Buttercream
Dose anyone know a really good buttercream recipe. that still will hold up on a cake. ?
Replies to This Discussion
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Permalink Reply by Lindsay C on
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no i just was using a buttercream that was in my student book and i really didnt like it. im open to any knida icing i can get
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Permalink Reply by Deah on
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There are literally hundreds of BC recipes out there. Cake Central is a good source for many. You just have to experiment and see what you like.
BTW, what don't you like about the Wilton recipe?
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ITs like so stiff or something. I want a like softer yet still holds up to spreading.
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Lindsay C said:ITs like so stiff or something. I want a like softer yet still holds up to spreading.
Add more water/milk. The recipe printed in the book is for stiff consistency. Add another 2T for medium and another 2T for thin. Humidity changes the recipe also. Once you figure out what works for you, you will be able to adjust the recipe as needed.
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Permalink Reply by Ellen's Edible Art on
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omit the meringue powder and try adding alittle clear cornsyrup instead of more milk.
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Permalink Reply by Kathy Kmonk on
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This is the recipe I use. I found it at Cake Central.
Buttercream Frosting
Ingredients
22 tbs salted butter, softened (about 3 sticks)
2/3 c. Crisco shortening
5-8 tbs heavy cream
2 tsp clear vanilla
2 lbs powdered sugar (about 8 cups)
1-3 tbs corn syrup
Instructions
Cream together butter and shortening until smooth. Slowly add 2 tsp. vanilla and 5 tbs. heavy cream. Gradually add the powdered sugar and scrape down the bowl very well once it’s all added. Slowly add more cream and corn syrup a tbs at a time until frosting reaches desired consistency.
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My family loves it. It's a true buttercream, and it's really yummy. Start with the 5 tablespoons of heavy cream and work from there. Sometimes that is all the liquid I need to add, other times I need to add it all.
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Permalink Reply by Linda Pickens on
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The last cake, I made I did omit the meringue powder and I like the icing so much better without it, I will keep doing my icings without the M.Powder.
Ellen Sprouse said:omit the meringue powder and try adding alittle clear cornsyrup instead of more milk.
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Permalink Reply by Grace Marzan on
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THIS IS MY RECIPE FOR BUTTERCREAM WITHOUT BUTTER. IT'S HARD ENOUGH FOR PIPING OR SOFT TO MAKE A SMOTH SPATULA TECHNIQUE.
1 POUND OF HI-RATIO SHORTENING
5 POUND OF CONFECTIONARY SUGAR
8 TO 10 TBS WATER
CREAM HI RATIO TO SOFT TEXTURE.
ADD ONE POUND SUGAR WITH TWO TBS OF WATER ON SLOW SPEED.
ADD ONE PUND AT A TIME WITH WATER CONSTANTLY AND ADD WATER JUST ONE OR TWO SPOONS A TIME.
WHEN YOU FINISH YOUR FIVE POUNDS PUT THE MIXER AT 4 SPEED FOR FIVE MINUTES.
IF YOU NEED A SMOOTH TEXTURE ADD LIGHT CORN SYROP OR EGG WHITE.
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Permalink Reply by diane kilgore on
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i like sugar shack
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