mskerrih Posted 17 Dec 2012 , 5:02am
post #1 of

HI, I have a small bakery that does mostly custom fondant cakes.. My clientle seem to prefer the basic buttercream.. Right now I buy all my buttercream from SAMs club.(hangs head in shame).. I need a good recipe that I can make in bulk and does not need to be refrigerated. Any suggestions???

18 replies
vgcea Posted 17 Dec 2012 , 5:14am
post #2 of
Quote:
Originally Posted by mskerrih 

HI, I have a small bakery that does mostly custom fondant cakes.. My clientle seem to prefer the basic buttercream.. Right now I buy all my buttercream from SAMs club.(hangs head in shame).. I need a good recipe that I can make in bulk and does not need to be refrigerated. Any suggestions???

No need for that. What type of buttercream are you looking for? American (powdered sugar + butter/shortening), Meringue (Swiss, Italian)? Gotta be more specific.

mskerrih Posted 17 Dec 2012 , 6:10am
post #3 of

American

vgcea Posted 17 Dec 2012 , 9:17am
post #4 of

I don't use American buttercream but these are the highly rated ones; You can do a search for these in the recipe section (or on google). Be sure to read through the Q&As.

 

Whipped buttercream: http://cakecentral.com/recipes/2019/whipped-cream-buttercream-frosting

Indydebi's Buttercream

SugarShack's buttercream (You'll need High Ratio shortening for this)

 

 

I tried each of these at least once when I was starting out. I now use Swiss Meringue buttercream exclusively but if I ever had to use American BC, I would go with the first option.

mskerrih Posted 18 Dec 2012 , 2:09am
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thanks

Annabakescakes Posted 18 Dec 2012 , 2:35am
post #6 of

AAnd you are certainly allowed to use purchased buttercream if you prefer it. This is a free country...sort of...for a little while longer.

mskerrih Posted 18 Dec 2012 , 4:08am
post #7 of

AThe SAMs icing isn't that great. It's hard to get perfectly smooth and it keeps getting more expensive. It's $38 for a 30lb bucket. I use about 120lbs per week. I was hoping I could make it and save some $.

Annabakescakes Posted 18 Dec 2012 , 4:23am
post #8 of

A$38 for 30 lbs is cheap! Mine is 3/4 butter and 1/4 shortening. Cream and vanilla and powdered sugar. I make it similar to the Sugar shack recipe, and it costs $50 for 30 lbs.

If it is a matter of all those holes in it, you can always fill your mixer to the brim and whip it with a flat beater, and "fold" it every few minutes. That will beat the holes out, as long as you keep your flat beater submerged in the icing.

kazita Posted 18 Dec 2012 , 5:04am
post #9 of

AI agree $38 for 30 pounds is cheap....after discovering high ratio shortening and how good it makes my buttercream taste and I pay a pretty price for just 3 pounds of high ratio shortening but again it's makes lite fluffy, creamy, smooth icing...well worth it

kazita Posted 18 Dec 2012 , 5:04am

AI agree $38 for 30 pounds is cheap....after discovering high ratio shortening and how good it makes my buttercream taste and I pay a pretty price for just 3 pounds of high ratio shortening but again it's makes lite fluffy, creamy, smooth icing...well worth it

kazita Posted 18 Dec 2012 , 5:08am

AOpps lol didn't mean to post that 4 times

ShadyLadyuk Posted 18 Dec 2012 , 1:25pm
Ingredients
  • 1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!) Ideal texture should be like ice cream.
  • 3-4 cups confectioners (powdered) sugar, SIFTED
  • 1/4 teaspoon table salt
  • 1 tablespoon vanilla extract
  • up to 4 tablespoons milk or heavy cream
Instructions
  1. Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.

 

 

this is not bulk.. but if you double, triple, etc. the recipe, you will get what you need.... that i know of.. nobody in america uses shortning in icing.. that's just gross lol

mskerrih Posted 18 Dec 2012 , 8:24pm

AShortening is a very common ingredient in American buttercream. It's usually half shortening half butter. Especially for weddings

Annabakescakes Posted 18 Dec 2012 , 10:01pm
Quote:
Originally Posted by mskerrih 

Shortening is a very common ingredient in American buttercream. It's usually half shortening half butter. Especially for weddings

I think she meant "nobody BUT Americans use shortening in icing..." 

7189de Posted 21 Nov 2013 , 7:34pm

Use shorting and unsalted butter (you need trans fat in the shorting) it holds shape longer.

10x sugar sifted and clear vanilla. that makes it pure white tints better

EZBAKER2 Posted 9 Jan 2014 , 7:19pm

better late than never just saw your post. if you got one then here is another. you can substitute flavors but this is slamming I use vanilla and almond flavor.

 

Butter Cream     24lbs 3oz


4 lb..........................................Powder Sugar
4 lb..........................................Fondant (not rolling fondant) or just 8lbs of sugar
3 lb..........................................Butter
***************************************************************Mix until smooth

5 lbs......................................Shortening
1/2 qt.....................................Water

1 oz.........................................Rum Flavor
1 oz.........................................Vanilla Flavor
1 oz.........................................Orange Flavor

1 oz..........................................Salt

 

you can first make thick simple icing with the powder sugar and add the rest of the ingredients as listed, the more you beat it into submission the fluffier it gets, I like to refrigerate it so it can get firm then take it out and do what you want.

 

good luck let me know how it came out. FYI cost of recipe $17.35, yeah buddy have fun!!!!!!!!!!!!!!!!!!

 

EZBAKER LOCATED IN EAST HARLEM, MANHATTAN

EZBAKER2 Posted 9 Jan 2014 , 8:13pm

hi again, let me recap on what i sent you. I don't refrigerate my butter cream however, let's discuss the butter that is in the recipe, it is for two purposes, one flavor and two color. Butter turns the butter cream light ivory. if you really don't want to refrigerate omit the butter and add shortening in it's place to the recipe I gave you, add butter flavor emulsion for the butter flavor. But keep the butter cream in a cool spot or it will get too soft, if that happens just remix with more sugar to get it stiff, but don't forget to add more flavor to compensate for the sweetness, you don't want it too sweet. I guess you can add the butter if you are going to use it and not have any laying around the shop.  Also if you mean not refrigerating when it come to a cake meaning after you made the cake and it is out on display such as a wedding not to worry with the butter recipe it can stay out a couple of days. In the hot weather more shortening and sugar to keep it sift. I hope this helps your profit margin :)

leah_s Posted 10 Jan 2014 , 5:41am

AA trick we used to do at the bakery was add 1/3 cup water to an 8 qt mixer bowl full of "bucket icing" turn the mixer on and let it go for 15-20 minutes while we got the decorarting room set up for the day. That stuff was smmmooooth.

MBalaska Posted 10 Jan 2014 , 8:25am

Quote:

Originally Posted by Annabakescakes 

And you are certainly allowed to use purchased buttercream if you prefer it. This is a free country...sort of...for a little while longer.

 

Just a little OT, you reminded me of an article today:

  • European Union Cinnamon ban threatens Danish Bakers
  • Danish cinnamon roll in crisis

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