Rick's Special Buttercream

Very good recipe, I know because this is the one I use except for the vanilla extract, I use butter/vanilla crystals (B&V) by International Bakery Supplies out of Indiana. Yumm

Does this recipe crust?

I use Rick's Special buttercream recipe and it is always a hit. I use half a cup of butter and 1 1/2 cups of shortening. Their instructions say to add the sugar cup by cup and then add the whipping cream at the end. Does adding the whipping cream first make any difference you have noticed? Sure sounds like it would be faster this way. Scoobydid I will say it crusts with 8 cups of sugar and 6 to 8 oz of whipping cream but if you are going to use food coloring, cut back on the whipping cream. Easy to play with adding more or less wc or ps until you get the consistency you want.

I also found this recipe on allrecipes.com years ago. My orginal that I printed used all shortening, so that's what I go with. I go ahead and put everything in the stand mixer bowl using the full 8oz of whipping cream, and mix it with the whip attachment for a good while. This way it gets very soft and fluffy. I use it whenever a customer requests a "whipped" icing, I call it my whipped buttercream. It's wonderful for a coconut cake icing, and tastes great on chocolate cake.

Iv been using this recipe for about 3 years. I do 1/2 butter 1/2 shortening

This is the recipe I've used for the last five years. I always double it and I use 1 tsp vanilla, 1 tsp creme royale and my clients rave over it. It is delicious!!!

I've been using this recipe for a couple of years. I use 1/2 butter, 1/2 shortening and the full 8 cups of sugar. Fabulous icing!

Most likely a dumb question, but is that liquid whipping cream or already whipped cream?

It does crust but not hard like a traditional buttercream. I add some meringue powder as well..about 2 tbls. What is creme royale?

does this have a gritty texture? I hate that "bite" you get with powdered sugar buttercreams and am looking for a recipe that doesn't have that, but still uses typically "american" ingredients (I also offer IMBC, but not everyone likes that)

Hello, can I have the measurements in metric? Thank you.

Is that heavy whipping cream? when adding the color does it change anyhting?

Sounds like a crowd pleaser.....? though,...... what is the shelf life on cake and does it really need to be refrig.... does this wk well in summer heat..... thank you

PennySue, it's liquid whipping cream. If it was already whipped cream then the recipe would call for "whipped cream" not "whipping cream".

Hi, I was wondering how much icing this would yield?

I also want to know the shelf life & if it needs to be refrigerated? I'd like to use it on a cake w/fondant and leave unrefrigerated. Will this work?

Just tried this and it is SO delicious! Though next time I'll add a bit more icing sugar to help it crust when decorating. But it tastes REALLY good!

Hi, I too noticed this recipe on All Recipes a while back and was wondering if it would need to be refrigerated due to the whipping cream. Also, has anyone used Viva towel method for smoothing this frosting? How smooth were you able to get it? Thanks everyone! Susan

I used 1/2 unsalted butter 1/2 shortening 8 c. powdered sugar and 1 C. heavy whipped cream and about 1/2 tsp. salt. I don't know if it was just too warm in the kitchen but it didn't crust for me. That was ok this time, I covered the cakes with fondant and it tasted great. Best BC recipe so far. It's much much better than the others. I don't know about the refirgeration, I did keep mine in the frig just in case.

Hi, just curious can you leave this out once it is on the cake or does it need to be refrigerated because has butter & whipping cream? Also what color is it? Does it have a yellow hue because of the butter? I am just starting out in the baking/decorating world & was curious how to get white buttercream without using all shortening. Thanks!