Morning ladies! I am still kinda new to cake decorating. I will be making a cake for my daughters birthday later today and I am going to try to make the buttercrem myself. I have been using the Wilton's premade tubs until now. So, I was undering which recipe you ladies think is best for buttercream? Thanks for you help!!! 
the buttercream dream recipe from this site - i love it - wont use anything but that now - good luck
I love it! It's all I use. I use wilton's basic buttercream recipe that calls for 1/2 crisco and 1/2 butter.
Tastes so much better than the premade stuff, IMO.
Here's a link for the recipe:
http://www.wilton.com/recipes/recipesandprojects/icing/bcream.cfm
Of course, everyone has their preference so you'll have to experiment, but since you are making your icing today, it's a good basic recipe to start with.
HTH
I was using Wilton 1/2 Crisco and 1/2 butter but still wasn't completely satisfied. Last weekend I modified it. I made it again this weekend for the 2nd time and really like the taste. Here's a link to the post I made last week with the recipe. If you decide to try it, let me know what you think. Good or Bad!! http://cakecentral.com/cake-decorating-ftopict-29539.html
I was using Wilton 1/2 Crisco and 1/2 butter but still wasn't completely satisfied. Last weekend I modified it. I made it again this weekend for the 2nd time and really like the taste. Here's a link to the post I made last week with the recipe. If you decide to try it, let me know what you think. Good or Bad!! http://cakecentral.com/cake-decorating-ftopict-29539.html
Price, does your recipe crust? I like to use the viva paper towel method of smoothing and for that I need a crusting buttercream.
If so, I'm going to give it a try for my next cake! Thanks for posting!
Yes it did crust, but seemed to be a little softer than the 1/2 crisco, 1/2 butter. I put the cake in the fridge for a few minutes and was able to use Viva and then computer paper, but had to be gentle. I just made the icing again last night. I definitely like the flavor the heavy cream gives it.
I love sugarshack's bc recipie. It is the easiest bc to smooth that I have found. There are no air bubbles if you make it as instructed. Here is a link to the thread http://cakecentral.com/cake-decorating-ftopict-19948-.html
Yes the buttercream dream recipe crusts but it does not crust quite like the wilton all crisco recipe. At least not for me. Those are the only two I have tried. I think the buttercream dream tastes 10 times better but it is also not as white, but you can fix that by adding some whitener to the mix
Amish, I just looked at the recipe. It calls for milk but not a substantial amount. Do you refrigerate your cake or can it be left out for a few days? Also, have you tried making flowers, etc. with this buttercream?
Amos123, I didn't mean to take over your post, but I really wanted to know this information on this recipe and I thought that maybe you might too 
Alrighty, just one more question. Does anyone know if you can double the Buttercream Dream recipe with success? I know that some recipes just don't do well when you alter the amounts in the recipe. OK, that's it. Thanks so much!!!!!!
Hey, I just noticed. I'm now a frequent member!!!! Yipeeee
I'm not sure if you can double it mabe you can contact the person who came up with buttercream dream. My mixing bowls not large enough for that. I would refridgerate leftover icing I have kept mine for quite some time in the fridge, just give it a quick mixing before using it again.
Well, I went with The buttercream dream recipe because I had the ingredients on hand. I also used the royal icing letters recipe posted on this site for my writting. I LOVED them both. Thanks so much ladies. I am anxious to try all the different suggestions posted here, so I guess I will be baking again real soon.
Pics are in my photos. It is the cupcake cake and cupcakes to match.
Hey guys
I am the user responsible for posting the buttercream dream recipe. I feel blessed that you guys like it so much. I didn't know it would be a big hit. I do use real butter in the recipe and it will crust depending on how much milk you add. The less milk you add the more it will crust. I haven't doubled the recipe b/c it gives me the right amount needed per cake. I think I was able to use this recipe to ice and decorate a half sheet cake.
If I need more icing I just make another batch. I hope this helps.
Oh yeah, one more thing. I have left this cake out in its box for at least 2 - 3 days. You don't have to refrigerate it because the milk act as a preservative. No one has gotten sick from the cake/icing sitting out in its box. Just as long as it isn't sitting directly in heat, it should be fine.
Thanks again to all who have tried this recipe.
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