I have a question, what does the corn syrup do for the icing? I have tried a couple different BC recipes and I have serious problems with getting it smooth. I have even doubled the recipes to keep the air out and it didn't help do all of the recipes come out super smooth?

I'm still trying recipes. I really liked the taste of the 'decorator's buttercream' recipe. But it won't crust for me. I've made it three times and followed the directions to the letter, and once added more sugar to try to get it to crust, and it just won't. I do use it if I don't need a crusting buttercream.

thats another question I have, what makes the BC crust?

Indydebi you have all the answers! Well, next to JanH that is !!!! Thank You All!!

It helps to get the icing smooth and thin it out a bit.

I added corn syrup to my frosting and it stillcrusted just fine! Now if I could just get the smoothing down I would be GREAT!!

i did tried sugarshack recipee..is really good

i did tried sugarshack recipee..is really good

I like reenie's crusting buttercream (found in the cc recipe section) - this recipe works...even w/ the new crisco!

I've always used the buttercream dream. I've always wanted to try adding some flavored creamer but just never have.

Is there any BC recipe without shorening?

I use this one also. I love it!

Corn syrup thins the icing a little (but doesn't make it runny) so it's easier to spread on the cake. After I make my icing I take out what I think I will need for stiff consitency then add corn syrup to make it easier to spread and not pull (which causes crumbs).

I have tried 12 different buttercreams from Cake Central. I'm really picky about sweet icings and about greasy mouth feel. The recipes I have tried are: WBH, Whipped Cream BC, Dream Whip BC, French Vanilla BC, Sharon's Sugar Shack BC, Baker's BC, Creamer BC, Buttercream Dream, Toba Garrett's BC, No Crust BC, Julie's Less Sweet BC, and High Humidity BC.

In the end, they all turned out too sweet for my tastes. However, I modified the High Humidity BC and came up with a recipe that crusts, doesn't have a greasy feel, and has the right amount of sugar.

Link to HHBC by vrmcc1:
http://www.cakecentral.com/cake_recipe-4123-0-High-Humidity-Buttercream.html


This is my modifed version:

1/2 tsp salt (I use popcorn salt)
3/4 c unsalted butter at room temperature
3/4 c hi-ratio shortening
3 Tbl Dream Whip
1/4 c flour
1/2 c. milk
confectioner's sugar as necessary to make stiff BC (I used 1 lb 2 oz)
flavorings to taste (I used 1/2 tsp. vanilla and 1/2 tsp Bavarian Creme Lorann oil)

Beat salt, butter, shortening and Dream whip on med-high speed for 4-7 minutes. Scrape down and beat an additional minute. Add flour and beat an additional minute. Add milk and sugar; alternating between both but ending with sugar. Only add enough sugar to create stiff consistency. Add flavorings to taste.


I would like to mention that I have not tried modifying any of the other recipes that I have made. I'm sure I would like most of them if I lessened the quantity of sugar.

I didn't see anyone mention a meringue recipe, but the BC recipe I use is from the Professional Pastry Chef cookbook:
1 1/2 lb granulated sugar
1/2 c water
12 egg yolks
2 lb unsalted butter, soft
2 teaspoons vanilla

Heat water and sugar together in a saucepan over low heat, stirring until sugar dissolves. Bring to a boil (use a pastry brush on sides of pan to eliminate sugar crystals that form) and bring to 240 degrees F. Meanwhile, whip egg yolks on high speed until light and fluffy. Turn speed to med-low and carefully pour hot sugar syrup into egg yolks. Once it's all in, turn speed to high and beat the mixture until it is cool. (This takes me about 30 minutes with my KA mixer). Gradually add butter, adding only enough that can be easily incorporated at a time (I add about 2-3 T at a time). Last, add flavorings. Recipe makes 4 lbs. I used it for a 10", 8", 6" wedding cake and used 2 1/2 recipes of it.
If it has a down side, it could be considered to have a little bit of a greasy feel and it doesn't form a hard crust. It's tinted ivory because of all the egg yolks. It's quite expensive to make.
But it tastes heavenly, is very easy to work with and has a beautiful color.