I Need A Good Crusting Buttercream Recipe?
Baking By danawitkowski Updated 6 May 2010 , 2:06am by JGMB
Does anyone have one that is not purely shortening because I hate the way it leaves a film in your mouth. I usually use half shortening and half butter. Does anyone have any ideas? I'm piping a lot on this next cake I'm making, and I need it to crust well. Thanks!
I love the Buttercream Dream recipe from here on CC. It's 1/2 shortening, 1/2 butter, not too sweet, and crusts and pipes well. I like to use whipping cream in place of the milk, just because I like the taste better and it makes it creamier.
Use the high ratio shortening-sweetex.
The recipe for buttercream from Wilton-class buttercream icing.
Happy Baking and Decorating,
Chef Angie
I love the Buttercream Dream recipe from here on CC. It's 1/2 shortening, 1/2 butter, not too sweet, and crusts and pipes well. I like to use whipping cream in place of the milk, just because I like the taste better and it makes it creamier.
Very good receipe . In the cooler months I can get away with using real butter for my crusting buttercream and this is the receipe that I use. I also add the heavy whipping cream inplace of the milk. Most of the time I have to use Indydebi's all crisco buttercream due to our heat and humidity issues but I love this receipe whenever I'm able to use it.
If you use this recipe with milk/whipping cream, am I correct in thinking that you should not use this on a fondant cake because the cake should be kept in the refrigerator?
No, you can definitely leave it out on the counter. I'm not a scientist, but it's something about the ratio of sugar to milk/cream that makes it shelf stable.
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