Everything You Ever Wanted To Know About Buttercream
Decorating By Jackie Updated 26 May 2016 , 8:00pm by gfbaby
I know this question has probably been asked and answered, but I can't find it!
I have tried a couple of different buttercream recipes but have had trouble in both of them with the color seperating. It looks like it's mixed really well and then after a few minutes you can see the color looking splotchy. Both of the recipes had Crisco in them.
TIA!
I have a question. Whenever I transport my buttercream cakes. They always get cracks in them. WHY????? Is there a way to prevent this? My friends and I are wondering if there is a secret recipe or a secret tip that anyone has 
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Quick question, I just read ALL 24 pages and the initial post from Jackie said she qas going to compile all this info. Did she? And if so, where can we find this BC holy grail??
My 2 cents on black icing, Dutch cocoa makes things super dark so if you use that to color your icing before adding the black food coloring, you'll end up using alot less, thus reducing the risk of ewwww, this icing tastes like....
I do agree here. Is there a delicious non-Crisco based buttercream recipe which tastes great, provides a satin finish and crusts well? Something specifically for wedding cakes?
My question is about different recipes. I've tried the ones with Crisco and they are gross! Even if I add 1/2 butter 1/2 Crisco, or use extra flavors (vanilla, butter, almond, etc.)
So I'd like to have some other recipes to use. Like a French, Swiss, or Italian buttercream perhaps?
Why do we have to use this Crisco stuff? It's awful.
My 2 cents on black icing, Dutch cocoa makes things super dark so if you use that to color your icing before adding the black food coloring, you'll end up using alot less, thus reducing the risk of ewwww, this icing tastes like....
I love my "black" cocoa- it gives an oreo like flavor to my icing. I live in lower Michigan and we have a good amount of Amish folks around. There is one amish store(out of about 50) that sells my beloved black cocoa- I don't add any coloring to my black frosting- you can see how dark it is on my nintendo cake.
It's amazing!
Skirt, I too have looked for this BC "treasure". I would looooove to have these tips from all the pros. Could anyone let us know if it does exist yet??
Just a quick note for making anything with cocoa powder (cakes or frostings)... if you dissolve the cocoa in boiling water, it gives whatever you are making a much richer chocolate flavor. Just boil some water and measure out the amount called for in your recipe. Mix in the cocoa thoroughly and let it cool to room temperature- then just follow the recipe as directed!
What a great read! Love the tip on dissolving cocoa in hot water!
I work in a bakery where we use a non-crusting buttercream, it tastes great and is easy to work with and smooths well, but I was wondering if anyone out there that uses a non-crusting buttercream has seen sugarshack's video on icing a cake in buttercream. I know she uses the paper towel/parchment paper method to smooth and I know it won't work on non-crusting buttercream but I wondered if it could help me to get the sides of my cakes (especially square) straight and even, I tend to get the sides of my cakes "leaning in or out". Does anyone know if her video could help a person using non-crusting buttercream?
Has anyone tried the upside down trick in the articles. It is the best ever. I have a hard time spreading butter cream evenly, i hate not having a perfect, smooth cake. This is the best trick ever. Everyone should try it.
What method is this??? Up to now the viva method is the best I've tried but I never get my buttercream smooth enough !!! hahaha
Hey guys,
I'm new at the cake decorating & have been having some difficulting when it comes to my bc. I'm still using the Wilton (medium) recipe (since I still consider myself a newbie) and everytime I ice a cake, it looks lumby!! I use the viva towel method which smoothes the cake a little bit but it doesn't look smooth like bakery cakes or the cakes in the gallery here in cc!!
Please help me, I need all the tips I can get!!
Hey guys,
I'm new at the cake decorating & have been having some difficulting when it comes to my bc. I'm still using the Wilton (medium) recipe (since I still consider myself a newbie) and everytime I ice a cake, it looks lumby!! I use the viva towel method which smoothes the cake a little bit but it doesn't look smooth like bakery cakes or the cakes in the gallery here in cc!!
Please help me, I need all the tips I can get!!
Beware of comparing yourself to a bakery. If they use a whipped topping like bettercreme or frosting pride, smoothing is tooooo easy. As for the people here on CC, well, they really are geniuses!
What a great thread! I just want to share a couple of tricks I have for BC. First, I always add a teaspoon of bottled lemon juice. It helps cut the sweetness without imparting a lemon flavor. It can be added to just about any flavor. Second, I always use whipping cream instead of milk or water. It makes the frosting really creamy and smooth. Third, I like to use vanilla paste instead of vanilla extract. It has a great flavor and looks beautiful with the vanilla seeds from the paste. Last, I always add butter flavoring to all of my BC, even when I use butter/shortening combo.
SueBuddy-I used to have the same problem, I didn't realize what I was doing wrong until I filmed me frosting a cake! I never held my scraper straight up and down, it was always at a slant so I wouldn't scrape my foil too much:
http://www.youtube.com/watch?v=iqvL4zhVbE8&feature=channel_page
But take a look at this one:
http://www.youtube.com/watch?v=u6r8MYHYz00&feature=channel_page
Granted it's pretty fast but my sides look a whole lot better! I still catch myself sometimes leaning just out of habit though 
What would you call a Good Buttercream. If My I ask. And what would be that Recipe.
Thank You
Margie from Hartford Ct 
Hi,
I need a good recipe for buttercream.
I want use on 8" cake with 2 layers.
Thank youuuuu so much!!
Paty
miasuzzette & Patycoelha29-To me a good buttercream is one that you can frost the cake with and make all your decorations. I like my recipe but I'm biased 
http://www.youtube.com/watch?v=tLcCbN2I4xI&feature=channel_page
A lot of people on here also love Sugarshacks and Indydebi's buttercream recipes 
DiscoLady - how many cake boards are you using to support the cake? Sometimes that's the problem. Not sure about the rumply edges.
I heavy whipping cream for my liquid, and meringue powder. I use salted butter and leave out the salt.
Does anyone have any suggestions on the rolled buttercream fondant, i just made it this morning, seemed to turn out good, just wondering how long i should wait to use it?, and wanted to make sure that you add color too it the same way as icing, would appreciate help! thanks
Another smoothing method should be mention is the high density foam [/code][/code]roller, Smooths like a charm. Also a great topic in this discussion of buttercream is how to get perfect corners for a square cake and clean edges for round cake. [/center]
The best tip I learned about buttercream icing was how to ice and smooth. Using the icing tip to place icing on the cake, then using a long smoothing spatula to even the icing out. After letting it sit for about 10-15 minutes, I then use VIVA paper towels to smooth the icing out. I get great results with this, even if I have to patch and repair when I am setting up a wedding cake. This could be another good section on buttercream.....how to patch and repair. I can't wait to read all the tips!
in my wilton 1 class, my instructor showed us a technique... I found this one to work really well!!!
I take a tall glass of water. put it in the microwave til its almost boiling. .. then put my long angled spatula in it and let it sit for a few seconds. then i take the spatula without wiping it off (some water will be left on it) and then smooth out the icing. it works brilliantly! i was AMAZED!
My local super market has a frosting for their cakes called better cream. I believe they use some kind of whipped cream or topping. Does any one know a recipe like this?? It is not as sweet as butter cream. I asked a girl i know who worked there but she said its shipped in premade..
If you can also include tips to help prevent blowout on cake that have been refridgerated. I use butter and milk in my buttercream recipe so I do keep mine refridgerated until the day of wedding.
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