Buttercream Without Shortening For Piping

Baking By GingerCinNC Updated 15 Jul 2009 , 1:11am by Elise87

GingerCinNC Posted 10 Jul 2009 , 1:09am
post #1 of 14

Hi! I'm new to the forum but not new to cake decorating. I will be making my son's first birthday cake later in the summer. If you have a buttercream without shortening that you love will you share the recipe please? I need a buttercream that can be piped, I'll be making a Donald Duck cake. Thanks so much.

Ginger

13 replies
Elise87 Posted 10 Jul 2009 , 6:28am
post #2 of 14

Here is the one i have been using to cover and fill my cakes and also pipe with it too. It's a basic buttercream recipe that i reckon tastes great:

CRUSTING BUTTERCREAM

250g unsalted butter, softened
500g icing sugar
4 tsp boiling water
*optional: 1 tsp vanilla essence

Beat butter with mixer until light and fluffy. Gradually add the icing sugar, beating well after each addition. Add the water and beat well.

Chocoloate version: Beat in 30g of sifted cocoa

HTH icon_smile.gif

GingerCinNC Posted 10 Jul 2009 , 5:10pm
post #3 of 14

Thanks!

bonniebakes Posted 10 Jul 2009 , 8:52pm
post #4 of 14

Elise - does this butter cream taste very "buttery?"

Elise87 Posted 11 Jul 2009 , 1:24am
post #5 of 14
Quote:
Originally Posted by bonniebakes

Elise - does this butter cream taste very "buttery?"




Funny thing is the first time i made a buttercream i used a weird recipe and when i tasted it, it tasted like pure butter and me thinking that was how buttercream was suppose to taste i thought everone was crazy for raving on about how much they like buttercream icon_confused.gif lol

Then i found this proper recipe and now i like buttercream

Just make sure you beat the butter really well cose the more you cream the butter the whiter it will become and the less likely it is to taste buttery and adding falvouring too helps.

So there is always going to be that slight butter taste of course but i personally don't really like the taste of butter but i like this buttercream cose it's not overly buttery tasting icon_biggrin.gif

bonniebakes Posted 11 Jul 2009 , 12:00pm
post #6 of 14

Thanks, Elise - I can't wait to give it a try!

Elise87 Posted 11 Jul 2009 , 12:17pm
post #7 of 14

no worries but remember it won't be a pure white colour cose it's butter but like a very pale sort of ivory colour but that never bother's me and most of the time i am adding colour anyway. But like i said the more you beat the butter the paler it will end up....ok i'll stop talking now lol

Hope you like it icon_smile.gif

bonniebakes Posted 11 Jul 2009 , 8:31pm
post #8 of 14

quite frankly, I'm more interested in the taste than the off-white color, so I'm not worried about that. thanks again!

GingerCinNC Posted 12 Jul 2009 , 2:55pm
post #9 of 14

Bonnie, if you make this frosting before I have a chance to would you post your thoughts on the taste?

bonniebakes Posted 12 Jul 2009 , 7:24pm
post #10 of 14

absolutely. I'm planning to try it tomorrow. In case I forget to post, just PM me.

bonniebakes Posted 14 Jul 2009 , 5:17pm
post #11 of 14

Elise - thanks again for posting this recipe. I tried it yesterday.

I was pleased - it didn't taste overly buttery and it did crust nicely. I just had one small taste (I gave the cake to a friend) and didn't get the chance to see how it piped... The recipe only makes a small amount, so I only had barely enough for a base coat of a 2-layer 9" square cake (that was then covered in fondant). I added a small amount of almond extract to it. It was not white, as Elise warned - it was more a pale yellow color.

I will definitely try it again, and I will double the recipe next time.

GingerCinNC Posted 15 Jul 2009 , 1:01am
post #12 of 14

Bonnie, thanks for sharing your experience.

Elise, I plan to try your recipe this weekend.

Elise87 Posted 15 Jul 2009 , 1:04am
post #13 of 14

yeh sorry the recipe doesn't make much so i usually make twice the amount too.
What i wrote was just the amounts they said in the book recipe and just wrote it on here straight from that without doubling it for what i use, sorry.

But anyway glad u thought it was good icon_smile.gif

Elise87 Posted 15 Jul 2009 , 1:11am
post #14 of 14

i'll just post it again just cose lol

CRUSTING BUTTERCREAM (larger quantity)

500g unsalted butter, softened
1kg icing sugar
8 tsp boiling water
*optional: 2 tsp vanilla essence

Beat butter with mixer until light and fluffy. Gradually add the icing sugar, beating well after each addition. Add the water and beat well.

Chocoloate version: Beat in 60g of sifted cocoa

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