veronica970206 Posted 10 Jul 2009 , 6:53pm
post #1 of

I have been using Buttercream Dream and my Family and friends love it, what is your favorite buttercream recipe on here that works perfect for not only in taste, but to get a smoothe finish on your cakes?

63 replies
__Jamie__ Posted 10 Jul 2009 , 10:57pm
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SMBC. Hands down. Super shiny finish, and smooths like a dream. It doesn't crust though, which I love.

__Jamie__ Posted 10 Jul 2009 , 11:00pm
post #3 of

Meaning, I love that it does not crust. Very silky gourmet icing.

FromScratch Posted 10 Jul 2009 , 11:07pm
post #4 of

I'm with Jamie... SMBC all the way.

Lita829 Posted 10 Jul 2009 , 11:15pm
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I use a variation of Wilton's Buttercream Recipe. I once tried the IMBC YEARS ago but my taste buds don't remember what it tastes like icon_redface.gif. I can see that many CCers really like the IMBC/SMBC so I might have to revisit that recipe. How does it hold up in the heat?

__Jamie__ Posted 10 Jul 2009 , 11:21pm
post #6 of

Depends on what you consider heat. Outside at this very moment, it is 109 degrees. Barf!

I make sure my house is super cool when prepping a cake, car a/c works well, and the customer is fully aware that this is not a cake for a picnic or park party. Must be indoors please!

Lita829 Posted 10 Jul 2009 , 11:46pm
post #7 of
Quote:
Originally Posted by __Jamie__

Depends on what you consider heat. Outside at this very moment, it is 109 degrees. Barf!

I make sure my house is super cool when prepping a cake, car a/c works well, and the customer is fully aware that this is not a cake for a picnic or park party. Must be indoors please!




109 degrees! Whew...now thats hot! It rarely gets that hot here in southeastern PA. Thanks for the info...I'm definately gonna try the IMBC.

Oh...can it sit out at room temp or does it have to be refrigerated? I do a lot of bulk cupcakes for an organization so I need a recipe that is ok to sit out overnight (just one night).

__Jamie__ Posted 10 Jul 2009 , 11:51pm
post #8 of

Overnight is fine. I hope. I do it all the time...so far so good. Lol!

miasuzzette Posted 10 Jul 2009 , 11:51pm
post #9 of

Now, that you are asking for Favorite Buttercream. Do you mind sharing Recipes too. Thank You... thumbs_up.gif


Margie icon_biggrin.gif

__Jamie__ Posted 10 Jul 2009 , 11:56pm

Gotta go right now...click on FromScratch's profile...it's her recipe! icon_wink.gif

Lita829 Posted 10 Jul 2009 , 11:57pm
Quote:
Originally Posted by __Jamie__

Overnight is fine. I hope. I do it all the time...so far so good. Lol!




Thanks again icon_smile.gif

klat7292 Posted 11 Jul 2009 , 12:20am

Sugarshack's recipe is the BOMB!! I just posted on a thread yesterday about sugarshack's recipe and how well it holds up in the heat!!

LOVE IT!! thumbs_up.gif

Here's the link to her recipe:

http://www.cakecentral.com/cake_recipe-5313-1-Sugarshacks-Buttercream-Icing.html

Now you can use Crisco, but it's sooo worth it to use Sweetex!! I 'm a believer for LIFE...that's what makes it stable and it's not as sweet as apposed to using Crisco (in my opinion!) I tweaked the flavorings, but everyone has their own unique recipe...I'm telling ya...you can't beat Sweetex! (no pun intended!! LOL)

icon_biggrin.gif

veronica970206 Posted 11 Jul 2009 , 2:46am

When I first started out, I used the Wilton recipe, and man alive my teeth were rattling, LMAO!!! I felt like I was eating pure sugar, I could not handle it at all. So I found this site and came across Buttercream Dream and I absolutely LOVE it, but I would LOVE to try others as well, and I thought who would know better than the awesome decorators on CC, so I thought to ask...I see quite a few like SMBC, now if anyone can tell me, what does that stand for, Im not great with abbreviations, LOL. Who else has tried Sugarshacks? I like my buttercream to be sweet, but not teeth rattling sweet, if that makes sense? To the point where I feel like I will go to my next dr appt and I find out Im a diabetic, LOL. You all are fabulous!!!

JaimeAnn Posted 11 Jul 2009 , 2:55am

I like Indydebi's recipe:

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

I alternate between her recipe and my tweaked version..

Here is mine..

Substitute 1/3 to 1/2 cup coffemate non dairy creamer for milk depending on consistency needed.

Substitute 3 Tbsp meringue powder for Dream Whip.

Mix all ingredients except Powdered sugar till smooth and creamy. Gradually add sugar and mix well.


I have done this recipe with Half crisco & half butter also and I use the store brand shortening now that crisco is Transfat free.

FromScratch Posted 11 Jul 2009 , 4:35am

SMBC is swiss meringue buttercream. icon_smile.gif Rich, silky smooth, and not too sweet. It doesn't crust (at all) so you can work with it indefinately.

steplite Posted 11 Jul 2009 , 11:57pm

I bought Sugarshacks DVD some time ago but just tried the recipe yesterday on a four tier wedding cake. I LOVE IT! It holds up to heat,you can leave it out and it's smooths real easy. I was so proud how the cake turned out. The sad thing was the bride canceled the wedding hours before the wedding. Thank God she paid me first. What happened to the cake? Since I was only informed about the cancelation from the venue, no word from the bride yet, I set the cake up, put the flowers on it, and left. But again, Sugarshack's recipe is great.

Lita829 Posted 12 Jul 2009 , 12:43am
Quote:
Originally Posted by steplite

I bought Sugarshacks DVD some time ago but just tried the recipe yesterday on a four tier wedding cake. I LOVE IT! It holds up to heat,you can leave it out and it's smooths real easy. I was so proud how the cake turned out. The sad thing was the bride canceled the wedding hours before the wedding. Thank God she paid me first. What happened to the cake? Since I was only informed about the cancelation from the venue, no word from the bride yet, I set the cake up, put the flowers on it, and left. But again, Sugarshack's recipe is great.




Oh wow...thats terrible!! I feel bad for the bride. Well....at least you got a chance to try out Sugarshack's buttercream recipe icon_wink.gif

veronica970206 Posted 12 Jul 2009 , 2:37am

Wow, SS's BC is that good, huh? I will have to try that one out too. I just do not care for the BCs that taste like you are just eating a pound of sugar, if that makes sense? Have you ever tried making a BC of your own?

steplite Posted 12 Jul 2009 , 3:04am

Veronica, do you add salt to your buttercream? I like the way sugarshack's buttercream goes on. I added my own flavors and a little salt. Plus there's different flavors of coffee creamer you can use. Her technique using the thickened buttercream to prevent cake bulge works. I love to DVD. I learned a lot from it. I have The stacking DVD and the Buttercream one.

veronica970206 Posted 12 Jul 2009 , 3:31am

I do not use salt, only because I never know what a good amount is to add, so I just play it safe and follow recipes I have tried and liked.

I would like to try SS's BC, I will have to make time sometime this weekend/week to try it out, but from what I saw, the recipe calls for the use of a larger mixer, and I am unsure of how much mine will hold, when I add a 2lb bag of PS, it takes about 1/2 of my stand mixer bowl (Kitchenaid) so I worry about 6lbs of PS, so I am thinking I will have to 1/2 the recipe, see how it works for me, and go from there.

Has anyone ever tried Bronwens BC recipe, I saved it into my fas, but never made it. I also heard Indydebi's was pretty good too, ever try that one?

JaimeAnn Posted 12 Jul 2009 , 5:34am

IndyDebi's is Really good. I just have trouble getting the dream whip sometimes...

veronica970206 Posted 12 Jul 2009 , 2:19pm

I will hav to see if Wal-Mart carries Dream Whip or if I will have to check out a few other grocery stores around here, the pickins are slim around here when it comes to grocers. Sigh!

candoo Posted 12 Jul 2009 , 2:37pm

I've never had problem finding the Dream Whip at Walmart. It's on the cake baking aisle. Does anyone know how indydebi's BC compares to Sugarshack's BC?

veronica970206 Posted 12 Jul 2009 , 3:31pm

Off to Wal-Mart, LOL.

bobwonderbuns Posted 12 Jul 2009 , 3:38pm

I'm anxious to try Indy's buttercream but I'm wondering is 1 envelope dream whip = 3 TBSP? I'd hate to have to start opening all the envelopes and start measuring, then storing... icon_rolleyes.gif

candoo Posted 12 Jul 2009 , 3:42pm

Yes- 1 envelope in each batch! Very easy!

icer101 Posted 12 Jul 2009 , 3:51pm

some people like the american style buttercream.. with the butter and shorteing.. whether crisco or hi-ratio shortening. some like the smbc or imbc. some don,t like the smbc and imbc.. because it taste so much like eating a stick of butter(clients words . not mine). i make what the client asked for.. not what i like to make or like the taste of. i am not eating it. they are.. so there are tons of recipes on this site .. so experiment with them.. there is sugar in all of them.. ha! so what is sweet to one person.. is not that sweet to another .. the sweeter it is to some people . the better. so we are all different. we have to please our client. not our selves.. hth

newnancy Posted 12 Jul 2009 , 3:59pm

Veronica,

Try looking up your Kitchenaiad on their website, you might could find your model number & it should tell you how many quarts it is. SS has recipes for the 5 quart also. HTH

CakeandDazzle Posted 12 Jul 2009 , 4:04pm

SMBC is the only thing I use... Love it! I use martha's recipe, but up the sugar about 3/4 cups and don't pre-whip the butter... Always remember to NEVER EVER use salted butter in SMBC!

bobwonderbuns Posted 12 Jul 2009 , 4:13pm
Quote:
Originally Posted by icer101

some people like the american style buttercream.. with the butter and shorteing.. whether crisco or hi-ratio shortening. some like the smbc or imbc. some don,t like the smbc and imbc.. because it taste so much like eating a stick of butter(clients words . not mine). i make what the client asked for.. not what i like to make or like the taste of. i am not eating it. they are.. so there are tons of recipes on this site .. so experiment with them.. there is sugar in all of them.. ha! so what is sweet to one person.. is not that sweet to another .. the sweeter it is to some people . the better. so we are all different. we have to please our client. not our selves.. hth




That's a good point. I have a buttercream that is unique to my cakes and I've become known for it. The customers who order want "my" buttercream and they love it. It's important to have a style all your own, both taste and design-wise. That's where your reputation comes in. icon_lol.gif

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