I have not been able to find a buttercream I like. I do prefer the 'true' buttercream,(butter, sugar, milk ect) but it does not always hold up to heat. I do not like the 1/2 & 1/2 recipe buttercream (1/2 shortening,1/2 butter) & Swiss meringue is good for speciality cakes.
I have made my buttercream in this way
1 stick unsalted butter
3-5 cups confectioners sugar
1 teaspoon or more vanilla extract
4 tbls or less of whipping cream or milk
& for the specialty I add in maybe 1/2- 1 cup of Canned vanilla frosting.
I have had many compliments on it.
Has anyone else added canned frosting to their buttercreams? Any with a shortening?
I'm looking for that perfect buttercream, that is a light whipped texture not greasy feeling & not too sweet. I feel as though there has to be a professional recipe out there, that gets these bakeries all these rave reviews.
There is a recipe in the recipe section of CC called "Fluffy American Buttercream". It is like a combination of SMBC and a typical ABC - light, fluffy, not too sweet. It may suit your needs perfectly.
I have used this recipe many many times and it always gets compliments. I have used all butter, all shortening, and various combinations of the two. I use pure vanilla extract. Don't use the Wilton meringue powder or it will taste sour. It doesn't crust but smooths very well with a bench scraper.
Thank you both for the replies! I will definitely try them when I get the cance! I do not know why I am such a perfectionist at frostings. I would say probably because it will make a cupcake or break it!