Serious Cake's Buttercream Recipe (Crusting)

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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Replies to This Discussion

Permalink Reply by katie rickard on June 22, 2011 at 6:48am

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?

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Permalink Reply by Kathy Kmonk on June 23, 2011 at 11:31am

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?

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Permalink Reply by Lisa Levine on October 8, 2011 at 8:21pm

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

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Permalink Reply by Christy Parker on October 10, 2011 at 10:56pm

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

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Permalink Reply by June Kowalczyk on October 11, 2011 at 8:23am

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???

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Permalink Reply by Anne M on October 11, 2011 at 10:07am

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???

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Permalink Reply by Kathy on October 11, 2011 at 10:26am

I have used this recipe under fondant and it worked beautifully.

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Permalink Reply by Lindsay C on October 11, 2011 at 10:28am

I have also used this recipe on my cakes and under fondant. It is a great icing. Trying a new one today!!

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Permalink Reply by Lisa B on October 11, 2011 at 3:40pm

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.