A good buttercream frosting recipe?

Question

Hey; I'm trying to find a good buttercream recipe for cake decorating that holds up to heat. I'd really prefer if someone knows a recipe that doesn't use Crisco... Anyone?

Answer 1

3 lbs of sugar, 4 sticks or softened butter, 2 ounces of powdered sugar, 32 ounces of heavy whipping cream...and spinkles.  mix thouroughly...and enjoy.

Answer 2

Special Buttercream Frosting

INGREDIENTS

2 cups shortening

8 cups confectioners' sugar

1/2 teaspoon salt

2 teaspoons clear imitation vanilla extract

6 fluid ounces heavy cream



DIRECTIONS

Cream shortening until fluffy. Add confectioner's sugar and continue creaming until well blended.

Add salt, vanilla, and whipping cream blend on low speed until moistened. Add additional whipping cream if necessary (up to 2 ounces). Beat at high speed until frosting is fluffy.  

Answer 3

here is a good recipe i try it out.

Answer 4

go to cooks.com

they have awesome recipes.

its where i get all mine.

Answer 5

This is how I have been making frosting for as long as I can remember and I do cake decorating as a hobby using this frosting - It holds up very well for decorating.  I have also included a cream cheese frosting that also holds up well.

Butter Cream Frosting

2 sticks of butter, softened

2 cups powdered sugar

1 tablespoon lemon juice

1 teaspoon vanilla extract

3-4 tablespoons milk

With an electric mixed whip butter until creamy; add powdered sugar, lemon juice and vanilla. Combine until well mixed. Add milk by the tablespoonful until desired constancy is reached.

For chocolate:

Melt 2 squares of semi-sweet baking chocolate and add to the sugar butter mixture before adding milk. Then add milk by the tablespoonful until desired constancy is reached.

Cream Cheese Frosting

1 8-ounce package cream cheese, softened

1/2 cup butter, softened

2 teaspoons vanilla

1 teaspoon lemon juice

5-3/4 to 6-1/4 cups sifted powdered sugar

Directions

Beat cream cheese, butter, vanilla and lemon juice with electric mixer until light and fluffy. Gradually add 2 cups of the powdered sugar, beating well. Gradually beat in additional powdered sugar to reach spreading consistency. This frosts tops and sides of two 8- or 9-inch layers. Cover and store the frosted cake in refrigerator. Makes about 4 cups.

Chocolate Cream Cheese Frosting: Prepare frosting as above, except beat 1/2 cup unsweetened cocoa powder into the cream cheese mixture and reduce powdered sugar to 5-1/4 to 5-3/4 cups.

If frosting is too stiff, add milk by the tablespoonful until desired consistency is reached.

You can use other flavors of extracts, juices such as orange juice or liqueurs if you want a more exotic flavor of frosting/icing.

By using lemon juice you eliminate the need for salt and it also cuts down on the sweetness of the frosting - I have been doing it this way for years and everybody loves my frosting.

WA

Answer 6

Ok, you need

1/2 cup solid vegetable shortening

1/2 cup butter or margarine softened

1 teaspoon Clear Vanilla Extract

4 cups confectioner's sugar (approximately 1 lb.) sifted

2 Tablespoons Milk

you will need a large bowl a spatula and an electric mixer.

1.In large bowl, cream shortening and butter with electric mixer.

2.Add vanilla.

3.Gradually add sugar, one cup at a time, beating well on medium speed.

4.Scrape sides and bottom of bowl often.

5.When all sugar has been mixed in, icing will appear dry.

6.Add milk and beat at medium speed until light and fluffy.

7.Keep bowl covered with a damp cloth until ready to use.

8.For best results, keep icing bowl in refrigerator when not in use.

9.Refrigerated in an airtight container, this icing can be stored 2 weeks.

10.Rewhip before using.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk