Frustrated Making Buttercream

Baking By bostonterrierlady Updated 13 May 2010 , 10:09pm by mamawrobin

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bostonterrierlady Posted 13 May 2010 , 8:53pm
post #1 of 4

I made 3 knids of buttercream today. One was sugarshacks, one was just like Wiltons and indydeby. Idydebi's was the only one that turned out decent. One batch I just threw away. I seem to have to just mix it my own way because sugarshacks way just does not work for me. Lots of air. So when I made the dream whip one I just kind of winged it it came out better and I only made one batch with my mixer half full and it did the best. It is pretty dry here in Idaho so I seem to have to add more fat and liquid it seems. Kind of frustrating .
Any thoughts send them my way.

3 replies
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chellescountrycakes Posted 13 May 2010 , 9:01pm
post #2 of 4

are you creaming your butter and crisco for a long time??

I just started doing it. for like 15 minutes. just the butter and the crisco and sometimes the flavors, and I just let it GO and GO and GO.

my BC is turning out better than it ever has..

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TexasSugar Posted 13 May 2010 , 9:50pm
post #3 of 4

Adding more fat like crisco/butter, will help make your icing creamier. If Indy's recipe worked best for you, I'd work with that one adjusting the fat to get it to fit your needs better.

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mamawrobin Posted 13 May 2010 , 10:09pm
post #4 of 4

I love Indydebi's receipe but there are two things that I do different. I beat my crisco (shortening) for 15 minutes before adding any other ingredient and I heat (not boiling, just hot) my half and half (milk) before adding. I like the results even more. thumbs_up.gif It's very creamy.

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