Just Tried Making Butter Cream Dream Icing And....

Decorating By rlsaxe Updated 12 Mar 2007 , 5:55pm by Ironbaker

rlsaxe Cake Central Cake Decorator Profile
rlsaxe Posted 9 Mar 2007 , 8:59pm
post #1 of 46

Holy cow, is that some AWESOME tasting icing!
I was reading earlier today about different ideas on here and deciding to make a cake with some new things I've learned from CC. I made a cake mix cake with extender (so far, so good). Tried the flower nail trick (which didn't really do the trick as well as I would have thought, but I may have used too much cake mix in the pan)....and I made the Butter Cream Dream icing! THAT STUFF TASTES SOOOOOOOOOOOO GOOD!

If you haven't tried this icing, you MUST! It's heavenly!

(now....I must return to finish licking my icing bowl!) icon_smile.gif

45 replies
Firstlady Cake Central Cake Decorator Profile
Firstlady Posted 9 Mar 2007 , 9:05pm
post #2 of 46

Thanks for the tip! I will put this on my list of things to try.

tdybear1978 Cake Central Cake Decorator Profile
tdybear1978 Posted 9 Mar 2007 , 9:08pm
post #3 of 46

how do you make the buttercream dream icing??

2sdae Cake Central Cake Decorator Profile
2sdae Posted 9 Mar 2007 , 9:09pm
post #4 of 46

I deff 2nd that! I just made it the other day and WOW!!! icon_biggrin.gificon_biggrin.gificon_biggrin.gif

heiser73 Cake Central Cake Decorator Profile
heiser73 Posted 9 Mar 2007 , 9:12pm
post #5 of 46

I'm so glad you like bc dream! That is my standard icing now. I love it!

KLWeb Cake Central Cake Decorator Profile
KLWeb Posted 9 Mar 2007 , 9:14pm
post #6 of 46

I always get compliments on that icing when I use it. I tell them I learned it all on Cake Central. Com! icon_biggrin.gif

cinderspritzer Cake Central Cake Decorator Profile
cinderspritzer Posted 9 Mar 2007 , 9:16pm
post #7 of 46

BC Dream is the only bc I use now. I love it!

Lia Cake Central Cake Decorator Profile
Lia Posted 9 Mar 2007 , 9:20pm
post #8 of 46

hi! I LOVE this recipe. for anyone looking, the recipe is:

1 stick butter (unsalted)
1 stick butter (salted)
1 cup shortening
2lb bag of confectioner's sugar
3 teaspoons clear vanilla extract
5-6 tablespoons of milk (cold)

Cream butter and shortening. Add clear vanilla extract then add confectioner's sugar. Allow confectioner's sugar to blend well then add milk. For thinner consistency, add more than 6 tablespoons of milk.

heiser73 Cake Central Cake Decorator Profile
heiser73 Posted 9 Mar 2007 , 9:24pm
post #9 of 46

I use heavy cream or half and half usually instead of milk and it might just be in my head because I LOVE heavy cream, but I think it makes it taste even bettericon_smile.gif

Lia Cake Central Cake Decorator Profile
Lia Posted 9 Mar 2007 , 9:26pm
post #10 of 46

oh, and ive also done it with water and its just as good. :]

Diesel Cake Central Cake Decorator Profile
Diesel Posted 9 Mar 2007 , 9:28pm
post #11 of 46

This is my staple recipe and I love it. I have actually tinkered with it a little and now use more butter and less shortening. I also mix up the flavoring. Right now I use butter, almond and vanilla flavorings but I'm going to try creme bouquet as soon as I can pick some up. I get rave reviews on this icing!

weberm05 Cake Central Cake Decorator Profile
weberm05 Posted 9 Mar 2007 , 9:28pm
post #12 of 46

I can't remember...........does this icing crust or not?

Thanks icon_smile.gif

Diesel Cake Central Cake Decorator Profile
Diesel Posted 9 Mar 2007 , 9:31pm
post #13 of 46

Yes, it will crust. I use the Viva Paper towel method to get it really smooth and I have never had a problem.

mkolmar Cake Central Cake Decorator Profile
mkolmar Posted 9 Mar 2007 , 9:31pm
post #14 of 46

I use this one all the time. In fact my son's birthday cake was filled with this and crushed up oreos last weekend. My family came up to me and raved about how this is one of the best buttercreams they have ever eaten and even the men were asking questions about my buttercream dream icon_confused.gif (It was great because my cousin who likes to trash talk my cakes was there icon_twisted.gif ) Anyways, I make mine with water usually but using heavy cream makes it taste good too.

TheCookieCuttery Cake Central Cake Decorator Profile
TheCookieCuttery Posted 9 Mar 2007 , 9:32pm
post #15 of 46

I completely agree!! I used it for the first time this week for my logo cake and it tasted great and smoothed out great. What more can you ask for?

rlsaxe Cake Central Cake Decorator Profile
rlsaxe Posted 9 Mar 2007 , 9:32pm
post #16 of 46

I'im not sure if it crusts or not. It's soooo smooth though! It's all I can do but to not eat it all before I need to ice these cakes! The recipe doesn't say anything about it crusting either. Anyone know? Does it crust?

weberm05 Cake Central Cake Decorator Profile
weberm05 Posted 9 Mar 2007 , 9:33pm
post #17 of 46

Reading all this.......I'm definately going to have to try it now icon_smile.gificon_smile.gif

Tarabell Cake Central Cake Decorator Profile
Tarabell Posted 9 Mar 2007 , 9:37pm
post #18 of 46

I really don't like the Wilton BC so I'll be trying this very soon!! One question though, what's the exact measurement of a stick of butter? 1/2 cup? Thanks!

Tara

faitheve Cake Central Cake Decorator Profile
faitheve Posted 9 Mar 2007 , 9:40pm
post #19 of 46

so you dont have to put meringe powder it the icing and it still crusts??

AnythingSugar Cake Central Cake Decorator Profile
AnythingSugar Posted 9 Mar 2007 , 9:40pm
post #20 of 46

I agree with heiser73. If you make this using heavy whipping cream it is so yummy. I also add a couple of drops of creme bouquet. I love this recipe.

rlsaxe Cake Central Cake Decorator Profile
rlsaxe Posted 9 Mar 2007 , 9:46pm
post #21 of 46

a stick of butter is just that: ONE stick of butter. Like what you'd put out on your butter dish.

SugarBakers05 Cake Central Cake Decorator Profile
SugarBakers05 Posted 9 Mar 2007 , 9:52pm
post #22 of 46

I would like to know how much a stick of butter is too. Obviously its one stick, but whats the equivilant? Lets say you had a tub of butter, and not a stick, what would be the measurement equivilant?
Anyone have an idea?

imtrying Cake Central Cake Decorator Profile
imtrying Posted 9 Mar 2007 , 9:53pm
post #23 of 46

Butter comes differently in different countries so keep in mind that all our cc friends are not familiar with what we deal with in the States.

Yes, one stick of butter is 1/2 cup.

kelleym Cake Central Cake Decorator Profile
kelleym Posted 9 Mar 2007 , 9:53pm
post #24 of 46

1 stick of butter = 1/2 cup or .25 lb
1 box of butter = 2 cups or 1 lb

SugarBakers05 Cake Central Cake Decorator Profile
SugarBakers05 Posted 9 Mar 2007 , 9:56pm
post #25 of 46

thanks everyone for clearing that up! Those of us who didn't know appreciate your help thumbs_up.gif

nglez09 Cake Central Cake Decorator Profile
nglez09 Posted 9 Mar 2007 , 10:01pm
post #26 of 46

Okay, now you've convinced to me to finally try the recipe.

kimmycake Cake Central Cake Decorator Profile
kimmycake Posted 9 Mar 2007 , 10:07pm
post #27 of 46

With this having butter, and milk or cream in it does it have to be kept in the fridge? TIA

Kimmycake

Steady2Hands Cake Central Cake Decorator Profile
Steady2Hands Posted 9 Mar 2007 , 10:14pm
post #28 of 46

Ditto to Kimmycake's question??

rlsaxe Cake Central Cake Decorator Profile
rlsaxe Posted 9 Mar 2007 , 10:15pm
post #29 of 46

sorry. I didn't understand the question at first about the stick of butter! It must have been the sugar rush I was experiencing due to this awesome tasting bc icing!

Momof4luvscakes Cake Central Cake Decorator Profile
Momof4luvscakes Posted 9 Mar 2007 , 10:19pm
post #30 of 46

This icing is okay to set out a couple of days.

Quote by @%username% on %date%

%body%

 

About

CakeCentral.com is the world's largest cake community for cake decorating professionals and enthusiasts.

Privacy Policy Terms Of Use

Newsletter Subscribe

Follow Us On

Contacts

Phone: 866.878.3133
Email: [email protected]
2004 - 2025 © Cake Central Media Corp. All Rights Reserved.