I use the recipe from Wilton. Does it need to crust in order to smooth out? What is the best recipe to use?
thanks
"Hands down" Indydebi's buttercream in my opinion. It crust very well, taste awesome and is a dream to smooth. I've got some in my mixer right now. I do make a couple of "changes" to the recipe that I think make it creamier and smoother. First of all I beat (pulverize) the crisco for at least 15 minutes before adding any other ingredients. Second I warm my milk (I use half and half instead) before adding. After all of the ingredients have been added I walk away from my mixer and let it go. I usually let it mix for at least 20-30 minutes.
Not only is it an awesome icing, it holds up to extreme heat and humidity beautifully
Ditto on that. I used her recipe this weekend for an outside baby shower and the buttercream held up great and everybody just loved the taste of it. I don't even have to sift my powdered sugar with her recipe. (which is great since I hate to do that)
"Hands down" Indydebi's buttercream in my opinion. It crust very well, taste awesome and is a dream to smooth. I've got some in my mixer right now. I do make a couple of "changes" to the recipe that I think make it creamier and smoother. First of all I beat (pulverize) the crisco for at least 15 minutes before adding any other ingredients. Second I warm my milk (I use half and half instead) before adding. After all of the ingredients have been added I walk away from my mixer and let it go. I usually let it mix for at least 20-30 minutes.
Not only is it an awesome icing, it holds up to extreme heat and humidity beautifully
I have to give a shout out as a devout Sugarshack BC user. Although I have not tried IndyDebi's recipe, so can't compare the two.
I don't even know where mine came from other than my head I tweeked till I found what I liked and it is awesome!! I like to use half butter/half shortening to get better flavour and if you mix it long enough it still goes awfully white. If you want the recipe feel free to PM me. I also use SMBC but it does not smooth very easily not impossible but not easy.
I am also a devout Sugarshack BC girl as well.. My second choice is Tonedna's BC.. hers is tasty.. I have been meaning to try Indydebi's BC.. Lots of raves on that one..
I have made this buttercream for years so I can't remember exactly where I got it from. One batch will ice a 2 layer 8" cake.
Cream 1/2 c shortening, 1/2 c butter, and 2 tsp clear vanilla together. Add 1 lb of powdered sugar a cup at a time, mixing well between each cup. The icing will get very stiff! About 3/4 through the lb add 1 tsp milk to loosen it up. Once you've added all of your sugar mix in milk 1 tsp at a time until you get the consistency you want. I usually leave it thicker for flowers and piping and a little thinner for icing under fondant.
I have made this buttercream for years so I can't remember exactly where I got it from. One batch will ice a 2 layer 8" cake.
Cream 1/2 c shortening, 1/2 c butter, and 2 tsp clear vanilla together. Add 1 lb of powdered sugar a cup at a time, mixing well between each cup. The icing will get very stiff! About 3/4 through the lb add 1 tsp milk to loosen it up. Once you've added all of your sugar mix in milk 1 tsp at a time until you get the consistency you want. I usually leave it thicker for flowers and piping and a little thinner for icing under fondant.
mine is very close to this one....in my town i'm known for my buttery icing...it is an ivory color tho....
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