I use the Wilton Buttercream recipe but I use 1/2 butter to 1/2 shortening. The frosting is very hard to get really smooth. Does anyone have some advise to improve the smoothness of this recipe? I thought I might go back to the full shortening recipe to make it smoother, any comments? All help would be great. Thanks for your time.

Someone recommended Tami's buttercream recipe and I always use this. It is creamy, smooths and pipes beautifully, and tastes Sooo much better than Wilton. You can find it at recipe911.com. It is half butter half shortening. Also, don't use store brand shortening. Crisco really does work better
Diane.

Tami's recipe is the only buttercream recipe I've used for the past year and my customers absolutely love it. I even found a way to make it taste better. Instead of 2 tsp of vanilla, use 1 tsp vanilla and 1 tsp Creme Royal flavor enhancer (sugarcraft). Trust me, the taste is incredible and your customers will love it!!!

Rhonda

Feverfixer & rhopar33,

I just took a look at the recipe to Tami's buttercream & the links in regards to the storage. Do you guys leave you cake out on the counter with this buttercream or refrigerate. I see cream & butter in it. I'm looking for one that doesn't need refrigeration and am currently using the one on this website - http://www.cakecentral.com/cake_recipe-2019-0-Whipped-Cream-Buttercream-Frosting.html

I'm very concerned with storage as weather here is warm & humid at times.

Have you tried this and if so, how does it compare?

Thank you!

Having the part butter and part shortening recipe will help stablize your frosting. But on a really really hot day, I recommend using an all shortening recipe instead, just increase your butter flavoring.
I use this recipe: http://www.cakecentral.com/cake_recipe-1602-ButterCream-Icing-for-Frozen-Transfers.html
(I tweaked it to my own tastes.) It works great, tastes great, and is wonderful to smooth out with a really hot spatula.

firegal:
I use the Wilton recipe. I've noticed if I use butter, I reduce the water added. I live where it is also warm & humid (Jan with the windows open - 73 degrees today...) most days and use the all Crisco more and just add more flavoring, reducing the water.
Hope this helps.

rhopar33,
thanks for the reply! that's good to hear that the buttercream can stay out! will try it soon. btw, can we substitute cream with anything else..would milk or water be too liquid? just asking coz we hardly use cream and it seems a little bit wasteful to buy the smallest carton 330ml just for a couple tbspns.

thanks![/quote]

I use Tami's BC recipe too. I also add meringue powder b/c it's hot/humid here, and it works fine. I leave my covered cakes out all the time with no problems.

Hi, I live in a tropical country and using all shortening is a must as it is hot and humid here. I concocted this recipe after many trials and errors. I dont exactly have the exact measurements of the recipe but I will just list down the ingredients. Instead of whipping cream I use condensed milk diluted with a probably 1/3 of water. Roughly around 800gm of shortening blended with 500gm of condensed milk and mixed with less than half a cup of powdered sugar. I know this sounds sketchy but you just have to mix it till you get the right texture and taste. If it's not sweet enough, just add a lil bit more sugar, if it's not smooth enough, just add a lil bit of water. Hope this gives you some ideas on a melt proof buttercream that tastes nice. You can also add any flavouring that you like. Hope this helps and happy trying.

I use the Whipped Cream Buttercream that you were looking at all the time. It's easy to make and tastes great!! Everyone loves it! Not too sweet and very stable.......