Your Favorite Buttercream Recipe - Page 3

I've used salted butter in my SMBC and have had no problems at all. I think it may depend on the recipe being used.

what's the difference again between italian and swiss MBC??

by the way- i love buttercream dream, but lately i've been using the whimsical bakehouse buttercream and everyone seems to really love it- doesn't taste too sweet, like and delicious!

I had a recipe I have used for 30 years my kids and family love my buttercream, is very similar to indydebis buttercream the difference is the dream whip. I tried indydebis and I like it better than what I had been using, the dream whip makes the consistency great. The kids and grandkids don't notice the change, so everyone is happy.

Does indidebis crust? I bought some dream whip to try her recipe next

Does indidebis crust? I bought some dream whip to try her recipe next

I use the WBH buttercream a lot too, but it doesn't hold up well at all to heat. Not even to the heat of my hand.....so I can't use it to decorate much. If I do, I have to fill two bags at a time so I can put one down and switch off every time it gets too soft, which is about every 2 mniutes.......major pain. But it does taste good.....significantly less sweet than others. Guess that's why it's so soft.
I have used a Martha recipe for SMBC, but it didn't call for any pre-whipping of butter....... hmmm...... That was very good, but almost too buttery. Maybe I'll try to add a tiny bit more sugar.
I still want to try Sugarshack's. I have the DVD, but haven't watched it yet.
I have used indydebi's on many occasions. I like it OK. Still pretty darn sweet, but it holds up better than the WBH for decorating and in the heat.
I tried buttercream dream and really didn't like it much at all, though it seems popular on here. Just another good example of how we all have different taste buds!
Someday when I am bored, (not sure when that will be?) I should try to take all of the parts of all the recipes that I like and make one that I really like the best......which is not too sweet, not too buttery, and holds up in the heat. I'll call it Heather's Frosting Nirvana! And when it becomes a raging hit on CC, you can all refer to it with the requisite "secret code" of HFN.....

Don't know how many envelopes are in a box of Dream Whip....at least 2.
Yes, Indydebi's icing does crust.

I don't like super sweet icing, so I have started replacing half a cup of powdered sugar with cornstarch in the basic wilton recipe that calls for 2 pounds of sugar. It doesn't change the final texture, but it does make it less sweet.

I am oon the high ratio side, the taste of pure butter in my mouth gets to me..I can't stand it..
Edna

I use two recipes....the Wilton only with half butter and half Sweetex, and probably a little extra milk. It turns out yummy.

And then I have a whipped icing that turns out sort of like a meringue icing...non crusting...but you don't have to cook it. I learned it at the catering place I worked and it is good for weddings and for those who do not like the sweeter flavor of the first buttercream.

I find people have strong preferences either way...so I offer both types. The first recipe is my main one, especially for birthday parties...the second recipe I use if I have to ice a wedding cake really nice and smooth, or if a whipped or less sweet icing is requested.

Swiss is made by cooking the egg whites and sugar over boiling water...
Italian is made by using a sugar syrup

Based on what I read here, I tried the Whimsical House Buttercream and had the same effect - but with shortening. This is just a hobby for me but I don't like super sweet so Whimsical met that....but oh greasy on the roof of my mouth! I'll keep trying......

DessertDiva.....did you use hi-ratio shortening? If you use regular shortening in WBH, it absolutely will be greasy greasy. hi ratio works better.