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?
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
It wasn't me that made it. I try it & I give 
To the one that Made it & Thank You. 
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.
I loooove the ButterCream Dream!!!! It is so easy to work with and tast so yummy. Thanx to everyone who replied to my post.
Does anyone have a picture posted with this recipe?
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
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.
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?
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.
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!
Good to know! Thanks so much, can't wait to try this recipe.
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?
Does anyone know how far in advanced this can be made?
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