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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I was just going to say that too, it melts in my heater hands and I have to break out the insta-fridge. But just frosting a cake with it and putting fondant on top should be fine, haven't done one like that myself but know of people using it :)
This is the ONLY BC recipe I use, LOVE IT!! All of my cakes are covered in fondant, never had any problems. I will say though, I only crumbcoat, I do not add another layer of frosting before fondant. Did I mention I LOVE this recipe?? :)

D. Ariola said:
Well Swiss buttercream can not be used under fondant and I just wanted to be sure. Also read that this buttercream sometimes melts a bit. So if anyone has used this under fondant would you please let me know? I soooo appreciate it. Don't want to have a disaster on my hands..... well that can still happen just because! lol

Kathy Kmonk said:
I don't work with fondant but I don't see why not, it is buttercream.
it works great under fondant. I use it all the time

D. Ariola said:
Well Swiss buttercream can not be used under fondant and I just wanted to be sure. Also read that this buttercream sometimes melts a bit. So if anyone has used this under fondant would you please let me know? I soooo appreciate it. Don't want to have a disaster on my hands..... well that can still happen just because! lol

Kathy Kmonk said:
I don't work with fondant but I don't see why not, it is buttercream.
Thank you thank you all for the replies... Much appreciated

Tracy P. said:
it works great under fondant. I use it all the time

D. Ariola said:
Well Swiss buttercream can not be used under fondant and I just wanted to be sure. Also read that this buttercream sometimes melts a bit. So if anyone has used this under fondant would you please let me know? I soooo appreciate it. Don't want to have a disaster on my hands..... well that can still happen just because! lol

Kathy Kmonk said:
I don't work with fondant but I don't see why not, it is buttercream.
How much does this yield ?
Mr. Meco,

Here is the link to YouTube so you can see exactly how she determines the amounts of ingredients when there is a minimum amount to a maximum amount.

http://www.youtube.com/user/SeriousCakes#p/u/37/tLcCbN2I4xI



I believe it will answer your questions completely! By the way, I use this recipe as well for my cakes and I love it! I highly recommend it also.

Flavoring your bc is always up to each individual and what your cake might be in the end so it compliments it. I've used, lemon, almond, cherry, vanilla and butter so far. Looking forward to Mint and additional flavors in the future!!!

Smilin' Sher
This makes 6 cups, enough to frost and decorate a 2 layer 9" round cake.
Well I made this buttercream and it was FANTASTIC! The taste was great... flavored it strawberry as client requested and they loved it. It is very easy to work with also. I did cover with fondant and went without a hitch. Thanks SeriousCakes!
Sweet! Glad you liked it! :D
Thank you serious cake's and thank you Kathy for this reicpe, I tried it out and it was great. Still have some left which I have frozen for the next cake.


SeriousCakes said:
Sweet! Glad you liked it! :D
DOES THIS CRUST ENOUGH THAT YOU COULD USE THE VIVA PAPER TOWEL TRICK TO SMOOTH IT OUT? HAS ANY ONE TRIED IT THAT WAY ?
*stifles giggle* That's the only way I can smooth a cake :D This will crust somewhere between 7-15 minutes.

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