I used the Baker's butter Cream recipe from cakecentral to frost my final cake. This frosting is very soft and I think it will melt. Is this for icecream cakes or can it be kept out of the freezer? Can I put fondant over this frosting? I really don't want to do it over again. How can I save it?

This is the 2nd time I had to make my cakes over because the first time I tried the Faux Fondant II recipe and it was terrible!! I threw out the cake because the frosting would not stick and it was ruined.

I am looking for a better buttercream frosting besides the "Wilton" way. I think the wilton bc is very dry and too sweet.

PLEASE HELP!!!!

I do not know anything about the Baker's buttercream but here is the recipe I use when I do not want to use the Wilton recipe. This has a much better flavor and it can be covered with fondant. This recipe makes 3 cups.

1 stick soft butter
1/2 cup crisco
4 cups powdered sugar
2 Tablespoons milk (for stiff constistency)
1 teaspoon vanilla extract (or any flavoring you wish)

Mix the same way as the Wilton way, increase liquid until desired consistency.
Hope this helps!

That recipe is actually the old Wilton butter cream before they started using meringue powder. You should let it get cold before you attempt to do a final smooth.

Junebuggey

Patton78, can you sub water for the Milk, so you don't have to keep it refrigerated?

Connie

Actually since you are adding butter/margarine to the recipe it should be refrigeratored and not stored on the counter.

Junebuggey

REALLY????? beacause I keep butter out on my counter for making cakes and buttering bread all the time? I learned that from my Gramma!

Connie

Yes, you can replace the milk with water. Also, I should mention, you can also add a tablespoon of merangue powder if you need to. Butter/margarine does not have to be refridgerated, it does not go rancid so you can leave it on the counter...I do all the time

Thanks patton78!

What exactly does the Merangue(spelling) powder do for frosting?

Connie

I helps stabilize the frosting

OH OK!thanks

Connie

I think the Baker's BC is awesome. Yes, it is very soft and *should* be refrigerated just for that reason. It's like Cool Whip except better and tastes very good when frozen but people may not want the cake frozen. It's fine just in the fridge but left out, gets much too soft. Makes borders but I have not tried flowers with it, don't think it is stiff enough.

if its good frozen, this sounds like the perfect ice cream cake icing!! thanx for the tip

Briansbaker, it's terrific! Not very sweet at all, you might even have to add sugar to it but it is soooo tasty.

Does anyone know the recipe for Bakers BC?

Thanks
Connie

I believe this is it:

http://cakecentral.com/cake_recipe-2114-Bakers-Butter-Cream.html


Hope that helps, ~Denise

Thanks Denise, I appreciate that!

Connie

I mix powdered skim milk in my water and it can be left out for a few days.