Looking For Buttercream Recipe

Baking By rdjr Updated 24 Jul 2012 , 11:37am by bohunk

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rdjr Posted 21 Jul 2012 , 1:05am
post #1 of 9

I am looking for a buttercream recipe that I can use as my standard buttercream. I have tried many recipes but can't find THE one. Please share your recipes and ideas with me, I would really appreciate it, thanks!

8 replies
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paloma215 Posted 21 Jul 2012 , 12:05pm
post #2 of 9
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rdjr Posted 21 Jul 2012 , 5:03pm
post #3 of 9

Thanks for your input but I already tried wiltons, edna from YouTube, Winbeckler, Indebys, and the extra special with whipping cream and I did not like any of them. I am looking for something that t creamy, not too sweet, that can stay out at room temperature, and that it does not taste nor feel greasy.

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newnancy Posted 21 Jul 2012 , 5:26pm
post #4 of 9

I love "Sugarshack's Buttercream".

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rdjr Posted 21 Jul 2012 , 5:34pm
post #5 of 9

thanks newnacy, I'll try that recipe next, does it make a difference if you use Hi ratio Shortening or just regular crisco?

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kakeladi Posted 21 Jul 2012 , 8:21pm
post #6 of 9

this is a very YUMMMMMY oneicon_smile.gif
http://cakecentral.com/recipe/2-icing

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FlourPots Posted 21 Jul 2012 , 9:00pm
post #7 of 9

The best buttercream I've ever tasted is the one on Jessicakes' blog (CC member mrsmudrash)... http://jessicakesblog.blogspot.com/2011/05/most-commonly-asked-questions.html

Scroll down to "What buttercream do you use?"
It's the second one with the marshmallow cream in it.

I just made it recently and used vanilla bean paste for the first time (2Tb + 1tsp), and also 1/2 tsp. salt.
Good Lord...great stuff!

(I haven't tried the cream cheese version yet)

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newnancy Posted 21 Jul 2012 , 10:54pm
post #8 of 9

I've never tried it without the Hi Ratio shortening, maybe somebody else can answer that question, I'd also like to know.

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bohunk Posted 24 Jul 2012 , 11:37am
post #9 of 9

I can't tell you if there's a difference between using Crisco you'd buy off the the shelf (w/o trans fat) and using hi-ratio shortening, as I usually use SMBC or 10x buttercream with all butter. But I can tell you how it affected my whoopie pie fillings.

When I made my filling with Crisco, before the trans fat was removed, my filling had a great taste and feel. When I made the same recipe using Crisco w/o trans fats, it was horrible! The filling still whipped up nice and light, but what a difference in taste and feel! Tasted like gak and felt like I ate a cup of shortening. The film that was left on my tongue and top of my pallette was nasty.

So I switched over to hi-ratio shortening. The filling is all good again. The down side of this is that I can't buy hi-ratio shortening locally and have to get it shipped in.

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