Ok, im about ready to make some BC icing!! NOW>>>>
which icing do you guys recommend? WIlton BC or dawns BC???

tahnks!!!!!!!!!!!!!!!!!!!
i want these cakes to be just right!! im passing them out to the neighbors

As long as its made with real butter you cant go wrong... but its my understanding that Cali4Dawns is the choice. I havent tried it YET, but this weekend I made wiltons with real butter and it was out of this world! Decorated nicely too!

Wilton's is probably good as long as you add the butter. I've never used it, so I can't say.

So, I take it you made a batch????

Oh yeah- everyone needs to remember that I did not make up this recipe. I did make up the modifications for roses.. but I did not make up the recipe. I guess I've been using it and advocating it for so long that it has now become known as mine.

I don't want to take credit for something I did not do. I got it from another decorator about 2 years ago.

But man, it's good... huh???!

Calidawn, I saved and printed your BC for frozen transfers, do you use the same one for icing the cake? Janice

Yes, I use it for 99% of my buttercream needs.

Thanks, just wanted to be sure.

I have a cake to deliver on Monday and will use your recipe this weekend. Janice

I have only been decorating a few months but it seems that this will always be a situation to deal with as far as setting aside how much for decorating etc. I have to think really hard so I don't run out if I'm using colors etc etc. I think it's just trial and error and most of the time I overestimate and always have too much leftover. As far as the Wilton BC or Dawns - wilton's CLASS BC - NASTY! Now 1/2 Crisco 1/2 butter is what I use and it's soo much better than the CLASS, but I've printed off a copy of Dawn's and will be trying it soon as I am in search of that perfect BC to fit my style!

Okay, so now where do I find this recipe!!!!!!!!!!!! I must try!!!!!!!!!!!!!!!


Amy

Where do I find Dawn's BC recipe? I have to do another cake tomorrow and two next week and all I have ever used is the decorator icing. Maybe I will get brave enough to post mine...I am my worst critic.

I actually prefer both......kind of.

For decorating where super-stiff icing (like roses) is needed, I will make a half or quarter batch of the Wilton all-sortening icing (with butter flavoring added).

For icing a cake....it's an all-butter recipe...

I love Dawn's buttercream recipe and I've gotten lots of compliments on it since switching from the Wilton recipe. Mix it with ganache to make a chocolate buttercream or cream cheese and it's so tasty!!!!!!

Dawn's butercream recipe is a winner, hands down! It crusts beautifully, smells oh-so-yummy, tastes even better, what more could ya ask for?!?

1.5 cups butter
1 cup shortening
2 Tablespoons flavoring
2 pounds powdered sugar

you may use milk or a milk product to thin as needed. Do not use water.

hehe Dawn
Isn't it supposed to be 2 teaspoons not 2 tablespoons.

Nope- 2 tablespoons... I got this one right!! (wink)ROFLMAO!!!!

OK, just checking, I know you had it wrong somewhere else, did not want to get myself confuseded

No, it probably says 2T- which in the states is tablespoons. If it says 2t- then that is teaspoons.... if it's not that- it's wrong and I apologize (Have I ever mentioned I'm dyslexic- for real???) anyway... I'm trying to do better about typing out tablespoon and teaspoon since we are international....

But it is tablespoon- or, actually, more or less based on your preference... I honestly just pour it in straight from the bottle- I don't measure....