I need a tried and true buttercream recipe. The buttercream I use now, I use butter, al ittle crisco, a little clear vanilla and powdered sugar.
Okay, I am not really a measurer. But now that I have opened a shop, I need to be.
I did a cake for a woman (guitar pic in pictures) she loved it, ate the whole thing up. I did a second cake for this woman and she hated the frosting, said it was too sweet and that everyone took the frosting off the cake. Oh the horror, absolutely the worst thing I felt like I could hear. She loves my cake though and has another one for Oct. 30th, only with whipped icing.
Problem... They were the "same" buttercream icing. I taste all the icing that goes out and I thought it was good. I even sent out other cakes with the same icing on them and got great feedback. I know some people just do not like sweet, but this wasn't the case because she liked the first one.
I actually don't like using whipped icing and now she's my only customer requesting it, blah! (Actually I don't dislike it it so much as I dislike having to have it on hand)
I really want consistency in my product and I HAVE GOT TO STOP EATING FROSTING! So I need to know it's always the same. Plus I am getting pretty busy and may need others to make it for me...sooo... I need a really good tried and true recipe.
I'd go with Sweetex if you have access to it. I found that people enjoyed it much better than icing with Crisco - lighter; not as sweet; no after taste, and not "gritty".
SugarShack's is great! I use:
2 lb bag of confectioner's sugar (10X)
1/2 tsp vanilla
1/2 tsp butter flavoring
1/2 cup water
1/2 lb Sweetex
This makes a single batch and I usually end up making double's.
Good Luck!
umm...what is sweetex and where do I get it? I must sound dumb.
Here's an overview of the different frosting types:
(Doesn't cover hi-ratio.)
http://tinyurl.com/yh44gu
Everything you ever wanted to know about hi-ratio shortening:
(Sweetex & Alpine being well known brands.)
http://forum.cakecentral.com/cake-decorating-ftopict-219731-.html
Above includes, a description of hi-ratio shortening, where to buy, how much to use, recipes. Also has creme bouquet and national flavors threads.)
Hi-Ratio Frosting Recipes:
http://forum.cakecentral.com/cake-decorating-ftopict-464693-.html
Comprehensive thread on ganache:
(Overview, master recipe, how-to-glaze, smooth, stack and more.)
http://forum.cakecentral.com/cake-decorating-ftopict-497433-.html
HTH
I also use Sharon's (Sugarshack's) icing recipe & tips, this is what works for me. I do it the same as she does, but I use Alpine hi-ratio shortening. Sometimes I make it with my own flavoring blend, sometimes with the same flavoring she uses. I have even used strawberry, orange, butavan and other flavorings.
I LOVE this recipe, my family and friends love it also. I will never go back to the other recipes I used to make. If I did my family would kick me out of the house 
Here is the link to Sugarshacks thread about her icing recipe & tips. If you can, try to read all the thread (WARNING it is long, but worth it IMO)...it has great info, tips and photo's in the whole thread.
http://forum.cakecentral.com/cake-decorating-ftopict-19948.html
Here is a link to her recipe & tips: http://www.cakecentral.com/cake_recipe-5163-Sugarshacks-icing-and-Tips.html
Hope this helps and good luck in finding a recipe that works for you.
God Bless,
Sharon
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