Help! In Need Of A "bakery" Style Buttercream
Baking By paula0712 Updated 2 Feb 2014 , 6:49pm by Colleena123
Hey Everyone! I've been decorating for quite a few years and always just used my own buttercream recipe. I am looking specifically for the bakery style that crusts slightly but does NOT have the grainy texture. I've tried the Buttercream Dream recipe on here, but I find it has a grainy texture even if I whip the youknowwhat out of it... Does anyone have a buttercream recipe that they can share? thank you!!
Mine is very simple, but very good. My basic is 8 ounces (2 sticks) of real butter (salted), 8 ounces (1 box) cream cheese and 2 pounds of powdered sugar. Cream butter and cream cheese well and slowly add powdered sugar. No vanilla or other flavoring needed...but can add if you want.
Here is the basic crusting buttercream from "Designmeacake.com"
It is very good for a commercial type buttercream.
1/2 c solid high ratio shortening
1/2 c unsalted butter softened
1 T merengue powder
1 t clear vanilla extract (or extract of choice)
4 c sifted confectioner's sugar
2 T milk or water
yield about 3 cups
http://www.designmeacake.com/bcrec.html
(Mod edited to provide link to b/c mixing directions.)
I would also suggest visiting the site www.Designmeacake.com and viewing the tutorial about making this buttercream. It gives some very good explanations of the reason for the high ratio shortening. The main reason being it does make the icing smoother than with plain old shortening. Also another trick when making is to NOT over beat, you do NOT want to incorporate any air as this will make it difficult to then achieve a smooth consistency when using your icing.
Good luck!
My sister works in a bakery and they put custard in there icing to make it smooth.. also they use hi-ratio shortening and beat it for 10-15 min before adding pre sifted icing sugar(on low) you can use butter since bakeries mostly use shortening... most not all... almost forgot.. they use immulsion to flavor the icing.... whatever you like... hope this helps
Thank you everyone for your replies. I have used Edna's version before, and while it tastes good, I find that it's grainy and crusts so much that when you cut into the cake, big chunks of icing just fall right off the cake. I think I may have come up with my own version... so far it's working out awesome, the only thing is that I did overwhip it and it was full of air bubbles... back to the kitchen
My icing always used to be grainy until I started using IndyDebi's recipe. It's delicious and crusts very nicely! I never have a problem with it and there's no wrong way to mix it. The only change I made is that I use Butter Vanilla emulsion as opposed to vanilla extract. But that's a personal preference. HTH!
My icing used to be grainy until I started mixing it for a long time. I use 1 cup of butter, 3 cups of shortening and 2 pounds of powdered sugar (I like Walmart's Great Value brand), add my flavoring (usually vanilla, butter flavor or wedding bouquet), I also add a little bit of butter flavored popcorn salt. I use either milk or heavy cream and mix on medium for about 10 minutes.
When creaming the butter/shortening, it should have the consistency of sour cream. I've always had compliments on my icing.
I use Edna's buttercream recipe, but I add about 4 ounces of cream cheese to the butter and shortening. And like one of the other members above, I too tried Wal-Mart's Great Value brand of shortening because I thought that since it was cheaper it probably still had the trans fats in it (which is really important for smooth buttercream) but, believe it or not it doesn't.
However, I was at Ingle's grocery store the other day and their store brand (Laura Lynn) DOES still have the trans fats and it costs around $3 for the large can!
So, between adding the cream cheese and using the correct shortening, my buttercream now comes out perfectly smooth!! It feels like silk and is so easy to spread!! And, using only 4 ounces of cream cheese still allows it to crust just enough.
HTH
If you have a Super Target, their brand of shortening does have trans fats in it, but don't use their powdered sugar. I never have any luck with it. It's too grainy.
Great erinalicia, thank you!! And, the reason that lower priced powdered sugar is like that is because it doesn't contain sugar from sugar cane, it's actually made from some type of sugar beets!! Go figure!!! And, thanks again for that Target tip. I did not know that...
Ok,,this topic IS AWESOME, because I'm getting so dang frustrated too! I used BOTH EDNA"S b/c and Indybi's recipes and they BOTH still crust, with a grainy look...I followed BOTH recipes to a "tee" and still have this darn problem..I can't stand it! 
So, I mixed it for 15 min. for lighter, whipped icing and I even used HIGH ratio shortening and good ps and also unsalted butter AND added a touch of vinegar for breakage and STILL can't master this icing.
I"m seeing now that ppl are adding cream cheese but do you get the cream cheese taste or is it STILL considered as buttercream/ or cream cheese icing instead?
Erinalicia, would reg. salt work ok? I'm going to try your recipe then. You don't add any meringue powder or anything else then? I want to be sure before I make yours. Maybe this will work for me. Thanks for sharing 
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Bunnywoman's Buttercream is THE BEST. I have just started using hi-ratio shortening and makes it even better. The recipe:
1 cup Crisco (I use 1-1/2 cups Crisco)
1 cup butter, softened (I use 1/2 cup butter)
1/3 cup lukewarm water
1 tsp popcorn salt
1 tsp clear vanilla
1 tsp almond extract
1 tsp butter extract
2 lb bag powdered sugar
http://www.wilton.com/forums/messageview.cfm?catid=7&threadid=132579&STARTPAGE=1&FTVAR_MSGDBTABLE=
jenscreativity, I've used regular salt too, but you have to make sure you add it when you're creaming the shortening/butter. I don't use a lot of it. I don't measure it either (sorry) but I'd guess it's maybe a 1/4 tsp. I also use salted butter. The popcorn salt is a finer grain and blends easier. I don't use meringue powder unless it's really humid. Good luck with it.
I do most things by eye so I really don't measure the amount of milk or cream that I add. I just add a little at a time until I get the right consistency. Good luck with it. I've tired IndyDebi's icing recipe before and I never really liked the taste of the dreamwhip in it, and it was very difficult to work with for me.
Just realized I gave you the wrong amount of powdered sugar for that 4 cups of fat. It should be 4 pounds of powdered sugar. That's a double batch for me and fills my mixer bowl. I get the best results (less air bubbles) when I make a double batch. If you don't need that much, then you can use 1/2 cup butter and 1 1/2 cups of shortening and 2 lbs of powdered sugar. Sorry about that!
OK erinlaicia!! I will do that then! Thanks so much for the corrections!! I'm so excited to make this and honestly, I don't really measure either,,just the consistency mainly! And I knew about adding salt to creamed mix first,,and maybe I'll invest in popcorn salt,,but I'll try this first and can't wait to end my crazy, cracked icing. Hate that to the passion!
Thanks again! I'll let you know what I think too!
Here is a recipe for icing that is like the bakeries use to use a long, long time time ago. It is very smooth, not grainy at all.
Fondant Icing
Place 2 pounds of fondant crystals (dry fondant mix - used to make candy centers ) into a large mixing bowl. (break up any large lumps that may be present.) Add 1/3 to 1/2 cup hot tap water and mix thoroughly until thick and creamy and a honey like consistency.
Place in an air tight container and allow to sit at room temperature overnight or at least 4 hours.
Place 1 1/2 cups hi-ratio shortening in mixing bowl with 1/2 teaspoon salt, 2 teaspoons of any clear flavoring and beat until creamy, light and fluffy.
Add 1/2 of the fondant mixture to the shortening mixture and beat, then add the rest of the fondant mixture and continue beating for 6 to 10 minutes.
This icing will last up to 1 year in the refrigerator and does not require re-beating. Just stir with a spoon. This frosting is is excellent for all frosting and decorating purposes. Can be doubled if using a kitchen aide mixer.
I thought the only way for the icing to crust is it had to have the grainy texture? No? 
Where can you get fondant crystals?
Here is a recipe for icing that is like the bakeries use to use a long, long time time ago. It is very smooth, not grainy at all.
Fondant Icing
Place 2 pounds of fondant crystals (dry fondant mix - used to make candy centers ) into a large mixing bowl. (break up any large lumps that may be present.) Add 1/3 to 1/2 cup hot tap water and mix thoroughly until thick and creamy and a honey like consistency.
Place in an air tight container and allow to sit at room temperature overnight or at least 4 hours.
Place 1 1/2 cups hi-ratio shortening in mixing bowl with 1/2 teaspoon salt, 2 teaspoons of any clear flavoring and beat until creamy, light and fluffy.
Add 1/2 of the fondant mixture to the shortening mixture and beat, then add the rest of the fondant mixture and continue beating for 6 to 10 minutes.
This icing will last up to 1 year in the refrigerator and does not require re-beating. Just stir with a spoon. This frosting is is excellent for all frosting and decorating purposes. Can be doubled if using a kitchen aide mixer.
Does anyone have a Buttercream that does NOT use shortening? Perhaps all natural ingredients? I have been using WILTON & I m not a fan of the taste or the fat ..
Thanks SO much !!
~Christine
I use Sweetex. What a difference when I switched over.
My recipe is:
1c shortening
1tbs vanilla
1/4-2/3c hot water (or flavoring liquid)
8c powder sugar
I beat that for 10mins.
HTH
Does anyone have a Buttercream that does NOT use shortening? Perhaps all natural ingredients? I have been using WILTON & I m not a fan of the taste or the fat ..
Thanks SO much !!
~Christine
The meringue buttercreams all use butter:
http://cakecentral.com/recipes/2426/italian-meringue-buttercream-shirleys-method
http://cakecentral.com/recipes/6927/very-vanilla-swiss-meringue-buttercream
http://cakecentral.com/recipes/5453/the-well-dressed-cake-swiss-meringue-buttercream-with-variations
All butter American buttercream recipes:
http://cakecentral.com/recipes/845/french-buttercream-frosting
http://cakecentral.com/recipes/1610/no-crust-buttercream-icing
HTH
Bunnywoman's Buttercream is THE BEST. I have just started using hi-ratio shortening and makes it even better. The recipe:
1 cup Crisco (I use 1-1/2 cups Crisco)
1 cup butter, softened (I use 1/2 cup butter)
1/3 cup lukewarm water
1 tsp popcorn salt
1 tsp clear vanilla
1 tsp almond extract
1 tsp butter extract
2 lb bag powdered sugar
http://www.wilton.com/forums/messageview.cfm?catid=7&threadid=132579&STARTPAGE=1&FTVAR_MSGDBTABLE=
I have tried making this one twice and within 5 mins it's so soft and everything just melts. Flowers turn into mounds and ever star fill ins just melt. I love the tast though.
AThanks for the tip about using custard in the icing. Do you know what ratio custard they use?
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