This is my first wedding cake due in 2 weeks. It will be a fountain/stairs/2 plate system cake.I just wanted others opinions/advice on a baking schedule. I have a 16" and 12" round but NO freezer…Continue
Hi Lisa - I got your message along with your friend request. There are LOTS of buttercream recipes on here. I use a slightly modified version of the Wilton buttercream for most of my cakes, but if you are looking for one that makes really good roses you came to the wrong gal. LOL! I stink at roses. :) Just for fun, though, my recipe is:
2 sticks salted butter, softened
1 Cup (I use the Crisco sticks - so it's one stick) Crisco
2 tsp. vanilla
5 - 7 Tbsp. half and half (5 for stiffer frosting, 7 for crumb coat)
2 lbs. powdered sugar
2 Tbsp. Meringue powder
In my big Kitchen Aid mixer I mix the butter, crisco and vanilla and slowly add the half and half one tablespoon at a time while mixer is running.
Mix together the powdered sugar and meringue powder. Add to the butter mixture slowly (I use a big serving spoon and scoop it in one spoonful at a time), until it is completely incorporated. Then let your mixer do it's thing until the frosting is light and airy - for me, when I use the 7 Tbsp. (this is perfect consistency for cupcakes by the way), I let the mixer run until there are no gaps around the beater. Hard to explain, but it's soooooo creamy at this stage and smooths beautifully on cakes.
I hope this helps!
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