Love this recipe!!!! Amazing. Thank you for posting. I am very new to cake decorating and wanted to make my own icing to save money and this is perfect! It is delicious :)
I have a wonderful buttercream icing recipe I have always used, but it is terribly impossible to get a really smooth finish with it. Does this smooth nicely?
Yes it is really smooth. Instead of plain Crisco I use butter flavored Crisco . It comes in sticks like butter. I find it doesn't taste as bad as regular Crisco.
Also to make chocolate just add coco powder to taste.
My fav. I love this butter cream.
can anyone tell me why it calls for unsifted sugar? isn't smoother if I sift it?
I never had a problem with it not being smoth. You can sift it if you want to but I never did. Crisco is a shortning brand name.
ok, THIS is the BEST butter cream recipe ever... FINALLY! I have been trying different recipes forever and this one is perfect... I made 3 different varieties today, plain butter cream, lemon butter cream ( with fresh lemon juice and lemon zest) , and raspberry butter cream.. ALL of them were perfect, light fluffy and yummy!! Thank you for sharing!
How much coca powder should I add? And how long will this recipe stay good UN refrigerated? I'm looking for a good recipe that I cash add stuff to to make it a flavored icing like lemon. How would I go about that
I made this yesterday. The taste overall was good but it came out very grainy. Do you know why? I'm by no means a super experienced baker and this was my first time trying home made Frosting. I galled it and added cocoa powder to half and it was way to stiff. Same thing to the cake I was truong the white cake came out pretty good other than real crumbly but the one I added cocoa powder to didn't rise at all and it was very stiff cake. The better rated yummy but when baked it was horrible. What am I doing wrong
This isn't my post and I haven't tried the recipe yet... but I'm going to put my two cents worth in here and see if it helps anyone and if others have any thoughts on it.
Krista512... I have no idea why frosting would be grainy unless you used regular white sugar instead of confectioners sugar (aka icing sugar or powdered sugar). Also, any time you find frosting to be too thick or stiff... add water to it a tablespoon or two at a time.. likewise.. if it's too thin or runny... add powdered sugar a little at a time. This is what I got from Wilton cake decorating classes as well as my own experience. I hope this helps.
I have yet to make chocolate butter cream but should work basically the same ... just leave out some of the powdered sugar and replace with cocoa. If not sweet enough you can always add powdered sugar to taste and then thin it out with water if need be. You could also go to Wilton.com and find the recipe for butter cream frosting .. just replace some of the powdered sugar with cocoa as I said already. The wilton butter cream is made a little differently.
Tried this just now and it's very delicious! Not too sweet and consistency is perfect. Thanks for this recipe, will be using it a lot.
Sorry but my husband and I both found this frosting far too fatty tasting :-( I had to add more sugar and a pinch of salt to compensate for the over sweetness.
What is crisco and where would I get it from in England ???
Crisco is a Vegetable Shortening, I think I've read somewhere that the UK equivalent is Trex? (Butter or Golden Crisco has a butter flavoring added)
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