My favorite paring for this icing is wedding cake! I 1st made it with a dreamsicle cake and it was heavenly! It’s my absolute favorite icing recipe…It tastes buttery with out any butter flavor. It stands up well in heat and is easy to work with.
This is a white buttercream. Add color to surprise your guests!
- 1 1/2 cup shortening (or for higher temps 3/4 c. shortening, 3/4 c. high ratio shortening)
- 1 tsp vanilla
- 1/2 tsp butter flavor
- 1/2 tsp orange flavor
- 1 tsp Creme Bouquet flavor
- pinch of popcorn salt
- 5 tbsp whipping cream
- 6-7 tbsp half & half
- 2 lb bag of powder sugar
- Cream shortening until there are no lumps. Scrape down and add all flavors and salt and cream again.
Add cream and half & half and blend on low-medium until all liquid is incorporated.
Add powder sugar 1/2 bag at a time and scrape down well. Beat for several minutes to make for creamy and less gritty.
Add more or less half & half depending on the consistency you need.
whats a creme bouquet, i want to tried the blackberry buttercream recipe .
Would the cake need to stay refrigerated? I was thinking of using this for a wedding cake.
Creambouquet is an emulsion that I got from my local specialty cake store. I've seen lots of places it could be ordered from on line. This recipe does not have to be refrigerated due to the fat content. Shelf life is 2 weeks on counter, 1 month in fridge, several months in freezer.
Does it stay soft when left out or does it get hard ?
OK I made this frosting this past weekend and I must say it was not my favorite. In fact I probably wouldn't make it again. Unfortunately didn't taste anything like a Dreamsicle. Some others may like it; just not for me or my guests.
want to try this receipe but don't have the cream bouquet flavor, has anyone done it with out it? I made the dreamsicle cake and thought this would go great together. I need to make the frosting for tomorrow. If anyone can help me about the cream bouquet flavor it would be very helpful, or can I just leave it out?
grammy1963 asks How can you use the real orange juice and not have it curdle. I like to use the real thing but it always curdles. Any help out there?
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