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Which buttercream recipe does everyone use?

post #1 of 24
Thread Starter 
I was wondering what you gals use for your cakes because the pictures are amazing. Do you always use the same recipe or do you change? Do you mind sharing your recipe? I want to find a good one, and stick with it. Please help!

Thanks!!

Mary
post #2 of 24
Mary--
I have been guilty of changing mine to fit the circumstances. I frequently use the Wilton recipe b/c it's easier to me. I will also change depending on if I want it crusting or not. The weather will also play a large roll in my choice in BC (I'm in TX).
There is a good recipe on www.Baking911.com and several on www.sugarcraft1.com. Most people find one they like, change things for the situation and go with it!
New Year's Resolution: I will not keep making the same old mistakes-I'll make all new ones.
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New Year's Resolution: I will not keep making the same old mistakes-I'll make all new ones.
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post #3 of 24
I mostly use the Wilton recipe too. I don't use 1/2 butter, 1/2 crisco because it doesn't crust here in Louisiana. It justs melts off the cakes. icon_sad.gif I use all crisco. I change the flavoring to suit the customer or ME! I do use a cream cheese crusting icing but it melts too. It is very good!!
"Learn from a turtle... it only makes progress when it sticks it's neck out"
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"Learn from a turtle... it only makes progress when it sticks it's neck out"
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post #4 of 24
MGonzalez, I'm in Austin so I too change my recipe. If I'm making flowers or leaves, etc. I use the all Crisco buttercream. But my taste testers really like the taste of the half butter and half crisco buttercream so that's what I use to ice the cake. Plus, it's easy to thin down for icing the cake. Let me know if you want the exact recipes.

Also, you probably already know this but Texas summers really hate cream cheese frosting and vice versa. icon_smile.gif
I wish you all the best of cake!
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I wish you all the best of cake!
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post #5 of 24
I also use the all crisco living in Florida there is not much more I can use. Just change the flavors to suit what I making
post #6 of 24
Thread Starter 
I also live in Texas (Houston). I love whipped cream but it melts do darn fast that I cant do any decorating with it except for starts and stuff like that. I tried the all Crisco recipe and did not like it.

Gdixoncakes do you mind sharing your ½ Crisco ½ butter recipe?
post #7 of 24
Not at all -- it's pretty much the Wilton class recipe:

1 cup of solid veg. shortening
2 teaspoons of flavoring (I use 1 tsp vanilla, 1 tsp. almond)
1 stick of butter (softened)
4-5 tablespoons of milk or water (this can be more if you want thinner icing)
2 lbs. pure cane confectioners sugar (approx. 8 cups)
2 tablespoons Wilton Meringue Powder (If your doing any decorations and you live in Houston, don't omit this)
2 pinches of salt

Cream shortening, butter, flavoring and water (or milk). Add dry ingredients and mix on medium speed until all have been thoroughly mixed together. Blend an additional minute or so until creamy.

For chocolate buttercream, add 1-1/2 cup cocoa or 6 one ounce squares of unsweetened chocolae, melted and an additional 4 Tbsps. of water. Mix until well blended.
I wish you all the best of cake!
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I wish you all the best of cake!
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post #8 of 24
Mary, I'm not that experienced but I will say that I would not make roses with this recipe unless it had meringue powder and it was a cold December day in Houston with no humidity. That's just my opinion and a rule I apply for myself after so many failed attempts here in Austin.

I also want to mention I mostly use milk.

Also, if I'm making the chocolate, I mix up the cocoa powder with warmed milk first before adding it.

There's my 2 cents. Hope it helps.

Ginger
I wish you all the best of cake!
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I wish you all the best of cake!
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post #9 of 24
Sorry I keep doing this but I keep thinking of stuff to add. One more thing and I'll hush.

If you want to make roses, here's the recipe:

1 cup shortening
1 teaspoon flavoring
2 Tablespoons milk or water
1 lb. pure cane confectioners sugar (approx. 4 cups)
1 tablespoon Wilton meringue powder
A pinch of salt

Then, combine as stated above.

Sorry I'm so long winded.
I wish you all the best of cake!
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I wish you all the best of cake!
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post #10 of 24
Thread Starter 
gdixoncakes - Thank you so much for sharing your recipes. I am a beginner who is ready to move on to the real stuff, buttercream. Like I said, I love whipped cream, but I'm never going to learn to decorate if I continue using it. I've decided to take the WIlton class next month. I can't wait. Thanks again!

Mary
post #11 of 24
Hi. I mostly use the Wilton BC, but have also varied depending on the weather situation. Before coming here, we were in Fort Hood, Texas. So the heat made a huge difference. I have got to get my hands on some LorAnn oils, though. The ladies on here think that they are totally fabulous, so I have to try them. I also recommend using the meringue powder when making flowers. It is a huge improvement if you are anywhere that has high humidity or just plain high heat!
Tanya
Hoping to one day have a shop of my own!


Proud Mom to Alania(21), Angelica(20-Go Wildcats!), & Tyler(14)!
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Hoping to one day have a shop of my own!


Proud Mom to Alania(21), Angelica(20-Go Wildcats!), & Tyler(14)!
Proud Army wife to Tony!!!
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post #12 of 24
Good luck Mary. I hope you enjoy your classes. I know you like whipped cream so I pm'd you a buttercream that is fluffy like whipped cream. You may like it best. I got it from the popular book "Whimsical Bakehouse." It's a great book if you ever get a chance to buy it.

Post pictures when you get an opportunity. I'd love to see your cakes.
I wish you all the best of cake!
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I wish you all the best of cake!
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post #13 of 24
Quote:
Originally Posted by MGonzalez

I was wondering what you gals use for your cakes because the pictures are amazing. Do you always use the same recipe or do you change? Do you mind sharing your recipe? I want to find a good one, and stick with it. Please help!

Thanks!!

Mary



I use 100% Crisco buttercream on most of my cakes. Love the firmness of the icing, creamy and tastes good. I add almond extract for extra flavor.

I use it mainly for birthday cakes for kids because it holds shape really good and its great for pipping character cakes.

For family occasions I like to experiment. I have used Extra Special Buttercream where you add Whipping Cream to 100% Crisco recipe and omit the water and/or milk.

I am currently experimenting with Italian Meringue Buttercream. You have to boil the sugar to a syrup and then add to meringue whipped egg whites.
Its always about cake!!
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Its always about cake!!
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post #14 of 24
I use the Wilton B/C also.But I add a tsp. of Karo syrup to each cup.Gives it a great taste and ices the cake nicely.
Good cakes aren't cheap,Cheap cakes aren't good.
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Good cakes aren't cheap,Cheap cakes aren't good.
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post #15 of 24
I use the Wilton also..

1C butter
1C shortening
2lbs of powdered sugar
2 tsps of extract (usually equal parts of almond and butter with a little Creme Bouquet)
1tbsp meringue powder
water, milk or cream - whatever's on hand

I live in Atlanta, hot summers here also but I have never had a problem with my icing yet. The meringue powder helps a lot. Especially if I want it to crust well.

I just got a bunch of Lorann Oils that I ordered from CK so I'm looking forward to experimenting. I need to get some butavan next.
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