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What is your Buttercream Icing Recipe? - Page 3

post #31 of 64
icon_confused.gif Such a Newbie to everything. I'm looking at these receipes and find myself wondering, dare I ask, is there a difference between the Wilton buttercream receipe and these??? Maybe it's the usage of???? I'm venturing out of the betty crocker world and finding myself lost.
post #32 of 64
Quote:
Originally Posted by deyouan

I have yet to come across a recipe that is better than the one I use, but then again different people have different tastes icon_biggrin.gif You can easily substitute the vanilla extract for any other flavor and replace some of the confectioners sugar with cocoa powder. YUM!

1 cup shortening
1 cup unsalted butter
8 cups confectioners sugar
1/2 teaspoon salt
2 teaspoons vanilla
1 cup Heavy Whipping Cream

In a mixing bowl, cream shortening until fluffy. Add sugar, and continue creaming until well blended.

Add salt, vanilla, and 6 ounces whipping cream. Blend on low speed until moistened. Add additional 2 ounces whipping cream if necessary. Beat at high speed until frosting is fluffy.



I made this recently and it is WONDERFUL. I used all butter and whipped until light and fluffy and my customers said it was wonderful. It will be my new standard buttercream!!
post #33 of 64
My recipe is a bad habit I learned from my mother;

DUMP a bag of powdered sugar
Dump some shortening
Dump some butter
Dump a dab of vanilla
Add a pinch of salt
Add a little water or milk
and mix to the right consistency.....
Just thought I'd share
Let go of the past, grasp the future!
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Let go of the past, grasp the future!
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post #34 of 64
The recipes with cream...I'm assuming they have to be refridgerated?
post #35 of 64
Sugarshack's Hi-ratio, hand's down. Just made my first batch last night and did the decorator's happy dance. Never going back. This will be my standard decorating icing from now on. I haven't tried any of the meringue icings yet and will likely want that for some things, but this will be my "main squeeze". (OK--pun intended icon_lol.gif ) What I like:

texture
flavor
mouth feel
non-greasy
non-gritty
not too sweet
stability
holds its shape for piping
spreadability
makes a lot--equivalent of five basic (1lb PS) Wilton recipes
bright white
post #36 of 64
You do not have to refrigerate the buttercreams that use milk, cream or butter, the ratio of fat to sugar acts as a preservative.
'A waste of time' is a good example of the theory of relativity. 4 hours spent on decorating a cake is a long time, 'a waste of time', to some, but to the decorator those hours seem like minutes because they're doing something they love.
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'A waste of time' is a good example of the theory of relativity. 4 hours spent on decorating a cake is a long time, 'a waste of time', to some, but to the decorator those hours seem like minutes because they're doing something they love.
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post #37 of 64
All the recipes look good. Thank you for sharing




Quote:
Originally Posted by JanH



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Jennifer Dontz Sugarpaste flower class - Hollister, CA 10/12 & 10/13/13 contact me or sugardelites.com
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Jennifer Dontz Sugarpaste flower class - Hollister, CA 10/12 & 10/13/13 contact me or sugardelites.com
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post #38 of 64
Quote:
Originally Posted by deyouan

I have yet to come across a recipe that is better than the one I use, but then again different people have different tastes icon_biggrin.gif You can easily substitute the vanilla extract for any other flavor and replace some of the confectioners sugar with cocoa powder. YUM!

1 cup shortening
1 cup unsalted butter
8 cups confectioners sugar
1/2 teaspoon salt
2 teaspoons vanilla
1 cup Heavy Whipping Cream

In a mixing bowl, cream shortening until fluffy. Add sugar, and continue creaming until well blended.

Add salt, vanilla, and 6 ounces whipping cream. Blend on low speed until moistened. Add additional 2 ounces whipping cream if necessary. Beat at high speed until frosting is fluffy.




I used this exact recipe the other day and loved, loved, loved the flavor, just a kick of sweetness at the end, but it was so thin there was no way I could have piped with it. Are you able to pipe with yours(in which case I certainly did something wrong) Would it be okay to add meringue powder or is that not necessary in your opinion?

Thanks for any info!
Lorenzo

EDIT: I take it back, I used all butter. I bet if I use 1/2 shortening it will hold up better?
post #39 of 64
I have never made Italian Meringue.
Could someone tell me if it needs to be refrigerated or can I leave it covered on the counter? How long will it last?
post #40 of 64
The BC that I use is

3/4 cup precreamed shortening
3/4 cup reg shortening
1 teaspoon butavan
1 teaspoon butter flavor
2 pds ps
5 Tbs heavy whipping cream
8 tbs 1/2 and 1/2

cream the shortenings, flavors and liquids till mixed thoroughly

add ps and let it go for about 4 minutes...you might need to add more liquid...if you do use more 1/2 and 1/2

Whips up smooth, I usually have no air bubbles but if I do a quick stir with a wooden spoon does the trick...spreads wonderfully ...has a less sweet taste no need to use flour.
Christi
(NO I am not a goat farmer LOL)


I get enough excercise just pushing my luck
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Christi
(NO I am not a goat farmer LOL)


I get enough excercise just pushing my luck
Reply
post #41 of 64
What is precreamed shortening?
post #42 of 64
Correct me if I'm wrong, but I believe pre-creamed shortening is meat-fat shortening. I've never used it. I'm not even sure where to purchase.

However, am on the lookout for a yummy, soft buttercream that doesn't use any dairy at all for those allergic to dairy. icon_biggrin.gif
Love the SPS system....See Leah's tagline for instructions.
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Love the SPS system....See Leah's tagline for instructions.
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post #43 of 64
Sugarshacks is by far the best BC I've used.
post #44 of 64
Precreamed shortening is ALL veggie.....it's just what say's PRE creamed.... it's lighter icon_smile.gif
Christi
(NO I am not a goat farmer LOL)


I get enough excercise just pushing my luck
Reply
Christi
(NO I am not a goat farmer LOL)


I get enough excercise just pushing my luck
Reply
post #45 of 64
Wow just getting into cake decorating, and so many to try!

Happy Decorating,

Alicia
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