I have read through alot of posts and recipes and they are all starting to run together! I have made buttercream in the past, but it always turns out bad. Which recipe do you use? I am thinking of trying the Italian Meringue Buttercream, but I do not have a stand mixer. Will this be hard with a regular mixer? What other buttercreams should I look at? Thank you for your help. I am totally falling in love with this forum!!
i do a really easy one, twice as much icing sugar as butter (ie:10oz butter, 20oz icing sugar), some milk, and flavouring. cream the butter, add the sugar, cream some more, add milk and flavours. crusts really well. takes a little elbow grease, but if ur butter is softened its not hard.
yup exactly th same as brincess-b but that is probably because we hail from the same land
Thank you! I will try it this weekend.
I found this recipe after getting sick of the yucky butter tasting recipes I've tried. I know it calls for some crisco but I just use land o lakes butter. It has a very delicious and light flavor. I use less milk when I need stiff icing. I also like to add a tablespoon or two of lemon juice to cut out some of the sweetness. It also holds up well for decorating.
Just make sure the butter is room temp!
or just type: the repressed pastry chef buttercream icing