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Topic: Buttercream Recipe?

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Subject: Buttercream Recipe?
Date Posted: 3/31/2009 1:41 PM ET
Member Since: 4/15/2008
Posts: 108
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Does anyone have a trusted buttercream recipe?  I live in the south, so will the humidity affect the ingredients?

Date Posted: 3/31/2009 7:31 PM ET
Member Since: 1/21/2008
Posts: 364
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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.

 

Date Posted: 4/2/2009 11:07 AM ET
Member Since: 10/9/2006
Posts: 88
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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.

 

Date Posted: 4/2/2009 5:24 PM ET
Member Since: 4/15/2008
Posts: 108
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Thanks so much!  I can't wait to try using these!

Date Posted: 4/2/2009 8:50 PM ET
Member Since: 5/20/2008
Posts: 2,161
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I've made the neoclassical buttercream from the Wiltons Cake website, and added fresh raspberry coulis to it. OH MY!!!

Date Posted: 4/26/2009 12:01 PM ET
Member Since: 4/7/2008
Posts: 77
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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

Date Posted: 5/2/2009 11:25 PM ET
Member Since: 10/9/2006
Posts: 88
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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!