After searching for the "ultimate" buttercream recipe, I have come to the conclusion that most of them are variations on a theme. Of course, I realize whipped cream and the meringue buttercreams are a whole different beast.

The basic formula I see over and over is this:

2 cups fat (butter and/or shortening)
2 pounds powdered sugar
2 tsp flavoring (sometimes more)
liquid to reach desired consistency
salt (optional)

Does that pretty much sum it up?

basically, that is it

I've used the same recipe for 25 years. It crusts VERY well and holds up in 90 degree heat and HIGH humidity (sat outside for 5 hours .... no meltdown). I've had zero issues with the new Crisco.

The recipe above looks like too much fat for my liking. In the big thread on "I hate new crisco" I saw a lot of people having issues with icing sliding off their cakes and their recipe would have WAY more fat that I use.

I use:

2 lb p.sugar
1-1/3 cups crisco
2-3 Tbsp clear vanilla
1/3 to 1/2 cup MILK (not water!) to desired consistency
3 Tbsp dream whip

indydebi - You know, I read that big long Crisco thread and noticed that you had not had issues with the new stuff. Your BC recipe looks different than most I have come across. I'm going to try it as soon as I get some Dream Whip.

Also the new Crisco seems to work better with MILK not WATER (as per Debi's recipe.)

I started using high ratio shortening when crisco changed their formula and I was having SOOOOOOOOOO many problems with it...I'll never use crisco again! I wish I had switched to high ratio a long time ago. It is so much better and actually cheaper if you can get it wholesale. I can't tell you what a difference it has made in the smoothness of my cakes. I should prolly post some new ones in my gallery for you all to see. And the taste...there is no lingering after taste. It's light and fluffy and so creamy you just wanna use it as lotion! LOL

I have said for the last couple of months that I haven't had any problems with the new Crisco. I will now change that, for some reason the last couple of cans is not crusting and it taste so much sweeter! This is so frustrating because I really loved my frosting. I used Val's high ratio with a couple of my own twists. It's no longer working. I am going to be switching to the sweetex. Sure hope this fixes it

a whole cup of liquid? That sounds like an awful lot to me.

Another CC'er (and I can't recall who ... sorry) posted a big thread about her experimens with new crisco and discovered the water vs milk was a big factor in the failure or success of the icing.

But when you start using milk instead of water, you HAVE to refrigerate, which is not an option for some. What to do?

I have used the new Crisco and used the equal parts Crisco and butter, I had no problems with it. I use cream of coconut as half of my liquid and milk as the other half. I would love to use the high ratio shortening but you have to buy so much of it or it is really expensive. I don't do that much decorating at home. I also like to keep my recipes using very basic kitchen ingredients.
Indydebi.. I am going to try your recipe. It is different from any I have seen before.

But when you start using milk instead of water, you HAVE to refrigerate, which is not an option for some. What to do? Crying or Very sad




That's why I was afraid to keep using milk. How long can you keep the cake out of the fridge? I'm having problems with mine crusting over. I don't use butter, just Crisco.

I use milk in my icing do not have to refrigerate. The temp. here is in the 100's and higher. I do not have central air. I left a covered container of icing out on counter as a test and it was still good after 1 week. Probably could have gone longer (not that you would want to) 'cept the kids ate it. As Indy said the sugar keeps it from going bad.

The sugar acts as a preservative so the milk doesn't go bad.

Ohmygoodies recipe uses milk too and it was really good.

Debbi I have a ?? for you. Just what size cake should your recipe fill and cover? I know what the others say they should cover but I guess I am just a icing nut cause they never cover, for me, what they say it will....I know I need to start doing it right because it sure isn't cost effective.

Basically, that is it, sometimes as you say I need more flavor and a little more water, but if too soft I put more powdered sugar...

i second the hi-ratio chort. i pay $35 for 50 pounds, this is much cheaper then crisco

indydebi- what is dream whip and where can you buy it?
Thanks!

I've been looking for the high-ratio shortening too and can't seem to find it. We don't have any specialty cake stores, any ideas?

i get it at United Bakers Supply here in Kansas City

my recipe is 1c butter, 1c shortening, 1/4c Karo, 1/8c water, 1T almond, 1Tvanilla, 2 lb powdered sugar