I'm new to decorating cakes. I've done all 3 Wilton classes so the only icing I know is the Wilton BC icing.
Honestly, It's ok (I've tried a lot of different flavors but it doesn't change the texture)...but I need to get a better recipe if I'm going to start selling my cakes.

Any idea??

What about the texture do you not like? Maybe this will help others know what to suggest. -Rhondie

It's hard to explain. Maybe it's the sugary (sp) texture that I don't like.
I find it very plain. I've tried adding more butter flavor...didn't change much.

May be I want something more fluffy or creamier maybe. But that I can still decorate with.

Maybe I just have to get use to it.

You should try italian meringue buttercream (IMBC). No pwdr sugar, no shortening. It's delish!

The recipe I use is called Kaye's Buttercream from the Whimsical Bakehouse book. Here it is printed on this web page:

http://www.murrayhill5.net/blog/inmykitchenblog/archives/000444.html

Thank you. I will definitely try it.

have you tried using all butter or all margarine instead of crisco? I HATE the crisco icing, as does the rest of my family.

I have received the most compliments when I substituted 1/2 of the crisco for butter.

So it is the same recipe, just instead of all crisco 1/2 crisco and 1/2 butter.

It still gives me the stability I need when it gets hot, but the flavor is SOO much better.

HTH

Leily