Ugh... I am trying to find the "perfect" BC recipe and I am hoping you all can help.

I am a Wilton instructor, so obviously I have tried the high percentage of shortening route. I don't mind the taste of it, but a lot of people think it tastes too shortning-ish, and that it makes their mouth fee filmy.

I have tried the buttercream dream recipe and I LOVED the flavor. However, I got a lot of bubbles, even mixing on low. I also found it hard to smooth, as it crusted too fast. And after refrigerated, the icing got so hard... I am assuming because of the butter.

I have not tried any of the merengue buttercream recipes. It looks like a lot of work, and I am nervous about that. I am als worried about it smoothing well, and possibly melting in the hotter months.

Any advice???

THANKS!

i swear by julie's less-sweet buttercream. i got the recipe on here. good luck!

Here's a recipe by another Wilton instructor:

http://www.cakecentral.com/cake_recipe-7203-French-Buttercream-Decorators-Icing.html

Indydebi's recipe is popular:

http://www.cakecentral.com/cake_recipe-6992-Indydebis-Crisco-Based-Buttercream-Icing.html

And so you don't have to search, here's Julie's recipe:

http://www.cakecentral.com/cake_recipe-2523-Julies-Less-Sweet-Buttercream-Frosting.html

HTH

As is Sugarshack's hi-ratio recipe:

http://www.cakecentral.com/cake_recipe-5163-Sugarshacks-icing-and-Tips.html

I really like Indydebi's buttercream...I add 1 T of butter flavor and 2 T of clear Vanilla. HTH

THANK YOU ladies!

JanH... I always LOVE all of the links you supply!!!