Buttercream Recipe Help!

The recipe that you use will be regulated by your state food laws.

No way for us to know where you live, but you must either make goods that conform to your state cottage food law, IF your state has a CFL.  If it does not have a CFL then you may not be able to sell cakes.

Many of us find that using half butter and half shortening with the basic recipes improves them greatly.  Using real vanilla and real extracts helps a lot.  I use a lot of icings that have custard or cream whipped into them, but these require to be kept in the fridge so they are not acceptable under CFL.  I bake a lot but no longer make cakes for sale, due to space requirements of local regulations.

I have also used the Wilton "snow white buttercream" that has meringue powder, with real vanilla, it is very good. It handles very well.

    Keeping in mind the info in the above post here's a great icing recipe.  Please do try it.  Be sure to read through the whole post for important comments and further info.    http://cakecentral.com/a/2-icing

i to had been searching for that recipe and i think i have found mine! 

here it is! 

Ingredients

Preparation method

Cream together butter and shortening in a large bowl with hand or stand mixer for about 4-5mins. If using cocoa powder add this to the icing sugar before adding to the bowl.

Add sugar one cup at a time until all sugar is mixed well through icing, then add flavouring as desired. You will need to keep scraping down the sides of the bowl as you go along.

If the icing seems too thick or dry, add 1 Tbsp of water or liquid of your choice at a time until the icing reaches the right consistency.

I made this to fill and cover a 9” square cake and still had loads left.

My go to icing is Italian Meringue Buttercream and I use regular Italian Meringue for Dominican style cakes.