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 Pearse Hashmi Franklin on November 1, 2010 at 10:34pm

Are you serious ,'serious cakes' I can't believe that - even for chocolate buttercream? I saw your damask cake in youtube and I was drooling - not for the chocolate cake(I hate chocolate) but for the smooth finish you had there. wow. I had e-mailed you about that.

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Permalink Reply by SeriousCakes on November 1, 2010 at 11:54pm

Thank you! I'm replying to your emails now :)

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Permalink Reply by Melissa on February 11, 2011 at 2:50pm

Could someone tell me what corn syrup does to buttercream? Does it help with decorating everything?

I have read that it makes writing and strings easier, but what about borders, BC flowers, etc.

I know how much liquid added makes a big difference in that area.

Does the corn syrup add more sweetness to the icing?

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Permalink Reply by Kathy Kmonk on February 11, 2011 at 3:04pm

It's supposed to add elasticity to the icing to make writing and string work smoother. I use this recipe but I have never put the corn syrup in it, only because I keep forgetting to buy it.

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Permalink Reply by Stacy on February 11, 2011 at 3:14pm

I LOVE THIS RECIPE! Also you should post the peanut butter one! Best peanut butter buttercream ever! If Im remembering correctly its the same only you add peanut butter right?

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Permalink Reply by Melissa on February 11, 2011 at 3:20pm

Thank you Kathy! I am going to try this recipe but was concerned about being sweeter because of the corn syrup. I am going to try it with out. Then go from there.

Do you know how long the BC can sit out on the counter? And how long its good in the fridge?

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Permalink Reply by Kathy Kmonk on February 11, 2011 at 3:39pm

Gosh I'm not too sure about that one. I have a message in to Serious Cakes...I'll let you know what I find out.

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Permalink Reply by Dinny on February 11, 2011 at 3:44pm

How about frozen? How long can it be frozen and still be good.

Thank you!

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Permalink Reply by Kathy Kmonk on February 11, 2011 at 4:43pm

I just received a message from Serious Cakes... 1week on the counter top, 2 weeks in the fridge, 6 months in the freezer. I hope that helps.

Melissa said:

Thank you Kathy! I am going to try this recipe but was concerned about being sweeter because of the corn syrup. I am going to try it with out. Then go from there.

Do you know how long the BC can sit out on the counter? And how long its good in the fridge?

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Permalink Reply by Melissa on February 11, 2011 at 5:21pm

Perfect, thanks much to you & Seriouscakes!

This will be the last question...how does it hand in the summer months? Do you use a different recipe in the summer? I promise I won't ask anymore questions about this...at least for today!