Cake Decorating Community - Cakes We Bake

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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thanks for the awesome chock butter cream recipe i will be using this with my devils food cake under fondant on my sons birthday cake do u think this would be to rich for kids or is it ok?
I don't think it's too rich for kids at all.  Good luck with your cake!

katie rickard said:
thanks for the awesome chock butter cream recipe i will be using this with my devils food cake under fondant on my sons birthday cake do u think this would be to rich for kids or is it ok?

Hello.  Would I be able to stencil BC onto this icing?  I am having such a hard time finding a crusting BC that will look presentable  with a BC stencil...arghhh....

thank you,

 

lisa

Does this need to be kept refrigerated due to the cream? And if so, does it cry/sweat out color tints?

Hi Kathy

I noticed you don't have any egg whites, or meringue powder in this recipe?  I have a buttercream recipe from a well known decorator who uses meringue pwdr.  Used it a couple of times, but actually wasn't too crazy about it.  Too sweet, and although I followed the instructions, honestly, it didn't crust that well, and it took ages to dry.

Our weather here in Ontario is very similar to Ohio, so I know humidity was NOT a factor.  Going to try yours next time I make buttercream.  I think all decorators search for the good recipes, for cakes, icing, etc.  So nice to have found yours. 

Oh, and by the way, being Canadian, what would 3 sticks/22 tblsp's amount to in ounces/cups???

 

 

Hey June, I use this recipe all the time, it tastes amazing, everybody loves it.  The butter is about a cup and a half but I will reconfirm.  I freeze the balance, thaw it and use it again.  It crusts well, I love it.

June Kowalczyk said:

Hi Kathy

I noticed you don't have any egg whites, or meringue powder in this recipe?  I have a buttercream recipe from a well known decorator who uses meringue pwdr.  Used it a couple of times, but actually wasn't too crazy about it.  Too sweet, and although I followed the instructions, honestly, it didn't crust that well, and it took ages to dry.

Our weather here in Ontario is very similar to Ohio, so I know humidity was NOT a factor.  Going to try yours next time I make buttercream.  I think all decorators search for the good recipes, for cakes, icing, etc.  So nice to have found yours. 

Oh, and by the way, being Canadian, what would 3 sticks/22 tblsp's amount to in ounces/cups???

 

 

I have used this recipe under fondant and it worked beautifully.
I have also used this recipe on my cakes and under fondant. It is a great icing. Trying a new one today!!
This is pretty similar to the recipe I use too..and it crusts very well.  I use: 3/4 cup butter (salted) 1/2 cup shortening, 3 tablespoons milk or cream, 2 teaspoons vanilla, 2 # powdered sugar and 1-2 tbsp light corn syrup.  This tastes great and crusts perfectly.  I cream together butter/sugar/salt. Add pdr sugar (all at once) dry cream until combined and then add the vanilla/milk and corn syrup. I let the mixer stir on 2nd setting (kitchen aid) until it is the right consistency.

Will this recipe work for high-ratio shortening?

 

Good ? YDC b/c I have HR shortening and wondered the same thing.

Yes Kathy

That was another of my questions I forgot to ask.  Is the shortening high ratio?  One of my Canadian friends answered the butter amt question.

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