I have used ABC for 95% of my cakes.  Yes, I have decorated ahead and frozen them w/o a problem.  (Take a look at my pictures.) 

You can use my '2 of everything' recipe.  It works great.  Here's the link: http://cakecentral.com/a/2-icing

AThanks for the information. I will try the ABC on the next cake I make and let you know how it works. I will check out your cakes. Thanks again for your help.

AI'm so excited to have found this thread! I'm a beginner hobby baker and do all the family event cakes and I've been wanting to be majority of buttercream. The videos and examples have been a great motivation and I can't wait to start ordering some books as well

Ok fellow Buttercream Decorators, I got to try a few new tips today with some shortening ABC, just for practice. In fact these are done on homemade bran muffins.  When I got done I just scraped the practice icing off and ate the muffin.  Healthy right?

http://cakecentral.com/g/i/3241877/a/3436443/mums/      Ateco tip #79

http://cakecentral.com/g/i/3241880/a/3436443/cupped-flowers/   Wilton tip # 401 (hat to open it a bit)

http://cakecentral.com/g/i/3241892/a/3436443/carnation-tip/  Bakery Craft Carnation tip#150

ANice job MB! Flowers look great ;-D

Thanks.  That was the most work I've put into decorating cupcakes since making the Westie Dog ones.  I think it might actually be easier with SMBC.  Buttercream is so delightful. but SMBC is heavenly.

There must be a specific trick, or method to making the big cupped ones.  I'll figure it out with time.

They look great MB.  Not sure about the bran muffin side though, give me some good healthy sugar.  My book arrived so I am going to have to source some of the larger tips.  Most of mine are only 0s and 1s.  You have got me motivated to try.

Thanks.  I just got my copy of the CIA baking book and tried out the bran muffin recipe.  This new book has a bunch of cool recipes in it.  The old one I borrowed from the library didn't have much in the way of cake.  This one does.

I gotta admit, it's a hundred times easier to put a big fat swirl on a cupcake.  I'd have to really like someone to take the time to make all these frou-frou iced cupcakes.

This CIA 'Baking & Pastry' book has good recipes on Chocolate Sauce, Caramel Sauce, Swiss Meringue Buttercream,  Italian Meringue Buttercream, French Buttercream, German Buttercream, Cream Cheese Buttercream, Chantilly Cream,  Chocolate Caramel Ganache, Devil's Fudge icing, Chocolate whipped cream.

It also has lot's of recipes for cakes and tortes.  I must have been looking at a really old out of date copy of a book from the CIA, when I borrowed one from the Library last week.  This one dated copyright 2009 is so interesting and I'm glad that I purchased it, as I love all kinds of baking and pastries.  (& one of the reasons that I enjoy Mimifix's website and books so much)

anyhow, I just wanted to update my comments about this book.  I also like that it gives it's recipes in both ounces and pounds, as well as grams. It's the best way for me to get consistent results.

Ok MB, I have to ask....what does the CIA stand for?  This sounds like a really good book I'd love to get my hands on!  Want to make sure I order the right one.

Culinary Institute of America.   It weighs about 10 lbs.  In fact, I see now that there is an even newer version of this book.

http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Dstripbooks&field-keywords=cia%20baking%20%26%20pastry

I have  'The Fundamental Techniques of Classic Pastry Arts' by the French Culinary Institute (which is American) which sounds similar.

Just looked it up, Yeah, the same. 

I'd like to extend a word of praise to Jennifer Bratko for making such a brilliant tutorial on making Swiss Meringue Buttercream!   Specifically the tiny little note at the very bottom of the page which said you could even put up to 14 oz. of sugar in the recipe for a sweeter recipe.   WOW did that make a difference.

Now mind you, I also only put three sticks of butter in the batch, and a whole tablespoon of vanilla.  But the SMBC always taste like vanilla custard ice cream and I love it terribly sinfully.

http://fromscratchsf.wordpress.com/2011/03/08/tutorial-swiss-meringue-buttercream/

MBalaska, if you don't stop tempting me with new books, my husband is going to get very mad at you!

Ah yes..........then my life's mission will be back on track........  tell him "Molon Labe" as King Leonidas would say.

Love Buttercream........ yummy creamy delicious buttercream...... every chance to get another happy decorator loving it is a joy!

LOL!  You are too funny!

AI'm glad I've found this thread. I'm a very newbie cake decorator and am looking for the perfect buttercream and how to achieve it. I've made batches and batches bit they just look grainy and airy. And when I spread it on a cake it's pulling away? (is because I'm using too much or too less confectioners sugar) I'm beating my butter until smooth, I'm sieving my sugar and adding a bit at a time, someone else has also said to beat the whole batch for a long time. I really need help I love buttercream and my batches taste great they just look so rubbish on cakes and cannot achieve that perfect smooth finish.

AAnd don't know if this makes any difference whatsoever but when I beating my buttercream I've been leaving my guard on my mixer. Just watched a video without it on???

did you try your buttercream with the ratios that I posted in the other thread Yet?  You had way too much fat in your recipe after you made the conversion.  You may have not added enough liquid at the end to get a smooth finish.  You can beat it a long time, as the other gal recommended. She has really nice cakes.

also if you are in the UK , see if you can look for this book: The Contemporary Buttercream Bible: The Complete Practical Guide to Cake Decorating with Buttercream Icing.  These gals have a shop in London and that may be a good starting point for you.

http://www.amazon.co.uk/dp/1446303977/?tag=cakecentral-20

Seriously though, take an afternoon or an evening when you have a chance and read through this whole thread.  There are books, Dvd's, recipes, tips and techniques that buttercream lovers have posted that will get you (as a rookie) on the path to success with buttercream.  The time that you spend in reading will be time saved in the long run.  You can do it!

Look at the websites of the many buttercream decorators websites and facebook pages, where there links are posted.  The next thing that you know you'll be super good with buttercream!!

You also have the option of learning to make Swiss Meringue Buttercream:

http://fromscratchsf.wordpress.com/2011/03/08/tutorial-swiss-meringue-buttercream/

AI think you may need to add more milk / liquid. Your buttercream should be medium to thin consistency for spreading. You may be pulling your spatula away from your cake taking the icing with it. Make sure you always leave the spatula on your cake while spreading. It will help if the icing is thinned out as well.

Good luck!

AOkay, all you B C experts...... I'm making a three tier separated with fresh flowers between. How do I cover the bottom edge of the cake so the board doesn't show. Want to use BC but the board usually shows but can be covered with a boarder. This cake will have the bottom edges exposed. Plan to use SPS for support.

Recent cake, one of my favorites. 

Megpi, that's very colorful, it looks like embroidery.

not quite sure what you're looking for Gator Gal.   You want to know how to cover the bottom board?  You mean like with fondant, or Royal Icing, Buttercream would just smear.  IDK.

ABride doesn't want fondant so I need to do a similar look as in the attached pic with the bottom edges of the floating tiers using BC. I don't want the cake boards to show. See picture. Can this be done using BC?

[IMG ALT=""]http://www.cakecentral.com/content/type/61/id/3280842/width/350/height/700[/IMG]

The only way you could do that Gator Gal is by icing your tiers just a bit bigger than your cake board, enough so it can't be seen under the layer of icing. I would use a slightly larger board UNDER your cake board (so a 6" cake on its 6" board, stick that to a 10" or whatever with a bit of BC) when you ice. I would then pop the whole thing, on the larger board, in the freezer. This will make that bottom edge nice and hard for when you are stacking it. Hopefully the flowers between tiers will ensure the SPS plate can't be seen under the cake. 

Hopefully AZCouture will chime in, but I believe she does like Dayti recommends except if your cake is a 6" on a 6" board, you cut a board a little bigger, like 6 1/4" and put the cake & board on that.  Ice to that second board to coverthe whole thing, board included.  Chill, then pop off the 6 1/4" board for a 6" cake & board that is perfectly covered.

AGoing to give it a try. The reception venue is inside which will help keep the BC in tact. However, we never know what the whether will be like in South Carolina. Humid, hot? Who knows. Thanks for the great advice!