Buttercream Dream Recipe?

Baking By SFcakelady Updated 11 Aug 2009 , 12:35am by kellie0406

SFcakelady Posted 3 Feb 2009 , 12:52am
post #1 of 18

I've been hearing so many good things about this "Buttercream Dream recipe" but can't quite get the whole recipe. Does anyone know the "exact " recipe? And is this a good buttercream to apply under fondant?

17 replies
miasuzzette Posted 3 Feb 2009 , 1:23am
post #2 of 18

Buttercream Dream

Serves/Yields:
Prep. Time: 7-10 min
Cook Time:
Category: Frostings
Difficulty: Easy

This recipe was made from trial and error. I made two mixtures of buttercream. One with salted butter which was too buttery (salty) and one with unsalted butter which was still too sweet. So I combined the two and it became the best buttercream I've ever tasted. I use this recipe for all of my cake orders and it is a hit every time!!!

1 stick butter (unsalted)
1 stick butter (salted)
1 cup shortening
2lb bag of confectioner's sugar
3 teaspoons clear vanilla extract
5-6 tablespoons of milk (cold)

Cream butter and shortening. Add clear vanilla extract then add confectioner's sugar. Allow confectioner's sugar to blend well then add milk. For thinner consistency, add more than 6 tablespoons of milk.

Source:
Contributed by: AgentCakeBaker on Saturday, February 18. 2006 at 12:34:07

More Recipes of AgentCakeBaker


Please take a second and rate this recipe:
Average score: 4.54 ()
Votes: 342

miasuzzette Posted 3 Feb 2009 , 1:26am
post #3 of 18

It wasn't me that made it. I try it & I give thumbs_up.gif To the one that Made it & Thank You. icon_biggrin.gif

jodei Posted 3 Feb 2009 , 1:36am
post #4 of 18

I had heard so many good things about this recipe that I tried it out a couple of yrs ago and now that is THE only one I will use! Also I have yet to have anyone not like it. I highly recommend on using it

SFcakelady Posted 3 Feb 2009 , 9:30pm
post #5 of 18

Miasuzzette, thank you so much for the Buttercream dream recipe. I'm going to try it out Thurs and I'll let you know what I think. Thanx again.

SFcakelady Posted 10 Feb 2009 , 12:09am
post #6 of 18

I loooove the ButterCream Dream!!!! It is so easy to work with and tast so yummy. Thanx to everyone who replied to my post.

cylstrial Posted 10 Feb 2009 , 12:20am
post #7 of 18

Yep.. it's definitely my favorite. So delicious!!

calicopurr Posted 9 Aug 2009 , 9:49pm
post #8 of 18

Does anyone have a picture posted with this recipe?

cylstrial Posted 10 Aug 2009 , 1:57am
post #9 of 18

I don't think that I have ever taken a picture of the frosting in the bowl. I have some on my cupcakes, if that will help.

http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1404856

calicopurr Posted 10 Aug 2009 , 2:36am
post #10 of 18

The cuppies are exactly what I was looking for.
They look fluffy!! That is what I'm looking for.
Thank you for posting your link to them...yum.

iownajane Posted 10 Aug 2009 , 2:59am
post #11 of 18

Can this be smoothed/used under fondant...or is it for piping,or swirling, mainly?
I guess it can be flavored or coloured too?
thanks!

JGMB Posted 10 Aug 2009 , 3:09am
post #12 of 18

I used to use the Wilton Buttercream recipe, but now only use the Buttercream Dream. It's delicious!!

kellie0406 Posted 10 Aug 2009 , 3:14am
post #13 of 18

I have same question. Do you think if you add some Meringue powder to this recipe, it will crust & can be smoothed? Has anyone tried this?

CookieD-oh Posted 10 Aug 2009 , 3:19am
post #14 of 18

The recipe I use is very similar to this one (only I use heavy cream instead of milk) and it crusts just fine. I have also used it under fondant and it was great.

JGMB Posted 10 Aug 2009 , 3:30am
post #15 of 18
Quote:
Originally Posted by kellie0406

Do you think if you add some Meringue powder to this recipe, it will crust & can be smoothed?




I wouldn't add the meringue powder for 2 reasons: 1) It will affect the taste, and 2) It's not necessary. I've smoothed this frosting using both the Viva method and Melvira's roller method. Both work well!

kellie0406 Posted 10 Aug 2009 , 12:43pm
post #16 of 18

Good to know! Thanks so much, can't wait to try this recipe.

calicopurr Posted 10 Aug 2009 , 5:11pm
post #17 of 18
Quote:
Originally Posted by JGMB

Quote:
Originally Posted by kellie0406

Do you think if you add some Meringue powder to this recipe, it will crust & can be smoothed?



I wouldn't add the meringue powder for 2 reasons: 1) It will affect the taste, and 2) It's not necessary. I've smoothed this frosting using both the Viva method and Melvira's roller method. Both work well!




Isn't the main reason why meringue powder is added to icings is to hold color?

kellie0406 Posted 11 Aug 2009 , 12:35am
post #18 of 18

Does anyone know how far in advanced this can be made?

Quote by @%username% on %date%

%body%