Right now I use Edna De la Cruz's basic crusting BC from her website. I noticed a lot of people love Indydebi's. To anyone who's tried both: which did you like better, or customers prefer? I would like to try Indydebi's but its hard to try something new once you get used to a certain BC!

The icing with Dream Whip always tastes too sweet to me. So if you have a sweet tooth, it should be just right! Edna's is good. Serious Cakes' is good. Of all the American style buttercream recipes, I prefer Sugar Shack's for its texture and taste.

I love my icing to be super sweet, the cakes I make are sweet, but just right for the icing....Havent looked at sugar shacks, mind linking me to the recipe?

Sugar Shack:

I use Ednas, except I dont use the meringue powder (because I always forget to add it lol!). One day I tried Ednas, Indydebis and sugarshacks and, although they all tasted good, I preferred Ednas.

IndyDebi's is my fave.........I've tried all of them, and I have the most luck with crusting and love, love the taste.

Kat

Yes and Yes. I don't think you can go wrong with either...they are both very good...it depends on your own personal preference. I haven't tried Sugar Shacks, I might have to do that. One can never have to many recipes .

welll gosh, none of yall are any help LOL! JK!! I guess I will just have to have an icing marathon one night and invite people over to help me decide!

I think that just like every baker has a distinct signature and style, they should also have their own unique icing. I spent many hours making every icing recipe that I could find and then tweaking it. Now I have my own unique icing and I am known for my 2 "signature" icings.

I love Sugarshack's because of the taste and texture. It took me lots of tries to get the icing completely smooth, but it was so worth it.

I have used both and I still use both. Each one is good for different situations. I live in the deep south..in summer the humidity and heat are terrible so I use indy's then..but other times a of the year I use Edna's (with butter and shortening) I prefer the way Edna's taste. But I just want to say if Indy's is too sweet ad a little salt..just a pinch..that helps. I have tried Sugar Shack's once and I didn't care for it...But I think I need to try it 1 more time before I rule it out.

I have used both and I still use both. Each one is good for different situations. I live in the deep south..in summer the humidity and heat are terrible so I use indy's then..but other times a of the year I use Edna's (with butter and shortening) I prefer the way Edna's taste. But I just want to say if Indy's is too sweet ad a little salt..just a pinch..that helps. I have tried Sugar Shack's once and I didn't care for it...But I think I need to try it 1 more time before I rule it out. Hope that helps.

I never tried Edna's buttercream, but her cream cheese frosting is great!

Indydebi's is a little too hard for me to get a smooth finish with. Sugarshack's method is the bomb and I love the flavor for certain cakes, but it can be a little too sweet for me sometimes. Edna's is a smidge off white, while Sugar's is perfectly white. I like Toba Garrett's decorators BC recipe too...very good and easy to work with.

Another consideration is that Indydebi's recipe uses AP shortening (Crisco) while SugarShack's uses hi-ratio (Sweetex).

The use of hi-ratio in a b/c recipe results in a creamier frosting with superior performance characteristics (like mouth feel and ability to absorb greater amounts of liquid with breaking down) because hi-ratio shortening has more stabilizers and emuslifiers.

That being said, there are some very popular CC b/c recipes (like IndyDebi's) that use AP shortening, and some type of stablizier (such as Dream Whip, meringue powder, flour, icing base, etc.) that are toothsome and dependable.

If both recipes satisfy your performance requirements, the deciding factor in many choices boils down to personal preference (and possibly the dictates of your wallet).

HTH

Speaking of buttercream recipes, is there any way to make a recipe that doesn't crust into a crusting BC? I love the taste and texture of the Whimsical Bakehouse BC but hate that it doesn't crust. I've tried altering the shortening to butter ratio so there is mostly H/R shortening a just a little butter but it still doesn't crust. Any suggestions?
I love, love the flavor of Edna's BC; her's was my favorite before I started using the WB version. I may go back to Edna's because of the crusting issue.

I don't know where I got this recipe, but it's the best! Tastes like homemade vanilla icecream. And it crusts.

1/2 lb. butter
1 c. shortening
2 lb. powd sugar
1 T. vanilla
1/2 c. heavy cream

Cream butter, shortening & vanilla well. Scrape bowl. Add 1/2 of sifted powd sugar. Scrape. Add cream. Scrape. Add remaining sugar. Scrape. Beat 10 minutes on high.