Buttercream
Hello
Just wondering if anyone can give me a good recipe for Buttercream.
Thanks
Replies to This Discussion
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Permalink Reply by jeri c on
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I make my own vanilla too.... Actually made a gallon of it at Christmas and gave it as gifts! You need a good quality vodka to start with...80 proof or higher.... buy vanilla beans in bulk. I get mine here.... http://www.vanillaproductsusa.com/servlet/StoreFront
they offer great specials.
I bought little brown bottles and made my own labels.
You split your vanilla beans down the side to open them up and in a 4 oz bottle I added 3 beans, filled it with vodka and closed it up. Shake the bottle daily ( I sometimes forget and it turns out fine) I let mine set for 3 months before using it. My favorite beans for vanilla are the madagascar beans. I used some tahitian beans too but don't care for the vanilla with it. However, you can scrape the tahitian beans and add it to your fresh buttercream and you will have a fresh vanilla bean buttercream that is TO DIE FOR!!!
Super easy to make and my family is always wondering when the next batch will be ready! One more thing.... keep it in a dark cool place while it is brewing.
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Permalink Reply by Deah on
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Carly - Jeri is one of the people who taught my how to make vanilla. Follow her directions and you will have a premium product.
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Deah... I feel like we've had a class together or something... you are too funny! I just really shared the recipe that I use with her folks... she taught herself! It is super easy but you can not get impatient with it... don't expect it to be ready in a week or so... you really need the 3 months for a good quality.
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Permalink Reply by carly rangel on
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after 3 months do you take the beans out?
jeri c said:Deah... I feel like we've had a class together or something... you are too funny! I just really shared the recipe that I use with her folks... she taught herself! It is super easy but you can not get impatient with it... don't expect it to be ready in a week or so... you really need the 3 months for a good quality.
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Jeri - I just like to give credit where credit is due! You are a major help to many of us.
Carly - leave the beans in the vanilla. They will continue to flavor your vanilla. When you are finished with the bottle I think you can scrape out any seeds left in the pods and use them in sugar to create vanilla sugar or just mix them with your BC for vanilla bean BC.
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Permalink Reply by Lauri Myers on
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Kathy...this is a little different from what I normally use...will this be stiff enough to do some flowers?
Kathy Kmonk said:This is the recipe I use and LOVE, LOVE, LOVE. It's from Serious Cakes on Youtube. It is mostly butter. My only advice would be that you not put all the liquid in at the same time. I usually start with one or two tablespoons of the cream and then wait til the end to see what my consistancy is before I add more liquid. Sometimes you don't even need the whole amount. That's my 2 cents...good luck with your cake!!
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
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Yes, Lauri, this is the buttercream recipe I use and I use it to decorate all the time.
Lauri Myers said:Kathy...this is a little different from what I normally use...will this be stiff enough to do some flowers?
Kathy Kmonk said:This is the recipe I use and LOVE, LOVE, LOVE. It's from Serious Cakes on Youtube. It is mostly butter. My only advice would be that you not put all the liquid in at the same time. I usually start with one or two tablespoons of the cream and then wait til the end to see what my consistancy is before I add more liquid. Sometimes you don't even need the whole amount. That's my 2 cents...good luck with your cake!!
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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so sorry for the 20 q's but how good of vodka shall I get? belvedere? grey goose $30.... or sky or absolute$20.......... or an under $15 okay? as long as its 80? does the vodka quality affect the flavor?
jeri c said:I make my own vanilla too.... Actually made a gallon of it at Christmas and gave it as gifts! You need a good quality vodka to start with...80 proof or higher.... buy vanilla beans in bulk. I get mine here.... http://www.vanillaproductsusa.com/servlet/StoreFront
they offer great specials.
I bought little brown bottles and made my own labels.
You split your vanilla beans down the side to open them up and in a 4 oz bottle I added 3 beans, filled it with vodka and closed it up. Shake the bottle daily ( I sometimes forget and it turns out fine) I let mine set for 3 months before using it. My favorite beans for vanilla are the madagascar beans. I used some tahitian beans too but don't care for the vanilla with it. However, you can scrape the tahitian beans and add it to your fresh buttercream and you will have a fresh vanilla bean buttercream that is TO DIE FOR!!!
Super easy to make and my family is always wondering when the next batch will be ready! One more thing.... keep it in a dark cool place while it is brewing.
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I use a mid range vodka - Smirnoff Triple Distilled - but I've heard of others using higher and lower grade. Since I haven't used any other grade I can't compare. I'm pretty sure Jeri uses mid-range also.
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I do use a mid range vodka. I am going to try a bit higher grade next time to see if it is any different. I acutally got a local vodka from here in Oregon last time and it was just fine. It just really needs to be 80 proof. I think some of the vodkas are smoother than others... not a drinker so can't speak from experience. Just don't use the cheap stuff it might not be a real nice vanilla.
I leave the beans in the jar as I use the vodka it keeps brewing.
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Permalink Reply by ebony bardell on
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will it work if i use unsalted butter? and just to be clear pure vanilla is another way of saying 100% vanilla extract right? someone was makig it seam like one is imitation and one is pure. ive never bought or used imitation and dont even consider it at all
Kathy Kmonk said:Yes, Lauri, this is the buttercream recipe I use and I use it to decorate all the time.
Lauri Myers said:Kathy...this is a little different from what I normally use...will this be stiff enough to do some flowers?
Kathy Kmonk said:This is the recipe I use and LOVE, LOVE, LOVE. It's from Serious Cakes on Youtube. It is mostly butter. My only advice would be that you not put all the liquid in at the same time. I usually start with one or two tablespoons of the cream and then wait til the end to see what my consistancy is before I add more liquid. Sometimes you don't even need the whole amount. That's my 2 cents...good luck with your cake!!
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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I'm not an expert of clear vanilla - I don't use it. But, Wilton's bottle says "Clear Vanilla Extract" and then in small letters below says "Artificial Flavoring" so that one is imitation. I'm not sure how real vanilla could be made clear. My guess is that if you are using clear vanilla then it is imitation.
Salted vs. unsalted butter I think is a personal preference. Some people only use unsalted in their BC, some use only salted, and some use a combination. You'll just have to experiment and see which you like.
ebony bardell said:will it work if i use unsalted butter? and just to be clear pure vanilla is another way of saying 100% vanilla extract right? someone was makig it seam like one is imitation and one is pure. ive never bought or used imitation and dont even consider it at all
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