My Own Buttercream

Decorating By bakeforfun21 Updated 14 Jul 2014 , 12:19am by bakeforfun21

bakeforfun21 Posted 13 Jul 2014 , 4:02pm
post #1 of 7

I recently posted looking for a recipe to make American buttercream taste like Swiss meringue. I just really wanted that true butter taste without butter flavoring and my previous recipe called for shortening but no real butter so I decided to make my own recipe. I used 2 sticks of butter and just melted that. let it cool then added flavor and sugar and heavy whipping cream. This is the best buttercream I have ever tasted. I am using this recipe from now on. it really is that buttery taste I was looking for and it doesn't taste grainy like my other recipe either. If anyone has a recipe for a moist lemon cake I would love to combine them. The one I made today was dense.

6 replies
aprildaisy Posted 13 Jul 2014 , 4:27pm
post #2 of 7

What flavoring did you add? Regular sugar or powdered? Would you like the share the recipe? I love the real butter recipes too, but they aren't stable in the heat...so I'm waiting for the cool to come back to do the butter recipes again. 

bakeforfun21 Posted 13 Jul 2014 , 6:11pm
post #3 of 7

Quote:

Originally Posted by aprildaisy 
 

What flavoring did you add? Regular sugar or powdered? Would you like the share the recipe? I love the real butter recipes too, but they aren't stable in the heat...so I'm waiting for the cool to come back to do the butter recipes again. 


I wasn't aware of the heat thing. Thanks for that. I used powdered sugar. The recipe is really basic. I'm just proud of myself for actually using my own recipe

 

2 sticks butter, melted and cooled.

1/4 cup heavy whipping cream

1 tbs vanilla

24 oz powdered sugar

 

Whip butter until creamy. Add vanilla and cream to butter and whip until well blended. Slowly add powdered sugar until desired consistency. (You may use more or less sugar)

enga Posted 13 Jul 2014 , 6:35pm
post #4 of 7

I'am proud of you too, you may have just created a technique that stops bc from getting grainy.

 

Thanks for sharing!

MBalaska Posted 13 Jul 2014 , 6:53pm
post #5 of 7

Here's a delicious recipe that's very old that uses that method.......

 

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

  1. 1/2 cup (1 stick) butter or margarine
  2. 2/3 cup HERSHEY'S Cocoa
  3. 3 cups powdered sugar
  4. 1/3 cup milk
  5. 1 teaspoon vanilla extract
  6. Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
  7. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

 

http://www.hersheys.com/pure-recipes/details.aspx?id=184&name=HERSHEY%27S

sweettooth101 Posted 13 Jul 2014 , 8:17pm
post #6 of 7

Bakeforfun21 does the cake with this buttercream need to be refrigerated? 

bakeforfun21 Posted 14 Jul 2014 , 12:19am
post #7 of 7

Quote:

Originally Posted by sweettooth101 
 

Bakeforfun21 does the cake with this buttercream need to be refrigerated? 

I left it out for maybe three hours and nothing happened.


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