Hi everyone!
I'm looking for a frosting, something yummy that kids will love. But we live in Austin Texas, so it must be a frosting that can stand to heat, something that will have a nice smooth look. I'm thinking of baking a chocolate cake with a cookies and cream filling. Any suggestions ladies? I'd really appreciate any help.
I usually use the Buttercream Dream recipe from this site for all my children's cakes. I live in Phoenix, and I haven't had any problems with it during the summer. It doesn't have to be refrigerated either.
Here is the link to the recipe:
http://forum.cakecentral.com/cake_recipe-2123-Buttercream-Dream.html
I'm actually making my son's kindergarten graduation cake tomorrow and it will be a chocolate cake, cookies and cream filling and buttercream dream icing.
HTH 
Thank you so much Dominique!!
I will use that recipe. Good luck with your son's cake. 
I usually use the Buttercream Dream recipe from this site for all my children's cakes. I live in Phoenix, and I haven't had any problems with it during the summer. It doesn't have to be refrigerated either.
Here is the link to the recipe:
http://forum.cakecentral.com/cake_recipe-2123-Buttercream-Dream.html
I'm actually making my son's kindergarten graduation cake tomorrow and it will be a chocolate cake, cookies and cream filling and buttercream dream icing.
HTH
I've only made the Wilton class buttercream with no dairy. So I have a question.
Even though the Buttercream Dream recipe has milk I still don't have to refrigerate it?
I've been on here today looking for ways to add oreos to my sons birthday cake this friday. I think I'm going to add oreos to the buttercream I use to fill the cake. Much easier than making the oreo filling. But, I'm interested in learning a new Buttercream recipe.
Even with the milk you don't have to refrigerate Buttercream Dream. It has to do with the sugar and fat ratio.
I substitute Sweetex for the shortening which means I add about 3/4 cup instead of the full cup it calls for. I used to use Crisco, but they made it zero trans fat, and it doesn't work the same.
When I make cookies and cream filling, I just crush up Oreo's and add them to the buttercream. It looks like cookies and cream ice cream and tastes delicious! 
Even with the milk you don't have to refrigerate Buttercream Dream. It has to do with the sugar and fat ratio.
I substitute Sweetex for the shortening which means I add about 3/4 cup instead of the full cup it calls for. I used to use Crisco, but they made it zero trans fat, and it doesn't work the same.
When I make cookies and cream filling, I just crush up Oreo's and add them to the buttercream. It looks like cookies and cream ice cream and tastes delicious!
Does this frosting crust? Will I be able to make stars and a shell border? I'm sorry if my questions are dumb but I am so new to cake decorating. I'm making a birthday cake for my son Friday and would like to use this recipe. I'm doing a 9x13 double layer cake with a Fox logo using stars.
Thanks.
This is the standard BC that I use all the time. Crusts great and kids love it. Very stable - great for piping.
http://forum.cakecentral.com/cake_recipe-1948-Butter-Cream-with-real-butter-for-decorators.html
My personal favorite is Shirley's IMBC, but that isn't as kid friendly. Kids tend to love the super sweet stuff.
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