Buttercream recipe

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Permalink Reply by faith brandstetter on March 17, 2013 at 12:06pm

If I make it myself I use the wilton's recipe. found on wiltons.com.  Lately I have been using a special buttercream with fondant crystals.  It's yummy.  I buy it but here's the recipe.

place 2 pounds of fondant crystals into a large mixing bowl.  add 1/2 cup of hot tap water and mix thoroughly till thick and creamy and a honey like consistency.  Place in an airtight container (like Tupperware) and allow to mellow overnight or at least 4 hours at room temperature.  Place 1 1/2 cups hi ratio shortening in mixing  bowl with 1/2 tsp. salt and 2 tsps. of any clear flavoring and beat until creamy, light and fluffy.  add 1/2 mellowed fondant mixture to the shortening mixture beat and then add the other 1/2 and continue beating for approximately 6 minutes.

 

hope this helps.  I buy the fondant crystals at angels in bellflower, ca  I don't know where else to purchase them. 

 

 

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Permalink Reply by Rosa Medina on March 17, 2013 at 12:18pm

Hi Faith,

Thank you for recipe.  I am unfamiliar with fondant crystals.  Can you please tell me what that is?  I have just googled it, but was unable to find any information regarding it.

 

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Permalink Reply by June Kowalczyk on March 17, 2013 at 1:38pm

I too Rosa have never heard of fondant crystals.  I don't think I can get them here in Canada. I googled it, and nothing came up.   Faith is from California, USA and seems to get them at a supplier near her.

What I usually use is the Wilton recipe, but I tweak it. Usually it is 1/2 cup high ratio shortening, 1/2 cup butter/marg. 2 tlbsp water/milk & your icing sugar, approx 4 cups, and a few tsp's of your fav flavoring. I always put in at least 1 tsp of butter flavoring and 1-2 tblsps of meringue powder so bc will crust.

So, here is what I do.   I  use all butter 1 cup, skip the shortening, but if I want stability, I do 3/4 cup butter 1/4 cup shortening. As for the couple of tblsps of liquid.... I  use liquid flavored non-dairy creamer, steeped chai tea ( in the milk ), coconut/almond milk. Use your imagination. And the same with flavorings. I have everything from the simple vanilla extract/flavor to citrus, campaigne, cheesecake, cherry... on & on.  Depends on the flavor of the cake/cupcakes I am making. Try to usually compliment or  match a flavor to that.  Duncan Hines now sells "flavor packets" at the grocery store, near there cakes. At my cake club meeting a couple of weeks ago, several cakers raved about some of the flavors. One caker does mostly childrens cakes, and said the  2 that were the biggest hit were "bubble gum" & "cotton candy" flavor.

Hope this helps Rosa.

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Permalink Reply by faith brandstetter on March 17, 2013 at 3:04pm

ok try looking up pure you cane bakers drivert sugar containing approximately 8% invert.  I found that when I googled it.  I don't know if you can get it up there but give it a try.  if you can't you can try to call

angle's cake decorating and candy supplies

17424 bellflower blvd.

bellflower, ca  90706

562-925-8018

maybe they can give you the name of a supplier.

anyway hope this helps.

 

 

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Permalink Reply by Marketta Roche" on March 17, 2013 at 11:01pm

You shouldn't use Crisco, it's much better using a high ratio shortening like country kitchen (ck) or sweetex brand. Or a brand of shortening that you can buy near you that is high ratio.  It makes a huge differnce  TEXTURE AND FLAVOR WISE!!

 1CUP OF SHORTENING, 1 CUP BUTTER, 1 TBLSP MERINGUE POWDER, 1 TBLSP VANILLA, 3 TBLSP ( HOT) COFFEE CREAMER, AND 2 LBS POWDERED SUGAR .    CREAM BUTTER AND SHORTENING TOGETHER,  THEN ADD FLAVORING AND HOT CREAMER UNTILL CREAMY.   ADD THE MERINGUE POWDER AND POWDER SUGAR UNTIL NICE AND SMOOTH.  IF TOO STIFF ADD MORE CEAMER UNTIL IT'S THE CONSISTENCY YOU LIKE,  HALF OF TABLESPOON AT A TIME.  HOPE THIS HELPS.  BUT REMEMBER WITH ALL BUTTERCREAMS THE QUALITY OF INGREDIENTS IS WHAT MAKES THE BIG DIFFERANCE

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Permalink Reply by Rosa Medina on March 18, 2013 at 8:56am

Thank you ladies for you responses, you have been very helpful.

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