I Desperately Need A Better Buttercream
Baking By melissablack Updated 23 Mar 2007 , 1:45am by ladyonzlake
I like the taste of the Wilton 1/2 butter, 1/2 shortening recipe, but I can't get it to smooth well and I find it doesn't hold up well down here in the South when it gets to be warm weather. I started using the Dream Whip recipe and loved it for taste, smoothing, etc.. but now I just don't like it anymore. I don't know what is different but it just doesn't taste good to me anymore and I would like to find a better-tasting recipe that is good for decorating, etc...
I tasted a buttercream that is exactly what I'm looking for... it's pure white, looked great and tasted really good (kinda light, perhaps a hint of lemon/creamy... i don't know exactly how to describe it....) The lady who made it won't give me her recipe, she won't even taste my cakes or comment on them, even though I kept complimenting her on how good her cake tasted. I think she feels threatened that there is someone else who makes cakes in our 'circle'. Anyways, if anyone thinks they know what this could be or if you have a good recipe to recommend I would appreciate it! TIA
Hello Melissa, I am sorry for your frustration, I too am in the same boat. I would love to find a great recipe. The reason the lady probally does not want to give you her recipe is she may not have one!! She may purchase it wholesale premade. Just a thought. Would you be willing to share your buttercream dream recipe? I have tried everything else with no sucess. It is very frustrating I know. I love my cakes to look nice but even more I love them to taste great. Thanks Dee
Buttercream (with flavor variations)
Note: This is my own personal recipe that I developed. Please credit me if sharing with others, thanks Promise Whitley 
Ingredients:
6 tablespoons Wilton Meringue Powder
1 cup cold water
4 cups granulated sugar
¼ cup corn syrup
1 cup warm water
8 sticks (2 pounds) regular (salted) butter
1 cup Crisco
2 teaspoons extract/flavoring: vanilla, lemon, orange, almond, mint, or crème bouquet
Directions:
wipe a large mixing bowl and beaters with a paper towel dampened with white vinegar, let air dry. Once dried, in this mixing bowl and using these beaters, whip 6 tablespoons of Wilton Meringue Powder and 1 cup of cold water to stiff peaks.
While you are whipping this up, in a saucepan over medium high, heat 4 cups granulated sugar, ¼ cup corn syrup and 1 cup warm water to 250 deg F then immediately transfer to a heatproof measuring cup and cool to 240 deg F.
Slowly add the syrup to the whipped meringue. To insure that the syrup does not crystallize from hitting the beaters, pour in a little at a time (about ¼ cup) and whip it in completely before adding more, but this all has to be added in before the syrup cools too much and starts to harden.
Once the syrup is all added, beat on high until the meringue is very stiff and shiny.
Cool the meringue in the fridge to under 100 deg F.
Then rewhip on high for 1 min.
Cut 8 sticks of cold butter into tiny pieces (1/2" cubes or smaller). Add a few cubes (1/4 of a stick or less) at a time and blend until it is completely gone.
Then blend in 1 cup of Crisco until it is completely incorporated.
Whip buttercream on high for 3 minutes.
Add 2 teaspoons of extract or flavoring of you choice (vanilla extract, lemon extract, orange extract, almond extract, mint extract, or crème bouquet) and then whip on high for 3 more minutes.
May be stored on counter for up to 3 days as long as temp in house is 70 deg F or less or store in the fridge for up to 1 week. Allow to come to room temp and then rewhip on high for 3 to 5 minutes before using.
To make mint-chocolate chip buttercream, make mint buttercream and fold in 1 cup mini chocolate chips by hand.
To make mocha buttercream, leave out the extract. Instead, in a measuring cup, stir together ¼ cup instant hot mocha flavored drink mix and just enough water to make a thick paste. Whip this into the buttercream in the step where you add flavoring.
To make chocolate buttercream, make buttercream with vanilla extract and 4 to 8 oz melted and cooled (to room temp) unsweetened baking chocolate (adjust for how strong of a chocolate flavor you want).
To make chocolate almond buttercream, make buttercream with almond extract and 4 to 8 oz melted and cooled (to room temp) unsweetened baking chocolate (adjust for how strong of a chocolate flavor you want).
Hello Melissa,
So, I just went and bought ingredients for 3 types of icing, here are my personal results,
Dream Whip icing, was okay, not great, but was very airy.
Dream Buttercream, spread beautifully but left that greasy feeling in my mouth
Lemon Buttercream, okay for a real lemon lover.
So still I have had no success. I purchase Brill Frosting, although since I have moved to the west coast, I can't find it anywhere. I would pay $45 for a 35lb box, it comes in a shortening form and you add water to mix it to your consistency. It lasts for up to 6 months. I have had many compliments on it. I would rather make it home made, but I just can't find that perfect recipe. UGGH 
I think it is just me!!!
I tried this butter cream and it does have a different flavor and texture than the Wilton buttercream. My husband LOVES this one.
http://www.cakecentral.com/cake_recipe-2124-317-White-As-Snow-Buttercream.html
and it comes out just like the title "White as Snow"
This is my new favorite recipe....
http://www.cakecentral.com/cake_recipe-2123-5-Buttercream-Dream.html
AgentCakeBaker did a great job of putting this one together through trial and error. It is made with all butter though, so I am not sure how it would hold up in the south (I am in Utah) It tastes great though and I love the texture too!!
Melissa,
I live even further south than you so I feel your pain!! 
I don't use butter in my icings at all. Did one time and that was all it took for me to find another recipe.
I use the Wilton "class" recipe from my courses and "tweek" it up a little. I add more flavoring (clear) than it calls for and reduce the water accordingly. Occasionally, I add one of those 3 oz packets of cream cheese to it if it's a Red Velvet cake for example. (my last cake "Miltonia Heart Cake" is the cream cheese icing and it's not yellow at all)
I've never had my icing come out anything other than white. Except for when I used butter.
Good Luck in your search. You'll find one that you like eventually!
Melissa, have you tried Italian Merinque Butter cream (IMBC)? I use vanilla extract and Creme Bouquet in mine which adds a slight lemon flavor. This has a whip cream texture, it's light and not too sweet.
Jacqui
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