Beautiful recipe! Thanks for sharing! Any ideas for how I can adapt to a Chocolate Buttercream?
I have a similar buttercream recipe I use and I add cocoa powder to the powdered sugar then make it as directed. You may need to adjust the liquid a touch though.
If you need a White BC, what brand of butter do you use? All of the butter that I have found is yellow and therefore turns the BC off white, so I usually use all shortning. I would really like to use butter, but have been unable to find one that is white. Any help would be greatly appreciated.
TIA
Vickey
If you need a White BC, what brand of butter do you use? All of the butter that I have found is yellow and therefore turns the BC off white, so I usually use all shortning. I would really like to use butter, but have been unable to find one that is white. Any help would be greatly appreciated.
TIA
Vickey
In my experience Land O Lakes has the whitest butter. But really any butter will do -- the longer you whip it, the whiter it becomes. You can also add Bright White color to the frosting to help color it white.
I agree w PP. Using Land O Lakes is best, its pricey so adjust your cake prices accordingly....its worth it though. I also use Wiltons white color when I need bright white frosting.
If I use hi-ratio shortening, do I still need to add the meringue powder?? Thanks! 
If I use hi-ratio shortening, do I still need to add the meringue powder?? Thanks!
I do but that's more out of habit than anything.
Thanks for the quick reply. I bought land o lakes last week, but was unaware that the longer you beat it the whiter it gets. I would have never thought of that. I will also check into getting the white coloring. I haven't used white before, but will definately try to get some this week.
Thanks again for the info.
BTW wonderbuns, we share the same birthday. I just thought that was neat because I haven't met too many ppl with that birthday.
BTW wonderbuns, we share the same birthday. I just thought that was neat because I haven't met too many ppl with that birthday.
SWEET!!! 
I always considered that the greatest day of the year for a birthday -- the day after Halloween so by extension you have the right to eat ALL the candy (not that mom ever bought that argument... 
) and it's in Fall, my favorite season and is the unofficial start of the holiday season... Ah yes, the greatest day fer sure! 
Thanks to everyone for the great information!!! What a wonderful group of people I have found here at CakeCentral!!!
Thanks so much guys!
About adding the Meringue Powder ~ After Crisco changed to 0 trans fat, I had nothing but problems with my buttercream crusting like it used to. So, I called Wilton (who had also changed their recipe due to the 0 trans fat shortening), and they recommended using meringue powder to help with the crusting. It really worked!!! They recommend using 1 T. to 1 cup of shortening. So, if I make a half batch of icing (3 cups) with only a 1/2 cup of shortening, I only use a 1/2 T. of meringue powder. Someone else somewhere recommended me using heavy whipping cream instead of milk to add more fat to help in the loss of the fat from the shortening. So, with the combination of adding the meringue powder and using heavy whipping cream, my buttercream has never crusted better. And, it is light and fluffy and isn't too sweet!
I have to ask - shortening is 100% fat, so how could you lose fat from the shortening?
And I do not like the taste of meringue powder. Can anybody tell me if they noticed the taste in this frosting?
And what kind of food coloring do you use to color it?
Wow, lot's of questions I guess. Thank for helping.
There is no trans-fats in shortening now, unless you buy Hi-ratio. This WILL affect your buttercream!
You do not notice the Meringue powder at all. If you think about the ratio....2lbs (8 cups) of powdered sugar for 1 T of meringue......I promise you will never know by flavor that there is meringue!!
I use Americolors and also Wilton colors And you can use pretty much any flavorings too!
Crisco took the TRANS FATS out (trans fats raise levels of "bad" LDL cholesterol and lower levels of "good" HDL cholesterol...that's bad). See the link http://en.wikipedia.org/wiki/Trans_fat for everything you ever wanted to know about trans fats.
I don't notice that the meringue powder changes the taste.
I like to use gel coloring, and from what I've read, Americolor is highly recommended, though Wilton is usually easier to find locally. Powdered coloring is also another option (also made by Americolor and others).
Hope this helps =-)
Thanks guys.
I never made frosting with trans fat shortening, so I have no idea what I'm missing. I like it the way it is without the trans fat though.
I'll give the meringue powder a try. Although I do get a crust without it. But possibly I'll get a better crust with it.
There is no trans-fats in shortening now, unless you buy Hi-ratio.
I think that's a regional thing. In some areas, the Wal-Mart brand vegetable shortening still contains trans-fats. I've never used it so can't speak to the quality.
I began using Americolors several months ago. It was recommended by my supplier and I really like it. I find the colors are richer than with the Wilton paste colors. As I run out of a paste color I replace it with Americolor.
Also much easier to use as they come in squeeze bottles. Take a hint, Wilton!
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