Hello! It's me again! Thanks so much for your buttercream recipe-I use it exclusively now! How long will it keep without refridgeration? I have a cake on Tuesday, but was thinking about how far in advance I'd like to complete it...
Well.. hahahahahaha..... I use it several days old without any weariness. I recently told on this forum about my buttercream icing experiment.
I made some buttercream on December 8, 2004 and placed about 1 pound of it in an airtight container. Every couple of weeks I check on it. I smell it and even taste it. So far it tastes and feels the same as the day I made it. I would never put it on a cake. But it's been fun seeing how long it has lasted.
Thanks Ms. Dawn! I guess I can make it tonight and not get anyone sick on Tuesday-LOL! Thanks so much for the recipe (real butter-there's nothing like it!) and the helpful hints! Have a super weekend!
What recipe of yours is she referring to? I would love to try it on my next project.
Last night I used the 1/2 cup butter 1/2 cup shortening recipe and it was better than all shortening but just didn't knock my socks off. You know what I mean.
Do you have your buttercream icing in the recipes section. I've been trying different recipes to see which one is the best and I would love to try your recipe.
Thanks a bunch
1.5 cups butter
1 cup shortening
2 Tablespoons flavoring
2 cups powdered sugar
This makes a stiff consistency. Add milk or creamer to thin down.
W W, you really only use 2 cups of powdered sugar to all of that butter and shortening or did you mean 2 pounds
I just knew somebody else would catch this! Talk about your greasy icing!
But we knew that it was just a typo, Cali! Janice
pounds- sorry! See, I shouldn't be allowed on this thing so late at night... I lead my dear friends astray! Thanks so much for catching that!!!
Which flavoring do you use for your recipe?
Have you tried it with vanilla and almond flavoring?
By the way, I tried your recipe for the first time last night and it was soooooo good. I accidentally put pure vanilla in my icing and the icing turn colors slightly. I had to make a new batch of icing b/c my customer wanted white.
I use whatever flavor I want to go with the cake. I may use vanilla, I may use butter, i may use almond or strawberry. I have even used Rootbeer extract. It's all up to you.
When you use vanilla is it pure or clear?