Even though I've got a tried and true favorite buttercream icing recipe I'm always on the hunt for something new and different. I noticed this one in the new recipes and wondered if anyone has tried it? I'm sure it's awesome if Bronwen Weber uses it..... I'll be making a cake for my DH tomorrow and thought I would try it out...he's the best guiney pig around (he doesn't mind, that's for sure )!!! I haven't used buttermilk in icing yet, will I need to refrigerate the cake?

Bronwen's Buttercream Icing

Chef: Bronwen Weber, Frosted Art Bakery

Ingredients:
1 pound of unsalted butter
2 pounds of 10X powdered sugar
1/4 cup of buttermilk
1.5 tsp good vanilla
1/4 tsp salt



Directions:
In a 5 qt mixer using a paddle attachment, soften the butter. Slowly add sifted sugar. Add salt vanilla and buttermilk. You can adjust the consisitency by adding more buttermilk if you prefer a softer icing. This is a good base icing that can be flavored in many ways.Try adding melted ganache for chocolate buttercream! Chopped pecans or crushed strawberries, coconut, lemon zest.a million possibilities!

I am wondering about this frosting too....does anyone know if it crusts or are the only crusting BC's w/shortening???

Sweetiemama

I'm wondering about the crusting too sweetiemama.....looks like I'll wing it in a few hours, I'll let you know how it turns out

Please please please let us know. I have a date due tomorrow and I was going to make the frosting today.

I don't know about the "crusting", but it should take some of the sweetness out of the BC....... Sounds WONDERFUL!

Do you think I should add 1 tbs of meringue powder?

Yes it crusts and has a WONDERFUL taste. I use the same recipe but didn't know it was hers. I actually use milk or heavy cream instead of buttermilk though. I also use high ratio in mine.
Here is my recipe for a smaller batch:

1 stick butter (room temp)
3/4 cup high ratio or shortening
1tsp vanilla
1/2 tsp almond
1 1/2 tsp cream bouquet
a few pinches of POPCORN salt
2lb bag KROGER or IMPERIAL brand powedered sugar ( domino has too much cornstarch in it and does not work well for me)
5-6 Tablespoons milk, heavy cream, coffee creamer, whatever you have.


Cream together the butter and shortening in the mixer . Add the flavorings and salt and incorporate well into the creamed butter and shortening. Stop the mixer and scrape down the sides. Add the whole bag of PS and restart mixer on LOW. Place a damp dishcloth over the mixer to prevent a PS cloud. As the mixture starts to come together and clump, start adding milk 1Tablespoon at a time. Go up to 5 or six Tbsp and then mix on high for a few minutes till fluffy. Cover or get into a container pretty quickly as it starts to crust soon.

It has an incredible taste and I even freeze some in a zipper bag to use when needed.
It does not need to be refrigerated as the large amount of sugar preserves it. If I keep it for a week or so, I refrigerate, after that I freeze it.

Enjoy

Amanda 114

Could you use cocoa or candy melts to make it chocolate ?

Evaporated milk in the recipe also makes it a crusting butter cream.

Oh my gosh....all I can say is Jenny Craig is probably banning me for life , that icing is to die for, it is so good!!!! I did end up adding about 1/2 tsp of meringue and it did crust, I think I should have added a bit more. This icing will be one of my favorites, that's for sure

I'm going to have to try this recipe, it sounds delicious!

I was really glad to see this recipe posted. The place where I've taken cake decorating classes has a Bronwen Weber class where she shows you how to make a topsy turvy cake, but she doesn't give you the recipe for the buttercream, cake, etc. She provides all the supplies, cake, and icing. The class is $250 (so i didn't take it) and shhe wouldn't give out any recipes.

Thanks Dixiegal, glad to know it is good too! I will try this on my next cake. Sounds like any milk/cream will substitute in this....thanks everyone!

Sweetiemama

Anyone know how well/long it stores in the fridge/freezer? Im wanting to try this too. It sounds great.

Oh my...sounds delicious! Can't wait to try this one....I can't imagine how it tastes with buttermilk, but I bet it's divine. Dixiegal....can you elaborate on the "taste" of the icing? Thank you so much for trying it and posting your results!

It sounds great. I can't wait to try that.



pinklady

Does it need the merengue powder to crust? Is it less sweet than other xxx BC?

I'm curious on the "sweetness" too. I've been using Buttercream Dream!

AI worked with Bronwen in Dallas and this was not the recipe we used. But I guess this post was five years ago too so maybe it was back then. I need a great buttercream recipe!