008 , 2:24pm
post #8 of 18

Another vote for Sharon's recipe!! thumbs_up.gif

banba Posted 23 Oct 2008 , 2:34pm
post #9 of 18

"Buttercream Dream" in the recipe section.

KrissieCakes Posted 23 Oct 2008 , 2:35pm
post #10 of 18

shortening is a solid fat...usually a vegetable based fat. Here a common one is called "Crisco." I read somewhere that in the UK the popular brand is Cookeen? Not sure if that is right or not!

KrissieCakes Posted 23 Oct 2008 , 2:35pm
post #11 of 18

I LOOOOVE the buttercream dream recipe too!!!

aundron Posted 23 Oct 2008 , 2:39pm
post #12 of 18

Buttercream Dream is awesome!!

adriane Posted 23 Oct 2008 , 4:07pm
post #13 of 18

hey does anyone have the receipe for sharon sugar shack buttercream????? Please post if so

cylstrial Posted 23 Oct 2008 , 6:53pm
post #14 of 18

Thanks! I'll have to try these out!

banba Posted 23 Oct 2008 , 9:01pm
post #15 of 18

Cookeen is for deep frying foods and that's about all it's fit for IMHO although some people like to add a little to their pastry when making it.

We don't get this "shortening" stuff like the US. It's white vegetable fat and while we do get that eg cookeen it's vile in home baked cakes IMHO (ask me how I know).

I think it was mentioned that "Trex" is closer to Crisco than anything else.

Try it out but to me they taste awful in cakes and we aren't familiar with adding "healthy lard" to cakes.

An aquired taste in my opinion.

mclean Posted 24 Oct 2008 , 12:57am
post #16 of 18

Stupid question time! What is the advantage of having a buttercream that crusts vs one that doesn't?

tracey1970 Posted 24 Oct 2008 , 1:10am
post #17 of 18

I use a combo of Sugarshack's and Indydebi's recipes (and I throw in half butter while they use all shortening).

The advantage to crusting BC is that you can smooth it easier than non-crusting. Also, please don't think that "crusting" means that the icing gets super-hard. It doesn't. Just enough to smooth it nicely. But it's still nice and moist to eat.

pastryjen Posted 24 Oct 2008 , 1:10am
post #18 of 18

A crusting buttercream can be smoothed to perfection. You might think it was fondant.

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