Best Buttercream? Wilton Buttercream Or Something Else?
Decorating By mnmmommy Updated 22 Jun 2006 , 1:53pm by heiser73
I am a product of Wilton classes and I only know about their buttercream recipe and the consistencies. Does anyone else who makes cakes professionally, whether out of your home or storefront, use this kind. My teacher said it was the only kind to use. My family likes the way it tastes okay but they asked what about butter instead of crisco. But that changes the color right. So, if there is another buttercream to use how do you get the right consistency for what you want to do. I have seen some recipes on here but is that good for icing and decorating and making flowers? I'm so confused and I would like to be able to offer the best tasting product possible, as well as the prettiest. Thanks for any help.
Michelle
I sub half butter and add heavy cream instead of water or milk. Use half almond and half vanilla extract. This recipe comes out the same consistancies as Wiltons but tastes much better. The slight off white from the butter is not noticable unless placed next to something stark white.
Also let the butter, shortening, cream and extracts beat until nice and smooth and fluffy and then add your powdered sugar.
I use Wilton sometimes (but I rarely combine flavorings like some say to do, I think it's too overpowering). I used the recipe here that is for "ButterCream for frozen transfers" or something like that. I haven't done everything with this frosting but it's a nice consistency and I haven't had any problems with it. Except, it can get soft if it gets too warm. Good Luck!
Hi Michelle,
You will probably get a lot of answers here! Everyone is very helpful. You can make a buttercream with 1/2 butter 1/2 crisco for your icing and decorating. If you want it thinner [for icing the cake] you can use light corn syrup or even water.
I don't do cakes professionally (yet) but I use the Wilton BC recipe and rarely get any complaints that it is too sweet. I tend to add about 4 heaping dashes (I have those cute little measuring spoons) of popcorn salt to all of my double batches (dissolve in the water first) and use vanilla and butter flavor. I also use hi-ratio shortening instead of Crisco and that also improves the taste and texture of the icing significantly. If/when I get a business up and running, I will continue to use it--it works for me.
I do exactly as Euphoriabakery does, 1/2 butter 1/2 crisco, using almond and vanilla, heavy cream. I do think it needs about 4 1/2 cups sugar to 1 cup fat. I also use water to thin, I think it makes it crust better. Oh also I use salted butter (then I usually dont add salt to it, the salt can make polka dots in color frosting sometimes) It is a little off white, but it really isnt noticeable unless it is next to something really white. Hope this is helpful
I use an all-butter recipe. It can melt from the heat of your hands and it isn't quite as easy to pipe as a shortening recipe, but I love the flavor.
2 sticks real butter, softened (I use salted and unsalted--they're both good IMO)
2 lbs powdered sugar
1-2 tsp real vanilla flavoring (not the clear kind)
1/3-1/2 cup milk at room temp (you can use cream, too)
Beat the butter on slow speed until creamy. Start adding the powdered sugar, a few cups at a time, until the mixture starts to get quite thick. Add some of the milk, the vanilla, and more sugar. Continue to beat at slow speed (high speed will mix too much air in and you'll get bubbles that are hard to smooth). Add enough milk to make the consistency you want. If it's too runny, you can add more sugar.
I adapted this from Colette Peter's recipe. She says it will keep at room temp for two days. You can also store it in the fridge, but you'll need to leave it at room temp to soften before spreading or piping.
Yes, it is off-white. If you want a white icing, you can add Wilton icing whitener or a small dab of violet color paste. The violet counteracts the yellow and makes the icing look white.
I use a buttercream recipe that someone on this site posted. It uses part butter and part crisco. It takes wonderful...so I use this to ice the cake. Then I use the Wilton (all Crisco version) for the decorations. I've tried several different buttercream recipes for decorating and haven't found one that works as well as this one. I don't ice my cake in the Wilton's because I found, after using the other recipe, that Wilton's is greasier feeling in my mouth. I do plan on trying the Whimsical Bakehouse BC soon since they ice and decorate with that one.
I just made the best tasting buttercream I have ever made by using the same 1/2 butter, 1/2 shortening recipe but using high-ratio shortening and french vanilla flavoring. One teaspoon clear vanilla, one teaspoon french vanilla, 1/2 tsp. almond flavoring. And I whipped it for like 5 minutes. I swear it tasted like the filling in those cream horns from the bakery.
Even Wilton has other recipes in their books. I do think the class buttercream is a good place to start because it's easy to work with and easier to get the right consistencies. When I started I used the class recipe as a guide but started replacing the crisco with butter and cream cheese. A good place to start is using half butter half crisco or half cream cheese and half crisco. I use heavy cream instead of milk or water.
When I took the wilton classes and used the class recipe I added an extra teaspoon of flavoring and reduced the water by a teaspoon and it tasted much better.
I would suggest experimenting with flavor oils (I llike Lorann oils). I just made half batches of my basic buttercream recipe (half butter, half crisco) with different combinations of flavors until I hit on some that I love. One in particular I use as my "generic" buttercream, but it is a little different since it is more than just your typical vanilla extract flavoring.
I've read that at normal room temp, you can leave a cake with dairy in the icing out for up to two days. The amount of milk or cream in a frosting recipe is usually quite minimal and the sugar acts as a preservative. If the cake had whipped cream as a filling or something like that, it would need to be refrigerated.
I too use mostly butter in my buttercream and heavy cream. I did order hi ratio shortening to try so I'll see how I like that..but I do love the butter flavor as well. I also just discovered french vanilla flavoring which made my buttercream the best I ever had! I also use McCormicks butter flavoring.
Even though I use heavy cream, I still leave the cake out and nothing happens to it or anyone that eats it
I read on here that because of the sugar it doesn't need to be kept cold. Hope I helped
I use the no crust buttercream recipe (taking the butter/Crisco option) from this web site and think it tastes fabulous. I beat the butter for 10 minutes. It lightens the color and makes it nice and fluffy. After I beat the butter, I add the Crisco. I do the flavorings to my taste. I have made several cakes for crowds with it and have received positve results. I either use the Wilton recipe or the Wilton premade frosting for piping/decorating because the no crust buttercream tends to melt fast.
A WORD OF CAUTION, THOUGH. The recipe calls for a 1/2 teaspoon of salt and I have found that to be too salty. I use 1/4 teaspoon of popcorn salt and it tastes good.
I have searched high and low for the hi ratio shortening. Can anyone suggest a good place to find it?
Thanks!!!!
Janae
No Crust Buttercream Icing
Serves/Yields: frosts 2, 8- or 9- x 2- inch layers
Prep. Time: 7 minutes
Cook Time:
Category: Frostings
Difficulty: Easy
This very simple recipe makes a fluffy and buttery icing that doesn't crust. It's luscious and can be made in all sorts of flavors. It is not sweet because of the presence of salt which cuts the perception of sweetness and the combination of vanilla and almond extracts. Citrus flavors also cut the perception of sweetness as does the addition of milk.
1 1/4 Sticks (3/4 cups) unsalted butter
(or 1/2 cup (1 stick) butter and 1/4 cup shortening)
2 cups powdered sugar
1/4 cups whole or 2% milk
1 teaspoon vanilla extract
1 teaspoon almond extract (can substitute with vanilla extract)
1/2 teaspoon salt
1. Beat butter with a hand held mixer on high until fluffy and light in color. (If using shortening, beat butter first and then add shortening). Slowly add 2 cups powdered sugar. If mixture gets too thick to beat, add a few tablespoons milk from recipe.
2. Add extracts and salt. Add milk slowly until buttercream is the soft consistency you desire.
3.Beat on high for 2 to 3 minutes so mixture is fluffy and creamy.
You can correct icing consistency with more powdered sugar (a TBSP or two) to stiffen or more milk (same) to make fluffier if necessary -- add a little at a time.
Storage:Icing can be stored at the cool side of room temperature. Press plastic wrap on the surface of the icing when storing. Stir before using. If the butter is separating because the room is too warm, refrigerate icing and rebeat until fluffy before using.
Source:
Contributed by: admin on Saturday, July 31. 2004 at 20:40:40
You aren't dumb at all. I had no idea what it was either until a few weeks ago. I read some posts on here about different recipes for buttercream and a lot people said they love hi ratio shortening. I don't really know much about it. From what I've learned, its supposed to not be so greasy like crisco and it has more emulsifiers in it to make it get really light and fluffy. You can't buy it in a regular store, only cake supply stores and online. That is about all I know. Like I said I should have mine this weekend so I'll let you know what I think
i have a question i bought a huge tub of buttercream at sam's club. i store it outside in my kitchen at room temp. how long will this last ? oh and also i love bcf but fondant is sooo much easier to decorate but the only problem is that i hate tha way it taste ive tried adding vanilla flavor but doesnt help. if anybody knows anything better please let me know thanks
ninaross-I have no idea how long your tub of bc will last, but hopefully someone can help you on here. But you said you hate fondant, have you tried making the MMF (marshmallow fondant)? There is a recipe on this site for it. It tastes good. If you haven't tried it...you might want to. Just pay attention the recipe because it says a 16 oz bag of marshmallows and I can only find 10 oz bags so I have use to use 1 1/2 bags. Hope i helped
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