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.
I have yet to come across a recipe that is better than the one I use, but then again different people have different tastes 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!!
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
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 ) 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
You do not have to refrigerate the buttercreams that use milk, cream or butter, the ratio of fat to sugar acts as a preservative.
All the recipes look good. Thank you for sharing
Please, no "save" posts per Jackie & Heath:
http://forum.cakecentral.com/cake-decorating-ftopict-367983-.html
Recommended methods for saving are detailed in the thread.
Thank you - just go to the bottom of page and click "Watch this topic for replies" if you choose not to post a reply.
I have yet to come across a recipe that is better than the one I use, but then again different people have different tastes 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?
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?
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.
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.
Precreamed shortening is ALL veggie.....it's just what say's PRE creamed.... it's lighter
LorenzoRed
You said your Buttercream was too thin. You did not "Whip" it enough. I always use this recipe for decorating and have never had any problems piping it. Try it again, but whip it for a good 4 minutes. Also, make sure you are only using 6oz of cream, the other 2 oz should be used if your frosting is too thick.
Annette DeYoung
Here is mine: It's a take off of Earlene's that I have tweaked to get what I like:
1 (8 oz.) brick cream cheese, softened
3 cups Sweetex (hi-ratio)
3-4 TBS, flavoring (Ms. Sandra's Wedding Bouquet or Magic Line's Butter Vanilla)
2 tsp. popcorn salt, whisked with 5 lbs. Powdered Sugar
6-8 ounces whipping cream
Cream together the cream cheese and Sweetex with the paddle until fluffy. Add flavoring, beat until combined. Add half of the powdered sugar and half the cream on stir speed until combined. Add the remaining PS and cream. When combined, turn up to 3 or 4 and let her go for about 5 minutes. Crusts beautifully and pipes well. The ratio of fats/sugars to the cream cheese and whipping cream act as a preservative per baking911.
thank you! Ive been using the wilton BC and its driving me crazy! Its so pocked with air bubbles its rediculous!! One question, does the corn syrup make the icing smoother? Is that why its used? Thanks so much again!!
My buttercream icing recipe is:
130g Unsalted Butter
300g Icing sugar
1. cream the butter
2. add the sugar spoon by spoon, then when it is all mixed add any color of flavor you want!
I've gone through this thread and noticed there aren't many recipes that don't have shortening. Do you have to use shortening for butter cream, can you use butter instead? I just want butter cream to cover my cake before covering in fondant.
A
Original message sent by Minanz
I've gone through this thread and noticed there aren't many recipes that don't have shortening. Do you have to use shortening for butter cream, can you use butter instead? I just want butter cream to cover my cake before covering in fondant.
I just use the recipe that's been on the back of the C&H powdered sugar box since before most of us were born. All butter.
Oh, and hand-mixed, with an ordinary dinner fork; not whipped. I grew up with dense, hand-mixed frosting, and I like my frosting dense.
I haven't been on this site in some time. I've read through this thread, and planning to try some of these recipes for my daughter's baby shower cake. Thank you all so much for sharing your recipes.
........What does "T" stand for?..........
A capital T means Tablespoon
a small t means teaspoon.
AHelp!! I made Wilton buttercream recipe and customer said it melted on way home dripping when it was only 58 degrees outside why did it do that and what's best buttercream recipe? Also I see some people use egg whites in theirs is it better
AHi everyone, i just want to ask if i can use vegetable shortening in buttercream icing?im worried because the vegetable shortening is kinda yellow color im afraid mybe the buttercream will become yellow and not white..waiting for your rply guys..thank you..:smile:
Quote by @%username% on %date%
%body%