Hello folks! I have used the Wilton BC recipe forever but want something different. I've just about gone cross-eyed reading recipes and still can't find what I need- an easy buttercream that is good for decorating and doesn't need to be refrigerated. What should I try? Thanks for any help you can give!
I also used the Wilton BC and have just started playing around with indydebi's BC. My family misses the butter taste so I am going to try replacing some of the Crisco with butter.
I use the Buttercream Dream receipe found on this site. Instead of 5 TBS. of milk, I use heavy cream..yumyum...good stuff. This receipe uses butter and crisco and is the only buttercream I use besides SMBC.
Indydebi's icing is great.
http://cakecentral.com/recipes/6992/indydebis-crisco-based-buttercream-icing
It's a nice pure white, not like the Wilton's one. It crusts nicely and is delicious.
I just made cupcakes for my daughter's class. I used Indydebi's recipe and it was a big hit. Her teacher said they were the best cupcakes she has ever had.
For those of you who use the Indydebi icing recipe...Can you taste the Dreamwhip in it? I don't like the taste of Dream Whip as a whipped topping. Just wondering if you can actually taste it in the icing or if it's used more for texture.
No - you definitely cannot taste the Dream Whip. It is a great icing and it is not too sweet.
With the milk in the recipe, I need to refridge right? or is there a substitute that would work for the milk?
I am an Indydeb fan also.
Does Buttercream Dream have to be refrigerated?
No it doesn't.
I've tried Indy's recipe and liked it. I think I'm just use to buttercream dream though and like how it's mostly butter. I use only 2/3 cup high ratio in the recipe.
Honestly though, SMBC is the one I really love to eat. I don't care for cake really or icing too much but SMBC I could eat with a spoon.
I love IMBC , but it isn't pure white (due to butter) and doesn't do well in the heat. It's sooo delicious though!!!
My favorite is a mix of about 2 parts IMBC to 1 part Buttercream Dream . I also make the Dream Buttercream with heavy cream instead of milk. It's the closest to whipped cream flavor I can get without worrying about all the melting. With the IMBC I skip the part about boiling the egg whites to a certain temp because I sub them with pasteurized powdered egg whites. I just warm them up over a double boiler w/sugar to dissolve, and then whip it up and add the butter. Might be considered more of a French Buttercream now that I think about it. Anyway, it's a bit of work but sooooo worth the effort for me because of the taste and texture.
Oops, I just went back realized you're looking for something that doesn't have to be refrigerated. I've always refrigerated the hybrid frosting I mentioned above, but I've been working on how to get it to be stable and safe for storage at room temp. I found a recipe on another site that was similar to the IMBC I make, but it substituted a portion of the butter with hi-ratio shortening. This resulted in a buttercream that was safe to store at room temp for weeks. I just haven't had the opportunity to try it out yet. I'd also sub the heavy cream in the Buttercream Dream with coffee creamer as someone else stated.
With the milk in the recipe, I need to refridge right? or is there a substitute that would work for the milk?
no, you dont need to refridegerate it. there is actually very little milk in the recipe, and sugar acts a preservative anyway. theres more info on here about the science of how it works too.
i like a traditional bc too - ie 6oz butter, 12 oz ps, milk and flavouring. but usually use indydebis.
xx
This is the recipe I have been using. Originally it's under the recipe category here for Strawberry Buttercream Filling:
3 cups butter, room temperature
1 cup vegetable shortening
2 32 oz. bags 10X sugar (powdered sugar)
1/2 cup heavy whipping cream
1 over-flowing Tablespoon Creme Bouquet
Dash Salt
It crusts over beautifully and the taste is amazing! It also makes a HUGE batch of icing.
This is the recipe I have been using. Originally it's under the recipe category here for Strawberry Buttercream Filling:
3 cups butter, room temperature
1 cup vegetable shortening
2 32 oz. bags 10X sugar (powdered sugar)
1/2 cup heavy whipping cream
1 over-flowing Tablespoon Creme Bouquet
Dash Salt
It crusts over beautifully and the taste is amazing! It also makes a HUGE batch of icing.
Should that be 3 sticks of butter?
Thanks Leah, your right. I haven't had my morning cup of coffee yet...need to wake up.
SMBC...I used Wilton prior to that when I started out, got sick of it too. Tried another popular shortening based, was even worse.
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