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"That Really Frosts Me" Buttercream Recipe

post #1 of 5
Thread Starter 
Has anyone tried this buttercream recipe? by "That Really Frosts Me" http://www.thatreallyfrostsme.com/2010/04/my-favorite-frostingicing.html 2 c. and 3 Tbs shortening 1/4 tsp salt 2/3 c. sour cream 2 tsp vanilla 1/2 tsp almond extract 1/2 tsp butter flavor 1/2 c. dry coffee creamer 2 lbs. powdered sugar Continue mixing on low speed until the frosting is smooth and creamy. You can now add the coloring if you want the entire batch the same color. First you must measure out 2 cups and 3 TBS of shortening. I actually abhor this part of the process. Shortening is a very annoying thing to measure, but it is a necessary evil in frosting making. This plunger style measuring cup makes it a little easier. This goes in the mixer bowl. Next add the vanilla, almond extract, and butter flavor. I'll let you in on a little secret. I just guess on the measurement for these. I think that indicates laziness on my part. I put approximately 2 tsp vanilla, 1/2 tsp almond extract, and 1/2 tsp butter flavor. If you want a very white frosting, use clear vanilla. In these pictures I used regular vanilla. As you will see, it still turns out very close to white. Add 1/4 tsp salt and mix until creamy. Next, add 1/3 cup of sour cream. I was unable to avoid traditional measuring methods as in my vanilla cake recipe. Add 1/2 cup powdered coffee creamer and mix on low speed until creamy. Repeat another 1/3 cup of sour cream and mix until combined. Now comes an entire 2 lb bag of powdered sugar, no measuring required. Slowly pour the powdered sugar into the bowl while mixing. Make sure you pour it in on the left side or you will soon resemble a powdered sugar donut. Continue mixing on low speed until the frosting is smooth and creamy. You can now add the coloring if you want the entire batch the same color. Continue mixing on low speed until the frosting is smooth and creamy. You can now add the coloring if you want the entire batch the same color.
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post #2 of 5
I have, it was one of the first BC recipes I'd ever tried. It's not quite as sickeningly sweet as most 'kid BC'
post #3 of 5
Thread Starter 
thx, I don't use shortening based buttercreams but I was just wondering what others thought of this one, I may test it and give a few samples out to see how people favor it...
"If "Plan A" didn't work. The alphabet has 25 more letters. Stay Cool"


"The purpose of a business is to create a customer who creates customers"
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"If "Plan A" didn't work. The alphabet has 25 more letters. Stay Cool"


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post #4 of 5
I don't use them often anymore, there's definitely a difference between hi-ratio shortening and crisco! I do prefer hers to some because it's not quite as sweet. I use ganache or butter based typically, just depends on what I'm doing.
post #5 of 5
Quote:
Originally Posted by scwright View Post Shortening is a very annoying thing to measure, but it is a necessary evil in frosting making.

 

Weigh the shortening. It's easier and more accurate. 

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