Best Buttercream Recipe???

Decorating By amos133 Updated 26 Jun 2006 , 1:08am by AgentCakeBaker

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amos133 Posted 24 Jun 2006 , 4:43pm
post #1 of 22

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!!! icon_biggrin.gif

21 replies
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dianagreen Posted 24 Jun 2006 , 4:49pm
post #2 of 22

the buttercream dream recipe from this site - i love it - wont use anything but that now - good luck

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Dordee Posted 24 Jun 2006 , 5:00pm
post #3 of 22

Another vote for buttercream dream thumbs_up.gif I love it! It's all I use.

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projectqueen Posted 24 Jun 2006 , 5:01pm
post #4 of 22

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

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Price Posted 24 Jun 2006 , 5:15pm
post #5 of 22

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

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projectqueen Posted 24 Jun 2006 , 5:20pm
post #6 of 22
Quote:
Originally Posted by Price

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!

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Price Posted 24 Jun 2006 , 5:27pm
post #7 of 22

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.

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ruty Posted 24 Jun 2006 , 5:41pm
post #8 of 22

The buttercream dream recipe calls for butter, it must be "real butter"???, because I think it is expensive, isn't it?

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Price Posted 24 Jun 2006 , 5:46pm
post #9 of 22

In my area butter is currently $3.29 a lb.

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butternut Posted 24 Jun 2006 , 5:56pm
post #10 of 22

Can anyone tell me if the Buttercream Dream recipe will crust???? Thanks

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amos133 Posted 24 Jun 2006 , 5:58pm
post #11 of 22

I was just wondering the same thing?

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hamie Posted 24 Jun 2006 , 6:14pm
post #12 of 22

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

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Amish Posted 24 Jun 2006 , 8:19pm
post #13 of 22

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

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butternut Posted 24 Jun 2006 , 8:24pm
post #14 of 22

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 icon_smile.gif

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Dordee Posted 24 Jun 2006 , 8:30pm
post #15 of 22

I use buttercream dream and I think it does great borders and roses. I usually add an extra TBSP of milk in mine. I have never refrigerated my cakes either. Nobody has gotten sick from it yet so my guess is they won't.

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butternut Posted 24 Jun 2006 , 8:46pm
post #16 of 22

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 icon_smile.gif

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Amish Posted 24 Jun 2006 , 9:40pm
post #17 of 22

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.

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Amish Posted 24 Jun 2006 , 9:41pm
post #18 of 22

Oh ya and congrats on your frequent member icon_smile.gif

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butternut Posted 24 Jun 2006 , 10:09pm
post #19 of 22

Thank ya much, Amish!!!!

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amos133 Posted 25 Jun 2006 , 4:24pm
post #20 of 22

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.

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AgentCakeBaker Posted 26 Jun 2006 , 1:06am
post #21 of 22

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.

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AgentCakeBaker Posted 26 Jun 2006 , 1:08am
post #22 of 22

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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