Cake Central › Cake Forums › Cake Talk › Recipes › HELP! In need of a "bakery" style buttercream
New Posts  All Forums:Forum Nav:

HELP! In need of a "bakery" style buttercream

post #1 of 23
Thread Starter 
Hey Everyone! I've been decorating for quite a few years and always just used my own buttercream recipe. I am looking specifically for the bakery style that crusts slightly but does NOT have the grainy texture. I've tried the Buttercream Dream recipe on here, but I find it has a grainy texture even if I whip the youknowwhat out of it... Does anyone have a buttercream recipe that they can share? thank you!!
post #2 of 23
Mine is very simple, but very good. My basic is 8 ounces (2 sticks) of real butter (salted), 8 ounces (1 box) cream cheese and 2 pounds of powdered sugar. Cream butter and cream cheese well and slowly add powdered sugar. No vanilla or other flavoring needed...but can add if you want.

If I am ever on life support, unplug me...

Then plug me back in.  See if that works!


If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

post #3 of 23
Here is the basic crusting buttercream from ""
It is very good for a commercial type buttercream.

1/2 c solid high ratio shortening
1/2 c unsalted butter softened
1 T merengue powder
1 t clear vanilla extract (or extract of choice)
4 c sifted confectioner's sugar
2 T milk or water

yield about 3 cups
(Mod edited to provide link to b/c mixing directions.)

I would also suggest visiting the site and viewing the tutorial about making this buttercream. It gives some very good explanations of the reason for the high ratio shortening. The main reason being it does make the icing smoother than with plain old shortening. Also another trick when making is to NOT over beat, you do NOT want to incorporate any air as this will make it difficult to then achieve a smooth consistency when using your icing.

Good luck!
post #4 of 23
My sister works in a bakery and they put custard in there icing to make it smooth.. also they use hi-ratio shortening and beat it for 10-15 min before adding pre sifted icing sugar(on low) you can use butter since bakeries mostly use shortening... most not all... almost forgot.. they use immulsion to flavor the icing.... whatever you like... hope this helps
post #5 of 23
Thread Starter 
Thank you everyone for your replies. I have used Edna's version before, and while it tastes good, I find that it's grainy and crusts so much that when you cut into the cake, big chunks of icing just fall right off the cake. I think I may have come up with my own version... so far it's working out awesome, the only thing is that I did overwhip it and it was full of air bubbles... back to the kitchen
post #6 of 23
My icing always used to be grainy until I started using IndyDebi's recipe. It's delicious and crusts very nicely! I never have a problem with it and there's no wrong way to mix it. The only change I made is that I use Butter Vanilla emulsion as opposed to vanilla extract. But that's a personal preference. HTH!
post #7 of 23
Try the recipes from the Wilton website-buttercream recipes or try the icing from Dawn.
Happy Baking and Decorating,
Chef Angie
post #8 of 23
My icing used to be grainy until I started mixing it for a long time. I use 1 cup of butter, 3 cups of shortening and 2 pounds of powdered sugar (I like Walmart's Great Value brand), add my flavoring (usually vanilla, butter flavor or wedding bouquet), I also add a little bit of butter flavored popcorn salt. I use either milk or heavy cream and mix on medium for about 10 minutes.

When creaming the butter/shortening, it should have the consistency of sour cream. I've always had compliments on my icing.
post #9 of 23
I use Edna's buttercream recipe, but I add about 4 ounces of cream cheese to the butter and shortening. And like one of the other members above, I too tried Wal-Mart's Great Value brand of shortening because I thought that since it was cheaper it probably still had the trans fats in it (which is really important for smooth buttercream) but, believe it or not it doesn't.

However, I was at Ingle's grocery store the other day and their store brand (Laura Lynn) DOES still have the trans fats and it costs around $3 for the large can!

So, between adding the cream cheese and using the correct shortening, my buttercream now comes out perfectly smooth!! It feels like silk and is so easy to spread!! And, using only 4 ounces of cream cheese still allows it to crust just enough.
post #10 of 23
If you have a Super Target, their brand of shortening does have trans fats in it, but don't use their powdered sugar. I never have any luck with it. It's too grainy.
post #11 of 23
Great erinalicia, thank you!! And, the reason that lower priced powdered sugar is like that is because it doesn't contain sugar from sugar cane, it's actually made from some type of sugar beets!! Go figure!!! And, thanks again for that Target tip. I did not know that...
post #12 of 23
Ok,,this topic IS AWESOME, because I'm getting so dang frustrated too! I used BOTH EDNA"S b/c and Indybi's recipes and they BOTH still crust, with a grainy look...I followed BOTH recipes to a "tee" and still have this darn problem..I can't stand it! icon_cry.gif So, I mixed it for 15 min. for lighter, whipped icing and I even used HIGH ratio shortening and good ps and also unsalted butter AND added a touch of vinegar for breakage and STILL can't master this icing.

I"m seeing now that ppl are adding cream cheese but do you get the cream cheese taste or is it STILL considered as buttercream/ or cream cheese icing instead?

Erinalicia, would reg. salt work ok? I'm going to try your recipe then. You don't add any meringue powder or anything else then? I want to be sure before I make yours. Maybe this will work for me. Thanks for sharing icon_smile.gif

post #13 of 23
Bunnywoman's Buttercream is THE BEST. I have just started using hi-ratio shortening and makes it even better. The recipe:

1 cup Crisco (I use 1-1/2 cups Crisco)
1 cup butter, softened (I use 1/2 cup butter)
1/3 cup lukewarm water
1 tsp popcorn salt
1 tsp clear vanilla
1 tsp almond extract
1 tsp butter extract
2 lb bag powdered sugar
post #14 of 23
jenscreativity, I've used regular salt too, but you have to make sure you add it when you're creaming the shortening/butter. I don't use a lot of it. I don't measure it either (sorry) but I'd guess it's maybe a 1/4 tsp. I also use salted butter. The popcorn salt is a finer grain and blends easier. I don't use meringue powder unless it's really humid. Good luck with it.

I do most things by eye so I really don't measure the amount of milk or cream that I add. I just add a little at a time until I get the right consistency. Good luck with it. I've tired IndyDebi's icing recipe before and I never really liked the taste of the dreamwhip in it, and it was very difficult to work with for me.

Just realized I gave you the wrong amount of powdered sugar for that 4 cups of fat. It should be 4 pounds of powdered sugar. That's a double batch for me and fills my mixer bowl. I get the best results (less air bubbles) when I make a double batch. If you don't need that much, then you can use 1/2 cup butter and 1 1/2 cups of shortening and 2 lbs of powdered sugar. Sorry about that!
post #15 of 23
OK erinlaicia!! I will do that then! Thanks so much for the corrections!! I'm so excited to make this and honestly, I don't really measure either,,just the consistency mainly! And I knew about adding salt to creamed mix first,,and maybe I'll invest in popcorn salt,,but I'll try this first and can't wait to end my crazy, cracked icing. Hate that to the passion!

Thanks again! I'll let you know what I think too!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › HELP! In need of a "bakery" style buttercream