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**HELP** I need a bulk buttercream recipe

post #1 of 19
Thread Starter 

HI, I have a small bakery that does mostly custom fondant cakes.. My clientle seem to prefer the basic buttercream.. Right now I buy all my buttercream from SAMs club.(hangs head in shame).. I need a good recipe that I can make in bulk and does not need to be refrigerated. Any suggestions???

post #2 of 19
Quote:
Originally Posted by mskerrih View Post

HI, I have a small bakery that does mostly custom fondant cakes.. My clientle seem to prefer the basic buttercream.. Right now I buy all my buttercream from SAMs club.(hangs head in shame).. I need a good recipe that I can make in bulk and does not need to be refrigerated. Any suggestions???

No need for that. What type of buttercream are you looking for? American (powdered sugar + butter/shortening), Meringue (Swiss, Italian)? Gotta be more specific.

post #3 of 19
Thread Starter 

American

post #4 of 19

I don't use American buttercream but these are the highly rated ones; You can do a search for these in the recipe section (or on google). Be sure to read through the Q&As.

 

Whipped buttercream: http://cakecentral.com/recipes/2019/whipped-cream-buttercream-frosting

Indydebi's Buttercream

SugarShack's buttercream (You'll need High Ratio shortening for this)

 

 

I tried each of these at least once when I was starting out. I now use Swiss Meringue buttercream exclusively but if I ever had to use American BC, I would go with the first option.

post #5 of 19
Thread Starter 

thanks

post #6 of 19
And you are certainly allowed to use purchased buttercream if you prefer it. This is a free country...sort of...for a little while longer.
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post #7 of 19
Thread Starter 
The SAMs icing isn't that great. It's hard to get perfectly smooth and it keeps getting more expensive. It's $38 for a 30lb bucket. I use about 120lbs per week. I was hoping I could make it and save some $.
post #8 of 19
$38 for 30 lbs is cheap! Mine is 3/4 butter and 1/4 shortening. Cream and vanilla and powdered sugar. I make it similar to the Sugar shack recipe, and it costs $50 for 30 lbs.

If it is a matter of all those holes in it, you can always fill your mixer to the brim and whip it with a flat beater, and "fold" it every few minutes. That will beat the holes out, as long as you keep your flat beater submerged in the icing.
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post #9 of 19
I agree $38 for 30 pounds is cheap....after discovering high ratio shortening and how good it makes my buttercream taste and I pay a pretty price for just 3 pounds of high ratio shortening but again it's makes lite fluffy, creamy, smooth icing...well worth it
post #10 of 19
I agree $38 for 30 pounds is cheap....after discovering high ratio shortening and how good it makes my buttercream taste and I pay a pretty price for just 3 pounds of high ratio shortening but again it's makes lite fluffy, creamy, smooth icing...well worth it
post #11 of 19
Opps lol didn't mean to post that 4 times
post #12 of 19
Ingredients
  • 1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!) Ideal texture should be like ice cream.
  • 3-4 cups confectioners (powdered) sugar, SIFTED
  • 1/4 teaspoon table salt
  • 1 tablespoon vanilla extract
  • up to 4 tablespoons milk or heavy cream
Instructions
  1. Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.

 

 

this is not bulk.. but if you double, triple, etc. the recipe, you will get what you need.... that i know of.. nobody in america uses shortning in icing.. that's just gross lol

post #13 of 19
Thread Starter 
Shortening is a very common ingredient in American buttercream. It's usually half shortening half butter. Especially for weddings
post #14 of 19
Quote:
Originally Posted by mskerrih View Post

Shortening is a very common ingredient in American buttercream. It's usually half shortening half butter. Especially for weddings

I think she meant "nobody BUT Americans use shortening in icing..." 

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post #15 of 19

Use shorting and unsalted butter (you need trans fat in the shorting) it holds shape longer.

10x sugar sifted and clear vanilla. that makes it pure white tints better

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