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Better Icing

post #1 of 23
3/25/05 at 7:22pm
Thread Starter 
Can anyone tell me of a better icing recipe then the original
BC,to ice a cake.I like how the BC smooths,but I can't stand the taste.
I've tried canned frosting,but I can't smooth it,If I try it the frosting
tears and I end up with a lot of crumbs. icon_sad.gif
Any help would be greatly appreciated.
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post #2 of 23
3/25/05 at 7:33pm
Have you tried the Dream Whip Icing?
Whatever you do, do with all your heart!
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Whatever you do, do with all your heart!
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post #3 of 23
3/25/05 at 7:35pm
Follow this link to two Dream Whip recipes!

http://www.cakecentral.com/cake-decorating-ftopict-959.html
Whatever you do, do with all your heart!
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Whatever you do, do with all your heart!
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post #4 of 23
3/25/05 at 8:28pm
What recipe are you calling the "Original BC" recipe?
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post #5 of 23
3/26/05 at 11:50am
Thread Starter 
The one out of the Wilton Course one book.
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post #6 of 23
3/26/05 at 1:41pm
here are some of our highest rated Buttercream recipes:

not for making decorations:
http://cakecentral.com/cake_recipe-1610-No-Crust-Buttercream-Icing.html

Great for decorations:
http://cakecentral.com/cake_recipe-1597-Crusting-ButterCream-Faux-Fondant-II.html
http://cakecentral.com/cake_recipe-763-Best-White-Icing-Ever.html

birthday.gif Jackie

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birthday.gif Jackie

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post #7 of 23
3/27/05 at 3:10am
Quote:
Originally Posted by Hershey17

The one out of the Wilton Course one book.




aaaahhh! Yes, that recipe is just plain nasty!! I have to agree with you.

My recipe:

1.5 cups butter
1 cup shortening
2 T flavoring
2 pounds confectioners sugar

thin with milk, not water.

I love it. My customers love it. A few here have tried it and told me they love it.
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post #8 of 23
3/27/05 at 9:34am
I completely agree - the Wilton buttercream is the nastiest thing I have EVER found.

This is the one I use... I picked it up from the Wilton forums (hehe, good for something!) and cannot for the life of me remember who posted it, or I'd give credit. Oddly enough, most of the time I only need half the water, but be prepared to use all of it. Oh, and I usually add 1 tsp more each of the vanilla and butter flavors.

****
2 c. Crisco shortening
1/2 c. light Karo syrup
1/2 tsp. salt
2 tsp vanilla
1 tsp butter

Mix these ingredients until light and fluffy.

2# confectioners sugar
1/4 cup water

This will give you 6 cups of stiff icing.
****

If anyone knows whose this is, please let me know? I'd love to be able to finally be able to credit this!

Illy
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post #9 of 23
3/27/05 at 9:43am
I have to say there is a large difference when using Sweetex shortening compaired to Crisco shortening.. The other thing that helps with making your icing good tasting is use Liquid Coffee Mate Flavored Creamers as some or all of your liquid... And if you dont want it flavored then you can use there regular ... Cali4dawn can back me up on this one the taste is just so different..

I dont use butter in mine...


I use

1 1/2 cups sweetex
2 lbs powder sugar
1/2 cup liquid
and if I dont use a flavor in my liquid then I add some kinda extract..
sometimes I will add a few tablespoons of Karo syrup to my batch..

99% of the time I make a double batch so I increase the amounts just as there are to make it double...


I know a lot of people will disagree with me on this one but I think a lot has to do also with the type of powder sugar you use.. I have used off brands or store brands and its not the same as C&H Powder Sugar.. The same thing if your going to use Crisco make sure its crisco not a store brand and not an off brand...
Victoria Cargill - Ladycake
Ladycake@pacbell.net
www.Ladycakes.com

"I'd Like To Help You Out -------- Which Way Did You Come In???"
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Victoria Cargill - Ladycake
Ladycake@pacbell.net
www.Ladycakes.com

"I'd Like To Help You Out -------- Which Way Did You Come In???"
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post #10 of 23
3/27/05 at 6:24pm
I didn't mind the Wilton course buttercream with the all shortening in it at first, but after doing all the cakes from Course I and several other practice cakes using that, I'm sick of it! I need to try something else. Maybe the one that has more butter will be better. I'm also considering doing cream cheese frosting instead.

We've been repeatedly told not to get any grease on the tools for the royal icing because it will break the icing down.. sooo... what do you do when you want to put royal icing flowers on a buttercream or cream cheese icing frosted cake? How do you keep the grease in those frostings from breaking down the flowers??? I hope to get answers here, but if not, I'll make a separate post about it. Thanks!

~AngelWendy
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post #11 of 23
3/27/05 at 6:53pm
I did post to you about this in another post just put them on your cake they will be fine.. Sometimes they get soft and you would be able to eat them but they will be just fine..

Just so you knwo that cream cheese is a soft icing to work with.. and has to be keep cold... just so you know.. Yes you can make cream cheese frosting stiffer for borders and such if you need to .. just add more powder sugar when your ready to do that ..
Victoria Cargill - Ladycake
Ladycake@pacbell.net
www.Ladycakes.com

"I'd Like To Help You Out -------- Which Way Did You Come In???"
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Victoria Cargill - Ladycake
Ladycake@pacbell.net
www.Ladycakes.com

"I'd Like To Help You Out -------- Which Way Did You Come In???"
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post #12 of 23
3/27/05 at 7:02pm
Thank you for the help on this!

~AngelWendy
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post #13 of 23
3/27/05 at 7:22pm
Quote:
Originally Posted by Ladycake


I know a lot of people will disagree with me on this one but I think a lot has to do also with the type of powder sugar you use.. I have used off brands or store brands and its not the same as C&H Powder Sugar.. The same thing if your going to use Crisco make sure its crisco not a store brand and not an off brand...



I agree Vicki. I used a cheap brand the other day and really noticed. It was so gritty. It felt like i had little pieces of sand in my icing. I will never use the cheap stuff again.
Becky D
cakeconfections@gmail.com
www.cakeconfections.net
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Becky D
cakeconfections@gmail.com
www.cakeconfections.net
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post #14 of 23
3/27/05 at 7:33pm
If you use butter, how do you keep your icing white?
(sorry if that's a dumb question, but I had a spiderman that was nearly dark brown from butter a few years back).
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post #15 of 23
3/27/05 at 7:41pm
Quote:
Originally Posted by boysmomintx

If you use butter, how do you keep your icing white?
(sorry if that's a dumb question, but I had a spiderman that was nearly dark brown from butter a few years back).




First off let me say there is NEVER a dumb question that is how we all learn is from people asking just think of it this way there is a hand ful of others out there that would not ask this question cause they thought it was dumb so your helping not just yourself but others that would not ask the question... Now with that said .. There is white butter that is what most people use when they are adding butter to there frosting.. Now if your going to color all of your frosting then there is no need to spend the extra on the white butter just get regular ... But yes there is a thing called white butter to add to your frosting and it will keep your icing white...
Victoria Cargill - Ladycake
Ladycake@pacbell.net
www.Ladycakes.com

"I'd Like To Help You Out -------- Which Way Did You Come In???"
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Victoria Cargill - Ladycake
Ladycake@pacbell.net
www.Ladycakes.com

"I'd Like To Help You Out -------- Which Way Did You Come In???"
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