I'm still struggling with finding my perfect buttercream. I like using the crisco/butter/powdered sugar type frostings for decorating, but I think icings like IMBC are more suitable for weddings and such. I have yet to find a "bakery style" buttercream that taste delicious and whipped creamy but at the same time decorates well and will hold up when making roses.
Do you guys use the same icing for all your BC cakes? Or do you use one for this type and another for fancier ones?
I mostly use the 1/2 butter, 1/2 shortening buttercream. However, I have some friends who don't like that really sweet icing, so I use the whipped cream buttercream (no whipped cream in it, just crisco). It is really light and not so sweet.
I also use a lot of the crusting cream cheese icing.
I haven't tried the IMBC.
Cindy
I have several different buttercreams I use for several different parts of the cake. My cakes taste unique! To cut the sweetness in any buttercream, add salt. Start with a small pinch and work your way up -- a little goes a long way! 
I am also still looking for the perfect buttercream.... I am new to decorating and I just finished all 4 Wilton classes.... So of course I only know how to make the Wilton class buttercream with crisco only, which is ok, but I know that there are better recipes out there.
Should I try anything in particular first? What is IMBC?
Mary
I buy Dixie's Finest Whipped Icing. Nothing tastes better, and it decorates beautifully. I doubt I'd be decorating without it, I like it so much!
Hi GeminiRJ:
I just went to the Dixie site and they have a few different flavors. Which one(s) do you like?
I would not mind trying some.
thanks
ladiva
I am also still looking for the perfect buttercream.... I am new to decorating and I just finished all 4 Wilton classes.... So of course I only know how to make the Wilton class buttercream with crisco only, which is ok, but I know that there are better recipes out there.
Should I try anything in particular first? What is IMBC?
Mary
IMBC is Italian Meringue ButterCream. It's done very different than the decorator icing (Wilton "buttercream" without butter) you are used to. It's also very soft and very hard to make roses with. But from what I've heard it's fabulous.
Oh yes, Welcome to CC!!!
I'm sold on Butter cream Dream.
Me too!! When you try it you will NOT go back to the others. Heres the link to it:
http://www.cakecentral.com/cake_recipe-2123-Buttercream-Dream.html
I don't like the "filmy roof of the mouth" feeling from crisco icings but sometimes you need a true white. If I can get by with a barely off white color I use only real butter. I also like to use real vanilla again if I can handle a little off color. But with the real butter it hardly adds any color and the taste is so good--my problem is having enough for my cakes!
rlsaxe - Butter cream Dream icing, what is that?
Check the recipe section... it is awesome!! Also in the recipe section, there is a Butter Cream (with real butter for decorators) which is great too. A little less butter, so in my opinion, it holds up better!
Since I´m in FL, my BC changes with every season. 
I use the Dream Whip Recipe, it's a little pricey but well worth it.
2 Cups Crisco
2 Lbs Powdered Sugar
1 Packet/Envelope Dream Whip
2 Tablespoons Flour
1 Tablespoon Corn Syrup
1/2 tsp salt
2 tsp vanilla
1/2 cup BOILING water
Mix Crisco & vanilla. Add powdered sugar, dream whip, flour. After the water has boiled, add the corn syrup and salt to the water, stir well to make sure salt has completely melted, add to bowl and mix until fluffy.
* Edited to add: I found this recipe on CC forum quite a while ago. Posted by Dragonwarlord. *
bob--what kind of salt do you prefer?
Personally I like the sea salt! It has the original trace minerals in it and I buy the Hains brand which is ground very fine, making it easily dissolvable in liquid (like buttercream.) I add it with the dry ingredients to make sure it gets well incorporated.
I think that the type of frosting depends on entirely on the cake and its purpose.
If I am doing a cake in basic buttercream, I always use half butter and half Crisco. I find that the taste is better. I usually make the batch just large enough to ice the cake and then any decorations are done in a 100% crisco basked buttercream. I always add meringue power to my buttercreams.
The reason why I love baking is because I know I can continue to change things so that I can make them the very best. My buttercream recipe changes almost everytime that I make it. I havent been doing this that long and as I get hooked to new ideas and products I try to incorporate them into what I already do.
I am so in the same boat! I use a buttercream recipe for my base, but I find it too sweet and I use an all crisco recipe for decorations that I find not sweet enough (not to use as a base anyway) so I've been trying to find a great recipe.
This Buttercream Dream recipe everyone's raving about...does it crust?
I use the Wilton recipe for buttercream out of their Yearbook recipe. 1/2 Crisco, 1/2 butter, powdered sugar, vanilla, and milk. I just started increasing the vanilla to 2 TBL and the difference in taste is amazing! If I want a little less stiff I add a tiny bit more of milk or add a few TBLs of corn syrup. Works beautifully and everyone always raves about how good it tastes.
I'm always trying new ones! Just this week I tried two different ones, both were good, but I'm still searching..... every one has it's qualities, either taste or texture or lack of bubbles or whatever. I like to use the same one for frosting and flowers, it keeps the texture the same. Buttercream dream has a big following, I never tried it, I will after this batch I just tried is gone. I will say that the ones with flour in them are my favorites, just the smallest bit of flour works wonders... And I agree, at least 2T of flavoring!
Here is it: Buttercream Dream!
http://www.cakecentral.com/cake_recipe-2123-0-Buttercream-Dream.html
This Buttercream Dream recipe everyone's raving about...does it crust?
Yes, very nicely!!
I've used a Crisco-only BC for 20+ years. It crusts great, holds up in 90+ degree outdoor weather, people tell me it's not as sweet as everything else they've tasted (and I don't use salt). I use it for all icing, fillings, and decorations .... haven't used Royal Icing in years for roses and flowers. As another CC'er said once: It's worked for me for 20 years ..... I see no reason to change now!
I use the Dream Whip Recipe, it's a little pricey but well worth it.
2 Cups Crisco
2 Lbs Powdered Sugar
1 Packet/Envelope Dream Whip
2 Tablespoons Flour
1 Tablespoon Corn Syrup
1/2 tsp salt
2 tsp vanilla
1/2 cup BOILING water
Mix Crisco & vanilla. Add powdered sugar, dream whip, flour. After the water has boiled, add the corn syrup and salt to the water, stir well to make sure salt has completely melted, add to bowl and mix until fluffy.
* Edited to add: I found this recipe on CC forum quite a while ago. Posted by Dragonwarlord. *
Hi, all, I'm new here, and in the process of completing wilton's course 3. Of course all I know right now is the wilton's BC. But, my family doesnt like the taste of it.
My question is, for the dream whip recipe calls for a packet of dream whip, where can I get this from?
Thanks!
I have about five or six different buttercreams that I've come to depend on. It depends on what I'm doing...whether I need a heavy crust...whether I want no crust at all (if I'm doing an edible image, for instance)...whether it's for my daughter or other family member who likes a particular one...whether it's a cake that calls for cream cheese icing...whether I'm making flowers or just borders. I have tried umpteen recipes and when I hit on a winner, I laminate it, along with notes about how it performed and how I used it. Sometimes I even note which cake I used in on in case someone wants "that icing you used on Bradley's cake."
I have modified the 2-step whipped icing as follows:
I use 1/2 hi-ratio and 1/2 butter.
I also add a french vanilla or white chocolate pudding mix with the powdered sugar. I also used heavy cream to but I'm thinking of adding the flavored coffee creamer. The recipe crusts very slightly so I can use the Viva method to get a really smooth finish.
Then I would also make Toba Garret's Buttercream (really stiff) for my decorations and Icing dam. It is a little too sweet for my taste to use as the base icing, but I would also add a little salt and lemon juice also.
While everyone loves my modified whipped icing, I'm not sure how this would hold up in August (for my first wedding cake). I'm thinking of not using the butter but using a butter flavor instead, plus the creamer should give me the consistency I need for the warmer weather.
Quote by @%username% on %date%
%body%
