What Butter Cream Is Your Favorite?
Decorating By LadyG33 Updated 22 Feb 2009 , 6:57pm by lostincake
I like Whimisical Bakehouse House recipe.It reminds me of whipped Bakery icing that does not crust and isn't sweet.
I just started using one that is more butter than shortening. It doesnt stick around here too long. The best tasting I think!
Now, I know I'm probably not in the majority here....but, I didn't care for the taste of Indydebi's icing when I made it. I just have a hard time with all that shortening and no butter. Mond you, I do not make wedding cakes or anything like that. I mostly do birthday cakes and holiday cakes. So, I don't have the need for my icing to stand up to heat/humidity.
That being said, I found the recipe for Buttercream Dream and doctored it up using Indydebi's addition of Dream Whip and I called it Doctored Buttercream Dream.
It is SOOO good, I could eat it with a spoon!
I am a novice can someone explain to me the difference between hi-ratio shorting and regular Crisco?
also known as cake, icing or high ratio shortening, can absorb more sugar and liquid than regular shortening. It gives a finer and smoother texture to cakes and help keep them moist, as well as keeps icings more stable. However, it should be used in icings and cakes where the recipe contains a large percentage of sugar. For home use, it can be found under the brand names Alpine Hi-Ratio Shortening or Sweetex.
I hope this can help you 
The Well Dressed Cake Swiss Meringue Buttercream is the one I swear by. It's so easy and has great flavor. It's not too sweet and you can easily change the flavor. I also find that I can smooth it easier than other BCs I've tried in the past. The only thing that I don't like about it is that it doesn't take deep colors well, so I have to use a different BC recipe if I want something deeper. Pastels however work great!
Hey the meringue buttercreams didn't get voted in til page two? LOL. I prefer an MBC too. I use Italian Meringue BC, specifically the Mousseline BC from the Cake Bible.
However last week I made a cake for a kids' party; I knew IMBC would not go over well. I used the Whipped Cream Buttercream recipe from here. It was very light and fluffy and had a terrific flavor. One of the moms even asked for the recipe, she was so thrilled with it...for those same reasons (she said: "it's so light and fluffy"). There is no whipped cream in in; I think they gave it that name because it's light and fluffy.
Sheesh, I just said light and fluffy three times in a row. Wait--four!
ETA: I used half-butter, half-hi-ratio in the WCBC recipe. I can't say one way or another if it tastes good w/all shortening.
I like Swiss Meringue Buttercream, but my family and most friends like doctored Indydebi buttercream (I use 1/2 butter and coffee creamer made in a 1:1 ratio). I only use all shortening when it's really hot and humid.
actually, I don't care for the taste of any buttercreams. They are all too sweet for me, although I have never tried the IMBC or Swiss, but I know that when I make cakes with Pastry Pride for the frosting, all my family and friends prefer it (well except for my 4 year old...nothing is too sweet for him).
As for decorating with, I just tried Indydebi's bc this weekend, and I really enjoyed using it. It was nice and smooth and spreadable, but held up for the decorations wonderfully!
I am a novice can someone explain to me the difference between hi-ratio shorting and regular Crisco?
also known as cake, icing or high ratio shortening, can absorb more sugar and liquid than regular shortening. It gives a finer and smoother texture to cakes and help keep them moist, as well as keeps icings more stable. However, it should be used in icings and cakes where the recipe contains a large percentage of sugar. For home use, it can be found under the brand names Alpine Hi-Ratio Shortening or Sweetex.
I hope this can help you
I think you explained that great thanks!
Iam glad to see everyone has a different BC they use it helps to narrow down the recipe I want to try next!
Thanks for shareing ladies 
The Well Dressed Cake Swiss Meringue Buttercream! Love this one. No crisco/high-ratio and it's so silky smooth and easy to work with.
If I need a crusting buttercream I use buttercream dream but with less high-ratio. If I need a chocolate BC I use serious cakes recipe.
I'm going to try IMBC soon since I've heard it's wonderful, but I seriously just love SMBC.
Don't know if this belongs here, but...does anyone know if you can make IMBC using meringue powder and not real egg whites?
I've never tried it..or seen a recipe that used it for that matter. Doesn't mean it cant be done though.
...That being said, I found the recipe for Buttercream Dream and doctored it up using Indydebi's addition of Dream Whip and I called it Doctored Buttercream Dream.
It is SOOO good, I could eat it with a spoon!
I personally prefer Buttercream Dream too. It's the first I've used - no other has stacked up so far and it's not too sweet for me - nice balance in flavour and crusts really well.
However, I am intrigued after reading sarah's post and want to try this Doctored Buttercream Dream. Do you use the same amount of Dream Whip that deb's recipe calls for?
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