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Buttercream for a wedding cake

post #1 of 7
Thread Starter 
I have a couple cakes coming up and they want frosting instead of fondant. What is a good one that will look great, taste good and not melt???
post #2 of 7

Here is one I used for years.

 

2 of everything

2 cups of shortening (Crisco)

2 cups butter (or margarine)

2 Tablespoons flavoring

2 pounds powdered sugar

 

Cream together Crisco & butter until very smooth - about 3 to 5 minutes.  Add about 1/3 of the sugar; mix for 5 minutes; add another 1/3 of the sugar and the flavoring, cream another 5 minutes; then add the rest of the sugar, creaming another 5  to 10 minutes until very smooth.

 

Flavoring can be any combination of flavors you (& your clients) like.  I have always used a 1 part vanilla; 1/2 part butter flavor & 1/4 part almond.

post #3 of 7

I was looking for another buttercream crusting icing, so, you dont have to add water in this recipe?

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post #4 of 7
You need to add liquid to thin to the consistency you need.
post #5 of 7

Oh ok!, I am just eager to try a new recipe and was wondering if the flavors would be enough liquid for the recipe. I was just asking to make sure, thank u for responding

..."If I can help somebody, as I travel along..then my living will not be in vain..."
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post #6 of 7

.......... buttercream crusting icing, so, you dont have to add water in this recipe?..........

 

As posted the "2 of everything" does NOT curst.  And yes, there is NO water or other liquid needed.

If you want it to crust just reduce *either* the shortening OR the butter by 1 cup.  OR you can reduce each by 1/2 cup.  It still will be a very good tasting b'cream :)

post #7 of 7

ok ! thank you so much!

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