Can you tell me how much cocoa you would add to make the chocolate icing?
Hey! Thankyou for the post, I just made a batch and i'm very excited, it colors really nice =] How long will it keep do you suppose? I have it in the fridge, and i can't use it until friday, so about 2-3 days you think?
Does this crust? Thanks!
this is the only buttercream I use- it does crust lightly but the flavor is out of this world
I used this recipe for a baby shower cake I did on Nov. 14 and it was awesome!!!!!!!! Everyone kept saying how great it was!! I have tried many recipes and this is the best. It will be my standard from now on!!! Thank-you Thank-you!!!!!
What are the measurements for the cocoa and cream cheese versions?
Can you substitute cool whip for the whipping cream?
This is my families new favorite icing! Thanks for sharing. Did anyone ever figure out how much cocoa to add for chocolate icing?
Love this icing!
does this need to be refrigerated?
Do you whip the cream before putting it in?
I'm sorry for not answering questions; thi is the first time I've been able to access the comments.
Cream cheese - would add at least 1 (8 oz) softened cream cheese. Cocoa - depends on how "chocolatey" you want it; anywhere from 1/4 c to 1 c of baking cocoa.
This lasts easily 2-3 days in the refrig; I've used it even a week later without any problems. It also freezes well.
mfortune - I've never substituted Cool Whip, but if you do, will you let me know how it turned out?
I do not whip the whipping cream - just add it in.
This does NOT need to be refrigerated. I've done cakes several days ahead withouut anyone getting sick. The amount of sugar keeps it from spoiling. There are posts talking about this.
I hope everyone gets their questions answered. Sorry it took so long to get to you!
Thanks for the update!!
If you freeze, do you let it come to room temp then re-whip or does it come out ready to use? Do you use this instead of SMBC?
I used half and half instead of whipping cream, and it turned out well.
I do let it come to room temp and do re-whip it. I tried SMBC but I didn't care for it. Good Luck!
Best buttercream ever!! The almond and butter extracts make a delish flavor combo!
Thanks so much for this recipe. I have been looking for months for a good buttercream that would stand well on it's own. This is a keeper in my book!
Hodi and clm425,
I'm so happy this recipe is working for you! :)
How would you turn this into a caramel buttercream? I need a good caramel buttercream to go with an english toffee cake I am making. Thanks for your help?
I substituted hi-ratio shortening for the butter to keep the color a true white. I didn't even sift my powdered sugar like I usually do and I am VERY pleased with this recipe. I left out the meringue too. It's working out nicely. Thank you!
Does this need to be refrigerated? What is the life/shelf life of this icing?
I just used this recipe for the 5th time.It is the best...I stick to the recipe,except I don't use the meringue. The flavorings and salt seem to keep it from getting too sweet. Thank you for the recipe!
I wondered if you flavored it with the Lorian Oil Caramel Flavoring if that might give you the flavor you're looking for?
Thx auntbees. I will give it a try!!
is this a good recipe for making flowers and such?
This recipe was a huge hit! I used 1/2 cup of cocoa and instead of the almond and butter flavoring I used chocolate extract. I also increased the ratio of cream. Really a keeper!! Thanks for sharing.
Can you use this under fondant since it does not need to be in the fridge?
How is this bc for using to make flowers and things? thanks for sharing the recipe.
This recipe is definitely a keeper!! It's SO yummy!
-SoniaMamato3 I used this underneath fondant without a problem.
Thank you jessahmir!!
Has anyone tried using real melted chocolate instead of the cocoa pwdr?
This is good for making flowers and you can adjust the stiffness by using more powdered sugar. When I've had to do that though, I add more salt and extracts to help cut down on the sweetness. I think this would work fine for melted chocolate as I've done that before with other recipes. And, yes, I've used it under fondant.
Does anyone know how this compares to Indideb's and Sharon's (Sugarshack)? I haven't made theirs yet and was just curious. I'd like to try theirs also.
I just made a batch of this, with the cocoa. SO yummie!!!
I recently tried the Sugarshack recipe and got mixed reviews from family and friends on it. Alot of them thought it was too sweet and some said they felt they could still sense that "slick" feeling on the roof of their mouths that they shouldn't have gotten since I used the hi-ratio shortening. I'm anxious to try your recipe and see how it is in comparison.
Omg I just made this for my daughters cake and it is out of this world. Love the flavor and texture. Cant wait to see how it pairs with the fondant for her Princess Tiana cake. But I know the cupcakes will be totally delish with just this topping. YUM
Does this BC melts easily?? I still can't find the right recipe that won't melt when transporting. Last time my cupcakes were a disaster because the BC melt and run all over!!
Made original recipe today, as well as a chocolate version. Added 3/4 cup unsweetened cocoa powder for the chocolate. Yummy! In both recipes I added a little more vanilla instead of the almond. (My husband is allergic to nuts.) Absolutely delicious! Not too sweet. My favorite! Will use the chocolate for filling and vanilla for covering the cake. Not very firm, so next time may add a little more meringue powder when covering with fondant.
blondmary, I haven't had this melt on me yet. And Kimberly3456 is right, you may need to add a little more Meringue Powder to help with crusting. I use a full TB when I make mine.
I'm toying with the idea of making Indydebi's and Sharon Z's frosting to see how they compare. The problem is, my family and "regular customers" like this so much, they don't want me to try anything else! If anyone can compare those two recipes with this one, I would be grateful for any feedback.
Okay, I finally tried Indydebi's recipe and we didn't like it as well; seemed "drier" I'm really not trying to be mean or negative about her recipe, I'm just letting you know what we preferred.
As I recall, I've not had a problem with mine in hot or humid weather also as Indydebi's.
I have yet to try Sharon's.
I just wanted to clarify this quote is from Donna and not me. auntbeesbaking
"This is the best buttercream icing I have ever tasted. I used it for my daughter’s wedding cake. I made a double batch, which was enough to ice, border, and pipe small decorations on the sides of the cake for a 14″ x 10″ x 6″ tiered cake. I think the whipping cream is the secret to making this icing special."
Can it stay at room temp ?
Yes mookamoo, it can stay at room temperature! :)
I loved this buttercream! It tastes great and worked so well for me as I am a beginner. On my second batch I left out the almond extract and used salted butter (I like the taste of salted better than unsalted) and only used 4 oz of whipping cream. Everyone loves it! The second time I made this I also added an extra two table spoons of meringue powder (for a ttl of 3 tbsp)since it has been warm here (SoCal) and I wanted it to stay nice and firm. Both times I used this recipe I used it under fondant.
I have made indidebs buttercream twice and didn't like it . . . twice :( I am not trying to be mean but it tasted like I only used crisco and powdered sugar and no matter how I tweeked the recipe I could not get it to taste palatable. Anyhow, I will not go back. This recipe is above par and I love the way it tastes and how you can make it the texture you want by adding or subtracting a little of an ingredient or two. It is great for beginners and professionals alike in my humble opinion. I am a fan of this recipe! Thanks auntbeesbaking!
This is definately amazing! Wow :) I decided to put more of a vanilla twist on the recipe so I cut out the almond flavoring and added vanilla bean seeds....YUMMY! Thank you for this wonderful recipe. This will be my standard buttercream recipe from now on!
Anybody know of a good way to make this a peanut butter chocolate frosting?
Can someone tell me if this crusts enough to use the Viva method on it? It sounds so good!!
Hi jlkrallred, yes it does crust wonderfully well. If you look at my U of M cake and others, you will see the paper towel imprints. I do use 1 TB of meringue powder per batch though.
Has anyone tried this recipe using all butter? shortening isn't available where I live. I'm really keen to try this recipe. thanks in advanced :)
I haven't bakescupcakes, but if you do, will you please let me know how it turns out? I would be sure to use Meringue Powder if you want it to crust.
This is by far my favorite recipie its pretty fool proof and i am easily able to add and subtract my own touches with this still tasting awesome! thanks so much
I have been using this recipe for months and absolutely love it! It freezes great and when on a cake, keeps it well and is a dream to work with! While I have tried other and I do like them, in my experience people have preferred this recipe. Fabulous; thanks so much for sharing!
This is such a great buttercream! I have used it both regular and cream cheese version. I do skip the butter flavoring but that's just my personal taste. I love it with the almond but have done it with only vanilla extract. I will be trying the chocolate one out this weekend but so far A+ from me!
I just made the chocolate version (with 1/2 cup Hershey's powder) and it is so great! I haven't used it to ice yet, as I'm doing that tomorrow, but I just had to comment on the taste. I told my husband it is like being able to eat chocolate milk....so great! Thanks for the recipe! I can't wait to ice with it and try it without the chocolate.
JustGettinStarted, I hope it works out for you in using it as icing! Let us know, okay? Eating chcolate milk? That's funny! :)
I just made this buttercream for my son's school bake sale for cupcakes and it's so good. I think this will be my favorite buttercream, it's very light. It also colored beautiful. Made two batches, vanilla and chocolate. DELICIOUS. Thank you for sharing this recipe.
This is the most perfect buttercream in the world! It is my new standard. Thank you so much for the recipe! btw, using white chocolate mocha coffee creamer in place of half of the whipping cream makes for an outstanding white chocolate buttercream!
I love, love this buttercream!! I was making IMBC because regular buttercream is just too sweet, but absolutely hated making it! But this is so simple and and taste so good! I personally don't add the butter flavoring or almond. I use a little more vanilla extract. Thank you so much for sharing this recipe! It's now my go to recipe for all of my cakes.
Oh tennilley, I'm so glad you like it; I'm so happy to share recipes and pass them on when I find a good one! :)
This recipe sounds amazing. Until now i have always made my buttercream with just water for fear of spoiling. Never even made it with milk. I went out today and bought the whipping cream to make this but am still hesitating..i don't understand how it can be left out at room temp for days and not spoil...i'm sorry to be a bother, i'm somewhat new at this could someone please explain. THanks!
Hi, mmmcake0072 I was told by my Wilton instructor that the powdered sugar acts as a preservative so it doesn't spoil -- even with the milk and butter. I will sometimes make my buttercream a day ahead of time and store it in the fridge. The next day, I leave it out to soften and re-whip it. Hope this helps!
Thank-you terrilynn!! I appreciate the quick response. I'm supposed to make the icing tomorrow for the cake and i was still riding the fence on the whole issue. I just want to add that I LOVE THIS SITE!!!
Hi mmmcake0072, let me know how this turns out for you if you make it, okay?
Okay, i made the icing and i have to say that i love it!! I have 2 small kids and i had to hide from them so that I could lick the spatula.......it was so good that i didn't even feel guilty about it!! I was afraid about how well it would hold up under the pressure of being tiered and fondanted so i damned and crumb coated with my old recipe. the cake is not done yet so we will see. I do wonder if you have made as a strawberry BC. I just had an order and have not yet made a strawberry BC. THANK-YOU!!!!
mmmcake0072, I'm glad it worked out for you! :) I have used the pastry fillings to make fillings with this and it works well. I have also used Lorain Oils to flavor it and it takes the flavor very well. In fact, I did just use the strawberry extract to make it strawberry flavored and it did great. If you want to have color, then you can just use your paste colors to have it match the flavor. My husband and kids are always happy to "quality control" for taste before I ever frost a cake. Let us know how it works out for you if you do the strawberry BC, okay?
I am not a big fan of butter cream, when I'm asked for a cake I usually suggest cream chesse since it's not as sweet and SO good, but I have to say, I'm rather impressed this with recipe. It's not as sweet as Wilton's butter cream recipe and it's SO light and smooths on like silk. I live in FL and though this is light it still crusted beautifully. The only think I would probably leave out next time is the salt, I think it didn't mix very well and therefore left areas of the frosting a bit salty. Maybe I'll try salted butter instead next time to still give it the kick it needs without having to worry about the salt not mixing completely. Thanks for this yummy butter cream!
Hi maitej17, You could try fine salt or even dissolve the salt in the heavy whipping cream - just a thought! Glad it worked out for you! :)
This is the absolute BEST buttercream icing EVER!!!!! I opted not to add Whipped Cream, I added 4 tablespoons of water and No butter flavor, I used 1.5 tsps of clear vanilla and added about 5 drops of peppermint oil.... ABSOLUTE BEST!!! Very light, fluffy and not too heavy!!! :0) I have OFFICIALLY changed by buttercream recipe! THANK YOU SO MUCH!!!
Auntbee, I don't remember how much icing this yields. I've already used it twice, once under fondant which worked beautifully again. It it was less than 2 weeks ago and I'm drawing a blank. I have to make a 14inch 2 layer this Sat. and this is the icing they would like (I made my first batch of yours for their son's birthday cake, and obviously they LOVED it). Would this be enough to cover a 14 inch?
Hi maitej17, I think it would be enough or possibly 1.5 batches? It depends on your decorations I would say and your weather and humdidity. Whenever I make it, I always make a double batch in my KA and freeze any leftover since it freezes so well. Will you let me know for my future reference? It's supposed to make approx 7-7.5 cups if I'm remembering correctly. Good luck! :)
does the almond extract give it an almond flavor? I don't really want that- should I leave it out or substitute?
Hi Kate2010, I asked my husband because I don't always put it in, especially if a cake is going to a public place and I don't know if someone is allergic to nuts or not. If I don't put it in, I substitute with extra vanilla extract (clear). You also could substitute your favorite extract, i.e. lemon. Using almond extract does add another dimension of flavor and we like it, but if you don't, I wouldn't put it in. (You could always take some frosting in a separate bowl and add just a smidgeon of almond extract and see what you think). Good Luck! :)
auntbee, thank you for sharing! I haven't tried this bc recipe yet but from all the responses you can believe I will be trying it real soon. I've enjoyed reading the responses, please continue sharing. I am new in the business and I am doing my homework for good recipes to put in my library, so if you have any others please let me know!!! :-)
Ok Auntbee, so I decided to go for making a batch and 1/2 for my 14 inch and it worked out great. I was able to fill 1/2 of it (that's what the customer wanted) and ice the entire 14 inch as well as have a little left for some decor. Thanks again!
Thank you, maitej17 for letting me know, I was wondering! I'm glad it worked out for you. Happy New Year!
Have you made this with peanut butter at all? If so how much would you add? My sister's 30th birthday is coming up and she has requested peanut butter icing. I am really excited to try this after reading all of the positive responses as I too have not quite found a buttercream recipe that I love yet. Thanks so much!!
Imountz, I haven't made it with peanut butter. However, I would say to start with at least 1/2 cup. You can always add more to taste. If you do it, and it turns out, would you be willing to let me know? Thanks so much! Good Luck!!
Absolutely, I'll let you know how it turns out! Thank you!!
This is the BEST BC I've ever had... This will be the BC I use now... I have been hunting for one for so long and I have found it!!! Thank you so much for posting... Also, I left out the butter flavor and used butter flavored Crisco and it's delicious!!!
I also LOVE this recipe! It is ALL I use and everyone always loves it!! I also use the chocolate and cream cheese substitutions and love them as well. A friend of mine dubbed the chocolate buttercream, "Chocolate YUMMY Cream!" I am also wondering about strawberry BC and peanut butter BC. I am going to try the strawberry BC tonight. Has anyone tried these yet and if so, how did you do it?
I can't wait to try it on my 8' and 9' inch that I have to make today! The customer wanted a not so sweet buttercream. Do you use salted or unsalted butter? Maybe it said in the about comments......don't know....I wil also use it for my 6' and 9' inch for my husbands cake later this week. He wants chocolate buttercream. So, I would just add chocolate to it? How much and what kind (hershey's cocoa or baker's chocolate)? Please let me know.....can't wait to try it! :)
Thank you for this recipe. I just finished making it and it was very easy and I agree it was silky. It made a very nice BC and I used it to crumb coat my cake today and will use it under the fondant. My daughter liked the fluffy texture and looking forward to tinting it and using on a BC cake next week. I am just starting to sell my cakes and just recently discovered Cake Central...it is very addicting. I have been seeing recipes for extenders for cake mixes. I tried one today and it seemed to make my cake chewy but it was firmer which made it easier to carve. Do you have a recipe for an extender that will not make the cake chewy? I thank you in advance for your advice and help.
SchwartzStyle- Which extender did you use?
hi everyone.... i made this buttercream today and is full of air bubbles... is very fluffy and very yummy... but is completely full of air bubbles. Is that how's supposed to look? I didn't over beat it... i wonder if needs more beating time?!?! thanks in advance....
Just made this for some cup cakes... Was looking for something lighter, fluffier and not as sweet as my regular buttercream I loved this!!! If it crusts I will now be using this one for my cakes... My Kids HATE how sweet and heavy buttercrean is this was a nice improvement.....
I'd like to know how long you beat it as well. I've gotten air bubbles in it too but not every time. Thanks!
Hello, I'm sorry for not getting back to questions. Several things have been happening: First, I cannot access "my recipes" on CC. I've had to access it under recipe search and go in that way despite my contacting CC about this issues. Secondly, my son has been in the hospital for 46 days and ended up with his large colon removed and an ileostomy preformed. I'm just now getting back to "real life."
II have not personally tried this with the PEANUT BUTTER or STRAWBERRY so I don't know the amounts. I would like to in the future but I haven't had orders yet for those two specific flavors. If someone does, I would be grateful for the information.
I don't usually use a CAKE MIX EXTENDER, because I'm very happy with the amount I get with how I make my recipe (which deviates from the box). But, to extend it add: 1/2 cup flour, 1/2 cup sugar and 2 tsp. extract (your choice of flavor).
This CRUSTS beautifully (I think because of the Meringue Powder). If you see my cake photos (U of M) and others, you will see how beautifully this crusts.
I do use UNSALTED butter BUT have also used SALTED butter.
For CHOCOLATE: I do use HERSHEY's cocoa, sifted in. The amount depends on how "chocolately" you want it - anywhere from 1/3 cup for light, 1/2 cup for medium or 3/4 cup for dark (or MORE) depending on your taste.
Regarding AIR BUBBLES: I have found that if I overmix the Crisco and Butter, this can happen. Also, if I do the same when I add the salt and flavorings. And if I whip it too high when adding the sugar and whipping cream in stages. Also, when I'm adding the colors, I have definitely overmixed it. So, If you do this as I have, I have laid parchment paper over the top and tried to smooth out air bubbles with my hand or bench scraper. Good Luck!
If there are other questions, please feel free to send me a message. I seem to get those despite the other problems on the site.
Thanks so much! Answered all my issues. I'll work on no overmixing. This really is one of the best tasting icings I've used.
Sounds great, can't wait to try it. If I use cream cheese do I need to keep the cake in the fridge?
Tricia4971 - you don't need to because of the amount of sugar, it will keep it from getting spoiled (many threads on this topic addressing this). I don't even refrig. my cinn. rolls witht the cream cheese frosting or my apple cake with a different cream cheese frosting and no one has ever gotten sick.
I always have air bubbles and bulges, but thanks for addressing this issue and this site has hopefully helped me with those......love this recipe! ;)
I'm anxious to try this recipe for a large batch of cupcakes this weekend. Can I substitute hi-ratio for the Crisco and use the same measurements of everything else?
I have't used hi-ratio for the Crisco, carolynM. If you do try it, would you please let us know how it works out? Thanks!!
Well, I made 2 batches -- one with HR and one with Crisco. I think the Crisco gave it a slightly better texture, but I had no complaints about either one. All in all, I'm happy to say that it's not worth using the more expensive shortening for this recipe.
Thank you for letting us know about the HR carolynM!
Can you substitute Pastry Pride for the whipping cream? If it's possible i would feel more comfortable leaving it out since it is non-dairy.
havila, I don't know what Pastry Pride is, but no one I know has ever gotten sick and I've used frosting made up from days before a cake is due and my family has eaten leftover frosting on cake scraps days after and none of us have ever gotten sick.
Sorry, may have been answered but not sure??? If you add the 8oz of cream cheese, do you omit anything to make the change?? The same question for the chocolate. I am never sure when adding things if you just add in to the existing recipe or do you leave other things out??? Thanks, would love to try this cream cheese BC....
Jealena, I add it in, I don't take anything out. I hope it works out for you...will you let us know? Thanks!!
Thank you auntbeesbaking! I plan to make it tomorrow and will for sure let you know. I have to do baking for a 30th wedding anniversary for 2 different parties....will post back ASAP.. thanks again...
Today I made the cream cheese version of this BC icing w/o omitting anything and just adding the cream cheese and it is to die for!!! Thanks so much for sharing and your help...it tastes the best and soooooo easy to do...
I also thought of another tip for air bubbles...if you add a spoonful or so of piping gel it will help and give it a nice glisten.
Awesome bc!!! I will definitely be making this again!!!
Auntbeesbaking...this is the best bc Ive ever tried! I usually dont log in just to leave comments but I had to for your recipe - it was just out of this world!! I've tried Indyebi's and practically most other BC recipes out here but this has been the best hands down. Your tip on not overbeating the Crisco and butter as well as the tip on diluting the salt with the whipping cream worked like a charm!! I havent had icing with this beautiful a texture before and also tastes so light.. this will be by go to bc from now on. I made 3 batches - 1 regular bc, 1 choc bc (added cocoa powder) and 1 cream cheese - all 3 turned out beautifully and crusted really well (i added a total of 3 tbsp of Meringue Powder). Thanks a ton again!!
I just made your recipe using 8oz of cream cheese. The taste is wonderfut BUT I haven't add the whip cream yet. The buttercream seems why too soft to add more liquid!!! HELP!!! What have I done wrong?!?!/
prettyteeth, I'm sorry I'm getting this a day later. Was your butter too soft? Did you add the Meringue Powder? Could it be just really hot and humid where you live? I'm REALLY sorry this gave you problems! :( Maybe a little more powdered sugar would help? Sometimes I've done that but then will add more salt and extracts to cut down on the sweetness...maybe even a tad more Crisco? I hope this helps...
Best buttercream icing EVER!! I have been using it for a long time. It has never failed me yet. The taste, texture and crusting is great. You will not be sorry for trying this one!
I have to say, this is by far the BEST BUTTERCREAM that I have made to date. I have tried Bunnywoman's from the Wilton Site and IndyDebi, even though both of those recipes are good, this one is better. It is not overly sweet and very smooth and just a down right great taste. Thank you so much for posting it.
LOVE this recipe. Made it last night for the first time, used 2 tsp vanilla instead of the almond, and half tsp of butter flavor, next time i will x out the butter flavor, it was a little overpowering. Other than that, the texture was great! Held up well under fondant and for cupcakes. I added a tad more powedered sugar for the cupcake frosting to make sure it wouldnt 'melt' in this humidity. Doesnt crust as much as indydeb's, but tastes way better (doesnt taste like sugar and crisco, as other recipes do).
I made this last night and it was wonderful! My kids really loved it. I used 1 stick unsalted and 1 stick of salted butter. I substituted more vanilla for the almond extract and I put a full teaspoon of butter flavoring. I also used 2 T of meringue powder for crusting. This was my first success at the VIVA paper towel method. Very pleased with this recipe. OH, and I didn't use all of the cream, it wasn't needed. I did have lots of bubbles and air pockets as well, but I'm sure I whipped it too much when adding my color.
I am new to all this so yes I'm a Newbie lol I love making cupcakes and needed a really good frosting that would stand up on its own and stand the heat and not melt before you could even eat it or put the decorations on I'm from Philly and it is really hot herer right now (boy can't wait for cooler weather lol ) found this recipe and OMG is all I can say, except HATS OFF TO YOU auntbeesbaking for posting this recipe I love it ,made the cream cheese version I used cheesecake flavoring (about 1/2 the dram bottle ) in place of the butter flavoring lets just YUMMY!!!!!!!!! this is in my favs and I wrote it down this is going to be my go to buttercream recipe from now on : ) THANK YOU once more
I signed up and logged in to Cake Central just so I could tell you Auntbeesbaking how awesome this recipe is! I used it on a 3 tier 50th Anniversary cake for my in-laws and it came out great and got lots of positive comments. I had to change it a bit because I didn't want to use Crisco. I used 1.5 cups of salted butter and 4oz of cream cheese. To compensate I added the 1.5 tablespoons of meringue powder. I also didn't have any whipping cream so I used French Vanilla coffee creamer and omitted the vanilla. Your recipe was so versatile and all the posts about how great it was gave me the confidence to change it up. Thanks so much for a great recipe!
I am so happy the recipe is working out for you fellow CC'ers! Mammadukes and AuntyNay, your comments were especailly touching. As I said before, I got this recipe from another website but I have passed on the positive words to the person who posted it so she gets full credit. tjames30, when I whipped it too much recently, I added some piping gel and it worked wonders! On other occasions, I've added a bit more Crisco and that helped too (if I added more than a bit, I added more extracts and salt).
This is now my official buttercream/cream cheese buttercream icing! It is delicious! Yesterday I made a batch and left the KA unattended for about 10-15 minutes and when I came back, the icing had such a beautiful, billowy smooth texture. Wow!!! Plus using the beater blade for the first time - how did I live without this? Thanks auntbeesbaking!!!!!
Okay I would love to make a white chocolate version...do you think I should try melted white chocolate or the chocolate melts?
leefeedesigns, I think you could do either, maybe a half-cup of white chocolate melts?? Will you let us know how it turned out please?
This is my favorite buttercream! I use it on all my cakes now and just change up the flavoring for the cake I'm making (lemon juice and extract for a lemon cake, creme de menthe for a mint chocolate cake, etc.) Thanks so much for this great recipe!
I made a white chocolate version by adding one cups of melted white candy melts I also added an extra 1/2 tablespoon of meringue powder to helping with crusting because candy melts sometimes can be finicky, i also omitted the almond extract. It was really delicious! I'm going to try a pumpkin spice version tonight i will let everyone know! Also does anyone know if i were to make a cream cheese version if it will crust enough to be underneath fondant? I absolutely love this recipe and i dont even try anything else anymore....i just adapt this one to what i want....i especially like that if i add a little to much or not enough of something i can fix it easily....with the smbc recipe i have and indydebs it was really hard to fix if i screwed up....i have 4 kids ages 3 and under and im either trying to move quickly or easily distracted and forget to add something or add something twice.. Woops! But this recipe is so easy to tweak and always tastes good !
leefeedesigns, thank you for letting us know about the white chocolate. It should crust with the cream cheese version especially with the Meringue Powder. I'm happy the recipe is working out! I wanted to try Indydeb's and Sugar Shacks, but my customers don't want anything but this one if they want Buttercream instead of Bettercreme. So, someday, I might actually get to try theirs! Good Luck with the Pumpkin Spice version!
I am completely new to making cakes. I making a 3 tier cake for my sons 5th birthday on saturday. Each layer will have a superhero logo made from fondant on the front. Will your buttercream icing be strong enough to hold it, or will it slide off?
I have found my new "go to" buttercream recipe! Thanks so much for sharing this. I used this recipe for a wedding cake and a groom's cake this weekend, and everyone raved about how amazing the cake, and especially the icing, was. The grooms cake was lemon and the 3-tier wedding cake was chocolate. Delicious! The only issue I had was air bubbles. I know I mixed the heck out of the chocolate (I was attempting to make a double batch in a bowl that was too small) and I also added brown icing color because they wanted a rich brown color (the icing itself is pretty light brown). But I didn't overmix the lemon. It was more difficult to smooth, but the taste made up for the issues. I'll try the other tips mentioned here for smoothing it out next time. Both flavors crusted nicely, and I didn't even use meringue powder except in my test batch of lemon.
Kimberly ~ I added fondant decorations to both of the above mentioned cakes and had no issues. I did really sink the fondant decorations into the icing though. I did allow the icing to crust before applying my fondant decor. Applying it before the icing crusts might work better, I'm not sure.
Thanks indiesmom, that helps a lot. I will give it a try! :)
I am making this for the first time today, and I wanted to know if we are using un salted butter in this recipe. I assumed that it would state it if it was, but I just wanted to double check. Thanks.
Thanks auntbeesbaking, I was thinking about posting this recipe, except, I don't measure anything out. I have used this similar recipe by chance, trying to cut down on the sweetness of buttercream. I've always used straight shortening, since butter softens up so fast. Will definitely try it w/butter and shortening. @ havila....yes you can use Pastry Pride. I have used PP along with heavy whipping cream, creamer(dry and liquid) all @ the same time, until I reach my desired consistency. Lil bit here, lil bit there
I have been using this recipe a ton! I love it! Sometimes I have issues with large air bubbles on the side of the cake after it's decorated and smoothed. It always smooths well, but seems like the icing creates a pocket or large bubble on the side. Also, once the cake is done and customer is traveling with it they seem to say that the icing falls down on the side of the cake, which is probably where the air bubble was. I always try and smooth out where the air bubble is and it kind of works, but you can kind of see the imperfection still there. Please help with suggestions. I have been usuing 1/3 c. of whipping cream and 1 tablespoon and 1/2 tsp. of merigne powder. I just don't want to change the recipe too much because I love ti! I just wish it were a little more stable....especially when traveling. HELP! Thanks! ;)
areinsbach, Regarding AIR BUBBLES: I have found that if I overmix the Crisco and Butter, this can happen. Also, if I do the same when I add the salt and flavorings. And if I whip it too high when adding the sugar and whipping cream in stages. Also, when I’m adding the colors, I have definitely overmixed it. So, If you do this as I have, I have laid parchment paper over the top and tried to smooth out air bubbles with my hand or bench scraper. Recently after overwhipping a batch, I added some piping gel and it worked wonders! On other occasions, I’ve added a bit more Crisco and that helped too (if I added more than a bit, I added more extracts and salt). Good Luck! I hope this helps!
Thanks alot! If I add more crisco, how much? And how much pipping gel? Thanks for responding. :)
areinsbach, I would start with a scoop - ? serving spoon maybe? I think it just depends on a variety of factors, and to your tastes. I'm sorry I'm not more exact.
I'm definitely trying this out on the next order this coming weekend! Sounds awesome!
THANKS SO MUCH AUNTBEESBAKING! I did add some pipping gel and a little more crisco and smoothed with my parchment paper just to cover all my bases and my buttercream worked like a charm! I also made sure I didn't over whip the butter and crisco, too. I had no ait bubbles and it smoothed perfectly! It actually looked like fondant and I had no problems with large air bubbles later! THANK YOU SOOOO MUCH! I feel as though I have now perfected all my buttercream issues and will probably do more buttercream cakes in the future! I truelly appreciate your help! :)
The only buttercreams I used to know were the wilton's (yuck!), and those birthday cakes (ooooooh so sweet, my teeth could fall out!)from mass producing bakeries.... hence I have stayed away from it. I prefer cream cheese or whipped cream frosting. This recipe has changed that opinion. It was very tasty and even people who do not like sweets loved this frosting! Thanks for sharing such a gem! - I omitted the crisco and used butter instead.
My daughter and I tried this frosting today as I dont like sweet frostings. It was easy to work with as well as had a nice flavor. I also altered the recipe by eliminating a couple of things in addition to the meringue powder (optional). I opted to not use the almond extract (sub with vanilla) or clear butter flavoring thinking it would have enough butter flavor from the unsalted butter as well as added a little more whipping cream. I will definitely use this recipe again...
Hi I am a newbie in baking. I just made this extra special buttercream recipe for the first time for my son's birthday cupcakes and it tasted great! Thanks for all the tips on Cake Central!
I modified the recipe somewhat due to ingredients I had. Here are the changes: 1. Changed Crisco to Butter flavored Crisco baking stick (I was attracted to the convenient one cup sticks and did not realise some people did not like the butter flavored versions. I will try the unflavored Crisco next time.). 2. Used salted butter instead of adding salt (I will try unsalted butter with salt next time.) 3. Left out almond flavouring and butter flavoring and used about 2.5 tsp of an organic vanilla extract. 4. Used only 4 cups of icing sugar instead of 8 cups. (The texture was fine with just 4 cups of sugar and I didn't see the need to add more. In Singapore where I live, people do not like overly sweet frostings and 4 cups icing sugar to 2 cups butter/shortening seems to be a good ratio.) 5. Used only half of the minimum volume of whipping cream. I believed I only used less than 1/8 cup and this was added to the fats and whipped before adding icing sugar as suggested by someone earlier. 6. Used 1.5 tbsp of meringue powder.
This amount was enough to frost cupcakes with 1M Wilton tip made from 2 packs of cake mix - about 40 cupcakes that were slightly smaller than standard 2 inch based cupcakes. Suggest halving recipe for one box of cake mix.
I made it one day in advance and on the following day, I re-whip the frosting with just half a tsp of whipping cream. This frosting held up well even in hot and humid Singapore weather with day time temperature that is usually 80 degree Fahrenheit and above.
Seriously Amazing! I used coconut extract with Vanilla Bean paste.....LOVE IT!
I was looking for a good homemade buttercream recipe and came across this one. I needed a good recipe for my son's birthday cake in a couple of weeks. I did a trial run today and made a batch and i didn't like it at all. I dont know if this was what it was supposed to taste like or if i messed something up. i followed the recipe exactly. I used all shortening bc I needed it to be all white. It ended up tasting like a giant sweet marshamllow. It tasted like powdered sugar big time. I don't know if i should have added more butter flavoring since i didn't use butter but I have no idea. I see everyone saying how great this recipe is but i didn't like it. I would love some feedback from anyone. Thanks so much.
Made this for the first time and it was a hit! I wonder if I add more salt if it would take away a little more of the sweet taste? Either way it was wonderful. Thank you for posting this recipe :)
Hi Rachmendez,, I sometimes do add a bit more salt to adjust the sweetness factor. I'm glad you liked it.
Hi adshoemake, I'm sorry this didn't work out for you. I do think butter makes a difference. I also use the butter extract and almond extract if no one is allergic to nuts. Really, you could use any extract or even mix it with the fruit pastry fillings you buy in the sleeves. Have you ever tried Bettercreme? It's a lot lighter and not as sweet. I actually prefer it but I hardly get people who want that. I buy mine at GFS by the carton.
This icing crusts: 1 cup CRISCO, 2 lbs powdered sugar, 1 tablespoon meringue powder, 1/4 teaspoon salt, 1 1/2 teaspoon clear vanilla, 1 teaspoon clear butter flavoring, 2/3 cups milk (whole or skim works). Mix all ingredients and beat for 3-5 minutes. You can make it a cream cheese icing by eliminating the milk and adding 8oz of cream cheese. You could add more cream cheese if you want more cream cheese flavor.
Hi there - will it crust without the meringue powder? I can't find any near where I live...thanks
This is the best buttercream that I have used. Delicious, not sickeningly sweet
This frosting is fabulous! The taste is incredible and I do not necessarily like frosting. I followed the wedding instructions and it covered and piped great! This will definitely be my go to recipe from here on out! The one thing I have to mention is that it does not make very much. I had to make a quadruple batch! But it was incredible! Thanks for the recipe!
will it change the texture and/or flavor if I use all shoretning?
I tried it for the first time and used the cream cheese variation.It was delicious and crusted beautifully(: Thank you!
I am wondering how much frosting would I need to frost 200 cupcakes generously? Also, do you think adding a little melted chocolate to it would cause a problem? I always add real melted chocolate, in additon to cocoa powder, when I make buttercream.
I love this recipe, this is my go to buttercream but sometimes i find chunks of butter in it and i'm just not sure why. I don't want to over mix the butter- shortening mixture, any ideas?
Caroline2001, is your butter soft enough? I do cream by Crisco and then add the butter, 1 stick at a time. It can look "curdled" or "chunky, but when all the other ingredients are added, it all seems to come out silky smooth. I would be caution to over mixing the Crisco and butter, and getting too much air in it. If you do get air bubbles, some piping gel can help. I hope this helped.