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odd but great tasting buttercream recipe

post #1 of 11
Thread Starter 
Hi Everybody!!!!

I will be posting my baby shower cake I did for my cousin as soon as I get the film developed. My Aunt gave me her buttercream recipe she used when she used to decorate cakes in the late 70's. I'd thought I'd share it everybody. The flavor is incredible! BUT! the only down side is it does NOT crust. It also stays shiny and looks almost like fondant.

Buttercream

1 cup granulated sugar
1 cup butter

Cream well, add:

2/3 cup warm milk

Beat until sugar is completely dissolved and of spreading consistency.

Add vanilla to taste.

If anybody has a crusting version of this recipe, please let me know. It was difficult to transport because of the non-crusting.

Joe
post #2 of 11
I'm not understanding the crusting and non crusting of icing...
I thought if it crusted you could smoothe it out with viva paper towels....
WHAT"S THE DIFFERENCE?????
That recipe sounds good....
TIA
cakegal
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cakegal
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post #3 of 11
That's different. Did you decorate with it? How did it hold up? I'll have to give it a try. Thanks for sharing!
post #4 of 11
That sounds really good! I might try it on a practice cake...if anything else maybe it could be used as a filling! Thanks for the recipe!
traci
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post #5 of 11
Quote:
Originally Posted by cakegal

I'm not understanding the crusting and non crusting of icing...
I thought if it crusted you could smoothe it out with viva paper towels....
WHAT"S THE DIFFERENCE?????



Dragon was saying that this recipe doesn't crust, so he is looking for a similar recipe that will crust. You can only use the paper towel trick with a crusting icing.

Jess
post #6 of 11
Thread Starter 
Quote:
Originally Posted by blueskies

That's different. Did you decorate with it? How did it hold up? I'll have to give it a try. Thanks for sharing!



Hi Blue!

I decorated 2 cakes with it. It pipes really smooth, it's easy to work with. I'll be posting the pics soon!

Joe
post #7 of 11
I have a recipe that is quite similar to this one and it doesn't crust either. Actually, it's not very stable to work with and can't really be decorated on vertically (as in the sides of cakes--for swags and such).

However, for all my "family" cakes, if I don't use it, then they whine! lol!! So--recently I've been icing the tops of the cakes with that and the sides with Dawn's bc--incorporating the differences into my design. I'll be posting my dd's 2nd bday cake in a few minutes and you'll get the idea.

Thanks for sharing your recipe!

Lisa
post #8 of 11
Thanks, Joe! I'm going to try it on my next cake. I LOVE having new recommendations to play with! icon_smile.gif
post #9 of 11
Thread Starter 
just bumping for those who have not seen this recipe or has a crusting version of it.

Joe
post #10 of 11
Could you add a little meringue powder to make it crust? I'm making a practice cake this evening, I may give this a try! Sounds yummy, thanks for sharing Joe!
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post #11 of 11
Quote:
Originally Posted by momsandraven

Could you add a little meringue powder to make it crust? I'm making a practice cake this evening, I may give this a try! Sounds yummy, thanks for sharing Joe!



I was wondering if that would work...it seems like it would. If you try it, let us know the outcome. thumbs_up.gif
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