Serious Cake's Buttercream Recipe (Crusting)

This is Serious Cakes' Buttercream Recipe... This is the one I use. Everyone loves the taste of it and it crusts nicely.

Buttercream Frosting

Ingredients
22 tbs salted butter, softened (about 3 sticks)
2/3 c. 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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Permalink Reply by Mizztry on March 3, 2011 at 8:18am

To make chocolate buttercream you can just add melted chocolate blocks and mix.

This is the one I use:

http://www.wilton.com/recipe/Chocolate-Buttercream-Icing

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Permalink Reply by Kathy Kmonk on March 3, 2011 at 4:23pm

Here is the recipe for Serious Cakes Chocolate buttercream...

Chocolate Buttercream (crusting)

Ingredients:22 tbs. salted butter (it’s almost 3 sticks)

2/3 c. Crisco shortening

5-8 tbs half and half or light cream

2 tsp vanilla extract

6 oz. unsweetened chocolate that’s been melted and cooled to room temp.

2 lbs powdered sugar (about 8 cups)1-3 tbs corn syrup

Instructions:Melt the chocolate first using either the microwave or like I do: I put my chocolate in a glass measuring cup, place that in a pot with water in it (making sure the water isn’t so deep it flows into the measuring cup) and heat on the stove over medium, stirring occasionally until fully melted. Allow to cool to room temp.

Once the chocolate is cooled, cream together butter and shortening until smooth. Slowly add 2 tsp. vanilla and 5 tbs. of cream, then add the chocolate. 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 (you may not need a lot, depending on how hot your kitchen is and how humid it is outside).

Lindsay C said:

i have a qwuesion how would you make chocolate buttercream? or a homemade chocolate icing to use with fondant..?

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Permalink Reply by Kathy Kmonk on March 3, 2011 at 4:26pm

I think one recipe would be enough to Ice a 14" cake if you're going to put fondant on it, and yes it is suitable for fondant.

Lindsay C said:

how much dose this make? also how much do you think i would need to ice a 14 inch cake stacked two high? is this suitable to put fondant on? sorry for all the quesions i am making a fondant covered cake. i kinda wanted chocolate buttercream if there is such a thing..but if not i will just use buttercream...

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Permalink Reply by Lindsay C on March 4, 2011 at 9:16am

That is the recipe i use..i did not know you could just add chocolate to it....IT makes alot.. i am also going to fill the middle with raspberry cream filling...thanks again! this website and everyone has been very helpful to me. I am a beginer. i am going to try and make a test cake this weekend.

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Permalink Reply by shay smith on March 5, 2011 at 7:20pm

Oh thanks for the recipe I so love this site and all you ladies on here and serious cakes I am so much your youtube groupie lmaoo but I'm going to give this buttercream recipe a try for my wedding cake tasting with my client wish me luck and this recipe sounds yummy

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Permalink Reply by Lindsay C on March 5, 2011 at 7:37pm

That buttercream is all I use. It is VERY yummy

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Permalink Reply by Kathy Kmonk on March 8, 2011 at 1:07pm

It's the one I use most often. I love it and so do all my customers.

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Permalink Reply by Lindsay C on March 8, 2011 at 1:19pm

I have used this icing under fondant...if you get it cold before you ice it and fondant it it seemed to help me anyways...after i put the fondant on i just placed it in its box and put it in the garage....I am really excitied to make my cake...maybe i will go cake shopping after my drivers premit test tom! thanks for everything guys...i'm sure i will continue to read your replys!