As much as I love my buttercream I think it's time to retire it. I haven't been extremely happy with the way it smooths and it just isn't "right" KWIM??
I need something that smooths out alot better than mine does and that has a better consistancy than mine.
If you could please direct me to a site or even share your recipe that would be fantastic!!
Thanks so much!!
I use this one http://cakecentral.com/recipes/2123/buttercream-dream
It does NOT hold up under extreme heat or humidity though. So during the summer I use a shortening based icing like the Wilton recipe http://www.wilton.com/recipe/Snow-White-Buttercream-Icing
My friends/family don't like that one as much as the butter based recipe but when it's 100+ outside that's what they are going to get
While I'm sometimes forced to use a crusting "buttercream" for certain weather conditions, I generally don't care for American buttercreams. My go to buttercream is Swiss Meringue buttercream. Real butter, sugar syrup and egg whites. It's smoother and airier than the American version. I add liqueur to the mix and wait a day before frosting so the flavours meld. I also usually add fruit puree, curd or chocolate for added flavour. It's stable in hot and fairly humid weather and can be smoothed to resemble fondant.
SMBC for me too.
This is what i use for all my cakes. not soo sweet but very good. like icecream.
1.5 C sugar (345 g)
3/4 C whole milk (6 oz)
1.5 T all purpose flour
1 T vanilla ext (or any other flavor)
3 oz Heavy cream
1 1/4 lb butter (567 g)
make a custard by heat sugar and milk in sauce pan over med heat until sugar is completely dissolved. remove from heat and whisk in flour and vanilla. let cool completely. (i pop it in the freezer for a few minutes covered with seran wrap)
In mixing bowl add the custard, butter and cream. beat on med speed until creamy. it may look soupy or curdeled at first, but keep beating a good 10-12 minutes or even longer until smooth.
very very yummy!
I use an American style crusting buttercream, but I'm in the Cayman Islands where its hot all year round so I need something that won't melt! I definitely want to give swiss meringue and italian meringue and french buttercream a try as they all sound gorgeous in the mouth, but I'm going to wait until it gets a little cooler (aka high 70s for me!) before I give it a try.
My basic buttercream is:
1 C shortening
1/2 C butter
1/4 C heavy whipping cream
3 Tbsp flavouring (vanilla, almond, lemon - whatever you like)
2 lbs powdered sugar
I put the butter and shortening into the mixer, followed by the entire 2lbs of sugar and then top it off with the flavourings and the heavy whipping cream. Set it on low and let it mix for 3-5 minutes. If its too stiff, I add a little more cream, if its too runny, I add a little bit of powdered sugar (about 1/4 cup at a time) until the desired consistency is acheived. I always get raves about how great my bc tastes! I hope this helps!
I use Indydebi's BC all the time and everybody loves it. Here's a thread about how well it stands up in the heat:
This is the link to the recipe:
There are several threads on here about her icing.