I usually keep my leftover buttercream in the fridge, but I froze my last batch knowing I wasnt going to need it for a while. Well...whats the best way to get it back to whipped and creamy once thawed out? Just dump back into mixer and slowly mix up or do I need to add anything to it? I use this recipe:
1 c. butter
1/2 c. shortening
6 c. pwd sugar
small box of pudding
1 1/2 tsp clear vanilla
3-5 tbs half and half
1-2 tbs corn syrup
TIA!
This is THE BEST DARN BC RECIPE I have EVER used...(thank you brickflor... 
)
Crusts beautifully, you can take out a few TBSP before adding the corn syrup if you want to make nice stiff flowers, colors like a dream, you can flavor it well...nothing but good things to say about this.
I have just never tried to use after its been frozen for a few weeks. Its thawed now, I'm going to toss it back into my mixer here in a min and see how it does. Will keep you posted!
ok, all I did was throw my BC back into my mixer, mix it up on medium speed for a few min and voila! Just as perfect as I first made it.
Yea!!!
It's funny, I was reading this post thinking, wow, that looks just like my recipe! Wait a second, there's pudding in it? You use pudding in the recipe? I would have never thought of that one, how does it turn out? Sounds like it would be very tasty!
Could you please tell me, what is half and half? Does this bc perform well in hot and humid areas?
Could you also please write down exactly how you make it, do you cook the pudding first or just throw in the pudding mix as it comes out of the box?
edited cause my fingers missed the right letter
Hi Ursula, half and half is part whole milk, part cream. It's something we can buy at any grocery store. I have also used milk or just cream in this recipe. This recipe performed very well for me this summer, held up in the heat and humidity.
I'm not sure about the pudding, I've never used it in my recipe, I think this was something dessertdiva added to the original:
http://www.cakecentral.com/cake_recipe-5183-2-My-Buttercream-Recipe.html
So if I make a mix of half whole milk and half whipping cream, that would be about right? But doesn't this need to be stored in a fridge? It has so much dairy in it. Our temp goes up to 40 degrees Celsius in summer, that is really hot and humid as well. I wonder if the pudding powder makes it more stable, instant or not, I hope dessertdiva sees this. At the moment it's cooled down some, maybe I'll try it
That sounds about right, but you could just use either straight whole milk or whipping cream, I've done both. They will all give a great creamy flavor, the main reason I use half and half all the time is because it's something I always have in my house.
This does not need to be refrigerated, the ratio of fat to sugar acts as a preservative. If it is EXTREMELY hot in your house, then maybe put it in the fridge. I used this recipe on 2 cakes this summer that were kept outside in 90 degree F. weather and while the frosting was soft it did not melt. I haven't tested this recipe so I'm not sure how hot it would need to be for it to break down.
Ugh..sorry. Ive been on this darn forum for months now and JUST NOW figured out how to easily go back and see where I've posted... 
Ok, I wanted to give the already wonderful buttercream recipe the option of being flavored, without really altering the texture or thinning it out with coffee cream (which I still use sometimes) or extracts. So I was looking around the house, and at the time, needed a cheesecake flavored frosting, but didnt have cream cheese. DID have cheesecake flavored pudding...so i thought what the heck...dumped it in.
YUMMY
Only think I notice is that I need to add maybe a teaspoon or 2 more 1/2 n 1/2 for the perfect consistancy and whip a bit longer to make it really creamy. I have used every flavor of pudding out there and my favorite right now is pumpkin pie spice pudding with almond extract and a smidge of pumpkin spice coffee mate...MMMMMMMM
pudding? so i would just add a bit more of the half & half and it will make it more creamy? oh my goodness that sounds just divine 
Ugh..sorry. Ive been on this darn forum for months now and JUST NOW figured out how to easily go back and see where I've posted...
Ok, I wanted to give the already wonderful buttercream recipe the option of being flavored, without really altering the texture or thinning it out with coffee cream (which I still use sometimes) or extracts. So I was looking around the house, and at the time, needed a cheesecake flavored frosting, but didnt have cream cheese. DID have cheesecake flavored pudding...so i thought what the heck...dumped it in.
YUMMY
Only think I notice is that I need to add maybe a teaspoon or 2 more 1/2 n 1/2 for the perfect consistancy and whip a bit longer to make it really creamy. I have used every flavor of pudding out there and my favorite right now is pumpkin pie spice pudding with almond extract and a smidge of pumpkin spice coffee mate...MMMMMMMM
OK, I see. This is basically what I do to make certain flavored buttercream fillings. It is a bit grainy though and was wondering if yours is a bit grainy as well. I guess your adding a bit more cream and whipping a bit longer solves the grainy problem. Will try it with a small batch next time and see if I can get it to smooth out completely too.
And, I have not seen the Pumpkin Pie Spice Pudding but will look for it.
Thanks! 
Quote by @%username% on %date%
%body%