Cake Decorating Community - Cakes We Bake

Hello All! I am very new to cake decorating...have not had any formal training as of yet, but I have been reading anything and eveything I can get my hands on, and I've been doing lots of practicing at home. I have watched a YouTube video on how to use a Viva paper towel to get your buttercream icing perfectly smooth, and I just can not seem to get this down pat. I have tried two different recipes of homemade buttercream with this method so far, and neither of them seem to crust very well for me. Can anyone tell me the best recipe for crusting buttercream that also tastes good?

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Tiffany, this is by far the best recipe for buttercream icing I know of.
2 c. high ratio shortening
2 tsp. flavor (vanilla, butter, or your fav.)
6-10 tbsp (or more depending on the stifness you want)
2 lb confectioners sugar ( approx. 8 c. )
2 tbsp. Meringue Powder (Wiltons)
pinch of salt ( optional)

this is great and works well with the Viva paper towels, its so smooth it looks like fondant.

Enjoy, Donna
Sharons DVD is Perfecting the Art of Buttercream. She shows how to make the buttercream and her tips on icing your cakes. Very informative. I don't use her buttercream recipe because I like mine but love her methods.
Donna, you said 6 - 10 tbsp of something to do with the stiffness but you didn't say what ingredient it's for... is it water? Just curious, thanks.

Donna Voelker said:
Tiffany, this is by far the best recipe for buttercream icing I know of.
2 c. high ratio shortening
2 tsp. flavor (vanilla, butter, or your fav.)
6-10 tbsp (or more depending on the stifness you want)
2 lb confectioners sugar ( approx. 8 c. )
2 tbsp. Meringue Powder (Wiltons)
pinch of salt ( optional)

this is great and works well with the Viva paper towels, its so smooth it looks like fondant.

Enjoy, Donna
OMG what a nuthead I am...6-8tbsp of half and half. I use this instead of water because it maks it tate so much better. Hope you enjoy this...now that you have the recipe.

Donna Voelker said:
Tiffany, this is by far the best recipe for buttercream icing I know of.
2 c. high ratio shortening
2 tsp. flavor (vanilla, butter, or your fav.)
6-10 tbsp (or more depending on the stifness you want)
2 lb confectioners sugar ( approx. 8 c. )
2 tbsp. Meringue Powder (Wiltons)
pinch of salt ( optional)

this is great and works well with the Viva paper towels, its so smooth it looks like fondant.

Enjoy, Donna
I am just wondering if this has to be refrigerated since you are using the half and half?

Donna Voelker said:
Tiffany, this is by far the best recipe for buttercream icing I know of.
2 c. high ratio shortening
2 tsp. flavor (vanilla, butter, or your fav.)
6-10 tbsp (or more depending on the stifness you want)
2 lb confectioners sugar ( approx. 8 c. )
2 tbsp. Meringue Powder (Wiltons)
pinch of salt ( optional)

this is great and works well with the Viva paper towels, its so smooth it looks like fondant.

Enjoy, Donna

The recipe I use it works great I got this recipe when I had my 1st cake class.

1 1/4 cup crisco

dash of salt

1/2 cup cold water ( warm in winter)

1 tsp clear vanilla

2 lbs. powdered sugar (c&h works best)

 

Mix with mixer for 5 to 6 minutes

add a little water at a time if it's to stiff.

 

Margie, I don't remember all the science stuff behind it but the sugar acts as a preservative for the dairy so spoilage isn't an issue. 



Margie Downs said:

I am just wondering if this has to be refrigerated since you are using the half and half?

Go to the Wilton site and use their buttercream recipe.  It is a good, basic recipe.
I have never had Serious Cakes' recipe for buttercream become rock hard nor does it get hard enough to crack. It just crusts enough to allow you to smooth it using a Viva paper towel.

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