Favorite Buttercream Recipe?

Decorating By krys121 Updated 7 Jan 2015 , 10:53pm by -K8memphis

krys121 Posted 4 Jan 2015 , 4:20am
post #1 of 26

I have a perfectly good buttercream recipe, but I'm always looking for new ideas and possible improvements. :)

 

I also use a straightforward powdered sugar + butter + vanilla (with a touch of cream cheese for consistency) formula. I'm always intrigued by recipes that call for milk. 

 

What's your favorite buttercream recipe? Would love to ring in the new year with some new ideas. ;)

25 replies
salmaodeh Posted 4 Jan 2015 , 5:03am
post #2 of 26

Softened butter (unsalted, of course!), powdered sugar, meringue powder, and coconut milk

-K8memphis Posted 4 Jan 2015 , 11:38am
post #3 of 26

Ai like to make mine with buttermilk

krys121 Posted 5 Jan 2015 , 3:45am
post #4 of 26

K8 -- if you don't mind me asking, what else do you put in it? I haven't made a milk-based buttercream so I'm unsure of what the components would be.

Cupcakegirl2005 Posted 5 Jan 2015 , 3:59am
post #5 of 26

AI used Wilton's for years until I found Indydebi buttercream on this site

julia1812 Posted 6 Jan 2015 , 5:39pm
post #6 of 26

AIt's not on here, so I'll post another one. It's not necessarily my favorite (can't get first ingredient here anyway), but I would say it's the fastest to make. That earns some points, no? Most of you know marshmallow buttercream, some maybe not. So, here is what you do: Open a glass of marshmallow fluff, beat same amount (in weight) of soft butter until creamy, add fluff, combine. Done. Not as sweet as the abc you posted and not as time consuming as smbc/ imbc. But similar in taste. After all, marshmallow fluff is not very different from sugar and egg whites, isn't it?

MBalaska Posted 6 Jan 2015 , 8:15pm
post #7 of 26

Quote:

Originally Posted by julia1812 

It's not on here, so I'll post another one. It's not necessarily my favorite (can't get first ingredient here anyway), but I would say it's the fastest to make. That earns some points, no?
Most of you know marshmallow buttercream, some maybe not. So, here is what you do: Open a glass of marshmallow fluff, beat same amount (in weight) of soft butter until creamy, add fluff, combine. Done.
Not as sweet as the abc you posted and not as time consuming as smbc/ imbc. But similar in taste. After all, marshmallow fluff is not very different from sugar and egg whites, isn't it?
FinerThingsB Posted 6 Jan 2015 , 10:32pm
post #8 of 26

Smart on the marshmallow fluff! I'll have to try...I love SMBC but it takes so much time!

-K8memphis Posted 7 Jan 2015 , 12:10am
post #9 of 26

Akrys -- sure -- so sorry i missed your question -- i use 2# confectioners sugar that i sift, 2 cups fat, and half cup liquid plus flavoring and a bit of fine grain salt --

i just combine the butter and sugar in the mixer when it starts to bind up and slow the motor i put the buttermilk in so it hits down in the bottom of the bowl -- let it keep mixing -- scrape down the bowl -- let it mix on slow for several minutes -- it's ridiculously luscious --

best to you

MBalaska Posted 7 Jan 2015 , 1:34am
post #10 of 26

Quote:

@FromScratchSF gets the greatest amount of credit from me, as I'm a newer SMBC maker.  Her tutorial on her website changed my whole decorating world in a wonderful way.  I must have read through this tutorial  three full times before actually trying it out.

 

http://fromscratchsf.wordpress.com/2011/03/08/tutorial-swiss-meringue-buttercream/

 

The best part for me was that you could use her recipe and at the very bottom of the page, she said that she has used up to 2 whole cups of sugar and it worked!

Boom! that was a revelation for me.  I've even dumped the whole big blob of butter - all of the sticks in at one time.  and it came together as wonderful SMBC after about 8 to 10 mins at low speed.   ( 6 quart KA)

 

So the only thing that I might be doing differently, especially because I only have 5, 6, & 7 quart home Kitchen Aid mixers and not big commercial ones......

I only put the mixer on about a #6 when I first start up the mixer and the eggs/sugar are hot.  I set the timer for 10 minutes. When the timer goes off, turn the machine up to max and set the timer for 5 minutes more.  It's usually a nice cool room temp by then.  So I check it for stiff firm peaks. Beat a few minutes longer. My belief is that without getting it to that firm peak stage the SMBC has always gone stupid on me.

 

It's with great appreciation that I keep referring people to her SMBC tutorial.  Jennifer Bratko Rocks!!

 

I've posted this before, and it's worth repeating. @FromScratchSF  Rocks!  Swiss Meringue Buttercream.

Pastrybaglady Posted 7 Jan 2015 , 3:21am
post #11 of 26

A^^^ Oh yeah!

julia1812 Posted 7 Jan 2015 , 4:23am
post #12 of 26

[email protected] Thanks. Didn't know you call it Faux IMBC in English...

julia1812 Posted 7 Jan 2015 , 4:26am
post #13 of 26

ASince I tried other bcs, I don't like abc anymore since it leaves this grainy/ sandy texture in your mouth because of the icing sugar. How do others feel about it??? Am still using it for kids' birthday cakes cause they love the extra sugar

MBalaska Posted 7 Jan 2015 , 5:03am
post #14 of 26

Quote:

Originally Posted by julia1812 

Since I tried other bcs, I don't like abc anymore since it leaves this grainy/ sandy texture in your mouth because of the icing sugar. How do others feel about it???
Am still using it for kids' birthday cakes cause they love the extra sugar
-K8memphis Posted 7 Jan 2015 , 6:20am
post #15 of 26

julia, do you sift your confectioner's sugar and it's still grainy? oh wait you are not in the states are you? it might just be the products you are using no matter where you are --

julia1812 Posted 7 Jan 2015 , 12:37pm
post #16 of 26

AYes, I always sift it. Doesn't help

-K8memphis Posted 7 Jan 2015 , 1:45pm
post #17 of 26

i can only imagine how frustrating that is -- i mean when i started caking there was no internet -- so no universal storehouse of information at your fingertips -- but now you have this abundance of information you cannot use -- back in the day it was what you didn't know -- you had no clue about --

 

but anyway -- i have made my fair share of grainy abc -- but i used the 'cooked flour' icing for my custom work -- i called it 'french buttercream' because wilton did and used that until i switched to smbc 15 years ago or so --

 

but like you when i buy sugar i buy the best brand not the best deal -- in fact there was raised a hue and cry at my local big box store because they switched sugar brands and tons of peeps got that changed back fast

 

so because of access to good sugar that i can make it smoothy smooth smooth now -- but this is a good reason to buy it already made if butterrcream's available there -- oh no one more thing you might not be able to find -- but maybe you can?

-K8memphis Posted 7 Jan 2015 , 1:49pm
post #18 of 26

oh wonder if it would help if you put it in a food processor or blender? which would be time consuming but if you needed royal icing or something maybe --

cazza1 Posted 7 Jan 2015 , 2:02pm
post #19 of 26

I live in a world where people have never heard of SMBC so they think I am a magician.

julia1812 Posted 7 Jan 2015 , 3:54pm
post #20 of 26

[email protected]: Where do you live? Sounds you could be my neighbour, lol. [IMG ALT=""]http://www.cakecentral.com/content/type/61/id/3319172/width/200/height/400[/IMG] Okay, just sifted icing sugar, go ahead and laugh - or cry. It is what it is... Food processor might be worth a trial and also the cooked flour buttercream. Saw the recipe here on cc and took a screen shot. Thanks for the hint!

-K8memphis Posted 7 Jan 2015 , 4:19pm
post #21 of 26
Quote:
Originally Posted by cazza1 
 

I live in a world where people have never heard of SMBC so they think I am a magician.

 

so you're saying you're not -- oh i'm so confused :-D say it ain't so, cazzaza

ellavanilla Posted 7 Jan 2015 , 5:12pm
post #22 of 26

I make IMBC, French BC (to use up my yolks) and a very simple white choc cream cheese BC. I don't find it time consuming, at all. I prefer it to having powdered sugar everywhere, which happens every time i use it!

 

10 oz of whites

2 cups sugar

2 lbs butter

vanilla

MBalaska Posted 7 Jan 2015 , 7:39pm
post #23 of 26

Quote:

Originally Posted by julia1812 

@cazza1: Where do you live? Sounds you could be my neighbour, lol.

Okay, just sifted icing sugar, go ahead and laugh - or cry. It is what it is...
Food processor might be worth a trial and also the cooked flour buttercream. Saw the recipe here on cc and took a screen shot. Thanks for the hint!
MBalaska Posted 7 Jan 2015 , 7:40pm
post #24 of 26

Quote:

Originally Posted by -K8memphis 
 
Quote:
Originally Posted by cazza1 
 

I live in a world where people have never heard of SMBC so they think I am a magician.

 

so you're saying you're not -- oh i'm so confused :-D say it ain't so, cazzaza

 

hehe "Say it ain't so!"    It must be that magic dragon in your avatar that gives you your powers.

honeybee1 Posted 7 Jan 2015 , 7:56pm
post #25 of 26

I recently tryed "Veena's Art of the Cake" (http://www.veenaartofcakes.com/) recipe for American Buttercream.  It's turned out great, very similar in taste and consistency to SMBC, but made entirely different.   You may want to try it.

-K8memphis Posted 7 Jan 2015 , 10:53pm
post #26 of 26

adding meringue powder -- good idea

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