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Looking for Buttercream Recipe

post #1 of 9
7/20/12 at 6:05pm
Thread Starter 
I am looking for a buttercream recipe that I can use as my standard buttercream. I have tried many recipes but can't find THE one. Please share your recipes and ideas with me, I would really appreciate it, thanks!
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post #2 of 9
7/21/12 at 5:05am
Hi try wilton recipe. http://www.wilton.com/recipe/Buttercream-Icing/ icon_smile.gif
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post #3 of 9
7/21/12 at 10:03am
Thread Starter 
Thanks for your input but I already tried wiltons, edna from YouTube, Winbeckler, Indebys, and the extra special with whipping cream and I did not like any of them. I am looking for something that t creamy, not too sweet, that can stay out at room temperature, and that it does not taste nor feel greasy.
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post #4 of 9
7/21/12 at 10:26am
I love "Sugarshack's Buttercream".
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post #5 of 9
7/21/12 at 10:34am
Thread Starter 
thanks newnacy, I'll try that recipe next, does it make a difference if you use Hi ratio Shortening or just regular crisco?
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post #6 of 9
7/21/12 at 1:21pm
this is a very YUMMMMMY oneicon_smile.gif
http://cakecentral.com/recipe/2-icing
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post #7 of 9
7/21/12 at 2:00pm
The best buttercream I've ever tasted is the one on Jessicakes' blog (CC member mrsmudrash)... http://jessicakesblog.blogspot.com/2011/05/most-commonly-asked-questions.html

Scroll down to "What buttercream do you use?"
It's the second one with the marshmallow cream in it.

I just made it recently and used vanilla bean paste for the first time (2Tb + 1tsp), and also 1/2 tsp. salt.
Good Lord...great stuff!

(I haven't tried the cream cheese version yet)

Flickr Cake Pics: http://www.flickr.com/photos/partyflours/

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Flickr Cake Pics: http://www.flickr.com/photos/partyflours/

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post #8 of 9
7/21/12 at 3:54pm
I've never tried it without the Hi Ratio shortening, maybe somebody else can answer that question, I'd also like to know.
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post #9 of 9
7/24/12 at 4:37am
I can't tell you if there's a difference between using Crisco you'd buy off the the shelf (w/o trans fat) and using hi-ratio shortening, as I usually use SMBC or 10x buttercream with all butter. But I can tell you how it affected my whoopie pie fillings.

When I made my filling with Crisco, before the trans fat was removed, my filling had a great taste and feel. When I made the same recipe using Crisco w/o trans fats, it was horrible! The filling still whipped up nice and light, but what a difference in taste and feel! Tasted like gak and felt like I ate a cup of shortening. The film that was left on my tongue and top of my pallette was nasty.

So I switched over to hi-ratio shortening. The filling is all good again. The down side of this is that I can't buy hi-ratio shortening locally and have to get it shipped in.
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