Post # 1
I have tried like, 10 buttercream recipes and I cannot win. I need a white buttercream–vanilla flavored, to frost a chocolate cake.
I’m hoping one of you have a tried and true up your sleeve! I really want it to be like a bakery style frosting. Sweet, holds up well, you know the kind. It’s DH’s favorite. Thanks =]
If you’re curious, I’m making this Sweet and Salty cake (chocolate+caramel)
Post # 3
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 # 4
Yeah i’ve made that kind of frosting but I LOVE it and he HATES it. He’s all about the super sugary type =
No matter how sweet the cake, lol.
Post # 5
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 # 6
@Corgi, I tried that recipe this past weekend on some pound cake and he didn’t like the frosting very much =(. It mushed up big time, too
I found this one:
1 c shortening
4 c powdered sugar
1/8 tsp salt
2 tsp vanilla
2-4 ounces heavy cream
I wonder if the shortening makes a difference? =
Post # 7
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
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 # 9
Thanks, stephiemarie! He’s all about the sweet frosting and I actually have meringue powder at home =]
Post # 10
1/2c salted butter
1/2c unsalted butter
1 cup shortening
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
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
you’ll have to let us know how it turns out ejs4y8!
Post # 13
I’ll let you know next week! I’m going with RecessionistaBride’s recipe.
Post # 14
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.