Hello All,

I was wanting to know what type of buttercream do most professional baker use. Some cakes that I have tasted at some bakeries and bridal shows have a really light texture not heaving like Wilton Buttercream or like "Butter" buttercream. Is this SMBC, IMBC or French Buttercream and if so is can you purchase eggwhites , and also is there a foolproof recipe to any of them??

Thanks,

Licia

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Would someone please respond just trying to get some insigt, because I purchased a slice of cake from a local bakery and and I ate the slice but some of the icing was left in the car in the container.. Well the icing that was left began to kinda dissolve so I knew that it was not regular buttercream.

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I tried the recipe on this site called

Crusting Buttercream Icing ( VIVA Method)

I thought it was terrific- not too sweet, easy to work with and light-

Everyone liked it alot!

Here is the link-

http://www.cakecentral.com/cake_recipe-2075-27-Crusting-Buttercream-Icing-VIVA-Method.html

I have been on the hunt for the "perfect" buttercream and I found it yesterday! I wanted something that was not too sweet, light and fluffy yet still crusted. I tried Julie's Less Sweet Buttercream and it was EXACTLY what I have been looking for. It will be the only thing I use from now on! It is in the recipe section. I followed the recipe exactly as she had it and it turned out fantastic. It's light and fluffy and sweet, but not sickening sweet, and it forms a perfect crust on it, not too crusty so that it will crack but enough crust so that I can do the Viva method on it. LOVE IT!

Okay, you asked for it.

Here's an overview of basic frosting types:
(However, it doesn't address hi-ratio or non-dairy frostings.)

http://tinyurl.com/yh44gu

The whipped icing used by many bakeries and large mass retailers like Sam's & Wal-Mart, etc. is either Rich's Bettercreme or Pastry Pride.

Here's a multi-linked thread on what the packages look like, where it can be found, how to decorate with it, and recipes:

http://forum.cakecentral.com/cake-decorating-ftopict-269743-.html

Here's a whipped buttercream recipe:
(But not the same as non-dairy, since it doesn't contain the same ingredients.)

http://forum.cakecentral.com/cake-decorating-ftopict-213481-.html

Other Frostings:

(Contains less sweet threads, info on traditional American b/c, hi-ratio shortening & frosting recipes, and info on various meringue based b/c's with recipes - and a safe storage chart for frostings and fillings.)

http://forum.cakecentral.com/cake-decorating-ftopict-220591-.html

For a faux meringue b/c:
(Pretty much foolproof.)

http://www.cakecentral.com/cake_recipe-2110-Marshmallow-Creme-Buttercream.html

HTH

Please, no "save" posts per Jackie (and other members) request. Thanks for your cooperation.

i use my own - non-dairy, eggless version...it crusts fabulously, is NOT too sweet and smooths out perfectly with wax paper or paper towel...i'm going to try the high-density roller next, i think that would work terrifically (is that a word?!)