What Is The Best Buttercream Recipe....
Decorating By Melody25 Updated 30 Mar 2007 , 12:27am by freddyfl
For Cupcake Cakes??? I have started making all my own frostings thanks to you guys and now I can't even stand the taste of Store bought canned frosting. Its way to sweet and kind of gross. Anyways..I'm making a Cupcake Cake for the weekend before Mothers Day for our Churches Mother Daughter Lunch and I have to get the price list to my Pastors wife by this Saturday. I was thinking about making the Buttercream Dream recipe. And how much batter do you guys use to fill your cupcake papers so they aren't to big or to small...all the same size.
Buttercream Dream hands down. It's the best
I agree 100%. Its on this site in the recipe section.
I use Butter Cream (with real buttor for decorators) for everything - my cakes, cupcake cakes, FBCTs. The only change is that I use salted butter and only 3/4 c of hi ratio shortening (Sweetex) although the 1 c of regular shortening also works fine.
Here's the link.
http://forum.cakecentral.com/cake_recipe-1948-Butter-Cream-with-real-butter-for-decorators.html
It must be that good!!!! I have to tried it this weekend or next weekend when I go grocery shopping. I hope it is that great because I will stop using wilton butter cream that I been using.
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For me it depends. I just made buttercream dream and it is good, it is sweet. If I don't want the "confectioner's sweetness" I go with the meringue buttercreams, they are buttery. I also make the Wilton's Whipped Cream Buttercream, it is not as sweet as some others.
Another vote for butter cream dream!
DITTO!
I fill my liners a bit over half full. Also, I do spray my cupcake liners so the cupcake comes out nice and clean and no wasted cake!!!
I use 2 tbsp of batter for the regular size cupcake and 2 tsp for the mini cupcakes. It always turns out perfect. Tracy
I agree with using about 2 Tbsp for the regular size cupcakes. Luckily my husband came with a set of metric measuring cups. The 50 mL cup fills them perfectly.
I've searched high and low until I found the one I like.
This makes a large batch.
2 cups butter, room temp
2 cups crisco
4 tsp vanilla
2 tsp almond extract
1/4 cup flour
12 cups confectioner's sugar
2-4 Tlb milk
Cream butter, shortening and extracts until light and fluffy - about 5 min
Add flour to creamed mix. Beat until thoroughly combined. When all sugar has been added and combined, add milk. Beat for 6 - 9 min.
Here's a thread that describes the mbc's and hi-ratio shortening b/c's:
http://forum.cakecentral.com/cake-decorating-ftopicp-1098181-.html
Threads on less sweet frosting:
http://forum.cakecentral.com/cake-decorating-ftopict-169691-.html
HTH
For my cupcakes cakes, I use an ice-cream scoop (1/4c size) to fill the cases. They bake beautifully to the top. I use an all-butter buttercream for all my cakes. My tip for cupcake cakes is to use a stiff buttercream so it doesn't fall in any little gaps between the liners.
The buttercream icing that I use is the Wilton recipe, but I use water instead of milk.
½ cup butter, softened (1 stick)
½ cup Crisco shortening
1 t. clear vanilla extract
4 cups sifted powdered sugar, divided
2 T. water
Cream butter and shortening, add vanilla, cream until smooth. Gradually add sugar, one cup at a time, beating well on medium speed after each addition (keep bowl covered with damp towel while beating to keep powdered sugar in bowl). Add water. Beat on medium speed until light and fluffy. *** Add light corn syrup.
Cover with damp cloth until ready to use. Keep icing bowl in refrigerator when not in use. Can be refrigerated for 2 weeks. Rewhip before using.
Makes 3 cups.
*** I use approximately 2 T. of light corn syrup in a double batch.
If using on a cake, it crusts over very nicely. I am always able to get a very smooth icing.
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