Best Butter Cream????

Decorating By MommyEdzards Updated 14 May 2006 , 5:02pm by LoriannaN

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MommyEdzards Posted 11 May 2006 , 8:48pm
post #1 of 10

I know this has been talked about before.... but, I want to know what everyones opinion is on the best buttercream recipe ever. What do you normally frost you cakes with?

9 replies
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tsuitor Posted 11 May 2006 , 8:53pm
post #2 of 10

I always make my buttercream with this recipe-
1/2 C Butter
1/3 C Shortening
3 C Powdered Sugar
2 tsp Milk
2 TBSP Light Corn Syrup

I love it!

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Princess3 Posted 11 May 2006 , 9:01pm
post #3 of 10

Great question- I have been wandering too myself. All I know and like is the class vanilla buttercream but would like to experiment. I hope you find some great answers!!

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Pyxxydust Posted 12 May 2006 , 1:50pm
post #4 of 10

I always use Tami's Perfect Buttercream from the Baking 911 website. To me, it's not too sweet but not too greasy - even friends who normally don't like frosting like this one. And since you use heavy cream - I think it gives it an extra creamy texture. Even with the butter and real vanilla - mine comes out white. It also makes the YUMMIEST chocolate buttercream in the history of the world when you add some melted unsweetened chocolate. That makes a light colored chocolate so I add some Special Dark cocoa if I want it dark and oh my goodness - for chocholate lovers only!
I've also heard a lot about the Whimiscal Bakehouse buttercream but I don't have the book so I've never tried it. One of these days I will - it's just so expensive!


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Crimsicle Posted 12 May 2006 , 1:54pm
post #5 of 10

I don't use a single buttercream. I use Tami's Perfect a lot when I want a standard buttercream. I also use the Crusting Buttercream (Faux Fondant) recipe a bunch, which I need the crusting factor. When someone wants something fluffy, I used the Whipped Cream Buttercream (has no whipped cream in it!). All are found on this site's recipe section.

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ellepal Posted 12 May 2006 , 1:57pm
post #6 of 10

Toba Garrett's French vanilla BC...yummiest ever!!!

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MommyEdzards Posted 13 May 2006 , 2:31pm
post #7 of 10

Sounds like some good ones! I will have to experiment. Thanks for your input!

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jdelectables Posted 14 May 2006 , 4:39am
post #8 of 10

I use the 1/2 butter, 1/2 crisco recipe for my standard bc and the whimsical bakehouse house bc for my whipped. I prefer the latter.

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morjewel Posted 14 May 2006 , 5:00am
post #9 of 10

I always use Toba Garrett's Swiss Meringue buttercream. You can add any flavouring to it. It's super easy and very tasty.

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LoriannaN Posted 14 May 2006 , 5:02pm
post #10 of 10

I always use buttercream to ice my cakes. I usually make a lot at a time.

1 cup butter, 1 cup shortening- cream it real good. i usually put it on speed 4 for about a minute and 6 for 2 or 3 minteus.. then start adding the powdered sugar. Put in about 4 cups or until its kinda thick.. then pour in about 1/4 cup of milk- Then add about 1/2 tbs of vanilla.. can add more to taste.. then gradually pour in 10-12 cups of powdered sugar.. It's best to pour like 2 cups at a time and let it mix good before pouring in the rest.
I usually let it just whip real good on speed 4 for a little while- til it's fluffy.

Take it off the mixer and fold it with the spatula.

It makes enough to cover a 2 layer quarter sheet plus decorations. It's light, it's fluffy, and it's the best ever! icon_smile.gif

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