3beautygirls Posted 24 Jun 2012 , 12:05am
post #1 of

Does anyone have a terrific recipe for this, or even a good box mix icon_smile.gif

Thanks so much!

7 replies
Apti Posted 24 Jun 2012 , 12:55am
post #2 of

Here's the recipe by Blake'sCakes on this forum. Her suggestion for the frosting (1/2 canned, 1/2 buttercream) is wonderful when the cake cannot be refrigerated.

http://www.wilton.com/forums/messageview.cfm?catid=7&threadid=157318&FTVAR_MSGDBTABLE=

3beautygirls Posted 24 Jun 2012 , 1:26am
post #3 of

Thanks do much, this is perfect!

Apti Posted 24 Jun 2012 , 3:31am
post #4 of

You are most welcome! I've had enormous success with the recipe and the 50/50 frosting. As you read on the forum thread, so have others. I wrote a personal note to Rae of BlakesCakes to say THANK YOU!

Just yesterday I made a 10"x4" tier for a graduation cake using the recipe and frosting exactly as recommended by BlakesCakes. At this moment, I took a break from using up the remaining frosting to top of some cupcakes I made with the leftover batter.

Sugarsweetcafe Posted 24 Jun 2012 , 4:30pm
post #5 of

Really glad I cam across this thread because I need a creamcheese frosting that can last out in the july heat for a few hours.

I wanna try the 50/50 recipe but im wondering, do you guys use an american buttercream or a European?

Wondering if mixing it with the american would make it too sweet though hmm. what do you guys think?

Apti Posted 24 Jun 2012 , 4:43pm
post #6 of
Quote:
Originally Posted by Sugarsweetcafe

Really glad I cam across this thread because I need a creamcheese frosting that can last out in the july heat for a few hours.

I wanna try the 50/50 recipe but im wondering, do you guys use an american buttercream or a European?

Wondering if mixing it with the american would make it too sweet though hmm. what do you guys think?




I use Sharon Zambito's American Buttercream made with high-ratio shortening and no real butter. It is specifically designed to withstand high temperatures. I make this in a KA Artisan stand mixer (5 quarts).

Buttercream recipe from THE EXPERT Sharon Zambito...

If you want STABLE icing to hold up in the weather...use this

4 cups HIGH RATIO shortening...(not crisco...unless you just have to)
1 tbsp. vanilla flavoring
1 tbsp. almond flavoring
1 tbsp. butter flavoring
1/3 cup extra rich dry coffee creamer
1/3 cup boiling water
1 tsp popcorn salt
4 pounds pure cane powdered sugar (2 full bags)

Place shortening into your mixing bowl and beat with the paddle attachment until it is nice and creamy in texture. (I use speed 6 using a standing Kitchen-Aid mixer.)

While that is mixing, I measure out 1/3 cup of water in a liquid measuring cup. Place this into the microwave and heat till boiling. In a 1/3 c. dry measuring cup, measure out the extra rich coffee creamer. Combine the boiling water and the dry coffee creamer together in the liquid measuring cup. Stir with a spoon until it has dissolved completely. Add in the popcorn salt to this hot liquid and stir to dissolve.

Add the flavorings to the Crisco and blend well.

Using the lowest setting on your mixer, alternate the powdered sugar and coffee creamer liquid until all is incorporated nicely. Turn the mixer up to speed 6 and beat for 8-9 minutes. The frosting will get nice and fluffy and a wonderful creamy texture.

Sugarsweetcafe Posted 24 Jun 2012 , 6:03pm
post #7 of

Thanks apti, sounds yummy icon_smile.gif

Apti Posted 24 Jun 2012 , 7:50pm
post #8 of

You are very welcome.

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