This is the buttercream I always use. It crusts beautifullly. I use the foam roller first to smooth out the main lines of the cake and smooth most of the buttercream. Then I use the VIVA method for a very smooth finish to my buttercream. I do allow several minutes of rest time in between the two methods.
- 1/2 cup softened butter (1 stick of real unsalted butter)
- 1 1/2 cup Crisco Shortening
- 2 tablespoons of Clear Vanilla
- 2 lbs of Powdered Sugar
- 1/8 cup milk
- Cream the butter, shortening and vanilla together in a KA mixer on 6 speed for 10 -15 mins or until it is beautifully white and creamy smooth. Slowly add the powdered sugar to the mixture, do this on slow speed. Then add milk to mixture until incorporated. Do not over beat or beat at high speed at this time due to adding air bubbles to buttercream. You may need to adjust the amount of milk for the consistance of your buttercream. You may want a little more for a thiner buttercream or a little less for a stiffer buttercream. I have to adjust my for the way I am going to use the buttercream at that time.
I have a problem with my crusting bc forming light cracks on the surface when it's transported by car. Does this ever happen to you? Any tips?
I never have a problem with cracks but i notice this recipe only uses 1/8 cup milk and i use 1/4 cup milk with my icing and i use full fat milk or cream. Other milk has too much water in it which may lead to cracks.
Login To Leave A Comment