Are your looking for a regular buttercream or a whipped buttercream? I use a half butter/half shortening recipe for my regular buttercream.
The whipped buttercream is all shortening, but it is very light and not as sweet as the regular. However, you can't do as much with the whipped as far as decorating. If you want my buttercream recipe, I will post it.
Cindy
Here's the recipe I use -- it holds up well outdoors and uses no Crisco. Flour is the stabilizer.
1 cup water
1 cup sugar
3-4 Tbsp. flour
pinch of salt
2 sticks butter
2-lb. bag powdered sugar
Flavoring of your choice -- I use almond extract, mostly
Heat the water, sugar and flour in small sauce pan over medium-high heat until it comes to a boil. Stir constantly ... when it thickens and starts turning translucent, take it off the heat. Cool thoroughly (two hours at room temperature, far less if you stick it in the freezer.)
Put the softened butter in your mixing bowl, add the sugar/flour/water mixture. Whip that for a few minutes on low-to-medium speed, until well combined. Add the flavoring, then the powdered sugar. Beat for 5 minutes or so on low speed.
Can be thinned with more water, if necessary. Or thickened with more powdered sugar.
1 cup butter, I use salted
1 cup shortening
1 Tbsp pure vanilla
10 cups powdered sugar, sift then measure
4 Tbsp. whipping cream
milk to thin
Cream your butter and add shortening. Cream both together on low speed. Add Vanilla. Add the powdered sugar, one cup at a time, to combine.
Add the whipping cream and mix till smooth. This icing is very thick, you can pipe roses with it. Add
milk to thin to consistancy that suits your purpose.
This Recipe was given to me by Squirrellycakes and it is the best icing. I always get compliments on it. I think it is the whipping cream. It has a rich taste and holds up well without refrigeration.
Hope you like this!!
Cindy
Yes, that's the one. The texture is very similar to the half Crisco/half butter recipe, except it is "sturdier" and less greasy-tasting. In fact, it doesn't give a grease feel at all, in the mouth.
Some recipes call for just adding the granulated sugar to the butter, and cooking only the flour and water 'til thickened. That left too many grainy sugar bits in the frosting for my taste. So I melt the sugar in with the water.
craftbarn,
If you're looking for hi-ratio frosting recipes:
http://forum.cakecentral.com/cake-decorating-ftopict-102521-.html
HTH
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