Does anyone have a good receipe for buttercream icing that is all butter and not any crisco in it? I have made the class buttercream icing for my cakes and some of my family members dislike the taste of crisco in it and they dont eat the icing on the cakes.... Also would I be able to decorate or pipe designs on the cakes easily like I would with the class buttercream icing??
Any help would be great! TIA
i hear you i haev that problem too sometimes. Ill bump you to see if we can get a response.
Here is a recipe from the recipe section for an all butter buttercream icing. I have not used it.
http://www.cakecentral.com/cake_recipe-1610-221-No-Crust-Buttercream-Icing.html
If you have a recipe that you like, you should be able to just substitute all butter for the shortening. Just remember, the icing is not going to crust if you use all butter.
Hope this helps.
Cindy
NZ, we must have been responding at the same time.
I have been trying and trying to come up with icing that I can decorate with but it isn't the Wilton type of Icing.
Me too. I'm trying to find a great-tasting one that can be used to pipe w/! And I hate meringue BC's as they NEVER come out right!
while I don't have an all butter recipe, I have been using the "Buttercream Dream" recipe posted on this site, and it tastes great, no one can tell it has crisco in it. The best way to describe it is that it tastes very very similar to the cream in the middle of oreo cookies, which makes it great for chocolate fudge cakes! I hope you find what you need!!!
I use all-butter icings on my cakes. I'll occasionally use a little shortening in it if I'm going to be piping a lot of flowers, but you can pipe with it. And while it doesn't "crust," you can refrigerate it to get it firm. I've used Melvira's roller-smoothing technique on it too.
This is adapted from a recipe by Colette Peters:
Buttercream:
2 sticks butter, softened to room temp (I use salted butter because I find it helps cut the sweetness of the icing, but you could use unsalted, too. Don't use margarine)
2 pounds powdered sugar
2 tsp real vanilla (not clear imitation), or other flavorings
1/4-1/2 cup milk (you can use part cream, too)
In a mixer, beat butter on low speed until smooth. Keeping the mixer on low, add 1 pound of the powdered sugar and vanilla. Add milk as needed to keep the icing from getting too stiff to mix. Add the rest of the sugar alternately with the milk until a good consistency is achieved. Continue to beat on very low speed (you can use the paddle attachment) until icing is very smooth and there are no bubbles.
Cake iced with this will stay good at room temp for up to two days. Keep leftover icing in fridge for up to two weeks.
Icing will be slightly yellow in color. To whiten it, add Wilton Icing Whitener or a tiny bit of violet food color. The violet will counteract the yellow and give the icing a pure white appearance.
I also like using meringue buttercreams. Here's a recent thread about them:
http://forum.cakecentral.com/cake-decorating-ftopict-60091.html
2 tsp real vanilla (not clear imitation), or other flavorings .
Im assuming that the Wilton Vanilla is imitation?
Where can i get the "real vanilla" and what brand should I use?
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Yes--the clear Wilton vanilla is imitation.
You can get real vanilla at any grocery store. Just look for Pure Vanilla Extract or 100% vanilla extract on the label. It should be pretty easy to tell. As for brand, you can find everything from McCormick's, which is fairly inexpensive and in just about every grocery store in the US, to exotic pricey vanillas in gourmet stores. I wouldn't worry too much about that yet--just go for real vanilla and you've taken a big step up from imitation.
I buy my vanilla at Costco in big bottles. It's cheaper than at the grocery store and is a decent product.
Good luck!
I didn't see this thread and just posted a similiar one. I am having the same problem. I just frosted a cake with all butter buttercream and the icing is in the process of falling off the cake right now! I have it covered in my garage trying to get he icing to firm up. The wilton in the can seems to be the only one I can pipe with as well yet I am not a big fan of the taste Whats a girl to do
It sounds like your icing might be too thin. Maybe add more powdered sugar next time? Or less liquid?
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