icing?

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Permalink Reply by Deah on March 5, 2012 at 3:35pm

Here's my BC recipe.  I alter the flavor as needed but I don't use any other BC recipe.

http://www.cakeswebake.com/forum/topics/sugar-ed-productions-sharon...

 

Permalink Reply by victoria moulton on March 5, 2012 at 4:57pm

ok thanks!!

Permalink Reply by Kai Jones on March 5, 2012 at 5:47pm

Hello! Here is the BC recipe I use for fondant and butter-cream cakes. This recipe is less sweet and it holds up great in high humidity regions because of the cornstarch. I personally use creamer instead of the dry milk mixture. It says at the very bottom it can stay out of fridge for 2 weeks, but I wouldn't suggest this. I make my cakes fresh so I don't have the frosting sitting out for more than 4-5 days. I just refrigerate it if I'm not using it before then. I hope this helps!!

Buttercream Icing Recipe II - Holds up in humidity better – Faux Fondant

This recipe and the instructions are from a lovely lady name "Sewsweet."  I thank her very much.

2 cups Crisco shortening
4 pounds powdered (confectioners') sugar
1/2 cup corn starch
1/3 cup powdered milk mixed with enough water to make 1 cup
1/2 teaspoon clear vanilla extract
1/2 teaspoon clear butter extract
1/2 teaspoon almond extract
1/2 teaspoon Crème Royale or crème bouquet, optional
1/2 teaspoon salt
Viva paper towels*

* You want a paper towel that has no design imprinted for smoothing your icing The trick is to smooth it with Viva paper towels when the icing is slightly crusted.

Into the mixer bowl, place the Crisco shortening and cream until fluffy. Add the powdered sugar to the creamed shortening in the mixer bowl and mix. Add 1/2 cup cornstarch and beat well on low for about 15 minutes.

In a small bowl, combine the water and the powdered milk; add the vanilla extract, butter extract, almond extract, and crème royale or crème bouquet, and salt; set aside. Add to the shortening/sugar mixture and combine until well mixed.

This icing needs to be made ahead of time. As it sets up it gets firmer. When ready to use, just rewhip on low and you get a smooth, non-airy buttercream icing. I like this recipe better than Wilton’s buttercream because it tastes less sweet and uses half the amount of Crisco shortening.

NOTE: This buttercream icing can be kept out of the refrigerator for around 2 weeks, I'd say. I usually use it so fast that I hardly ever get it in the refrigerator unless I am preparing large batches. It can also be frozen. The cornstarch helps humidity as well as helping to cut the sweetness. Play with it and use whatever flavorings you like.
 

Permalink Reply by Debbie Hughes on March 5, 2012 at 9:24pm

I use Sharon Zambito's receipe as well, I've tried others but I like it the best.  I see someone has attached the recipe below.   It is best to use the high ratio shortening though, I get it from bulkbarn, I'm not sure what part of Canada you are in, I'm in Alberta but there are bulkbarn's all over, but not all of them carry the high ratio shortening. 

 

I have never had any problem with this receipe and it holds up really well under fondant and tastes good.

 

 

Permalink Reply by Denice Morrison on March 6, 2012 at 11:10am

I don't remember where I found this recipe, but it taste great and not too sweet.

Attachments:

• Snow White Buttercream is a good cross between royal icing and decorator buttercream.docx, 14 KB

Permalink Reply by Nahwahkah Romans on March 7, 2012 at 6:42pm

I use the Wilton recipe for Buttercream icing, it is a big hit with the kids and is not too sweet for the grown-ups.

Permalink Reply by victoria moulton on March 11, 2012 at 8:02am

thank you all so much i have tried the wilton one and it tasted ok but that  was after i changed a few things it just didnt work out right for me!!but im going to try the other ones and what i like best and thanks again!!