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HELP! In need of a "bakery" style buttercream - Page 2

post #16 of 23
Here is a recipe for icing that is like the bakeries use to use a long, long time time ago. It is very smooth, not grainy at all.

Fondant Icing

Place 2 pounds of fondant crystals (dry fondant mix - used to make candy centers ) into a large mixing bowl. (break up any large lumps that may be present.) Add 1/3 to 1/2 cup hot tap water and mix thoroughly until thick and creamy and a honey like consistency.

Place in an air tight container and allow to sit at room temperature overnight or at least 4 hours.

Place 1 1/2 cups hi-ratio shortening in mixing bowl with 1/2 teaspoon salt, 2 teaspoons of any clear flavoring and beat until creamy, light and fluffy.

Add 1/2 of the fondant mixture to the shortening mixture and beat, then add the rest of the fondant mixture and continue beating for 6 to 10 minutes.

This icing will last up to 1 year in the refrigerator and does not require re-beating. Just stir with a spoon. This frosting is is excellent for all frosting and decorating purposes. Can be doubled if using a kitchen aide mixer.
You can't have hate in your heart when your eating cake.
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You can't have hate in your heart when your eating cake.
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post #17 of 23
I thought the only way for the icing to crust is it had to have the grainy texture? No? icon_redface.gif
<3 Nurse gone Cake Decorator <3
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<3 Nurse gone Cake Decorator <3
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post #18 of 23
Where can you get fondant crystals?


Quote:
Originally Posted by retaunton

Here is a recipe for icing that is like the bakeries use to use a long, long time time ago. It is very smooth, not grainy at all.

Fondant Icing

Place 2 pounds of fondant crystals (dry fondant mix - used to make candy centers ) into a large mixing bowl. (break up any large lumps that may be present.) Add 1/3 to 1/2 cup hot tap water and mix thoroughly until thick and creamy and a honey like consistency.

Place in an air tight container and allow to sit at room temperature overnight or at least 4 hours.

Place 1 1/2 cups hi-ratio shortening in mixing bowl with 1/2 teaspoon salt, 2 teaspoons of any clear flavoring and beat until creamy, light and fluffy.

Add 1/2 of the fondant mixture to the shortening mixture and beat, then add the rest of the fondant mixture and continue beating for 6 to 10 minutes.

This icing will last up to 1 year in the refrigerator and does not require re-beating. Just stir with a spoon. This frosting is is excellent for all frosting and decorating purposes. Can be doubled if using a kitchen aide mixer.
Sunny Smiles from the Cayman Isles!
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Sunny Smiles from the Cayman Isles!
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post #19 of 23
Does anyone have a Buttercream that does NOT use shortening? Perhaps all natural ingredients? I have been using WILTON & I m not a fan of the taste or the fat ..
Thanks SO much !!
~Christine
post #20 of 23
I use Sweetex. What a difference when I switched over.

My recipe is:
1c shortening
1tbs vanilla
1/4-2/3c hot water (or flavoring liquid)
8c powder sugar

I beat that for 10mins.

HTH
post #21 of 23
Quote:
Originally Posted by Christine1219

Does anyone have a Buttercream that does NOT use shortening? Perhaps all natural ingredients? I have been using WILTON & I m not a fan of the taste or the fat ..
Thanks SO much !!
~Christine



The meringue buttercreams all use butter:

http://cakecentral.com/recipes/2426/italian-meringue-buttercream-shirleys-method

http://cakecentral.com/recipes/6927/very-vanilla-swiss-meringue-buttercream

http://cakecentral.com/recipes/5453/the-well-dressed-cake-swiss-meringue-buttercream-with-variations

All butter American buttercream recipes:

http://cakecentral.com/recipes/845/french-buttercream-frosting

http://cakecentral.com/recipes/1610/no-crust-buttercream-icing

HTH
post #22 of 23
Quote:
Originally Posted by elisnan

Bunnywoman's Buttercream is THE BEST. I have just started using hi-ratio shortening and makes it even better. The recipe:

1 cup Crisco (I use 1-1/2 cups Crisco)
1 cup butter, softened (I use 1/2 cup butter)
1/3 cup lukewarm water
1 tsp popcorn salt
1 tsp clear vanilla
1 tsp almond extract
1 tsp butter extract
2 lb bag powdered sugar

http://www.wilton.com/forums/messageview.cfm?catid=7&threadid=132579&STARTPAGE=1&FTVAR_MSGDBTABLE=



I have tried making this one twice and within 5 mins it's so soft and everything just melts. Flowers turn into mounds and ever star fill ins just melt. I love the tast though.
post #23 of 23
Thanks for the tip about using custard in the icing. Do you know what ratio custard they use?
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