Looking For A Non Crusty Buttercream

Baking By jenabbott00 Updated 14 May 2011 , 6:58pm by jenabbott00

jenabbott00 Posted 13 May 2011 , 8:24pm
post #1 of 20

I am looking for a buttercream that doesn't get real crusty. I don't like the icing getting real crusty after it sits. Does anyone have a good one?

19 replies
LindaF144a Posted 13 May 2011 , 9:00pm
post #2 of 20

SMBC or IMBC. Both are delicious and do not crust.

Kiddiekakes Posted 13 May 2011 , 9:31pm
post #3 of 20

WBH is also a non crusting whipped bakery icing..Only drawback is it is 80% shortening but mt customers love it!!

metria Posted 13 May 2011 , 9:58pm
post #4 of 20

if you like vanilla, go for a cooked custard icing ... i've seen it called many names: old fashion, french vanilla, vintage, etc. ...

it's basically milk and sugar boiled together, thickened with flour, cooled, then beat in butter and vanilla. yum!

LindaF144a Posted 13 May 2011 , 10:12pm
post #5 of 20
Quote:
Originally Posted by Kiddiekakes

WBH is also a non crusting whipped bakery icing..Only drawback is it is 80% shortening but mt customers love it!!




WBH is delicious, light and fluffy. Too light and fluffy. I love it, but trying to use it can be a pain.

calicopurr Posted 13 May 2011 , 10:14pm
post #6 of 20
Quote:
Originally Posted by Kiddiekakes

WBH is also a non crusting whipped bakery icing..Only drawback is it is 80% shortening but mt customers love it!!



Do you use the high shortening recommended or do you use Crisco or a generic vegetable store brand shortening with trans fats with the WBH?

jenmat Posted 13 May 2011 , 10:15pm
post #7 of 20

I use something called a Whipped Cream Buttercream icing. I think you can google it. Never tried WBH though.

Sangriacupcake Posted 13 May 2011 , 10:16pm
post #8 of 20

All of the above have their special attributes. I use SMBC when I want something fancy and buttery. WBH is a beautiful white color, takes coloring perfectly, and whips up nice & light...I use it on about half my cakes these days. Cooked fluffy vanilla frosting is too soft for piping (at least for me) but I like it on dessert-sized red velvet or chocolate cakes....I call it vintage vanilla frosting because my grandma liked using it back in the 60's & 70's when was growing up. icon_smile.gif

Sangriacupcake Posted 13 May 2011 , 10:17pm
post #9 of 20
Quote:
Originally Posted by calicopurr

Quote:
Originally Posted by Kiddiekakes

WBH is also a non crusting whipped bakery icing..Only drawback is it is 80% shortening but mt customers love it!!


Do you use the high shortening recommended or do you use Crisco or a generic vegetable store brand shortening with trans fats with the WBH?




IMO, this icing is horrible with Crisco...high ratio is a must!

Kiddiekakes Posted 13 May 2011 , 10:20pm
post #10 of 20

Calicopurr....I use regular crisco...LindaF144a....It is really easy to use once you get used to it..That's all I use..I can ice a cake in about 10 minutes where as the other BC that crust used to take forever...It takes color awesome where as IMBC and SMBC are hard to color because of the butter content.I tried IMBC once and it was too yellow.Every color I tried to tint was off and muted and it tasted more like butter than icing.But that is JMO..

Kiddiekakes Posted 13 May 2011 , 10:23pm
post #11 of 20

Sangria cupcake...I bought a 40lb case of high ratio shortening and hated it..It caused my colors to run out of the icing like droplets and the icing didn't taste any different.It was a high quality brand also...I went back to Crisco...but again..it is personal preference.

Dr_Hfuhruhurr Posted 13 May 2011 , 10:38pm
post #12 of 20

Sorry to sound like a complete n00b, but what does WBH stand for? I did a search in the recipe section and some WBH cakes came up, but no icing. Thanks!

Kiddiekakes Posted 13 May 2011 , 10:40pm
post #13 of 20

Whimsical Bakehouse House buttercream

Sangriacupcake Posted 13 May 2011 , 11:19pm
post #14 of 20
Quote:
Originally Posted by Kiddiekakes

Sangria cupcake...I bought a 40lb case of high ratio shortening and hated it..It caused my colors to run out of the icing like droplets and the icing didn't taste any different.It was a high quality brand also...I went back to Crisco...but again..it is personal preference.




That is so funny...your experience with hi ratio is exactly what happened to me with Crisco! I wonder if their recipe is different in Canada???

Sangriacupcake Posted 13 May 2011 , 11:23pm
post #15 of 20
Quote:
Originally Posted by Dr_Hfuhruhurr

Sorry to sound like a complete n00b, but what does WBH stand for? I did a search in the recipe section and some WBH cakes came up, but no icing. Thanks!




This is their house buttercream recipe that we're talking about...it's a fluffy, whipped icing, but it's also very stable.

http://www.whimsicalbakehouse.com/bake/bake_detail_house_buttercream.html

calicopurr Posted 14 May 2011 , 12:07am
post #16 of 20
Quote:
Originally Posted by LindaF144a

SMBC or IMBC. Both are delicious and do not crust.



I thought SMB crusted. I made it once and it was crusted in the fridge. Must have been the cold that set up the butter. So, no SMB crusts, even a different recipe?

kakeladi Posted 14 May 2011 , 12:28am
post #17 of 20

Any 'buttercream icing' recipe will work find *IF* there is more fat (ie: butter OR Crisco OR whatever) than there is sugar.
One great one is:

2 of everything

2 cups Crisco
2 Cups butter
2 pounds powdered sugar
2 Tablespoons flavoring
2 pinches salt

Cream the Crisco and butter well on low speed - until light and fluffy; add 1 cup sugar & mix well; continue until all the sugar is incorporated. Add the salt and flavoring mixing on low speed 10 minutes.

There is NO liquid used in this recipe. It tastes great, handles well, and stores well. Can keep at room temp up to 2 days; refrig 5-7 days or fz for several months.
If you want it to crust more reduce the Crisco by 1/2 cup. If you want even more crusting reduce it by 1 cup. Keep all other ingredients the same.

Dr_Hfuhruhurr Posted 14 May 2011 , 2:55pm
post #18 of 20

Thanks so much!

LindaF144a Posted 14 May 2011 , 6:25pm
post #19 of 20
Quote:
Originally Posted by calicopurr

Quote:
Originally Posted by LindaF144a

SMBC or IMBC. Both are delicious and do not crust.


I thought SMB crusted. I made it once and it was crusted in the fridge. Must have been the cold that set up the butter. So, no SMB crusts, even a different recipe?





The ratio I use for SMBC does not crust. I can't vouch for other combinations. But seeing how there is always almost more fat than sugar, it usually does not crust.

There is a difference between crusting and hardening. Crusting is where the surface gets a crust, like the outside of a loaf of bread, but the center is soft. SMBC in the fridge will get hard all the way through because the butter hardens up.

jenabbott00 Posted 14 May 2011 , 6:58pm
post #20 of 20

Thanks! I am going to give some of these a try! icon_biggrin.gif

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