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Does anyone have a trusted buttercream recipe? I live in the south, so will the humidity affect the ingredients? |
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I am in NC and this is the one I use.. makes a lot and can be cut in half
4 cups 10x sugar 2 sticks butter ..room temp 1 tsp. vanilla 1 tbls milk.. more if needed to make it smooth for easier spreading you can also add 1 tsp light karo syrup for chocolate add 3/4 cup cocoa or to taste...
I cream the butter then add the vanilla followed by the sugar one cup at a time. Next comes the milk or karo syrup, then finish with the cocoa.
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My trusted one is the neoclassic buttercream from Rose Levy Beranbaum's Cake Bible. Use this link to her website: http://www.realbakingwithrose.com The fast way to find it is to search the site for Neoclassic Buttercream. This will take you to the recipe in printable form. I love this one for several reasons. It is perfectly smooth and not overly sweet. Folks swoon when they taste it the first time.
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Thanks so much! I can't wait to try using these! |
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I've made the neoclassical buttercream from the Wiltons Cake website, and added fresh raspberry coulis to it. OH MY!!! |
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The first recipe is my favorite. I have used the cake decorators icing recipe and gotten compliments ( due to flavorings , usually almond extract, vanilla or lemon) It uses 1 cup of Crisco instead of butter and is totally white. Though NOT so healthy.. I have also used 1/2 cup Crisco and 1/2 cup butter if the cake was to be outside for a period of time so the icing would hold up better |
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The Mousseline buttercream from The Cake Bible hold up beautifully in room temperature. Tonight I served half of a cake with this buttercream on the outside. I had the buttercream in the freezer for a month before I thawed it for the cake. At the end of the evening, it looked just as good. I stuck it back in the frige and will serve the rest at a function tomorrow. Do not fear the butter!
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