looking for recipe for Butter cream icing
 

At work we are having a "bake off" of cupcakes, and I am looking for an icing recipe that will hold up and not sag when sitting out. Like the ones at the fancy cupcake stores. Any help would be appreciated. thanks Cher in Victoria

Check out the icing recipes on the Wilton site. there are some that call for merangue powder as a stabilizer that would work for what you want.

I have this one I received at a cake decorating class. I've been using it to decorate with for over 40 years.
Buttercream Icing
1/2 cup solid Crisco ( use the butter flavored one if it's going to be tinted a color)
1/4 cup of milk
1/2 teas. white vanilla (if tinting, can be regular vanilla)
2 drips of butter flavoring (can be bought at Walmart or through a cake decorating store)
1 box of powdered sugar (Domino works best and I always buy an extra amount just in case the icing is thin)
2 Tablespoons of clear corn syrup to keep frosting from cracking

Mix for four minutes on low speed.

It's easy to make and is always good. This recipe doesn't leave that greasy taste in the roof of your mouth as store bought cakes have.

No butter? No Cream?
How can it be called Butter Cream?

I make an icing with the following:
1 box of powdered sugar, 1 block of butter, 1- 3 oz. slab of Philadelphia cream cheese, 1 tsp. vanilla, and enough milk or cream to make the icing spreadable. Combine the following with an electric mixer. Chocolate squares may be added if you want a chocolate icing. Melt these in the micro with the butter. This is a delicious icing.

This is the one I used when I did cake decorating. If you use butter your frosting is off white instead of white. My recipe called for a pinch of salt, that helps to cut the sweetness a bit.

mmmmmmmmmI loooooooove buttercream!

This icing has the BEST flavor.... I think it is th Cisco... Ha ha.....

Do you melt the butter before adding to other ingredients or do you just melt it when you use chocolate?

The thing about using butter in buttercream is that it isn't as safe to leave out for a long time. In 4-H, kids can't use butter in frostings when taking to the fair. The shortening recipe is the one they have to use because of food safety. Several members of my family once got a bit of food poisoning after eating a birthday cake that had set outside for several hours (butter in the frosting). This is something to consider when making a cake to sell.

The butter flavoring is used instead of butter. The recipe I shared is from Wilton's originally; the cake decorating gurus.

I used this one too, but I doctored up .
added 1-2 stick of butter( creamed butter & about 1 cupcrisco together till well blended )
I also added a little corn starch( cuts down on the sweetness,I use to buy 100 LBs. bakers sugar and that had it in it .with the 2 LB. 10X (powder sugar )
add heavy whipping cream last ( 1/2 pint or more till the consistincy you want .)I also used almond flavoring sometimes or the clear Vanilla ,a pinch of salt I also used my Kitchaid mixer and let it go . Comes out like a whip cream icing . Good luck to you

I use a recipe from an old bake off...the original was lost in a move so I can't give credit. We have never gotten sick but it would not be approved these days I am sure!

3/4 cup of soft butter creamed well with 1 1/2 cups 10x sugar. Add 1 tsp vanilla and blend. Melt 1 bag of chocolate chips and COOL....then add to creamed mixture blending well. Add 3 eggs /one at a time beating 5 minutes after each egg is added.
You probably could use the homogenized eggs. This is my family's favorite and sets up firm. A batch and a half does a 3 layer cake from 2 mixes.

Buttercream frosting

1 cup Crisco
1 cup PARKAY Oleo (2 stitcks) (r)oom temp
2lb bag powder sugar
1 tsp vanilla
milk

Beat Crisc and Parkey till light and fluffy (otherswards beat the hell out of it)
add Vanilla
slowly ad powder sugar ( beating again like hell)
when you get to the point you think you want to add maybe a couple tablespoons of milk do so.(don't add too much will make it too soft)
most important is to beat it so its really light and fluffy.

I have used this recipe for many years. even on wedding cakes. Its not a real sweet frosting . have so many
compliments and requests for the recipe.

Now would be a good time for our member "ButtercreamCakeArtist" to step in with her expertise!

IMO. butter is safe to sit out for some time, but it doesn't hold its shape well when used for icing. I had a friend who decorated a doll cake every so carefully and woke up the next morning to a nude doll and and icing pooled on the table. Crisco is stable in all kinds of conditions. My recipe is similar to the one posted above, but had 3/4 cup of Crisco with no syrup, plus an egg white. I've cut the Crisco down slightly. I add a teaspoon of salt and almond flavor with the vanilla. It tastes wonderful and works up well. Sometimes I have to beat a little more powdered sugar after the cake is iced and before I do any decorating. The decorating icing has to be stiff if you want nice sharp edges.

White Decorator Icing
1 pound confectioner's sugar
1 egg white
1/2 cup + Crisco - no substitutions
2 T milk - you can add more, but you can't subtract it
1 teaspoon salt
1 1/4 teaspoons vanilla
3/4 teaspoon almond extract

Beat all together with a large mixer until very smooth, but stop before air holes start to develop. Add milk if too stiff, sugar if too thin.

I have a yummy frosting made with butter and marshmallow cream that held its shape in the heat, but the above one is the best for decorating.

I use 1 stick of softened margarine, 1 pound of powdered sugar and enough milk to make it spreadable.

I use:
1/2 c. softened butter
1/2 c. Crisco
1 - 1 1/2 tsp. vanilla (if it's something like Watkins with a high alcohol content, I use much less)
1 heaping tablespoon corn starch
1 lb. powdered sugar
enough milk to make spreadable or to pipe

I cream butter & crisco well, then add powdered sugar, corn starch, & vanilla. I just add milk until it's the right consistency. Cake does not last long at my house & the high sugar content prohibits many bacteria from growing. My cakes are left out with this recipe & there are no spoiling problems. the corn starch helps it to hold its shape, especially in warmer temperatures. It's not the very best decorator icing since the butter makes it a little on the soft side, but it's very good flavored. I think the idea of adding a little corn syrup might be good as well. The Wilton decorator icing will hold-up better with specialty tips, but in my opinion is not quite as yummy as a butter cream.

im tempted to have a cake frosting taste off... Make a batch of each of the posted frostings and have friends come over and help me decide which is the yummiest and hold well to decorating..
How fun would that be !!!!!

I can answer that without a bakeoff. Mine would hold up best and make the best edgings and flowers , but would come in second in flavor to the one with cream cheese.

I use the decorator icing recipe from Wilton only add 2 or 3 tablespoons of a meringue powder (that is dried egg whites.)

Yes, melt it in the micro.