Hi All,
I would love a recipe for an all-butter buttercream that tastes great, holds up well and works well with the Viva smoothing techniquen (or is that asking for too much!!) Do you have one that you love? Thanks so much if you are willing to share!
Debslynn

I'll give you the one I use all the time. It's delicious. I don't cover with fondant...just use fondant for decor...and this holds up to all of it.

2 sticks of real butter (salted) 8 ounces
1 box cream cheese 8 ounces
2lbs of pure cane powdered sugar. (sift if it comes out of a box...don't have to if it's in the bag)

Cream butter and cream cheese until well combined and very smooth then slowly add powdered sugar. That's it! No extracts needed unless you want to. I also use this as the base to my chocolate buttercream. Just add unsweetened cocoa to taste...start off with 1/2 cup and go from there and add a splash of vanilla.

This is a great crusting buttercream. I don't use the Viva method, but I do use the roller Melvira method. The Viva would work well too.

Thanks Carmijok, for the idea. Sounds like that will need refrigeration? It would be also be great to have a recipe that doen't need refrigeration... and one that pipes nicely! Does this exist?

This is the recipe I use. It crusts really well, tastes great and doesn't need to be refrigerated.

1 stick butter, at room temperature
3 cups powdered sugar, sifted
3 to 5 tablespoons milk
1 teaspoon pure vanilla extract
1/8 teaspoon salt (optional)*

Instructions:
1. Cream butter in large mixing bowl on low speed until fluffy, about 30 seconds. Add powdered sugar, 3 tablespoons of milk, vanilla and salt.

2. Blend with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. Add more milk if the frosting seems too stiff.
The addition of salt helps to cut the sweetness. You can add more or less for desired taste.

Thanks Debslynn for asking and thanks Carmijok and Vista for sharing! Sounds like I'll be trying both!
Theresa

My recipe pipes very nicely. I've piped borders and such on several of my cakes in my photos if you wish to see. And while I don't leave my cake out on the counter overnight, the sugar acts as a preservative. I always deliver my cakes cold because they transport well and they can come to room temp slowly...and I always deliver an hour before an event so it can do that. It does NOT hold up well in high heat...but most all butter buttercreams don't.

Thanks Carmijok and Vista! I'll be trying both of these out!

Carmijok, I just made your cream cheese/butter buttercream recipe and YUM! Love it and it does crust nicely. I'll try piping with it later today. Thanks for a great recipe!

Thanks for the great tips Ladies!! I'll be sure to ry these recipes soon
Any idea how to save this conversation? I'd hate losing it and then going crazy trying to find it again...

Hi JazzyBaker... Just click on the "Watch this topic" line on the bottom right of the page. Then later you can look it back up under "Watched Topics". There may be a better way but that's how I do it!

Got it!! Thanks Debslynn, I sure won't lose it now

Sugarshack's buttercream recipe is fantastic. It's not only delicious, but a very smooth buttercream and crusts really well.