Buttercream Recipe

Baking By Ambersweetreats Updated 28 Jun 2014 , 12:33pm by amberlynn0509

Ambersweetreats Posted 25 Jun 2014 , 10:22pm
post #1 of 10

AOk so I always use Wiltons buttercream recipe well I went to a local bakery and they let me sample their buttercream it was delicious! Smooth creamy and just the right sweetness and I feel like my icing is on the sweeter side which sometimes I like on certain cakes, sometimes I don't. The bakery actually gave me the recipe. So I just tried making it, exactly to the recipe and it tastes horrible! Sabotage maybe? Hmm idk lol they call for meringue powder in theirs and no matter how many times I try adjusting the recipe that's all I taste is the meringue powder! Yuck! Anyone else have a recipe to share?

9 replies
Singerssoul Posted 25 Jun 2014 , 10:45pm
post #2 of 10

Quote:

Originally Posted by Ambersweetreats 

Ok so I always use Wiltons buttercream recipe well I went to a local bakery and they let me sample their buttercream it was delicious! Smooth creamy and just the right sweetness and I feel like my icing is on the sweeter side which sometimes I like on certain cakes, sometimes I don't. The bakery actually gave me the recipe. So I just tried making it, exactly to the recipe and it tastes horrible! Sabotage maybe? Hmm idk lol they call for meringue powder in theirs and no matter how many times I try adjusting the recipe that's all I taste is the meringue powder! Yuck! Anyone else have a recipe to share?


What was the recipe they provided you?

LoveonCloudCupcake Posted 26 Jun 2014 , 12:19am
post #3 of 10

AThey may not have given you their actual recipe. I know if I walked into the bakery we use back home and asked for her bc recipe she wouldn't give it. I know it is a MBC though. Just not sure which one.

Ambersweetreats Posted 26 Jun 2014 , 12:27am
post #4 of 10

AThe funny thing was it was another customer at the store who asked for it and they just said do you want it as well so I said yea. They teach classes there so idk if they would give out a fake recipe but who knows

Recipe is... 1/3 cup of water 1/4 meringue powder

Combine in mixing bowl to a peak

Beat in 1lb. Confectioners sugar

Beat in 2 1/4 cups of crisco

Beat 10 minutes on medium high

Beat in 1 tsp. Clear vanilla flavoring and 1 tsp. Clear butter flavoring

This icing must be beaten 10 minutes to insure a light tasting icing

*note: you may use 1 1/4 cups of crisco and one cup of butter instead of all crisco

They told me they use shorties vegetable shortening instead bc crisco always changes its recipe that is word for word recipe I did the butter option instead of the butter flavoring

-K8memphis Posted 26 Jun 2014 , 12:52am
post #5 of 10

i just don't know how that could taste horrible* so i have two questions:

 

  • describe how it was horrible tasting
  • what kind of meringue powder are you using

 

 

*but i don't doubt you

Ambersweetreats Posted 26 Jun 2014 , 12:55am
post #6 of 10

AWilton meringue powder and it was very very tart I had my mother in law try it too and she also said it was not good and she too wanted to try the recipe but after that she said she's not making it lol. It's really not a big deal. I like my recipe I normally use I was just figuring to try something different but that sample in the store was fabulous!

SweetP Posted 26 Jun 2014 , 5:40pm
post #7 of 10

I started using Ateco meringue powder due to the funny smell and aftertaste that I had with Wilton's.  I much prefer the Ateco brand (smells like vanilla and no weird aftertaste).

Ambersweetreats Posted 26 Jun 2014 , 5:42pm
post #8 of 10

AThanks sweet p maybe I'll try that next time :)

vldutoit Posted 26 Jun 2014 , 6:45pm
post #9 of 10

AI have made a recipe very similar to that one and use a product called Just Whites. It is powdered egg whites found on the baking aisle. Wilton meringue powder is tart, this isn't as bad.

amberlynn0509 Posted 28 Jun 2014 , 12:33pm
post #10 of 10

AI am a newbie at baking but this is what I've learned so far...

ABSOLUTELY NO CRISCO. Bakers use "hi ratio shortening" which is very different. Google and you will see. The major brand is Sweetex but you can find a few others in smaller size tubs with high ratings. I made a cake with crisco in the icing, and it appeared as if I sprayed it down with oil just hours after being out. By the time I got home, the side icing slid off the cake. Crisco has emulsifiers that break down the sugar.

Also that recipe posted above seems way off on ingredient amounts. I think someone wasn't sharing their true recipe on purpose. With the hi ratio shortening, you may not need the merengue powder but that's something you have to test.

Here's a link to a recipe close to what I use but haven't been able to try the hi ratio shortening just yet (I have it on order). It seems that will make a complete difference in my icing [URL]http://www.designmeacake.com/crustingbuttercream.html[/URL]

And just for fun...this is what my greasy cake looked like when I got home [IMG]http://cakecentral.com/content/type/61/id/3255882/width/200/height/400[/IMG]

Good luck! :)

Quote by @%username% on %date%

%body%