I am in much need! I am not the biggest fan of butter cream frosting but I love to use it because it is shelf stable vs the frostings with whip cream or cream cheese in them are not.
The problem is its just way to sweet so personally I cant eat it.
Does any one know of a good recipe that is shelf stable (does not need to be refrigerated)
but maybe not as sweet?
Thank you for your help!
Use this one:
It is shelf stable for 3 months. No need to refrigerate. Not sweet.
Haven't tried this yet, but it had rave reviews and sounds good! 2 1/4 cup shortening; 1/4 tsp salt, 2/3 cup sour cream; 2 tsp vanilla; 1/2 tsp almond extract; 1/2 tsp butter flavoring; 1/2 cup dry powdered coffee creamer; 2lbs powdered sugar. Beat shortening and salt on med. until smooth and creamy. add sour cream, extracts, powdered creamer and mix until combined. With mixer on low, slowly add powdered sugar and continue mixing until desired fluffy consistancy. She said it takes about 30 mins to crust, but works great for the VIVA method of smoothing but doesn't get that crumbly over crusted texture. She said this is shelf stable and need not go in the fridge. Also said this was not overly sweet and held up to humidity! I plan to try it tomorrow so wish me luck!
Let us know how the recipe worked out for you
Do you want a crusting b'cream or no?
One I recommend is called "2 of everything". As written it is a non crusting.
2 cups Crisco
2 Cups butter (best if room temp)
2 pounds of powdered sugar
2 pinches of salt
2 Tablespoons of flavoring
Cream together very well (up to 10 minutes) the Crisco and butter. Add about 1/3 of the sugar and cream well.
Add more sugar w/the salt and flavoring; creaming well, then add the remaining sugar and cream another 10 minutes.
If you want a crusting b'cream reduce either the Crisco OR the butter by 1 cup OR both by 1/2 cup.
MsGF: Have you tried that buttercream under fondant?
Good Morning jesika3434. I have not tried it under fondant. But there are a lot of other people on the forms who use it often. I only use it for my dairy-free customers.
Sorry I couldn't be of more help. Maybe someone else will chime in.
I like "julies less-sweet buttercream" recipe on here. It uses a small amout of flour to cut the sweetness. I also use salted butter to cut back even more. I get rave reveiws for it.
My recipe is similar to Kakeladi's. Use salted butter if you are using butter....salt cuts sweet. I think a huge factor is also the flavoring you choose. There is only so much "sweetness" you can eliminate from bc icing.
The whipped cream BC can definitely be used under fondant. I make mine with butter and a little shortening. You can chill it to get it stiffer before covering in fondant. I am actually glad to see more people using it-I've been using it for a couple of years now and I like it. Here are a couple of threads for your enjoyment (in the second thread I posted you can see where she posted a picture with a full layer of WCBC under fondant):
Thanks so much for all the replies I am going to give them all a try !
Some of my customers don't mind the thick butter cream but others have requested a different type so I am very excited to try these
I have one customer that requests a less sweet icing. I made samples of a few and this is what she chose. I use it when people request whipped icing.
Whimsical Bakehouse Buttercream recipe can be found here.
As someone who uses a crusting buttercream on all my cakes, I will say this is a PAIN to get smooth, but I do love the taste.