What Kind Of Buttercream Do You Use?

Decorating By sweetdreams1989 Updated 16 Jun 2011 , 10:16pm by josefina20

sweetdreams1989 Posted 12 Jun 2011 , 11:43pm
post #1 of 42

I went to a culinary school and we were taught to use italian buttercream because it is so rich and easy to spread on cakes , but it is hard to add color to it i dont like how i comes out . I look at all the cakes on cc and i wonder what kind of buttercream everyone uses . So if anyone would like to share this info if would be awesome thanks . icon_biggrin.gif

41 replies
cakegirl1973 Posted 13 Jun 2011 , 4:21pm
post #2 of 42

I use two different buttercreams, depending on the client's preference. I use either Edna de la Cruz's recipe, which is 50% butter/50% hi ratio shortening or Sugarshack's recipe, which is all hi ratio. To get a smooth bc finish, use a crusting recipe that uses hi ratio shortening. Also, you may want to check out Sharon Zambito's DVD on perfecting buttercream. Her techniques have improved my buttercream cakes tremendously! Good luck!

cakegirl1973 Posted 13 Jun 2011 , 4:24pm
post #3 of 42

I use two different buttercreams, depending on the client's preference. I use either Edna de la Cruz's recipe, which is 50% butter/50% hi ratio shortening or Sugarshack's recipe, which is all hi ratio. To get a smooth bc finish, use a crusting recipe that uses hi ratio shortening. Also, you may want to check out Sharon Zambito's DVD on perfecting buttercream. Her techniques have improved my buttercream cakes tremendously! Good luck!

indydebi Posted 13 Jun 2011 , 4:46pm
post #4 of 42

I use this one: http://cakecentral.com/modules.php?name=Forums&file=viewtopic&p=7140802#7140802

(but then ..... I AM a little biased! icon_rolleyes.gif )

cakesdivine Posted 13 Jun 2011 , 5:28pm
post #5 of 42

I have my own recipe. It is a stable, non-cooked meringue based BC. It is light, fluffy, spreads easily, smooths well and does not crust! Sorry but if it doesn't have butter in it is isn't buttercream in my opinion.

sweetdreams1989 Posted 14 Jun 2011 , 1:14am
post #6 of 42

thanks so much everyone that is very helpful ...don get me wrong i love italian butterrceam but in fresno ca it gets 105 f in the summer so you can just imagine how the buttercream will turn out really soupy.i also want to try something different experiement a little with different buttercreams icon_biggrin.gif

LadyPol Posted 14 Jun 2011 , 6:15am
post #7 of 42
Quote:
Originally Posted by indydebi

I use this one: http://cakecentral.com/modules.php?name=Forums&file=viewtopic&p=7140802#7140802

(but then ..... I AM a little biased! icon_rolleyes.gif )




IndyDebi - I have used your butter cream recipe for the past 3 years ... I LOVE IT!!! Tonight, however .. it is 2:13am and I just discovered that I am OUT of Dream Whip! *gasp* I am sitting here frozen, lol ... I don't know what to do! icon_wink.gif I think I am way too dependent upon your expertise, LOL!

Ok ... off to find another recipe or something ....

1Cake-At-ATime Posted 14 Jun 2011 , 4:57pm
post #8 of 42

I use a 50/50 butter and high ratio shortening buttercream recipe too.

Haven't had any smoothing problems and when I do its because I did something wrong.

For me, I love having real butter in my buttercream, its just a bakers preference. Not knocking the 100% shortening buttercreams, but I like the flavor of recipes that incorporate real butter. I WISH I could use 100% butter, but that would be a non-crusting nightmare that I'm to inexperienced to handle.

I shared my recipe on here before and posted it in the recipe area, but if you want me to PM it to you I can.

Texas_Rose Posted 14 Jun 2011 , 5:12pm
post #9 of 42

I use Indydebi's recipe. Sometimes I use Earlene's recipe, but then add the dream whip.

I can't use butter here in the summertime. Just doesn't work for me. Even the little bit of cream cheese in Earlene's recipe is pretty daring in the summertime here icon_biggrin.gif

KathieB Posted 14 Jun 2011 , 5:20pm
post #10 of 42
Quote:
Originally Posted by indydebi

I use this one: http://cakecentral.com/modules.php?name=Forums&file=viewtopic&p=7140802#7140802

(but then ..... I AM a little biased! icon_rolleyes.gif )




When I bring up that site it doesn't show me the recipe. Can you help with this? I am a liitle new to cake baking and would like a good buttercream recipe. I live in South Florida and have the same trouble sometimes with my buttercream melting.

jenmat Posted 14 Jun 2011 , 5:22pm
post #11 of 42

i have a recipe like cakesdivine. non-cooked meringue based with both butter and high ratio. a little more work, but i really like how smooth it is. I don't like crusting buttercream, but that is just a personal preference.

I also offer italian buttercream and whipped icing, depending on the taste of the client and the needs of the cake.

Cohaja12 Posted 14 Jun 2011 , 5:35pm
post #12 of 42

Not kissing up or anything, but..... icon_biggrin.gif

I get the most compliments on Indydebis Buttercream.

Mme_K Posted 14 Jun 2011 , 5:41pm
post #13 of 42

Try this link for Indydebi's icing:

http://cakecentral.com/recipes/6992/indydebis-crisco-based-buttercream-icing

Her icing is terrific. HTH thumbs_up.gif

Sangriacupcake Posted 14 Jun 2011 , 5:55pm
post #14 of 42

I use...
Indydebi's when I want a sweet icing
Sugarshack's (made with 1/2 butter) when I want a not quite so sweet icing
SMBC when I'd like something fancy, and the heat isn't an issue
and...
Whimsical Bakehouse for most children's cakes and whenever a light, fluffy icing will complement the cake


icon_smile.gif

indydebi Posted 14 Jun 2011 , 6:10pm
post #15 of 42
Quote:
Originally Posted by Mme_K

Try this link for Indydebi's icing:

http://cakecentral.com/recipes/6992/indydebis-crisco-based-buttercream-icing

Her icing is terrific. HTH thumbs_up.gif


Ooops! thanks for posting that! I didn't realize I had the wrong link. too many windows open on my screen I guess! icon_redface.gif

dst10spr97 Posted 14 Jun 2011 , 7:31pm
post #16 of 42

I've been using Indydebis. I have people wanting to eat the icing before the cake its so good!

DaniNicole Posted 14 Jun 2011 , 7:46pm
post #17 of 42

I use Italian Meringue Buttercream, a faux Italian Meringue Buttercream that I got from the blog, Jessicakes; and I would like to find a crusting buttercream for the summer. I am going to check out Sugarshack's DVD, since she comes so highly recommended!

ShakyCakes99 Posted 14 Jun 2011 , 8:35pm
post #18 of 42
Quote:
Originally Posted by indydebi

I use this one: http://cakecentral.com/modules.php?name=Forums&file=viewtopic&p=7140802#7140802

(but then ..... I AM a little biased! icon_rolleyes.gif )




I have to tell you that I LOVE your recipe! I just tried it for the first time last weekend. I will never use my old recipe again. At least not in the summer months! It holds up like a dream and is very tasty!

cheriej Posted 14 Jun 2011 , 8:35pm
post #19 of 42

I use SeriousCakes buttercream but I can only use it when the weather isn't too hot because it is mostly butter. I have tried others mentioned here but do not care for the taste/texture. I still have to try IndyDebi's with the Dream Whip and now that summer is here I will give it a try.

jason_kraft Posted 14 Jun 2011 , 9:03pm
post #20 of 42

We use two different proprietary BC recipes...both are free of gluten, dairy, nuts, and eggs; one contains soy and the other doesn't.

sweetdreams1989 Posted 15 Jun 2011 , 5:20am
post #21 of 42

has anyone ever tried out french buttercream ? if so how do you like it

Claire138 Posted 15 Jun 2011 , 6:34am
post #22 of 42

Does anyone know if the neoclassic buttercream from the cake bible holds up in the heat?

tutsie Posted 15 Jun 2011 , 9:02am
post #23 of 42

here in the uk we dont have dream whip what could I use instead for BC?

LisaPeps Posted 15 Jun 2011 , 10:23am
post #24 of 42
Quote:
Originally Posted by tutsie

here in the uk we dont have dream whip what could I use instead for BC?




The UK equivalent is Bird's Dream Topping. Found in pretty much any supermarket in the aisle with custards and angel delight, costs about 70p per pack.

HTH

ChelleW Posted 15 Jun 2011 , 10:45am
post #25 of 42

I would love to try indydebi's recipe but I too have "Dream Whip" confusion!!! Does anyone know if there is an equivalent to this in Australia?

LisaPeps Posted 15 Jun 2011 , 10:56am
post #26 of 42
Quote:
Originally Posted by ChelleW

I would love to try indydebi's recipe but I too have "Dream Whip" confusion!!! Does anyone know if there is an equivalent to this in Australia?




Previous thread:

http://cakecentral.com/cake-decorating-ftopicp-6873196-.html&sid=2bbb2e9ce51963f3d6237200e0800a80

LisaPeps Posted 15 Jun 2011 , 11:00am
post #27 of 42

Also, you could get it imported from here http://www.usafoods.com.au/store/search.php?skey=dream+whip&cat=-1&type=SEARCH ... when they manage to get it back in stock icon_razz.gif

HTH

ChelleW Posted 15 Jun 2011 , 11:12am
post #28 of 42

Aha!! Thanks Lisapeps! I obviously missed that thread! Might just get my mum to post Birds version from uk - probably quicker and cheaper icon_biggrin.gif

kakeladi Posted 15 Jun 2011 , 12:18pm
post #29 of 42

Hey Sweetdreams - when I lived in that area (Visalia) I used this recipe:

1 cup butter
2 cups Crisco
2 pinches salt
2 pounds powdered sugar
2 Tablespoons flavoring

Blend the butter and Criso *WELL* (as much as 10 minutes).
Add about 1/2 cup powdered sugar at a time, along w/the salt. beating well each time, until all is incorporated. Add flavoring. Mix on lowest speed 10 minutes.

Flavoring can be anything you want. I used this mixture:
1 cup vanilla
1/2 cup butter flavoring
1/4 cup almond emultion
And I know people who instead of the almond used lemon extract. Flavoring is always a person taste and can change to suit each.

tutsie Posted 16 Jun 2011 , 9:17am
post #30 of 42

Thanx Lisapeps on my way to get some.

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