HI, I have a small bakery that does mostly custom fondant cakes.. My clientle seem to prefer the basic buttercream.. Right now I buy all my buttercream from SAMs club.(hangs head in shame).. I need a good recipe that I can make in bulk and does not need to be refrigerated. Any suggestions???

American

I don't use American buttercream but these are the highly rated ones; You can do a search for these in the recipe section (or on google). Be sure to read through the Q&As.

Whipped buttercream: http://cakecentral.com/recipes/2019/whipped-cream-buttercream-frosting

Indydebi's Buttercream

SugarShack's buttercream (You'll need High Ratio shortening for this)

I tried each of these at least once when I was starting out. I now use Swiss Meringue buttercream exclusively but if I ever had to use American BC, I would go with the first option.

thanks

AAnd you are certainly allowed to use purchased buttercream if you prefer it. This is a free country...sort of...for a little while longer.

AThe SAMs icing isn't that great. It's hard to get perfectly smooth and it keeps getting more expensive. It's $38 for a 30lb bucket. I use about 120lbs per week. I was hoping I could make it and save some $.

A$38 for 30 lbs is cheap! Mine is 3/4 butter and 1/4 shortening. Cream and vanilla and powdered sugar. I make it similar to the Sugar shack recipe, and it costs $50 for 30 lbs.

If it is a matter of all those holes in it, you can always fill your mixer to the brim and whip it with a flat beater, and "fold" it every few minutes. That will beat the holes out, as long as you keep your flat beater submerged in the icing.

AI agree $38 for 30 pounds is cheap....after discovering high ratio shortening and how good it makes my buttercream taste and I pay a pretty price for just 3 pounds of high ratio shortening but again it's makes lite fluffy, creamy, smooth icing...well worth it

AI agree $38 for 30 pounds is cheap....after discovering high ratio shortening and how good it makes my buttercream taste and I pay a pretty price for just 3 pounds of high ratio shortening but again it's makes lite fluffy, creamy, smooth icing...well worth it

AOpps lol didn't mean to post that 4 times

AShortening is a very common ingredient in American buttercream. It's usually half shortening half butter. Especially for weddings

Use shorting and unsalted butter (you need trans fat in the shorting) it holds shape longer.

10x sugar sifted and clear vanilla. that makes it pure white tints better

better late than never just saw your post. if you got one then here is another. you can substitute flavors but this is slamming I use vanilla and almond flavor.

Butter Cream     24lbs 3oz

4 lb..........................................Powder Sugar
4 lb..........................................Fondant (not rolling fondant) or just 8lbs of sugar
3 lb..........................................Butter
***************************************************************Mix until smooth

5 lbs......................................Shortening
1/2 qt.....................................Water

1 oz.........................................Rum Flavor
1 oz.........................................Vanilla Flavor
1 oz.........................................Orange Flavor

1 oz..........................................Salt

you can first make thick simple icing with the powder sugar and add the rest of the ingredients as listed, the more you beat it into submission the fluffier it gets, I like to refrigerate it so it can get firm then take it out and do what you want.

good luck let me know how it came out. FYI cost of recipe $17.35, yeah buddy have fun!!!!!!!!!!!!!!!!!!

EZBAKER LOCATED IN EAST HARLEM, MANHATTAN

hi again, let me recap on what i sent you. I don't refrigerate my butter cream however, let's discuss the butter that is in the recipe, it is for two purposes, one flavor and two color. Butter turns the butter cream light ivory. if you really don't want to refrigerate omit the butter and add shortening in it's place to the recipe I gave you, add butter flavor emulsion for the butter flavor. But keep the butter cream in a cool spot or it will get too soft, if that happens just remix with more sugar to get it stiff, but don't forget to add more flavor to compensate for the sweetness, you don't want it too sweet. I guess you can add the butter if you are going to use it and not have any laying around the shop.  Also if you mean not refrigerating when it come to a cake meaning after you made the cake and it is out on display such as a wedding not to worry with the butter recipe it can stay out a couple of days. In the hot weather more shortening and sugar to keep it sift. I hope this helps your profit margin :)

AA trick we used to do at the bakery was add 1/3 cup water to an 8 qt mixer bowl full of "bucket icing" turn the mixer on and let it go for 15-20 minutes while we got the decorarting room set up for the day. That stuff was smmmooooth.

I know it's a long shot being that it's been so long but... Did you find a comparable recipe that your clients are happy with?

Nice to see you posting on here.  Are you aware of the moving of the people from here to FB??  Due to the awful spam showing up as answers to ?s like this we are moving over.  Hope you will join the group.   I see you already have your own site there.  Drop by Keep Calm and cake on to fine many of the regulars that have been active on this site.

I just recently started using the 2 of Everything Icing by kakeladi.  It's amazing!  So light and fluffy (follow the directions, don't cut corners)!  It's my new go to buttercream.  I also use hi-ratio shortening.  The link to the recipe is below.

https://www.cakecentral.com/recipe/22469/2-icing

Thank you so much! ♥