a buttercream recipe please !!!!!
The only recipe i have ever used is wiltons. so is it considered 'crusting'???
what recipes are your favorites ???
I use Duff Goldman's French Buttercream recipe. It's available in the Food Network recipe archives.
Theresa 
as far as I am concerned it is wiltons mine always crust
Here's my recipe:
1 cup shortening
1 cup (two sticks) unsalted butter, softened
2 pounds powdered sugar
1/3 cup milk
1 tbsp. butter flavoring
2 tbsp. vanilla
Cream together the shortening and butter. Add the powdered sugar a little at a time. Add the milk and flavorings. Beat on medium speed for about 2 minutes, then stop and scrape the sides and bottom well. Beat on medium speed for at least 5 more minutes.
This icing is very stable and crusts. It does not need to be refrigerated.
The only problem is that it isn't completely white, so I haven't quite figured out how to fix that yet. I have read in other threads here that a couple drops of violet coloring will make it white, but I'm scared to try it (with my luck, I'll just end up with a batch of light purple icing!!).
I have a larger mixer, so this recipe will not fit in a standard mixer. I use 20 ounces of high ratio shortning, 6 pounds of PS, one and a1/3 cup liquid, one teaspoon salt, 2 teaspoons vanilla, 2 tsps almond flavoring, and 1/4 cup of meringue powder, I change out my flavorings depending on what cake I am doing, I use creme bouquet, and butter flavoring alot.
Quote by @%username% on %date%
%body%