What are everyones thoughts on the basic BC with butter, vanilla, milk and PS? Works well for me, but I haven't tried any other recipe. Should I venture to another one..all I seem to hear about on forums is other types of BC.
I usually use Sharon Zambito's recipe (aka Sugarshack). I use 1/4 butter and 3/4 shortening. Personally, I think if you like the flavor of what you are using, you find it comfortable to work with and you are satisfied with the look of your finished product, stick with it. I've tried other recipes but some take more time, others require refrigeration, etc. so it really is just a matter of personal preference. Happy caking with whatever icing you prefer!
If you have one that just has butter I would love to see the recipe. I am trying to get away from frostings with shortening in them.
I love & use Sugarshacks (Sharon Zambito) BC recipe, have since 2007. I love the texture, smoothness, that it's dairy free. I just use some on a cake I made for the family and it had been satting out in a air tight container for over a week...still taste as it did the day I made it. Also I have had no trouble so far with it in the heat here.
I use Indydebi's buttercream receipe and I love it. It's perfect everytime, stands up well in 100 degree Arkansas summers and I can leave it out in an airtight container for 2 weeks at a time and it's still just as good as when I first make it.
If it ain't broke, don't fix it