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What kind of Icing do you like? - Page 2

post #16 of 22
7/1/05 at 8:52pm
Quote:
Originally Posted by mrsrunning

I love the 1/2 butter 1/2 crisco buttercream


I AM WITH YOU ON THAT MRSRUNNING. MY FAMILY AND FRIENDS LOVE THAT BUTTERCREAM. I WILL HAVE TO TRY MELISSABLACK'S RECIPE WITH THE DREAM WHIP THOUGH. I MAKE THE PUDDING AND DREAM WHIP PIES THAT MY FAMILY LOVES, SO WE WILL SEE IF THEY LIKE THIS NEW ICING OR NOT. I WILL LET YOU KNOW.
Cathy

www.westfallfire.com
www.myspace.com/60854340
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Cathy

www.westfallfire.com
www.myspace.com/60854340
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post #17 of 22
7/1/05 at 11:36pm
Beachcakes,
Funny you should mention the Cake Bible because that is the recipe I use. I have used it so much the page is almost worn!!(smile). It does take a while to make but once you get the hang of it you will find it quite easy. If you need help or have further questions you can email me at kalikw@cox.net
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post #18 of 22
7/3/05 at 3:47pm
LOL thanks Kali, you've persuaded me... I'll have to try it icon_wink.gif
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post #19 of 22
7/3/05 at 5:16pm
This is my buttercream recipe. I love it! I do want to try that dream whip one though if it is maybe lighter sweetness, for the occasional one that wants less sweet. The one I use is not too sweet at all.. really good.. but you know.. theres always a couple. icon_smile.gif Anyways for this recipe I tweeked a bit. I use 1/2 cup butter and take out 1/2 cup shortening or you can do half and half. I also only use vanilla since I put the butter in there. None of the other flavorings and I took out the cornstarch because for me in AZ it is already too dry so I don't need it. HTH


Buttercream Icing - Carolyn Lawrence - Missouri - Bridal1@aol.com
4 pounds powdered sugar
2 cups Crisco
1/3 cup powdered milk mixed with enough hot water to make 1 cup
Add to the milk:
1/2 tsp. salt
1/2 tsp. clear vanilla
1/2 tsp. clear butter flavoring
1/2 tsp. almond
1/2 tsp. creme royale or creme bouquet (optional)
Add 1/2 cup cornstarch and beat well for about 15 minutes.
This can be kept out of the refrigerator for around 2 weeks, I'd say. I usually use it so fast that I hardly ever get it in
the refrigerator unless I am going out of town for a few days and then it can also be frozen. The cornstarch helps
humidity as well as helping to cut the sweetness. Play with it and use whatever flavorings you like.
Bonnie
www.InspiredOccasions.com
http://inspiredcaker.blogspot.com/
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Bonnie
www.InspiredOccasions.com
http://inspiredcaker.blogspot.com/
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post #20 of 22
7/3/05 at 10:32pm
Quote:
Originally Posted by Mable_21

I like buttercrem.. I use all Crisco.. but it is the butter flavored crisco. And a lot of vanillia extract!



Is the butter flavored criso white? Our wilton instructor told us not to use it, but I never questioned why... just assumed that it was perhaps yellow or something.

Melissa icon_smile.gif
www.freewebs.com/melissascakes
http://www.shopteacher.org/
http://www.mycoolschool.ca/
http://tcarsondesigns.com/
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www.freewebs.com/melissascakes
http://www.shopteacher.org/
http://www.mycoolschool.ca/
http://tcarsondesigns.com/
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post #21 of 22
7/4/05 at 5:23pm
I like the regular BC icing 1/2 butter....1/2 crisco but I also like the Whimsical Bakehouse House Buttercream for smoothing and non crusting.It is about 3 shortening to 1 butter
Busy Bakin Kakes For Kids!!!

Mom to Mitchell 11 yrs and Delaney 9 yrs
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Busy Bakin Kakes For Kids!!!

Mom to Mitchell 11 yrs and Delaney 9 yrs
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post #22 of 22
7/4/05 at 6:04pm
melissablack: The butter flavored Crisco is yellow, but it's also got a higher moisture content than the unflavored Crisco. I tried making a batch of buttercream with it once, and got it to the point where it was so stiff I had problems getting it out of a bag, and my roses would still wilt. icon_sad.gif

Illy
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