Does anyone have a good receipe for Buttercreme Frosting?

buttercreme frosting - cans of frosting
United States
April 22, 2007 12:31pm CST
I have tried Buttercreme frostings in my cookbooks and from receipes i have gotten off the internet but they all seem too overpowering in sweetness. There is a bakery down here that has the perfect Buttercreme frosting.It not too sweet but it also has a light texture.It' like whipped creme texture only thicker and I wondered if anyone has a receipe similar to that or at least isn't too overpowering with the sweetness.
1 person likes this
3 responses
@villageanne (8554)
• United States
22 Apr 07
Have you tried adding some almond extract to the recipe. It seems to add more flavor and sorta takes away some of the sweetness. I cant see good enough to read my recipes today but if I remember I will post my recipe next week. if i forget, just email me and remind. today is a bad day for me. I dont feell very well.
1 person likes this
• United States
23 Apr 07
First of all,I hope you are feeling better soon. I will say a prayer for you.I have never tried adding almond extract. Sure,I will remind you if needed. I really apprecitate it.
1 person likes this
• United States
30 Apr 07
Thanks for Best Response
@wachit14 (3600)
• United States
22 Apr 07
Below is the classic Wilton recipe for Buttercream frosting. I like Wilton because they are the most knowledgeable when it comes to cake decorating. Notice the tip for making the frosting thinner: Buttercream Icing Ingredients: 1/2 cup solid vegetable shortening 1/2 cup butter or margarine* 1 teaspoon Clear Vanilla 4 cups sifted confectioners' sugar (approx. 1 lb.) 2 tablespoons milk** Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using. YIELD: 3 cups *Substitute all-vegetable shortening and 1/2 teaspoon Wilton No-Color Butter Flavor for pure white icing and stiffer consistency. **Add 2 tablespoons light corn syrup per recipe to thin for icing cake.
• United States
23 Apr 07
thanks for the receipe and for the tip about the shortening and the no color butter flavor. That will surely come in handy.
• United States
30 Apr 07
Jersey, I whip heavy whipping cream, beat the sugar with butter and or shortening. I do not add sugar to the whipped cream. I hardly ever use shortening either except if I need a white frosting, like someone suggested. I lintel bit of vanilla flavoring (real) and some other type of Fruit flavoring depending on the cake. You would be so surprised at how light and wonderful that the stiff whipped cream makes your frosting. .. Argh I am sorry I have no measurements as I have long been making my frostings from just simple taste and texture sights. LMAO forgive my tardiness in answering your posts.. again you know how I am.
• United States
30 Apr 07
That sentence should read, I add a little bit of vanilla flavoring .... sorry eating and typing one handed.