Smooth Buttercream

Decorating By artsycakes14 Updated 5 Nov 2009 , 4:21pm by Texas_Rose

artsycakes14 Posted 5 Nov 2009 , 3:56pm
post #1 of 3

I would like to learn how to smooth out my buttercream frosting to make it look as nice as fondant. I have been practicing a lot, but still am not satisfied. Does anyone have any tips or suggestions? Maybe a buttercream recipe that works best for this.

2 replies
luvmysmoother Posted 5 Nov 2009 , 4:11pm
post #2 of 3

This is a recipe for faux fondant that I haven't had time to try but am going to try one of these days. It's supposed to stand up to humidity very well, crust well, can last without refrigeration for two weeks, and gives an extremely smooth finish like fondant - the cornstarch in the recipe scares me a bit - I keep thinking it's going to end up being like shortbread battericon_smile.gif If anyone has experience with this recipe I'd love to know if it works thoughicon_smile.gif

4 pounds powdered (confectioners') sugar
2 cups Crisco shortening
1/3 cup powdered milk mixed with enough water to make 1 cup
1/2 teaspoon clear vanilla
1/2 teaspoon salt
1/2 teaspoon clear butter flavor
1/2 teaspoon almond extract
1/2 teaspoon Crème Royale or crème bouquet, optional
1/2 cup corn starch
Viva paper towels*

* You want a paper towel that has no design imprinted for smoothing
your icing The trick is to smooth it with Viva paper towels that when
the icing is slightly crusted.

Into the mixer bowl, place the Crisco shortening and cream until fluffy.

Combine the water and the powdered milk in a small bowl; add the
butter extract, almond extract, and crème royale or crème bouquet, and

Add the powdered sugar mixture to the creamed shortening in the mixer
bowl and mix. Add 1/2 cup cornstarch and beat well on low for about 15

NOTE: This buttercream icing can be kept out of the refrigerator for
around 2 weeks, I'd say. I usually use it so fast that I hardly ever
get it in the refrigerator unless I am preparing large batches. It can
also be frozen. The cornstarch helps humidity as well as helping to
cut the sweetness. Play with it and use whatever flavorings you like.

This icing needs to be made ahead of time. As it sets up it gets
firmer. When ready to use, just rewhip on low and you get a smooth,
non-airy buttercream icing. I like this recipe better than Wiltons
buttercream because it tastes less sweet and uses half the amount of
Crisco shortening.

Chocolate Buttercream Icing:
I just add Hershey's cocoa/any cocoa would work and some extra hot
water to the buttercream icing. If you want a darker brown color, you
can also add a little brown food coloring.

Texas_Rose Posted 5 Nov 2009 , 4:21pm
post #3 of 3

I just tried using Indydebi's buttercream (which tastes wonderful and I use it all the time under my fondant and on cupcakes) with the Melvira method of smoothing, and it works great.

This is how it came out:

I am so pleased with it!

Here's Indydebi's recipe:
And here's Melvira's method:

You can get the roller at Home Depot...I bought a handle and 5 rollers for about ten dollars...well worth it to me. My husband liked the idea and he smoothed half of the cake with the's so easy even a husband can do it icon_razz.gificon_biggrin.gif

Quote by @%username% on %date%