I am not real happy with the buttercream I use. It is all crisco and I just use water and crusts. It easy either too dry or cracky on the cake and likes to slide down the side of the cake. It gets buldgy around the side of the cake and often doesn't smooth well. I like the fact that I don't have to refrigerate the leftovers though . I just don't have room in my fridge. I see so many buttercream recipes out there but most don't say whether they need refrigerated or not. I know the sugar helps keep the milk, and butter safe longer but what can actually be kept out on the counter. I just need a new good recipe!!!!!!!!!!!. Anybody willing to share. Thanks. I am getting very frustrated and need a change.

I have used the following recipe for 15 years with great luck.

2 lbs powdered sugar
1 1/3 cup of crisco
1/2 cup of water
add flavoring into the water. I have never refrigerated the icing.

Good luck.
vicky

the only time I refridgerate is if I have any left over and wont use it for a week or so... because as said before sugar acts as a preservative and it will keep the frosting fine.

as long as you don't use milk, or butter, you should be ok, just store it in a tight container, in the pantry.

Vicky, does your buttercream crust fairly hard for decorating and can I use butter flavored crisco? (sorry, I'm VERY new at this!)
Thanks
Gail

Hi Gail,
My buttercream crusts fairly hard. When it starts to harden, (when you touch it, it does not come off on your finger, check after about a minute or two depending on humidity) you then smooth it with a Viva paper towel. If you like another design, you can use any paper towel. After smoothing, and it sits awhile, it does crust pretty good. You probably have to try it on a cake to see what I am talking about.

As for the Butter Crisco, your icing will turn yellow and I'm not sure of the flavor. I was told by my instructor not to use butter flavored Crisco. If you like that butter flavoring, use vanilla and a couple of drops of butter flavoring. Don't use too much of the butter flavoring because it is strong.

Good luck, email me if you need anything else.

Vicky

gAIL JUST WANTED TO SAY i THINK YOUR AVATAR IS SO CUTE.

You can do the 1/2 crisco, 1/2 butter Wilton recipe, and it does not require a whole ton of refrigeration. The sugar acts as a preservative. It tastes really yummy, and spreads like heaven. I still get a nice crust on it and can viva it. It is my most common buttercream. I hate all crisco frosting; it just does not have that great flavor.

Thanks Melony! I like your little guy, too!

Ellepal,
Are you sure that the sugar acts as a presertive? I'd like to try your recipe but butter gives me the "willies." I am always afraid of spoilage so I avoid butter. I will try it the next time I make a small cake that won't sit out long. However, my icing has been getting raves for the last 14 years. It is less greasy than the store icing. Thanks for the recipe.
Vicky

If you use butter, you should ALWAYS refridgerate your icing.

Vicki,
How could i add chocolate to your buttercream? Also, how doesit smooth out for fondant on top?!

You have several issues.

Dry buttercream means you should add a little corn syrup to the recipe you are using. You should always crumb coat the filled layer, let that set, and then ice with the full thickness of buttercream that you need to use.

I don't grease the sides of my cake pans. If there is extra grease on the cake, then your icing might not stick so well and it slides down.

"Bulgy" icing around the cake means you are not letting the cake with buttercream settle before you add the fondant. That's air bubbles from the cake, not your buttercream recipe. Wait 12 hours to add the fondant, you should not have this problem.

I use Sharon Zambito's recipe. It uses high-ratio shortening. The frosting is so smooth and has a really good taste. People compliment me on the frosting. I have experienced no cracking and don't have to worry about refrigeration.

Sugar does act as a preservative, and you can leave frosting with butter in it out. I use this recipe, and use all butter, and I've never had a problem:

http://www.wilton.com/recipe/Buttercream-Icing

I do add an extra teaspoon or so of milk.

This is a standard american buttercream. The frosting you need to worry about refrigerating is the European meringue types.

Also, it sounds to me like you just need a pinch more liquid in your buttercream. And as for the bulging, do you add a dam around the edge of the center of your cake before adding filling? It's possible your frosting there is not stiff enough. Or, try letting your cake settle for a few hours, or just pressing down on the cake once you've added the filling and top layers of cake. Make sure your filling and dam aren't oozing out. Then proceed to decorate the rest of your cake with buttercream.

Flavoring icing is a very personal thing. You *can* play around with flavorings to come up with something you and your customers love.
Most recipes for icing do *not!* have enough flavoring in them. Use 2 Tablespoons of flavoring per batch of icing that uses 2 pounds of sugar.
Here is a great icing recipe - note the information about flavoring at the end.
http://cakecentral.com/recipe/2-icing

Forgot to add flavoring to my choc. icing. I usually add rasberry as it has been the most popular for my clients, however many flavors are complimented with chocolate. Good luck.