WASC

I am so glad you like the WASC cake, it's my favorite! Here is a great link a bunch of CC members contribute to, for WASC variations, it gets updated as we add to it:

http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs


I had been looking for a great buttercream recipe and this was sent to me by Serenatea. I add more then 2 tbsp. meringue powder to get it to crust more. Also it works great with warm spatulas and viva paper towels for smoothing. Hope you like it!

Best Buttercream Recipe
Shared by Serenatea


6 Cup recipe ~ makes enough for 1 9 in 4 layer cake plus decorations or 9 x 13 w/decorations

11/2 C. Crisco Shortening (hi-ratio can be used)
2 sticks butter (16 Tbsp), slightly soft but not mushy (I use unsalted)
1/4 to 1/2 C heavy whipping cream
2 tsp Butter or vanilla extract
2 lbs (8 cups) powdered sugar, sifted (measure then sift)
2 TBSP meringue powder, optional for crusting

Beat the shortening until smooth, add the butter and beat together until smooth and light and fluffy. Add smaller amount of heavy cream indicated and the vanilla and mix well. Add HALF the powdered sugar and mix for 5 minutes on low-med speed. Add remaining sugar and mix well. Add more cream or powdered sugar if necessary to adjust for consistency. For fluffier BC beat on low-med speed for about another 10 min. For a super smooth (not fluffy) BC dont beat longer than 5 min. This BC will be whiter when beaten longer. **** ( You can use wilton whitener to get it white)

VARIATIONS: ~~~~~~~~~

ALMOND or CITRUS FLAVORS ~~~

Use 1 tsp of regular vanilla PLUS 1/2 tsp of almond, lemon, or orange extracts. PLUS 1 or more tsp orange, lemon or lime peel to match the extract.

CHOCOLATE BUTTERCREAM: ~~~~~

With the 6 cups Crisco recipe: Beat in 4 squares melted and cooled semi-sweet or bittersweet chocolate **(remove 2 TBSP butter) ** with the butter and shortening. Beat until light and fluffy. Replace 3 TBSP powdered sugar with 3 TBSP Hershey's special dark cocoa powder for a dark buttercream color or cocoa powder, natural or dutch-processed for a lighter BC color. (Sift the cocoa powder after measuring and blend in with the first cup of PS). You may need slightly more whipping cream for consistency.

..and if anyone wants to contribute a new flavor idea or attempt to read up on flavor ideas, here's the thread that started the google doc:
http://cakecentral.com/cake-decorating-ftopicp-6311018-.html#6311018

the recipe... buttercream dream ... on this site... is delicious.. more delicious when you add a packet of dreamwhip.. hth

I thought that I was the only one that used wet strips of towels ?? (LOL) The cakes sure do come up level....don't they??

Wilton sells meringue powder so they use it in the Wilton class buttercream (b/c) but the frosting will crust just as well without.

Actually, it's the proportion of powdered sugar to fat/liquid that's important for crusting. Crusting is caused by evaporation, so that the top layer of frosting gets "solid" while the icing underneath remains soft.

FYI, the meringue b/c's will never crust!

Meringue powder might help with stabilizing ingredients....

Purpose of meringue powder thread:

http://www.cakecentral.com/cake-decorating-ftopict-623257-.html

HTH

I love the buttercream dream, but when you need white-white icing then I use the wilton recipe but more extracts!

2cups Crisco
dash of salt
6 tbsp water
2 tsp vanilla
2 tsp butter flavoring
2 lb bag powdered sugar

I don't really use the meringue pwd. My instructor said she only uses it in the summer time.

Also, she would add 1 pkg of softened cream cheese to this to cut the sweetness and give it a good taste.

Thanks for the info, JanH! You are CC's personal encyclopedia

what kind of wet strips can I use- do you mean regular towels?