American Buttercream With A Twist

Baking By LoveonCloudCupcake Updated 26 Aug 2012 , 12:51am by LoveonCloudCupcake

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LoveonCloudCupcake Posted 12 Aug 2012 , 1:45am
post #1 of 4

I have not been able to find a buttercream I like. I do prefer the 'true' buttercream,(butter, sugar, milk ect) but it does not always hold up to heat. I do not like the 1/2 & 1/2 recipe buttercream (1/2 shortening,1/2 butter) & Swiss meringue is good for speciality cakes.
I have made my buttercream in this way
1 stick unsalted butter
3-5 cups confectioners sugar
1 teaspoon or more vanilla extract
4 tbls or less of whipping cream or milk

& for the specialty I add in maybe 1/2- 1 cup of Canned vanilla frosting.
I have had many compliments on it.
Has anyone else added canned frosting to their buttercreams? Any with a shortening?
I'm looking for that perfect buttercream, that is a light whipped texture not greasy feeling & not too sweet. I feel as though there has to be a professional recipe out there, that gets these bakeries all these rave reviews.

3 replies
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ibmoser Posted 13 Aug 2012 , 6:48pm
post #2 of 4

There is a recipe in the recipe section of CC called "Fluffy American Buttercream". It is like a combination of SMBC and a typical ABC - light, fluffy, not too sweet. It may suit your needs perfectly.

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AnnieCahill Posted 14 Aug 2012 , 12:29pm
post #3 of 4

I have used this recipe many many times and it always gets compliments. I have used all butter, all shortening, and various combinations of the two. I use pure vanilla extract. Don't use the Wilton meringue powder or it will taste sour. It doesn't crust but smooths very well with a bench scraper.

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LoveonCloudCupcake Posted 26 Aug 2012 , 12:51am
post #4 of 4

Thank you both for the replies! I will definitely try them when I get the cance! I do not know why I am such a perfectionist at frostings. I would say probably because it will make a cupcake or break it!

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