(Closed) “bakery” buttercream

posted 8 years ago in Food
Post # 3
990 posts
Busy bee

Have you tried Italian Buttercream. it has a much more subtle sweetness that I think will compliment your sweet and salty cake well. It holds up very well and tastes delicious. I always turn to tastespotting.com for good recipes and they havent failed me yet. The recipe is here and I have posted an inspritation picture for you.


Post # 5
11325 posts
Sugar Beekeeper
  • Wedding: February 2011

I don’t know anything about baking so this very well maybe be a very obvious-already-tried-it recipe… but the way my family has always made buttercream is extremely simple: 

2 sticks softened butter

2 cups powdered sugar

cream those together

add 1 teaspoon vanilla and start with 2 tbspn milk to loosen it up, keep adding milk slowly until you get the consistency you want. 

Post # 7
10851 posts
Sugar Beekeeper
  • Wedding: September 2010

I second the vote for Italian Buttercream. I used a Martha Stewart recipe, but instead of Grand Marnier, I used chai latte (or leave that out and add some clear vanilla extract if you’re looking for vanilla flavour). It was AWESOME!!! It looks a little gloopy but pipes like a dream. I didn’t think it was as overly sweet as most typical buttercream recipes are, it was totally worth the extra effort.

Post # 8
164 posts
Blushing bee
  • Wedding: October 2010

this is my never fail super sweet buttercream recipe that I always use, the meringue powder and shortening really gives it holding power.  I usually just substitute the almond extract for more vanilla



Post # 10
3979 posts
Honey bee
  • Wedding: January 2012

1/2c salted butter
1/2c unsalted butter
1 cup shortening
1Tbsp flavoring
1lb bag of powdered sugar
4-6tbsp milk (depending on the consistency you want)

This is by far the best buttercream recipe I’ve ever made. I always get tons of compliments on it too. It’s sweet, but enjoyable. Your teeth won’t hurt after eating it, but you’ll be going back for more! This is the only buttercream recipe I make for cakes made at home. 🙂

Post # 11
5263 posts
Bee Keeper
  • Wedding: June 2012

For a very buttery, rich but not overly sweet buttercream, I love:

1 cup sugar

4 large egg whites

26 tablespoons butter, softened (3 sticks plus 2 tablespoons)

1 teaspoon vanilla extract

Directions, from Smitten Kitchen (I really do get recipes from other sources, I swear!) 

Whisk egg whites and sugar together in a big metal bowl over a pot of simmering water. Whisk occasionally until you can’t feel the sugar granules when you rub the mixture between your fingers.

Transfer mixture into the mixer and whip until it turns white and about doubles in size. (Here’s a tip: when you transfer to the mixer, make sure you wipe the condensation off the bottom of the bowl so that no water gets into the egg whites. This can keep them from whipping up properly.)

Add the vanilla.

Finally, add the butter a stick at a time and whip, whip, whip.

Deb note: Do not have a panic attack when this takes a while to come together (though I did every time). One super-large batch took 15 minutes, but it did and will come together. Patience, young Jedis.


My own note: I made this with unsalted butter per the norm. I felt it was missing a little tang, so would add a smidge of sea salt next time, but I haven’t tried this yet. 

Post # 12
164 posts
Blushing bee
  • Wedding: October 2010

you’ll have to let us know how it turns out ejs4y8!

Post # 14
3979 posts
Honey bee
  • Wedding: January 2012

I didnt really give instructions… ahh, but I am sure you figured it out!

1. Cream butter, shortening & extract together.
2. Sift in 1/3 of the bag of icing sugar. Mix until it forms a dough like texture.
3. Sift another third of icing sugar into the bowl. Add a few tablespoons of milk. Mix.  Repeat once more.
4. Continue to add milk a tbsp at a time until you get the desired consistency.

I should also note: I dont usually use the entire bag of icing sugar… I usually have about 1/2 cup to 3/4 cup left! I actually eyeball every baking recipe… lol I rarely measure anything & I am terrible for sharing recipes because they all come from my head.

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