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Favorite Buttercream Recipe - Page 2

post #16 of 37
I like the recipie that uses shortening along w/ butter, but i use 1/2 unsalted butter and 1/2 salted. I also use a flavoring from CK which is called creme bouquet, has a light almost floral taste, taste awesome. I am trying the alpine shortening recipie to cut down the greasiness.

Buttercream Dream recipie from this site!!!!
post #17 of 37
Quote:
Originally Posted by TJSCAKES

I just love the WHIPPED CREAM BUTTERCREAM . It's light, fluffy, and not too sweet.......I use the "one bowl" version that I found on another post, not the one in the recipe section....

Chef Leah's adaptation of Charlotte's Whipped Cream Buttercream
This is a heat and humidity stable decorator's buttercream that can be used
successfully for outdoor receptions.
Single recipe
3/4 cup granulated sugar
1/2 teaspoon salt
1/4 cup meringue powder
Mix in 1/2 cup boiling water
Whip to medium firm peaks.
Add in 1 Tablespoon clear vanilla, or your choice of flavorings.

Beat in 1 pound of confectioner's sugar. Whip to stiff peak.

Whip in 1 pound of vegetable shortening. The mixture will deflate and you
will think that it is ruined. It is not ruined! Just let the mixer
continue to whip and the volume will come back to where it was before the
addition of the fat.

If you have a few more minutes, change to the flat beater and mix on the
slowest speed to get out some of the air.

A very soft icing, light and fluffy, easy to spread and naturally smooth.
Minimal crusting, generally considered a non-crusting icing. Also very
repairable for those little "dings."



How do you store it and for how long? Thanks for sharing this recipe. Sounds great!
Its always about cake!!
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Its always about cake!!
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post #18 of 37
They say you can store for up to 3 months at room temp, but I usually use it up within a couple weeks or so.....
post #19 of 37
I tried a new one the buttercream Dream recipe off this site...
I LOVED LOVED it... SO smooth and the flavor was PERFECT. DH hubby loves SWEET SWEET icing so when he got in last night after flying for 5 hours I was shoving it in his mouth taste taste it.. He was like Its ok but I like your regular one better its sweeter.. Well thats what I wanted to hear. I used a cream cheese filling in the cakes so I wanted a icing that was sweet but not so sweet that it was gonna be overbearing.... I loved how it spread as well.. MUCH smoother so if you havent tried it.. I would give it a shot. Here's the link

http://www.cakecentral.com/cake_recipes_rate-2123-5.html
Candle maker to cake decorator to floral designer... Just can't decide what I love doing most so why not do it all!! http://www.freewebs.com/delks_designs
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Candle maker to cake decorator to floral designer... Just can't decide what I love doing most so why not do it all!! http://www.freewebs.com/delks_designs
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post #20 of 37
I have one very fluffy vanilla frosting recipe Squirrelly Cake gave me this amazing recipe.

4 cups confectioner sugar
½ pound (1 stick) unsalted butter
3 tablespoons whole milk
1-tablespoon pure vanilla extract

Blend it together until fluffy.

Thanks
Nitu
Bakers Love Butter!
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Bakers Love Butter!
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post #21 of 37
How is the "buttercream dream" icing for doing roses? I keep trying different recipies to get a not too sweet one, but they all seem to be too soft for a good rose. the old wilton standby seems to be the best for roses, so far......
mom to Christine, John, Michele, Joseph & Peter......grandma to Zachary and Colette
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mom to Christine, John, Michele, Joseph & Peter......grandma to Zachary and Colette
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post #22 of 37
I, too, would like to know how the Buttercream Dream recipe holds up for decorating. I have a teapot cake I will be doing soon, and will be using the star method (at least that's the plan so far!). I would love to know how this recipe holds up!

Tina
post #23 of 37
Wasn't going to make any roses but I will make some just to see for you and Ill post picture later today.... I have an extra little cake that needs a little decorating to.. so be perfect to do with... Post it later
Candle maker to cake decorator to floral designer... Just can't decide what I love doing most so why not do it all!! http://www.freewebs.com/delks_designs
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Candle maker to cake decorator to floral designer... Just can't decide what I love doing most so why not do it all!! http://www.freewebs.com/delks_designs
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post #24 of 37
Add more sugar and make your icing stiff.
I made roses with it and they are beautiful.

Thanks
Nitu
Bakers Love Butter!
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Bakers Love Butter!
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post #25 of 37
As far as adding more sugar to make it stiffer...I'm sure that would make stars look better, too, but I would think it would defeat the purpose (my purpose, anyway, of covering a cake with stars) of looking for a not-too-sweet icing. Does anyone know how well the icing, made per the recipe, holds up for this type of decorating?

Tina
post #26 of 37
ok, I am in the minority here, but I don't feel my buttercream is sweet enough! I use 1 c shortening, 1 cup butter, 1 tsp vanilla & 8 cups powdered sugar. Is it better to sift, then measure it out into cups or sift the whole bag & add?
edited to say that I would like a sweeter icing like from the bakery..does anyone have a recipe similiar?
post #27 of 37
I really like the Whimsical Bakehouse House buttercream! Awesome! Light, fluffy, and not too sweet!
post #28 of 37
So if you want the buttercream dream a little stiffer for roses and don't want to add more powdered sugar (making it more sweeter) then what about adding merigue powder? Please advise.
~~~Theresa~~~
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~~~Theresa~~~
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post #29 of 37
Partsgirl-Everyone in my family really likes my sweet buttercream recipe which is similar to yours, though I sometimes can add another 4-8 cups of powdered sugar. I use butter and vanilla flavorings plus approximately a cup of half and half (sometimes cream) which makes it thinner so you can keep adding more sugar. I hope this helps you.
post #30 of 37
I don't care for the powdered sugar buttercream varieties, maybe in a pinch, but they are way to sweet. The best buttercreams I have ever tasted have been the Italian meringue buttercreams or the classical/neoclassical ones like this recipe;

http://www.recipelink.com/cookbooks/1999/0811817687_4.html

P/S The butterscotch variation is extremely, lick the bowl until it is clean, good.
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