I have not been able to find a buttercream I like. I do prefer the 'true' buttercream,(butter, sugar, milk ect) but it does not always hold up to heat. I do not like the 1/2 & 1/2 recipe buttercream (1/2 shortening,1/2 butter) & Swiss meringue is good for speciality cakes.
I have made my buttercream in this way
1 stick unsalted butter
3-5 cups confectioners sugar
1 teaspoon or more vanilla extract
4 tbls or less of whipping cream or milk
& for the specialty I add in maybe 1/2- 1 cup of Canned vanilla frosting.
I have had many compliments on it.
Has anyone else added canned frosting to their buttercreams? Any with a shortening?
I'm looking for that perfect buttercream, that is a light whipped texture not greasy feeling & not too sweet. I feel as though there has to be a professional recipe out there, that gets these bakeries all these rave reviews.
I have made my buttercream in this way
1 stick unsalted butter
3-5 cups confectioners sugar
1 teaspoon or more vanilla extract
4 tbls or less of whipping cream or milk
& for the specialty I add in maybe 1/2- 1 cup of Canned vanilla frosting.
I have had many compliments on it.
Has anyone else added canned frosting to their buttercreams? Any with a shortening?
I'm looking for that perfect buttercream, that is a light whipped texture not greasy feeling & not too sweet. I feel as though there has to be a professional recipe out there, that gets these bakeries all these rave reviews.
"When Life gives you Lemons, make lemon cupcakes "
"When Life gives you Lemons, make lemon cupcakes "
