Fluffy Buttercream???? How???

Baking By SpecialtyCakesbyKelli Updated 28 Jan 2010 , 3:33am by AmandaLP

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SpecialtyCakesbyKelli Posted 27 Jan 2010 , 1:58am
post #1 of 6

I use this recipe for buttercream.
1/2 cup shortening
1/2 cup butter
8 cups sugar
2 tlbs milk.
However, my buttercream isn't light and fluffy like other's I've seen on these tv shows like Cake Boss.
does anyone have any suggestions on how to make it fluffy and light? It seems to be much easier to smooth that way.

5 replies
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iamelms Posted 27 Jan 2010 , 2:12am
post #2 of 6

I think they use Italian Meringue Butter Cream, it's fluffier and makes for a great crumb coat.

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prterrell Posted 27 Jan 2010 , 4:01am
post #3 of 6

I've heard Buddy mention before that they make IMBC.

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SecretAgentCakeBaker Posted 27 Jan 2010 , 10:06am
post #4 of 6

Are you using granulated sugar or confectionery/10X sugar?

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Kiddiekakes Posted 27 Jan 2010 , 1:20pm
post #5 of 6

I use WBH icing and it is a whipped bakery icing..Doesn't crust..Excellent for smoothing but many don't care for the taste which is really greasy.

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AmandaLP Posted 28 Jan 2010 , 3:33am
post #6 of 6

Are your proportions off? Most of the recipes have four cups of powdered sugar to one cup of fat (either pure shortening, butter, or a mix), rather than 8.

And, there is a difference in that type of icing and a meringue. I just made my first swiss meringue buttercream, and it was much easier to smooth onto a cake.

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