I have a growing list of BC recipes to try - Is there one recipe below that stands out as one of your favorites? (Or just sounds best)

Basic BC
1/2 cup butter
1/2 cup Crisco
2 lbs Powdered Sugar
1 tsp Clear Wilton Vanilla
2 TBS MILK

Buttercream (AliceGop's?)
1 ½ c Crisco      
¾ c unsalted butter    
4 lbs powdered sugar    
2 T butter flavor
2 T clear vanilla
½ c liquid coffee creamer
1 t salt

Indydebis (?) Buttercream
2 lb powdered sugar
1/3c milk, for consistency
2 or 3 T clear vanilla
1-1/3 c Crisco
3 T powdered dream whip

Tami's Buttercream
2 cups Crisco Shortening (can use hi-ratio shortening, if desired)
1 stick (8 tablespoons) butter , slightly soft but not mushy
1/4 to 1/2 cup heavy whipping cream
2 t clear vanilla
2 pounds (8 cups) powdered sugar, sifted (measure, then sift)
2 tablespoons meringue powder, optional - add only if you want the buttercream to crust

CWCopelands BC
2 lb powdered sugar
2 T corn starch
3 t vanilla
1/2 t salt
1/3 c canned milk (approximately)

Any other's out there you wish to share?

just noting that none of those are meringue based buttercream. I slightly modify a recipe similar to what you find on here (after making it according to the recipe I add powedered sugar to cut the fat a bit). You might want to consider one of those as well. I find they are way easier to work with since they smooth so easilyl.

BUTTERCREAM DREAM

1/2 cup salted butter
1/2 cup unsalted butter
1 cup crisco
2# powdered sugar
5-6 T heavy cream, half & half or flavored coffee creamer
3 tsp clear vanilla

2lb of powdered sugar
1 stick softened butter
1 1/2 cups criso
1 tbl vanilla extract
1/4 almond extract
1 tbl butter extract

I have been using this recipe for two week and I just cant stop eating it or my customer. Its light and creaming.

save

I use the Buttercream Dream with ALL salted butter and heavy cream. The last batch I made was a quadriple batch which filled up my Kitchenaid to the top (Sugarshack's method) and it had virtually no air bubbles. I'll be making it that way every time now.

I really like the whipped cream buttercream recipe here. But I usually use the 2:1 formula for my buttercream. 2 parts sugar to 1 part fat (any fat, butter, shortening, etc.) then add my flavorings bout a tablespoon per lb. of fat and milk or water bout 1/4 cup per lb. of fat.

This is a great topic, I still haven't found one that I LOVE and use over and over so I can't wait to see what people suggest. Lately I have been using Toba's BC for piped roses but just adding a bit more milk at the end so it isn't as stiff. It uses more butter than usual and tastes so good. I can add it if anyone is interested.

MacsMom, Does the CWCopeland BC not have any butter or shortening?

Diane

I have adopted the "Best Buttercream" recipe in the recipe section as my standard BC

2 sticks salted butter
1/2 c. new crisco
6 c. pwd sugar
3-5 tbs half and half
1-2 tbs corn syrup
1 1/2 tsp vanilla

I started using this recipe in May and have been using it ever since

The B.C.I make is1c.butter
1c.shortening
2lb.P.S.
1TSPVAN.
1tbsplemon juice
1tsp.salt
1tsp.almond
1of my customers says it is to die for.Others say when I think about changing if it aint broke dont fix it.So stay with the same.I am in Tenn.and had a Lady from Wyoming want it.

Everyone around here prefers my basic buttercream. I use 1 c. salted butter, 1 c. shortening, mixing them thoroughly, then mix in 2 tsp. vanilla bean paste and 1/2 tsp. almond extract before adding the 2# of powdered sugar, a little at a time. I mix the sugar in thoroughly, making a pasty mess. Then I add 4 tbsp. half and half or evaporated milk slowly. Scrape again and then let it mix for about 5 minutes on medium until it is light and fluffy. If you don't do this, it is heavy and dull, and harder to work with. Rewhip before using after storing.

I started using Brickflor's recipe a couple of months ago and get tons of compliments. My family can't stop eating it. Yummmm!!!!

Here's mine:

http://www.cakeboss.com/CakeBossButtercream.aspx

I want to try all of these! I have been using the typical Wilton recipe since I started, but I think it's time to venture out into new butter cream territory!

Brickflor posted her recipe on the first page

Quote:

Originally Posted by Brickflor

2 sticks salted butter
1/2 c. new crisco
6 c. pwd sugar
3-5 tbs half and half
1-2 tbs corn syrup
1 1/2 tsp vanilla

I started using this recipe in May and have been using it ever since

Here's the whole recipe with directions included

http://www.cakecentral.com/cake_recipe-5183-2-My-Buttercream-Recipe.html

Here's what I've been using lately: it's based closely on a recipe I got from another CC'er here.

3/4 cup Crisco
3/4 cup high-ratio shortening
5 tbsp 35% cream
1 tsp clear butter extract
1/2 tsp vanilla extract
1/2 tsp creme bouquet
5-6 tbsp half-and-half (10% cream)
2 kg icing sugar

Blend all ingredients except icing sugar until well-blended. Slowly add icing sugar and continue mixing until thoroughly mixed and creamy. Add more half-and-half, a bit at a time, if needed.

This holds up really well in high humidity (it was on my sister's wedding cake that withstood the rain!) and although it contains no butter, has a buttery taste and feel. Not as sweet as some other buttercreams.

You can also substitute flavoured coffee creamer for some of the half-and-half.

I use the Buttercream Dream recipe, but use liquid coffee creamer for the flavoring. My family and customers (just started with cakes, only have had a few paid cakes) love it. The favorite so far is with Caramel Vanilla CoffeeMate creamer. I can eat it with a spoon!! Yum!

I only use buttercream dream and LOVE LOVE LOVE it!

I've been using the wilton buttercream since I started and was wondering with these other recipes do you need to refridgerate the cake after your done frosting it or can it sit out?

I let mine sit out, the ratio of fat to sugar acts as a preservative so there's no need to refrigerate.

i use the toss in method in my kitchen aid. I use

4 sticks margarine
approx 2 cups shortening
about 1 Tbs vanilla
approx 2tsp salt
2-2lb bags of powder sugar
approx 2-3 Tbs Milk

it makes about 2 large cool whip containers worth

I have always used the buttercream dream recipe with a few tinkerings: I use more butter, both salted and unsalted, less crisco, 2% or whole milk, and I use vanilla, butter and almond flavorings. Everyone really seems to love it and I get compliments on it all the time.

Sugarshacks BC

4 cups Hi Ratio shortening
1/4 cup hot liquid consisting of 1/4 cup powdered coffee mate dissolved into 1/4 cup boiling water
4 pounds 10X powdered sugar
2+ TBLS flavoring, add to your taste

Sometimes I use 2 cups butter and 2 cups Hi Ratio instead of all Hi Ratio.
Cream hi ratio until smooth. Add hot liquid until very smooth and creamy. Add flavoring. Add powdered sugar in a slow steady stream. Beat on 4 or 5 speed of stand mixer until super smooth. Add more hot liquid 1 tsp at the time if you need it thinner.

For Chocolate Buttercream I use the "Chocolate Decorator's Buttercream" recipe listed in the recipe files here at CC.

After trying out many BC recipes, for me, these two are ALWAYS delicious and ALWAYS no fail!