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Which buttercream recipe does everyone use? - Page 2

post #16 of 24
I also use the wilton, all crisco in the summer, 1/2 butter when it's cooler. I have tried a few other recipes but this one has worked best for me. One thing I do, though, is add a little extra butter and/or vanilla flavoring.

Ironbaker - some say the butavan is expensive - I paid 5.75 for an 8 oz bottle, so it's cheaper than vanilla, but I think it has an artificial smell to it. You really can't tell in cake or icing, but if it's not readily available to you, I wouldn't bother ordering it through the mail. There was a thread about it not too long ago. That was the general consensus. There's also a recent thread about making your own vanilla. I'll be giving that a try soon!

Ali
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post #17 of 24
I have an old wilton recipe - NO Butter, but it use whipping cream. I only use hi ratio shortening, way better then Crisco.

I just started using a recipe from Lesia which I love, the cakes come out smooth.

lesia site: http://www.tenderlovingcakes.com/pages/1/index.htm

she has fabulous cake. She says you can store the frosting for a long time because thier is no dairy in it.

3 cups of shortening
3 lbs of powdered sugar
1/4 cup of water
2 tsp of flavoring

I use vanilla, going to try cheescake flavoring this weekend. Lesia uses 1 tsp of vanilla and 1 tsp of almond. your preference.

adjust your water for stiffness for spreading and doing borders.


this frosting is good with the viva towel and puttty knife.
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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 #18 of 24
Thanks Alimonkey. I'll just check out my supply store then. As of now, I'm happy with my combos and have some things to try out. I also want to try to make my own vanilla.

Has anyone used the champagne Lorann oil in their icing or cakes? Is it any good?
post #19 of 24
Most of the time I use Earlene's buttercream with butavan. You can find the recipe on her site. If I don't need to do a lot of detail and need a very smooth cake I use Marida's buttercream. Half butter, half shortening and vanilla with pwd. sugar.
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post #20 of 24
Quote:
Originally Posted by becca0926

I use the Wilton B/C also.But I add a tsp. of Karo syrup to each cup.Gives it a great taste and ices the cake nicely.



You add Karo syrup to the recipe or do you replace a teaspoon of extract for the Karo?

I would like to try it! icon_smile.gif
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post #21 of 24
I sometimes use the wilton 1/2 butter, 1/2 crisco recipe, but I usually use the dreamwhip recipe, it holds up well in the heat, and is not quite as sweet. I use the buttery buttercream for buttercream transfers, so I guess it just depends on the situation, and what you are using for.

Wilma



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NOTHING TASTE AS GOOD AS BEING THIN FEELS!
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post #22 of 24
Quote:
Originally Posted by MariaLovesCakes

Quote:
Originally Posted by becca0926

I use the Wilton B/C also.But I add a tsp. of Karo syrup to each cup.Gives it a great taste and ices the cake nicely.



You add Karo syrup to the recipe or do you replace a teaspoon of extract for the Karo?

I would like to try it! icon_smile.gif



I make the recipe as stated (the all shortening Wilton recipe) then when I get ready to thin it down to ice the cake, It calls for 2 tsp. of water per cup.I use one teaspoon water and one tsp karo per cup.Makes the icing a little airy and a little less sweet.and it spreads nicely.Give it a try and let me know what you think.The icing still crusts great.
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Good cakes aren't cheap,Cheap cakes aren't good.
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post #23 of 24
Same as miz mamafrog here...I switch up.
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To do what you truly love is to never work!
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post #24 of 24
Thread Starter 
Leana - Can you post the recipe for the cake you love from Lesia? I don't think the link you posted is the right one.

Thanks!
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