Butter Cream (With Real Butter For Decorators)
Decorating By jguilbeau Updated 29 May 2006 , 2:00am by jguilbeau
I have only ever used real butter in my buttercream (no shortening whatsoever). It certainly isn't too soft! Whilst it may not hold up as well in hot humid conditions (not really a problem I have to contend with here). You may need to refridgerate it if your hands get too hot whilst decorating as it can melt it in the bag a bit. Once decorated I put my cakes in the fridge where they firm up much more than shortening buttercream, and yes, if you use meringue powder in it, it does crust just as well as crisco. IMO the taste of butter based buttercream is far better and if you use salted butter, far less sweet than the crisco stuff. Hope that helps!
Has anyone tried this icing? Does it crust and how does it work with making flowers?
This is the frosting I use on all my BC cakes. It crusts nicely without getting "crusty" and it holds up great for making flowers/decorations.
This is my main recipe (Thanks Lisa!) and yes, it does crust perfectly. The warm water seems to make all the difference. It pipes beautifully and smooths like a dream. I do use salted butter though, have not tried it with unsalted, but people still like it.
So is it just the same recipe as the buttercream with Crisco, except you replace the crisco with butter? Do you all still add the butter flavoring? If you use the salted butter it doesnt taste to salty, it would seem like it to me...hummm? I really want to try this recipe. Thank you!
So is it just the same recipe as the buttercream with Crisco, except you replace the crisco with butter? Do you all still add the butter flavoring? If you use the salted butter it doesnt taste to salty, it would seem like it to me...hummm? I really want to try this recipe. Thank you!
http://www.cakecentral.com/cake_recipe-1948-1-Butter-Cream-with-real-butter-for-decorators.html
Half the shortening is replaced with butter. There's 2 tsp of flavoring plus an additional 1 tsp of butter flavor to make up for the butter flavor that's lost when using half shortening/half butter rather than all butter.
I've never added meringue powder. I'm in TN where it can also get humid...not as much as Louisiana though 
. When you try the recipe, see how it crusts for you. If it takes too long or doesn't crust well enough, you can add less warm water or add the meringue powder.
Remember I use all butter - it's a bit different to the one Lisa's talikng about which cotains some shortening - hope that helps!
I use Lisa's recipe too. 1/2 butter and 1/2 crisco. It tastes wonderful and crusts beautifully without the meringue pwdr. It does get soft in the bag when decorating though (at least with my hot hands) That is my most requested bc icing.
Debbie
Remember I use all butter - it's a bit different to the one Lisa's talikng about which cotains some shortening - hope that helps!
Do you use another recipe, or just replace the 1 cup shortening with another cup of Sweet Cream Butter?
bonjovibabe..
Do you care to share your all butter icing recipe? I really would like to try it.
Thank you!
O.K. I'm dense. Wharn you say "this buttercream" what BC are you alltalking about? Sounds like maybe IMBC. Not sure though,. Would like to know though. Can someone clarify it for me? Thanks
O.K. I'm dense. Wharn you say "this buttercream" what BC are you alltalking about? Sounds like maybe IMBC. Not sure though,. Would like to know though. Can someone clarify it for me? Thanks
Butter Cream (with real butter for decorators)
http://www.cakecentral.com/cake_recipe-1948-Butter-Cream-with-real-butter-for-decorators.html
I always use meringue in my icing recipes. When I use butter (half shortening-half butter or full butter recipe) I usually cut back on the liquid (butter is really a liquid and when it gets soft -through mixing- it will change the consistency of your icing). [Hope this makes sense.]
I always use meringue in my icing recipes. When I use butter (half shortening-half butter or full butter recipe) I usually cut back on the liquid (butter is really a liquid and when it gets soft -through mixing- it will change the consistency of your icing). [Hope this makes sense.]
Yes, this makes sense. Thanks for reminding me that I may need to cut back on the liquid.
I am definitely going to try this recipe. I was afraid of what happens in hot weather, but I'm in Ohio...our summers aren't quite as long as we hope...but it does get humid...the recipe sounds yummy. So, salter butter is okay? with meringe powder?
Angie
Jguilbeau, Thanks, for the reply. It is going to be added to my CC files. Try to use all butter all the time. But this may be better in hot weather.
I am definitely going to try this recipe. I was afraid of what happens in hot weather, but I'm in Ohio...our summers aren't quite as long as we hope...but it does get humid...the recipe sounds yummy. So, salter butter is okay? with meringe powder?
Angie
Yes 
It's a great idea to change a recipe to suit your tastes and needs. You could try it as is first to see how you like it and then make any changes. I prefer the recipe with unsalted butter because the added butter flavoring is pretty salty and you may not need the meringue powder.
I tried this recipe on my first customers cake this weekend. The customer loved it. I liked the way it spread so easy on the cake. I did add meringue powder, but was unable to make flowers with it, it was too soft and it had to be refrigerated. I iced it Thursday, and then refrigerated it. Then Friday morning I took it out to decorate, The icing got soft, bubbled and cracked in one spot on the back.
I may used this recipe again in the winter months, but unless requested by a customer, I will stay away from butter in my icings. Too humid here in Louisiana for it.
Attached is the cake I iced with this recipe.
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