My first class of actually decorating was last night, and i really didnt like the buttercream that wilton recommended. It would be alright for just the writing and flowers, ect. But it tasted very crisco-ey to me. Do any of you have other buttercream recipes that are good for the actual frosting of the cake. Thanks!!
My favorite solution is to substitute half the Crisco with butter. Just make sure that the butter is at room temperature, that way you won't end up with little chunks of butter is your icing.
Also experiment with different flavors: vanilla, almond, bavarian cream, creme bouquet, and so many others.
I have found that people are asking for wilton bc...its a great taste IF IF you use the real butter, and I have even used more butter then crisco...it is can be very tasty.
When I took classes, my instructor explained that the all-shortening icing is used for class because the icings stay out for so long, and it also holds its texture better than the shortening/butter version. So I would say just deal with the all crisco icing for class, then experiment on your own.
You can also make the crisco/butter icing for the basic icing on your cakes and save the all-crisco icing for what you take to class for decorating and learning.
I love the Cake Bible Buttercream
When you use a buttercream recipe that contains butter, does it not get soft when it sits out? I always wondered about the decorations kind of losing their oompf. And since Toba's chocolate buttercream has ganache (which in turn contains heavy cream) does it hurt for the cake to sit out unrefridgerated? I mean, you have all of that time decorating and then when the customer picks up the cake and sets it out for the party, etc.
I have never had any problems with my buttercream.
Thanks Berta. I actually think that I have that recipe. I am not sure what Nutella is . . .
I would dearly love to take classes from Toba. Of course they are available - for a hefty price. But she does such beautiful work - I think it would be worth it! And sorry, Paula, for getting a little off track here. I will let you guys get back to the art of buttercream.
Nutella is found where the jelly and peanut butter are. It is a chocolate hazelnut spread...yummy!
Wilton has this recipe that is really good.
You have to add whipping cream and it is very creamy and tasty..
Extra Special Buttercream Icing
This icing is similar to the flavor and has a medium consistency like bakery icing. It is ideal for frosting and borders.
2 cups solid vegetable shortening*
2 lbs. confectioners' sugar (There are 4 cups to a pound)
1/2 tsp. salt
1-2 tsp. clear vanilla or your favorite flavoring
6-8 oz. whipping cream
Cream shortening until fluffy. Add sugar and continue creaming until well-blended.
Add salt, flavoring and whipping cream; blend on low speed until moistened.
Beat at high speed until icing is fluffy.
Extra-Special Buttercream icing needs to be refrigerated, both after it is made and when it is placed on a cake. It will keep 3-5 days in the refrigerator.
*You may substitute 1 cup butter or margarine plus 1 cup solid vegetable shortening to achieve a more buttery taste.
Yield: 7 1/2 cups.
Thanks for this recipe.
I love whipping cream I can't wait to try it.
Thanks again for shearing this recipe with us.
you can also add meringue powder to the buttercream with butter to stabilize it so that it won't soften. The class buttercream with the all crisco is just that it is class buttercream icing, although I do use it on cakes that have to sit in humid atmospheres. I agree that you should just deal with the class buttercream for class, to make it taste better because I personally love the icing and can't taste the crisco, I do a mix of butter flavor, vanilla flavor, and almond flavor and it is wonderful.