I think I have finally found a good buttercream recipe that will hold up and still taste good. The recipe calls for crisco, or a high ratio shortning. For those of you who were passing recipes on to me, that is the Sweetex I was talking about. Anyways...I tried this recipe, but used all shortning, as I felt it was the butter causing me issues with our heat. I also put in 1/2 vanilla and 1/2 butter extract and came up with an awesome buttercream icing. I'm going to post everything that was listed. It is long, because it shows different measurements for different amounts, etc etc.
I'm adding in a picture of a 6" test cake to show how well this icing holds up to different types of decorations.
Butter Cream Icing
> Makes enough for 1, 9-inch 4 layer cake plus decoration or enough icing for a 9x13 with decoration. (Makes 6 cups)
For larger cakes you will need to double the batch (only if you have a 7qt or 12 qt mixer) or make several batches.
2 cups Crisco Shortening (can use hi-ratio shortening, if desired)
1 stick (8 tablespoons) butter , slightly soft but not mushy
1/4 to 1/2 cup heavy whipping cream
2 tsp. clear vanilla
2 pounds (8 cups) powdered sugar, sifted (measure, then sift)
2 tablespoons meringue powder, optional - add only if you want the buttercream to crust
> For 2 layers or 24 cupcake (Makes 3 cups):
1 cup Crisco Shortening (can use hi-ratio shortening, if desired)
1/2 stick (4 tablespoons) butter, slightly soft not mushy
2 TBSPS (1/8) to 4 TBSPS (1/4 cup) heavy whipping cream
1 tsp. clear vanilla
1 pound (4 cups) powdered sugar, sifted (measure than sift)
1 tablespoon meringue powder, optional - add only if you want the buttercream to crust
> For 1 layer or 12 cupcakes (makes 1 1/2 cups):
1/2 cup Crisco Shortening (can use hi-ratio shortening, if desired)
1/4 stick butter (2 tablespoons), slightly soft not mushy
1 TBSP to 2 TBSPS (1/8 cup) heavy whipping cream
1/2 tsp. clear vanilla
1/2 pound (2 cups) powdered sugar, sifted (measure than sift)
2 teaspoons meringue powder, optional - add only if you want the buttercream to crust
DIRECTIONS:
In your mixer bowl, beat the shortening until it's smooth, add the butter and beat together until smooth and light and fluffy. Add smaller amount of the heavy cream indicated in the recipe and the vanilla and mix well.
Add half the powdered sugar and mix for 5 minutes on low-med. speed. Add remaining sugar and mix well. Add more cream or powdered sugar if necessary to adjust the consistency.
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NOTES:
1. For a fluffier buttercream, beat the buttercream on a low - med. speed for about another 10 minutes. For a super smooth (not fluffy) buttercream, don't beat as long as 5 minutes. This buttercream will be more white when it's beaten longer.
2. Use immediately; it's easiest to smooth out when it's fresh. I'm asked all the time about this icing crusting and how long it can be left out. So, it doesn't really crust, it will need smoothed with a hot knife if you want a super smooth surface. This is great because a cake can be done one night and the icing will still be creamy the next day for serving.
3. Storage: As for sitting out, I have left this buttercream in a tight tupperware for several days at room temperature, several weeks in the refrigerator or several months (3+) in the freezer without problems.
No matter how you store the buttercream, be sure to beat it vigorously with a heavy spoon before using to take away the spongy texture.
