While browsing I ran across several comments regarding Cali4dawn's Buttercream icing. Does anyone have the recipe (I know it's here somewhere, but baby limits my search time!)
What is YOUR favotrite recipe?
I have one that's OK, but still searching for one that makes me smile!
2 lbs powder sugar
1.5 cups butter
1 cup cricso
2 T. flavoring
I really like her recipe. I just wish I could find a good tasteing one that also made flowers
Wow!! That was fast! Thank you momoftwogirls. I have a recipe very similar to this that I think is ok, but not creamy/fluffy enough. Sounds like this one must be creamy or flufy, correct? It isn't good for decorating? Just icing? (That's ok too)
How about the WBH recipe. It's fluffy and the book says it can do flowers.
In the bowl of an electric mixer, stir together
6 cups pdr sugar
1/2 teaspoon salt
1 t. vanilla
With whisk attachment, add and whip on low:
1 cup boiling H2O
Add and whip until smooth:
2-3/4 cup shortening
6 ouces of lightly chilled butter cut into pieces
Increase the speed to med-high. Whip until light and fluffy and doubled in volume (10-20 min.)
Makes 9-1/2 cups
Yes mudpie - I think it is very creamy. It is not as sweet as the wilton buttercream. I like it much better. I got sick of the wilton buttercream.
momof twogirls.. is this frosting yellow in color, or does it whip up to a fairly white color? How long do you usually beat it?
it is a little yellow (maybe more offwhite) in color. (i used margrine instead of butter - it was all I had).
it was my first time using it.
I am not sure how long I beat it - not very long because it was so creamy. I just based it on how it looked.
cali4dawn would be the best person to ask.
Sorry I am not of more help!
good luck gingoodies!!
Ok... what doe ISO mean??? I haven't figured it out!
It means "In Search Of"... i think?
I have one that will try tonight, it calls for a can of condensed milk and butter. It sounds easy and it can do borders, and flowers.
Also have the one from Dede Wilson for Italian BC to try (it has lots of variations to try) and Pierre Herme's BC made with egg yolks. These are on my "icings to do list" for next time.
I can tell you tomorrow how the condesed milk one turns out.
Can someone tell me if either one of these crust? They both sound good. And I do not like the Wilton either-all I can taste is Crisco, but I do find alot of people like it. What are everyone's thoughts?
I always add some butter to the pwd sugar frosting. So far, I like best the recipes that add corn syrup or granulated sugar. I've produced some acceptable results, but nothing thrilling. Best results were achieved using just enough frosting to create a smooth finish and using a generous amount of a great tasting filling.
I haven't tried the WBH recipe. Maybe the boiling water will eliminate the slight grittiness of the pwd sugar frosting. I'll give it a try.