I have always been so reluctant to trying new recipes and I usually use a basic BC recipe for my customers. I've seen different recipes on here and other websites, and I've always wanted to try them. I have tried one or two fillings, but I was not too pleased on how they turned out. And it seems like a pain to try new things, because I have to buy new ingredients that I'm not used to and then what if it doesn't work out? I always get asked if I do fillings and other icings, and I always say I can try but since I've only been doing this for a couple of years I tend to stick to the same 'ol, same 'ol. Finally today I was working on a cake for my niece and I decided to try the very well-reviewed bakers buttercream recipe found on this website. OMG!!!! It is so good! The ingredients seemed much different than a basic BC icing so I was very skeptical. But I tried it anyway and WOW! It can be used as a filling or icing. It's very light, creamy and goes on very smooth on a cake. It's not very sweet, which I like. This recipe is definately a keeper and I'm so excited to try this on future customers who request whipped cream icing or cream fillings. Next, I might try adding some smashed berries of some sort to add a good twist.
I can't find the recipe listed as "baker's buttercream". Do you happen to know the exact name? I'd like to try a new recipe ... like you I have tried a few with little success in taste. TIA
Rebeca
I also looked in the search engine and nothing.. the only thing close was decorator's BC which is primarily what we learn in wilton class.. could you do a search for us and post the link or tell us where to find the recipe? TIA
I couldn't find it either. Would you share your yummy recipe link with us?
Thanks
I found this on cc. I assume it is the one. It is called "Baker's Butter Cream" and has 5 stars. It also says it has a whipped consistency.
http://www.cakecentral.com/cake_recipe-2114-0-Bakers-Butter-Cream.html
Is this the one you guys are looking for?
http://www.cakecentral.com/cake_recipe-1606-Fluffly-Bakshop-Icing-Buttecream.html
Hmmm, I wonder which recipe it is? Can you tell us Solobaker?? Pretty please?
Sorry for the delay in responding, I haven't been home since I posted this discussion. ctorno's reply above is the correct link for the baker's buttercream recipe that I used. Or here is the link again. http://www.cakecentral.com/cake_recipe-2114-0-Bakers-Butter-Cream.html
Sorry, I didn't post it yesterday. The only problem I found with this recipe is that it doesn't crust and it may be a little too soft for flowers like roses. Does anyone know of any suggestions for making it crust? But it's great for frosting the cake, filling the cake and doing basic decorating on the cake. It worked great for me yesterday and after my posting yesterday, I had tons of compliments on the cake and frosting and everyone at the party loved it!
The only problem I found with this recipe is that it doesn't crust and it may be a little too soft for flowers like roses. Does anyone know of any suggestions for making it crust?
Does anyone know if some meringue powder would help this to crust?
I agree, I love this recipe and the chocolate one...
Did a zillion cupcakes for a party and filled and decorated the CC's with both of these and they were a hit. The waitstaff wanted the remaining ones... lol
The small cake I made had fondant decorations so I didn't try to twirl a rose with it. I wonder though...
Maybe the meringue powder suggestion would work... I will try it with a small portion next time.
1 stick butter/ soft but not mushy
1 cup of Crisco Shortening
1-cup Super Fine Sugar-"Domino"
2 heap. Tbs. flour- "Pillsbury" All purpose
1-cup cold water
1 tbs vanilla extract or any flavor extract
Im new here and would love to try this but what is "domino" sugar and is "pillsbury" regular flour (where do you get it)...and or will regular ap flour work??
That sugar (also called caster) is finer than granulated but coarser than powdered. I'm guessing it wouldn't make MUCH of a difference, so if you can't find the super fine sugar then you go ahead and use granulated.
*You can make your own super fine sugar by grinding it in a food processor.*
KEEP IN MIND THAT BAKERS SUGAR IS ALSO THIS "SUPER FINE SUGAR".
Bottom line. . .________________
It won't give to a dire situation whether or not you use the super fine sugar. 
i don't think we have anything called Chrisco in New Zealand. We have a white form of vegetable shortening that is often used in chocolate making (like pure white fat) would this work? Also roughly how much does 1 stick of butter weigh?
i pretty much use a similar recipe but mine does not have water and that seems to help with crusting......
i feel the key to this recipe is the unsalted butter and the flour they ....... as i have made it with reg. butter and fel;t it was way to sweet......
Just out of curiosity, are you sure you don't mean Buttercream Dream, the icing recipe that a lot of people have been talking about lately?
Theresa
Tmriga, no the recipe I used is called Baker's Buttercream and it's on this website. I will try adding some meringue powder next time to see if it will crust. And to answer amberhoney's questions, crisco is a brand of shortening which is basically lard. And 1 stick of butter is 1/4 pound. I belive most grocery stores carry superfine sugar.
For anyone that has used the bakers buttercream, would it hold up well on the traditional cake covered in stars? DD wants the wilton castle cake for her birthday, and this recipe sounds great. I don't think it would be a big deal if it didn't crust, as there is no need to smooth anything.
TIA!
Lasting Moments.... which recipe do you use? No water at all? Do you use milk then? How do folks use those flavored creamers? Also I had heard that adding salt to a recipe helped to cut the sweetness so I thought it odd that you found unsalted butter to make it less sweet.... hmmm. Just wondering.... Newbie to all this. A non crusting one would be ok under fondant though right?
I made the bakers buttercream yesterday, and it is a good frosting if you don't want it to crust. Lite tasting, almost like a whipped cream. I had some superfine sugar on hand, don't know if using reg. sugar would work, but as Nick stated, you can use a food processor to pulverize it up some. I flavored mine with a buterscotch extract. I was a bit concerned with making the water and flour mixture...thinking, ewwww...if you make it, you will see what I mean. For those that don't like the super sweet buttercream this is a good one. I heated my spatula to smooth the icing.
i always use superfine (i think its called super granulated) from shoprite. I like it much better then regular granulated domino sugar. the last 4 bags of domino sugar i had, had huge hard chunks and what looked like plaster in them so now i stick only with supergranualted (piossibly superfine) from shoprite.
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