I have been looking around the recipes and I am trying to find a new buttercream icing. I saw one called the bakers buttercream. Has anyone used this one. Or is there one that is just really good and can also be used to decorate with to. Thanks

There are many threads discussing this same question. It is so much a matter of personal taste. You just have to try a few. The bakers buttercream is typically a cooked flour base. It is delicous, but is limited for decoration.

What would be one of the better decorating buttercream icings that has a good taste. I started using half butter and half crisco and it seems to be to soft. Any help.

I have switch to using the Wilton Snow White Buttercream exclusively. People LOVE it. It is not as sweet as regular Buttercream. The key is to use Popcorn Salt instead of regular salt. Here's a link to the website: http://www.wilton.com/recipes/recipesandprojects/icing/snow.cfm

what does that salt do different and were can i get it. How much is it.

salt to taste i usually start with a 1/2 teaspoon in hot water the salt cuts the sweet

ps i use regular salt just desolve in the water first

Is the snow white buttercream icing good for icing birthday cakes, and how does it do with decorations. Also is it good if changed to chocolate

For the Snow White Buttercream, I have decorated cakes with it as well...made roses, borders, etc., it's all in the consistency (how much water you add - the stiffer is better for roses, thinner is better for frosting the cake, etc. As you normally would for regular Buttercream, follow the same rules).

As far as Popcorn Salt, you can probably find it at your Grocery store. You'll need the one labeled 'buttery'. The one I buy is made by Reese. My local store stopped carrying it, so I had to order it online. Here's the website: http://www.c-els.com/sfCatalog.asp?sn=E080420030200057&pchid=63851 I got this tip from another website and this is one product I can not live without in the world of Cake Decorating

Hands Down Sugarshack's buttercream recipe is the best I have tried. It is great consistancy and wonderful taste. I don't know if her recipe is in the recipe section or not but she posted it in a post a while back so you can do a search for it.

Have you tried Swiss or Italian meringue buttercream? After tasting it, I can never go back to shortening and cofectioners sugar again!

Does anyone have sugarshacks icing or were I can find it. How do you make italian icing.

http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=19948&postdays=0&postorder=asc&&start=0

This is (hopefully) the link to the post discussing it. GL.

Italian Meringue Buttercream

Makes 4 1/2 cups
Use this to frost the Baby Block Cake, or your favorite layer cake.


1 1/4 cups sugar

5 large egg whites

Pinch of cream of tartar

1 pound (4 sticks) unsalted butter, chilled

1 teaspoon pure vanilla extract

1. In a small saucepan over medium heat, bring sugar and 2/3 cup water to a boil. Continue boiling until syrup reaches 238° on a candy thermometer (soft-ball stage).

2. Meanwhile, place egg whites in the bowl of a standing mixer fitted with the whisk attachment, and beat on low speed until foamy. Add cream of tartar, and beat on medium-high speed until stiff but not dry; do not overbeat.

3. With mixer running, add syrup to whites in a stream, beating on high speed until no longer steaming, about 3 minutes. Add butter bit by bit, beating until spreadable, 3 to 5 minutes; beat in vanilla. If icing curdles, keep beating until smooth.

The Baker's buttercream is probably my favorite but I would not use it in this heat. It's more like Cool Whip and very good, it smooths nicely.