Ok...silly question (I'm sure if I looked hard enough at the grocery store I could answer it, but I'll ask anyways...)
What is the equivalent "cups" measurement for a "stick" of butter?? The stick of butter I buy is 1 lb or 2 cups (same thing)

a stick of butter is 1/2 cup

I too am a BCD lover! i recently decided to just "try" the receipe and have gottten the most amazing compliments. I will never use just regular buttercream again. Thanks for whoever came up with it!

Well it's one of the highest rated recipes on here and has had many reviews, so it's pretty trustworthy. I tell myself I'm going to try it, and yet don't.

bc dream is the only bc i've ever used and i'll never change! i do alter it a bit to play with taste. i don't like the chocolate bc dream recipe, though. there's something i just don't like about it.

i do know that you can't leave bc dream out of the fridge for more than a few days or it will turn. (it gave me a tummy ache )

it comes back very nicely when it comes to room temperature, though. and it keeps refrigerated for quite a while.

I tried BCD last weekend and it is FANTASTIC! LOVE, LOVE, LOVE it! Don't think that I will go back to any other BC unless someone requests something else.

Let me ask -- does this buttercream dream crust? (I've never used it.)

is this bcd whipped?

Ooooh! I'll definitely have to try it! Thanks!

I recently made it for the first time..it is WONDERFUL!!!

Ok Thanks. Ill have to try it.

Can it really stay out of the fridge since it has milk in it?? I would think not, but I do know that you can leave butter out at room temp. Could you substitute water for the milk? I use the choc. buttercream recipe on the back of the hershey's cocoa container and I leave out the milk so that I can leave the cake out and its SO YUMMY!!!!!

Anyone looking for a good choc. buttercream icing check the back of your hershey's powdered cocoa container, I eat it by the tablespoons!!!!!!!!

Has anyone tried the recipe with whipping cream instead of milk? Does it make it flufflier? Do you think this would work? I'm thinking that the cream would give it a creamier texture.

Awesome! I've been wanting to try a different BC other than the Wilton one. I've been meaning to try the Italian BC Meringue frosting, but it just looks so tricky...

Can anyone compare BCD and IBCM?

I just tried the BCD for the 1st time this weekend and OMG it's soooo wonderful!! Will never use another BC again.

I kept the cake referigated as wasn't sure about the milk or butter, but it did crust up very nicely, and the cake still looked, and tasted, wonderful after we pulled it out of the fridge.

the only problem i had was the Red and Black colors didn't mix very well. Not sure what to do about that.

Do I use the paddle or whisk attachment for this recipe?

and do I need whole milk or will 2% be alright?

i use my whip attachment and whole milk (actually, lactiad) because it's what my boys drink.

My recipe is very similar to BCD (except its all salted butter) and 4 TBS whipping cream and then the rest thin as needed with milk. I have used all milk when I didnt have whipping cream in and to be honest I can't tell much of a difference. I think the whipping cream probably cuts a little more sweetness, but since I use all salted butter, that probably does that as well. I think it stays a bit thicker with the whipping cream....so I have to be careful when I dont have it to not add as much milk, because then its too thin.

Can you add melted chocolate to this buttercream dream instead of cocoa powder to make it chocolate? I am going to try this soon!

Thats how I make it.

I melt a bag of chocolate chips, and add them in at the beginning when creaming the butter & shortening-- it makes an awesome chocolate BC.

Thanks darlene_000 !!!
So you use a whole bag, huh? That sounds simple enough! Thanks for answering my question, and I can't wait to try it!!!

i added melted chocolate to bc dream last week and i didn't like it at all. it was hard to work with, it changed the texture and i just didn't care for it.

Jesica, when did you add it??? I add melted chocolate to the butter & shoterning stage, and cream it in-- Ive had no issues with the texture, its makes a very smooth creamy chocolate BC. Maybe it was the chocolate you used?