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I need a thick buttercream recipe that doesn't taste like Wilton's!

post #1 of 12
Thread Starter 
I'm taking the Wilton Courses and we had to make a double batch of buttercream for class, and i cannot stand the taste. It was kind of a metallic taste.. I don't know if it was the almond extract that was overwhelming the taste of it or what, but I'd really like a new recipe so my family can at least eat the cakes I bring home and i don't have to throw them away because they taste so horrible.
Here was the recipe she told us to use for a double batch..

2 cups of shortening (crisco)
1 teaspoon of wilton clear vanilla flavor
1/2 teaspoon of wilton almond flavor
1/2 teaspoon of wilton butter flavor
14-16 teaspoons of milk or water (start with 10 tsp and increase as needed)
2 lbs of pure cane confectioners sugar (dominos)
2 tbs of meringue powder

Does anyone have a better tasting recipe that I could still get a thick consistency from?
post #2 of 12

Here's what I use, and I love it so much I sometimes eat the leftovers with pretzels:

 

3/4 c high-ratio shortening (I use PS99) NOT crisco

1/2c water

2 lb powdered sugar

1 tsp vanilla

1tsp creme bouquet (or other flavoring)

 

Mix the shortening, water and about half the sugar together on low.  Add the vanilla and creme bouquet, then slowly add the rest of the powdered sugar.  Mix on low until forms a ball around the beater, then turn it up high and whip the heck out of it until it's nice and creamy.  Add small amounts of water to thin if needed.

post #3 of 12

I have a Wilton recipe that doesn't use the almond or butter flavoring...just the clear vanilla. Also, I don't like the taste because of the Merinque Powder. In my opinion, it's really not necessary to use merinque powder for every cake. I think it is useful sometime, depends on the weather, etc....so try it without the merinque and the butter and almond flavorings...you might like it better...

post #4 of 12

I'm interested in trying your recipe....but where can I find the shortening and the creme bouquet?

post #5 of 12

leave out the merinque powder and you can use half the crisco and use butter for the other half ajust the flavorings to your liking you can also put a pinch of salt to cut the sweetness.
 

post #6 of 12
Thread Starter 
Thanks! I'll just play around with different recipes until I find one I like icon_smile.gif
post #7 of 12
Thread Starter 
Does a recipe with butter have to be refrigerated?
post #8 of 12
I've just taken the Wilton classes, and our recipe in the book says to use one of any of those flavors, not to use them all in the same recipe. I think the Wilton BC tastes decent, but I eventually want to find something without just Crisco. But, I do wonder if using all 3 flavors is why yours tasted off.

RedInLove

 

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Decorating Basics ~ Flowers & Cake Design ~ Gum Paste & Fondant ~ Advanced Gum Paste Flowers ~ Tall Cakes

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RedInLove

 

CLASSES:

Decorating Basics ~ Flowers & Cake Design ~ Gum Paste & Fondant ~ Advanced Gum Paste Flowers ~ Tall Cakes

Reply
post #9 of 12
Thread Starter 
Yeah, our instructor told us to use the recipe posted above instead of the one in the book. I don't know why though.
I added some chocolate squares to it and turned it into chocolate buttercream.. It's not wonderful, but I can tolerate it. I will use this for class until I find a recipe I like.
post #10 of 12

Try using equal amounts of butter and crisco.  Crisco alone as a buttercream is not buttercream, it's Criscocream LOL

post #11 of 12

When i read the title I was like "what?"  Wilton's recipe is so good. I follow the recipe on the website and it didnt call for meringue powder. Personally, I dont like almond flavor because it stinks and tastes funny. Here is the online recipe. Too thin it up, I just add a few teaspoons of milk. 

 

 

1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon clear vanilla extract 
4 cups sifted confectioners' sugar 
2 tablespoons milk
 
Reading your recipe, your sugar to shortening/butter ratio is off.
 
Keeping all your ingredients, I would add another pound of confec sugar and see if that make a difference with taste and consistency. 
post #12 of 12
Quote:
Originally Posted by nikki321 View Post

Does a recipe with butter have to be refrigerated?

All that powdered sugar acts as a preservative so it's Ok to leave it out for a little while. If I'm not working with it I store it in the fridge. I love imbc but since I live in the south I only use it as a filing and use American bc for the outside.
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