I usually use fondant for my cakes but i do want to start using buttercream
I have tried making it - but mine is usually so stiff thta i cannot spread it-
Can someone tell me a good recipe for buttercream icing- also what BC icing works as a crusting one - can they be interchangeable
I used a recipe yesterday for BC icing- 1 stick butter and 2 lbs powdered sugar- was not able to spread it all
Wld truly appreciate help
thx

The two most popular seem to be

Indydebi's
http://cakecentral.com/recipe/indydebis-crisco-based-buttercream-icing

sugarshack's

http://cakecentral.com/recipe/sugarshacks-butter-cream-for-a-4-12-qt-ka


Both are good just played around. FYI I've never seen a buttercream recipe without liquid like the one you listed.

1 stick of butter= 1/2 cup and 2lbs of icing sugar is about 8 cups

My recipe is 1 cup of butter or shortening to 4 cups of icing sugar plus 4-6 tbls of water or milk and flavoring. You have too much icing sugar ratio to liquid.

I use this one, I think I got it on a Wilton site: (Double batch)

2 c. shortening
1/4 c. hot water
Beat this for 5 minutes, then add:

2 lbs. powderd sugar
4 tsp. cornstarch
2 tsp. flavoring
1/4 c. water

You can add or subtract the amount of water you use...more for a "thinner" frosting, less for a firmer frosting. I tend to go with the amount indicated in the recipe...seems to hold flowers, etc. better.

Anyone have any suggestions for good recipes using PS99/high ratio shortening, and the oil flavorings?

"cbrosado"'s Fluffy Crusting Buttercream is awesome. She has it posted in the recipes but here is the link: http://cakecentral.com/recipe/fluffy-crusting-buttercream. I use high-ratio shortening and it comes out perfect.

I use 2 pounds powdered sugar, 1/2 cup salted butter, 1 1/2 cups hi ratio shortening or icing shortening, 1/3 cup water or non dairy coffee creamer and 2 tablespoons clear vanilla.