Serious Cake's Buttercream Recipe (Crusting)

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Permalink Reply by Dinny on October 13, 2011 at 10:48am

I use High Ratio with this all the time and works very very well

 

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Permalink Reply by June Kowalczyk on October 13, 2011 at 10:49am

Thanks Dinny

appreciate the answer

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Permalink Reply by ♥Cat♥ on October 13, 2011 at 1:24pm

How much does this make Lisa B?  Can you frost a two layer eight in. cake with this recipe?

Does anyone know how much Serious Cake's recipe makes?  Thanks!!

Lisa B said:

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.

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Permalink Reply by June Kowalczyk on October 13, 2011 at 1:35pm

Thanks Cat

That's a good question.  Going to be making a shower cake with all buttercreame in a few weeks, so b nice to know the amt.

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Permalink Reply by Lisa B on October 14, 2011 at 12:31am

It will easily cover a two layer eight inch cake.  Actually I recently covered a 10 inch 2 layer cake with remaining icing.  I've never actually measured the amount it makes in cups/weight.  My approximate guess would be around 6 cups of icing (ish) could be a little more but it seems to fill my 48 oz tub easily.

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Permalink Reply by ♥Cat♥ on October 14, 2011 at 2:12pm

I have unsalted butter.  In your recipe, you have salt as an ingredient.  How much should I add?

Lisa B said:....

 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.

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Permalink Reply by Kathy Kmonk on October 22, 2011 at 7:28pm

You can use high ratio shortening with this recipe though it's not necessary.  I use WalMart brand or Crisco.

YDC said:

Will this recipe work for high-ratio shortening?

 

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Permalink Reply by Kathy Kmonk on October 22, 2011 at 7:29pm

I would guess six cups as well.  I have never measured it and usually triple my recipe when I make it.

Lisa B said:

It will easily cover a two layer eight inch cake.  Actually I recently covered a 10 inch 2 layer cake with remaining icing.  I've never actually measured the amount it makes in cups/weight.  My approximate guess would be around 6 cups of icing (ish) could be a little more but it seems to fill my 48 oz tub easily.

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Permalink Reply by Timothy Jansen on October 23, 2011 at 1:09am

Thank you so much Kathy for adding this recipe to this sight! I really appreciate it!

There use to be a really GREAT cake shop in Boston on Beacon Street when I lived there in the early 90's. There icing was just magic, and I could never figure it out. It was butter... but really stable as well... and just yummy! And no... It wasn't one of those BOILED or Italian/Swiss butter cream recipes either....?

I could never find the right... well... secret... thanks to you! now I know because this recipe is as close as I think I'll ever get...!

Hats off to you Kathy!

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Permalink Reply by Tami Hanie Gober on October 23, 2011 at 8:37am

yes... I do it all the time... but I dont put heavy cream nor corn syrup in mine

Dinny said:

Can you use fondant over this icing?

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Permalink Reply by Kathy Kmonk on October 24, 2011 at 2:48pm

You're welcome.  My friend Serious Cakes came up with this recipe and I'm happy to share it. 

Timothy Jansen said:

Thank you so much Kathy for adding this recipe to this sight! I really appreciate it!

There use to be a really GREAT cake shop in Boston on Beacon Street when I lived there in the early 90's. There icing was just magic, and I could never figure it out. It was butter... but really stable as well... and just yummy! And no... It wasn't one of those BOILED or Italian/Swiss butter cream recipes either....?

I could never find the right... well... secret... thanks to you! now I know because this recipe is as close as I think I'll ever get...!

Hats off to you Kathy!

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Permalink Reply by Kathy Kmonk on October 24, 2011 at 2:51pm

Lisa, I have never stenciled on a cake, but I don't know why you wouldn't be able to use it for that purpose.

Lisa Levine said:

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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