i dont know how to make buttercream that actually taste like butter cream for a 5 tier cake i need help.
Do a Google search and pick recipes with good reviews. Obviously you want to look for something with a high ratio of real butter.
Hi Phat1228 I have a recipe for buttercream you might want to try. Everyone loves the taste. I use unsalted butter,if you use 250grams of butter you use double that amount in icing sugar/ powdered sugar 500grams. Cream the butter in a mixer until fluffy and lighter in colour than when you started,then sieve powdered sugar in with butter(remember to keep mixer on slow speed for this part or you will have a snow white kitchen lol). To get your flavour ie lemon, strawberry etc i use my own homemade jam,but supermarket jam will do fine as long as it is good quality.If your mix seems to thick or dense just add a little milk to get the consistency you require. I find that for cakes i need to add just a little milk but for cupcakes it needs a little more milk.As an alternative to jam you could also add flavourings to the butter/powdered sugar or for chocolate buttercream replace the jam with melted chocolate.HTH
I have posted a super! *GREAT!* recipe on this site. Here are the ingredients but y ou will have to find the acatual thread for the directions:
"2 of everything Icing"
2 cups butter
2 cups shortening (I prefere Crisco)
2 pounds powdered sugar
Kakeladi, how are you?!!! Long time no see....
So is this the recipe you use for your wonderful cakes, mainly the pull apart cup cakes??? your work is awesome, I still peek at your work even though we havent talked...lol
this is how I always make it too
Am I the ONLY person who uses salted butter? I find that unsalted produces an icing that is too sweet. Using salted gives a "richer" flavor in my opinion.
ALol i use salted butter too, it gives it a much better flavour.
Thank you. At least I am not crazy alone, lol!
Can this be smoothed out with the paper towel method? Can you pipe roses with this recipe?
ADoes anyone use Swiss buttercream ?
Linnod - Yes to both.
I use salted butter. And I use the recipe that's been on the back of the C&H powdered sugar box since before most of us were born.
The thread title is a tad vague: counting both cold-process and hot-process buttercreams, there are at least half a dozen different kinds of buttercream, probably more, and probably hundreds of variations. On Good Eats, Alton Brown demonstrates a frosting he identifies only as "buttercream," but given that it includes eggs, and uses simple syrup rather than powdered sugar, it's some kind of meringue buttercream.