Need New Recipe

Baking By Gkneez Updated 20 Mar 2012 , 3:11pm by FlourPots

Gkneez Posted 18 Mar 2012 , 1:19am
post #1 of 12

Hi, I'm a newbie caker. I'm enjoying learning to bake cakes. Unfortunately, My kids and I can't stand the buttercream frosting recipe that I have used in my Wilton cake classes. I understand that keeping to that recipe during class is important to taking the classes. I have no problem with that.

Here is my dilemma--- My son's birthday coming up and I want to make him a cake. I want to use a different frosting. My family will eat my Wilton frosting cakes but, they first take a knife and scrape off all the crisco tasting frosting. This is so sad because I spent hours making the cake only to be destroyed before eating.

Does anyone have a good recipe that doesn't taste like crisco and works well with cake decorating?

11 replies
FromScratchSF Posted 18 Mar 2012 , 1:38am
post #2 of 12

Swiss meringue buttercream! Tutorial on my blog icon_biggrin.gif

Good luck!

sweettreat101 Posted 18 Mar 2012 , 10:20pm
post #3 of 12

http://allrecipes.com/PersonalRecipe/63148627/Sweettreats-Crusting-Butter-Cream-Frosting/Detail.aspx I took this recipe to my Wilton class twelve years ago an the cake instructor actually asked me for the recipe. I couldn't stand Wilton's frosting recipe so I took my own. I didn't let them know until the last class.

Goreti Posted 18 Mar 2012 , 10:41pm
post #4 of 12

Swiss Meringue Buttercream is awesome. It doesn't crust like the Wilton's recipe so it takes a little practice to get it smooth but as far as the taste it is yummy. It is very easy to make & if you follow the tutorial that fromscratchsf has you will have no problem.

bernerluv Posted 18 Mar 2012 , 10:45pm
post #5 of 12
Quote:
Originally Posted by sweettreat101

http://allrecipes.com/PersonalRecipe/63148627/Sweettreats-Crusting-Butter-Cream-Frosting/Detail.aspx I took this recipe to my Wilton class twelve years ago an the cake instructor actually asked me for the recipe. I couldn't stand Wilton's frosting recipe so I took my own. I didn't let them know until the last class.




The recipe I use is similar to this w/ water instead of the non dairy creamer....I use the Wilton bc but use half shortening and half butter. This was an option my instructor gave us. I get tons of compliments on the frosting, which blows me away since it is just a simple buttercream!!

Gerle Posted 18 Mar 2012 , 11:08pm
post #6 of 12

Sweettreat101...so what is "Icing shortening" if it isn't Crisco? Are they talking high ratio? Sounds good, but I'm just wondering what the difference is in the shortening.

nhbaker Posted 18 Mar 2012 , 11:28pm
post #7 of 12

I have found that adults like swiss meringue buttercream but most kids don't. One day I blended it with a regular buttercream and whola! it appeals to everyone and my buttercream is what everyone raves about! However, it doesn't crust so if you're used to that kind of buttercream, here's a recipe I love. (I've never used the Wilton recipe so I apologize if this is similar).

2 sticks (1 cup or 8 oz.) unsalted butter (or use 1 stick salted & 1 stick unsalted)
1 cup shortening (8 oz.)
2 lbs confectionary sugar
2 Tbsp. milk (more or less depending on desired consistency)
1 tsp clear vanilla extract
1 tbsp. meringue powder
Hint of purple food coloring will make it white

Blend butter & shortening together. Add conf. sugar, milk, vanilla and meringue powder. Adding more milk if needed to achieve desired consistency. Blend at low speed until ing. are incorporated then at medium speed 2-3 mins.

Hope this helps!

Gkneez Posted 19 Mar 2012 , 3:47pm
post #8 of 12
Quote:
Originally Posted by FromScratchSF

Swiss meringue buttercream! Tutorial on my blog icon_biggrin.gif

Good luck!




Thank you for the recipe it took me a while to find your blog. You have a great tutorial. The pictures help. Thanks so much I'm going to try it.

sweettreat101 Posted 20 Mar 2012 , 7:38am
post #9 of 12

If you can get hi ratio then use that. In CA we can't purchase hi ratio anymore it's been banned. My cake supply store sells zero trans fat icing shortening. It replaces hi ratio and is trans fat free. You can also use a store brand vegetable shortening that has at least 2.5 grams of trans fat.

merry Posted 20 Mar 2012 , 2:41pm
post #10 of 12

To start out with, I think that Wilton's buttercream recipe is a wonderful learning tool and then move on; search for recipes by experts in books (library) or internet, join a cake club. Last but not least experiment with recipes......Swiss Meringue Buttercream, Itallian Meringue Buttercream, White Chocolate Buttercream, American Buttercream; high raito shortening and butter combo or all butter. I am positive you will find a few that will work for your taste. icon_rolleyes.gif

myxstorie Posted 20 Mar 2012 , 3:04pm
post #11 of 12

My favourite ever buttercream is one I found here!

http://cakecentral.com/recipe/extra-special-buttercream-icing

It's absolutely beautiful - light, not too sweet, and none of that nasty shortening taste. I'm from the UK so I used a mixture of butter and margerine for it, as it's a lot harder to find shortening. The cream really does make all the difference. It crusts lightly and smooths beautifully icon_smile.gif I was baking cakes for Mother's Day this weekend, and my other half kept on poking his head in just to steal another spoonful!

FlourPots Posted 20 Mar 2012 , 3:11pm
post #12 of 12

Here's one that I LOVE and is perfect for kids...scroll down to "What buttercream do you use?"
It's the second recipe...the one with marshmallow cream in it.
( I use Kraft Jet-Puffed brand when I make it)

http://jessicakesblog.blogspot.com/2011/05/most-commonly-asked-questions.html


I recently shared the link w/ a friend in another state...she's not a decorator, just a mom who hates canned frosting...she emailed me a few nights ago raving...she said it was a HUGE hit w/ her kids.

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