I need a good crusting buttercream. I know there are a bunch in the recipe files but I can't tell which might be what I'm looking for. I love the Whimsical Bakehouse NON-crusting House Buttercream but can never get it smooth enough. Even with the hot spatula, I end up with air bubbles that leave holes on the surface and I always leave drag marks from my spatula. So, I want a CRUSTING buttercream that is not so sugary sweet like a lot of them tend to be and that still tastes a bit "light and airy" despite the fact that it's crusting. Is this possible???
I use this sites "Buttercream Dream" recipe! It is my favorite. Since I do not like a tooo sweet icing, I even add a 1/2 tsp. popcorn salt to my 2 lb. bag of powdered sugar before I pour it in the mixer bowl. It will crust enough for you to use the Viva method or Melvira method with a roller in about 15 minutes!! Love it!!
buttercream dream is the best i have had so far!!! it tastes very much like the cream in the middle of oreos...very good with a nice choc cake to give you that cookie taste.
I use the crusting buttercream recipe with the Crisco ( I also only use the crisco sticks) but I use the Whimsical house buttercream directions where making it. It comes out very fluffly and smooth. I also add a pinch of salt. That cuts the sweetness.
Yes, you can use water instead of milk or you can use a liquid coffee creamer for added flavor. International Coffee creamers are what I use.
I had a ? for the Buttercream Dream users can you use water instead of milk so it wont need refrigeration?
I always use water and it turns out fine.
I also use my KA to make it and use the whisk attachment instead of the paddle and it makes for a light and airy icing.
the basketweave cake in my photos was done with buttercream dream. I don't add all the liquid it calls for though, I just add one tbs. at a time of water until it looks stiff.
...but the buttercream dream is not light and airy, its a sweet bc...I dunno if there is one that is light and airy that crusts.
Mine turns out light and airy....kinda like a whipped icing.
...so you make the bc dream, omit the milk and use water?
yep, and use the whisk attachment on my KA to mix it.
I made a batch of vanilla BC the other day that was the best I ever had. I used 3:1 butter/Crisco combo, creamed them together....added the vanilla extract...added 1/2 tsp. salt......added the sugar, a little at a time on speed 2 on the K.A. and when it was getting thick, I added a little heavy cream. It made it very smooth....then I added more and more sugar until it was the right consistency.
It was light and creamy...not sweet. I could not stop taste-testing! 
BTW....even if you do use a milk product instead of water, it does not need refrigeration. The amount of sugar in ther acts as a natural preservative. I do refrigerate this until I need to use it but then the cake usually sits out for a day and a half until eaten....never an issue.
adven68 . . . this sounds yummy. Does it crust well?
I have tried buttercream dream . . . I may have to try it again. It still seemed a bit sweet to me but it's worth another shot. I'll try it with water next time.
Caykes2 - I want to try your recipe, too. Can you explain a bit more how you use the Crisco recipe but use the Whimsical Bakehouse method?
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