Cake Central › Cake Forums › Cake Talk › Cake Decorating › What buttercream recipe for smooth icing?
New Posts  All Forums:Forum Nav:

What buttercream recipe for smooth icing?

post #1 of 18
Thread Starter 
I've always used Wilton's buttercream recipe but I've been having problems getting it to get perfectly smooth. Is it there a better recipe that doesn't form bubbles as easily or crack as much? Help!!
post #2 of 18
Thread Starter 
Help please!!! I need to make a cake tomorrow!
post #3 of 18
check out sugarshack's threads... she has a recipe & method that is outstanding....looks like fondant
"What you leave behind is not what is engraved in stone monuments, but
what is woven into the lives of others." Pericles
Reply
"What you leave behind is not what is engraved in stone monuments, but
what is woven into the lives of others." Pericles
Reply
post #4 of 18
Yep! Sugarshacks recipe rocks in taste and smoothness. I have tried several different bc recipes for taste and smoothing and hands down this one gets my vote.......customers love it too.

For my 5 quart KA stand mixer I use;

4 cups Hi-Ratio shortening
1 plus tablespoons flavoring (flavor to your taste)
1/4 cup hot liquid ( make hot liquid by dissolving 1/4 cup powdered coffee mate into 1/4 cup boiling water. Makes a little more than 1/4 cup so measure what you pour into the shortening)
4 pounds 10X powdered sugar

On medium setting cream shortening, flavoring and hot liquid until totally creamy and smooth. In a slow steady stream add powdered sugar until all is incorporated. Scrap down sides of bowl. Mix until smooth and creamy. Scrap down sides of bowl and mix one final time, about 2 or 3 minutes. If it is to thick for icing the cake add 1 teaspoon at the time of hot liquid until it is the consistency you desire.

I have substituted 2 cups of butter for 2 cups of the Hi-Ratio shortening and it is delicious and it smooths and crusts just the same.
Lea
Reply
Lea
Reply
post #5 of 18
Sugarshack's recipe has given me the absolute best results as well. I figure if I can get smooth icing with it anyone can!
stressed spelled backwards is desserts!
Reply
stressed spelled backwards is desserts!
Reply
post #6 of 18
Thread Starter 
Where do I find Sugarshack's recipe? Is that what you posted Teekakes?
post #7 of 18
janetwitson, yes that is Sugarshacks recipe icon_smile.gif

Editing to say here is the link to Sugarshacks complete thread. It is up to 35 pages now. http://forum.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=19948&postdays=0&postorder=asc&&start=0
Lea
Reply
Lea
Reply
post #8 of 18
hey there folks!!

Just a note, in my 5 quart mixer I use approx 5.5 cups hi ratio, 5 pounds PS and 16 TBS total liquid.


THT!

Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

Reply

Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

Reply
post #9 of 18
hey there folks!!

Just a note, in my 5 quart mixer I use approx 5.5 cups hi ratio, 5 pounds PS and 16 TBS total liquid.


HTH!

Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

Reply

Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

Reply
post #10 of 18
Hey Sharon! icon_biggrin.gif I know you do, that is why I posted a link to your original thread. I simply scaled it down a little so I don't have the mess when I make the frosting. I have this "thing" about a mess while I am doing cooking of any kind! icon_lol.gif Same recipe though, just a bit smaller scale. Still can't get over how perfect this icing makes up time after time after time!
Lea
Reply
Lea
Reply
post #11 of 18
WOOPS; I misread your post and thought you wrote 4 quart mixer, so I was posting for the 5 quart mixer.

I need my eyes checked! icon_eek.gif

SORRY! icon_redface.gif

Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

Reply

Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

Reply
post #12 of 18
SAVE
I can do ALL things Through Christ who strengthens ME!!!
CAKE IS MY LIFE!!!!
Reply
I can do ALL things Through Christ who strengthens ME!!!
CAKE IS MY LIFE!!!!
Reply
post #13 of 18
wiltons bc doesn't hold up as good as it used to due to shortening brands switching to non transfat ingredients. i found they have a much lower melting point icon_sad.gif
i've gone crazy~ but it keeps me from going insane! heheheh
Reply
i've gone crazy~ but it keeps me from going insane! heheheh
Reply
post #14 of 18
Thread Starter 
Another silly question:
What is hi ration shortening? And how many cups are in 5 pounds of powdered sugar? (We don't go by pounds over here in Canada)
post #15 of 18
Hi ratio is a commercial/bakery grade shortening with more emuslifiers in it. makes a creamier, smoother , better mouth feel and more workable icing.

4 cups=one pound, so 5 pounds= 20 cups (I think) LOL

Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

Reply

Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › What buttercream recipe for smooth icing?