How Do You Make Butter Cream Icing

Decorating By phat1228 Updated 15 Jun 2013 , 4:36am by hbquikcomjamesl

phat1228 Posted 10 Apr 2013 , 9:13pm
post #1 of 13

i dont know how to make buttercream that actually taste like butter cream for  a 5 tier cake i need help.

12 replies
AnnieCahill Posted 10 Apr 2013 , 9:23pm
post #2 of 13

Do a Google search and pick recipes with good reviews.  Obviously you want to look for something with a high ratio of real butter.

bighand Posted 10 Apr 2013 , 9:50pm
post #3 of 13

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

kakeladi Posted 11 Apr 2013 , 12:21am
post #4 of 13

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

2txmedics Posted 28 May 2013 , 8:43pm
post #5 of 13

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

ecb8r2 Posted 28 May 2013 , 8:50pm
post #6 of 13
Quote:
Originally Posted by kakeladi 

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

this is how I always make it too

desfox13 Posted 1 Jun 2013 , 3:57pm
post #7 of 13

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.

cakealicious7 Posted 1 Jun 2013 , 4:18pm
post #8 of 13

ALol i use salted butter too, it gives it a much better flavour.

desfox13 Posted 1 Jun 2013 , 4:43pm
post #9 of 13

Thank you. At least I am not crazy alone, lol!

linnod Posted 10 Jun 2013 , 1:59am
post #10 of 13

Can this be smoothed out with the paper towel method? Can you pipe roses with this recipe?

kaylawaylalayla Posted 11 Jun 2013 , 1:22am
post #11 of 13

ADoes anyone use Swiss buttercream ?

desfox13 Posted 15 Jun 2013 , 4:21am
post #12 of 13

Linnod - Yes to both.

hbquikcomjamesl Posted 15 Jun 2013 , 4:36am
post #13 of 13

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.

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