Buttercream

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Permalink Reply by Amanda G on May 23, 2010 at 5:51pm

This is a good recipe. I like it too. I frosted the mother's day cake with it and my whole family loved it.

Kathy Kmonk said:

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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Permalink Reply by Kathy Kmonk on May 24, 2010 at 10:57am

So happy you and your family loved it...it's my friend Serious Cake's recipe.

Amanda G said:

This is a good recipe. I like it too. I frosted the mother's day cake with it and my whole family loved it.

Kathy Kmonk said:

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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Permalink Reply by Lynne Salmon on May 24, 2010 at 2:42pm

For a great non crusting b'cream use this:

2 of everything

2 cups Crisco
2 sticks of butter
2 pounds of powdered sugar
2 Tablespoons flavoring*

Mix on med speed the Crisco and butter until it is *WELL* creamed. Slowly add the sugar. I usually add 1-2 cups at a time, mixing well before adding more. Once all the sugar is incorporated, SLOWLY mix for 5-10 minutes.

That's right - there is NO liquid in this recipe - none is needed.
To make this recipe a crusting b'cream reduce the Crisco and butter by 1/2 cup each OR the Crisco alone by 1 cup.
*NOTE: Tastes differ. You can use all vanilla; OR any combination you/your family prefer :)
A good one is to mix together: 1 cup vanilla; 1/2 cup butter flavor; 1/4 cup almond. Keep on hand; shake well before using. Keeps indefinately.
Hint: however your tastes run use 3 different flavors combined. It will make a difference and everyone will play the guessing game to know 'what's so good in here?' :)

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Permalink Reply by wendy martz on May 24, 2010 at 2:48pm

I don't have a problem with it but I do use alot more water than they call for in the recipe. I also sift my conf. sugar and it gets very smooth

Deah Aldridge said:

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 Lisa Baisch on May 24, 2010 at 3:45pm

I also use light corn syrup to thin my recipe and add elasticity to it. I put in a dash of salt to cut the sweet. I'm going to try a couple of these great recipes though! always looking to improve :)

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