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Buttercream recipes

post #1 of 7
Thread Starter 

What recipe do you use for crusting buttercream? I always use the Wilton BC recipe, but I use shortening instead of butter so it doesn't spoil. I like the Wilton recipe & I'm used to working with it, but I always feel like there could be another recipe out there that does the same job, but tastes better. Just curious what everyone else uses

post #2 of 7

Here is a great one.  As posted it is NON crusting BUT........there  is a 'fix' towards the end.  Be sure to read all the replies for helpful hints.

post #3 of 7
I use the Wilton with all butter. It doesn't spoil-- the sugar acts as a preservative. icon_smile.gif
post #4 of 7

For my recipe I use one Crisco baking bar, a 2 pound bag of confectioners sugar which I place in my mixing bowl and I slowing at milk to the Crisco and sugar while it is mixing until it is a fluffy but stiff consistency.  It has never failed me when using it to frost a cake and piping  my decorations and it is perfect for when I need a crumb coat. 

post #5 of 7
I use to use Crisco but now think that's gross. .....so I switched to high ratio shortening. .it taste so much better...than instead of using water I use heavy whipping cream
.
It makes it yummy.
post #6 of 7

I don't have access to high ratio shortening so I am forced to use Crisco but I use more sugar compared to the shortening I use so I don't taste the Crisco so much.  I always use milk.  I am making cupcakes today so I am going to use whipping cream and give it a try.

post #7 of 7

I use the Wilton one as well but I do half and half, half unsalted butter and half crisco.  Everyone that I've made cakes for loves it.  They don't think that it is too sweet either.  It also crusts nicely. 

Don't be afraid of cake, make cake be afraid of what you will turn it into!

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Don't be afraid of cake, make cake be afraid of what you will turn it into!

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