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Your go to buttercream

post #1 of 6
Thread Starter 
As much as I love my buttercream I think it's time to retire it. I haven't been extremely happy with the way it smooths and it just isn't "right" KWIM??
I need something that smooths out alot better than mine does and that has a better consistancy than mine.

If you could please direct me to a site or even share your recipe that would be fantastic!!
Thanks so much!!
post #2 of 6
I use this one http://cakecentral.com/recipes/2123/buttercream-dream

It does NOT hold up under extreme heat or humidity though. So during the summer I use a shortening based icing like the Wilton recipe http://www.wilton.com/recipe/Snow-White-Buttercream-Icing

My friends/family don't like that one as much as the butter based recipe but when it's 100+ outside that's what they are going to get icon_wink.gif
post #3 of 6
While I'm sometimes forced to use a crusting "buttercream" for certain weather conditions, I generally don't care for American buttercreams. My go to buttercream is Swiss Meringue buttercream. Real butter, sugar syrup and egg whites. It's smoother and airier than the American version. I add liqueur to the mix and wait a day before frosting so the flavours meld. I also usually add fruit puree, curd or chocolate for added flavour. It's stable in hot and fairly humid weather and can be smoothed to resemble fondant.
No license or insurance. Put lead wires in cakes, never wash hands, cake boards are used cardboard. No contracts cause I can't read or write. No lawyer cause I'm judgment proof. I bake with old mix boxes found behind Walmart. Now about my question
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No license or insurance. Put lead wires in cakes, never wash hands, cake boards are used cardboard. No contracts cause I can't read or write. No lawyer cause I'm judgment proof. I bake with old mix boxes found behind Walmart. Now about my question
Reply
post #4 of 6
SMBC for me too.
post #5 of 6
I use an American style crusting buttercream, but I'm in the Cayman Islands where its hot all year round so I need something that won't melt! I definitely want to give swiss meringue and italian meringue and french buttercream a try as they all sound gorgeous in the mouth, but I'm going to wait until it gets a little cooler (aka high 70s for me!) before I give it a try.

My basic buttercream is:
1 C shortening
1/2 C butter
1/4 C heavy whipping cream
3 Tbsp flavouring (vanilla, almond, lemon - whatever you like)
2 lbs powdered sugar

I put the butter and shortening into the mixer, followed by the entire 2lbs of sugar and then top it off with the flavourings and the heavy whipping cream. Set it on low and let it mix for 3-5 minutes. If its too stiff, I add a little more cream, if its too runny, I add a little bit of powdered sugar (about 1/4 cup at a time) until the desired consistency is acheived. I always get raves about how great my bc tastes! I hope this helps!
Sunny Smiles from the Cayman Isles!
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Sunny Smiles from the Cayman Isles!
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post #6 of 6
I use Indydebi's BC all the time and everybody loves it. Here's a thread about how well it stands up in the heat:
http://cakecentral.com/cake-decorating-ftopicp-6873024.html#6873024

This is the link to the recipe:
http://cakecentral.com/recipes/6992/indydebis-crisco-based-buttercream-icing
There are several threads on here about her icing.
HTH thumbs_up.gif
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