AboutBernadette Expertise I am pretty versed in baking many kinds of desserts, from simple cookies to wedding cakes, from casual desserts to gourmet quality. If I don't have an answer I will research until I find one.
Experience Certified Wilton Cake Decorator; Worked in a high end dessert shop for 1-1/2 years; I am a self taught baker; I prepare desserts for dessert theater performances twice a year where I feed about 500 people over a three day period, in the past I would make all the desserts myself, this year I am trying to put together a team of helpers; I am a cookbook collector and reader; I am in the process of writing a cookbook; I have been taught by my Father a former chef since I was a little girl; I am a stay at home mom who prepares desserts and wedding cakes for people on the side.
Education/Credentials Apprenticed for 1-1/2 years at a well known dessert shop in Olympia WA.
Question How can I make buttercream frosting like the bakery?
In addition when I recently tried to make a swiss buttercream it would not bind together - when I followed the directions. Could it be that the butter was too soft?
Answer Hi Frances,
I hope you will like this recipe. I have used it before and I think it taste a bit better then the grocery store bakery buttercream.
Enjoy!
Bernadette
Buttercream Icing Recipe
Makes enough for 1, 9-inch 4 layer cake plus decoration or enough icing for a 9x13 with decoration. 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
1 stick butter, slightly soft but not mushy
1/4 to 1/2 cup heavy cream
2 tsp. clear vanilla
2 pounds (8 cups) powdered sugar, sifted (measure, then sift)
For 2 layers or 24 cupcakes:
1 cup Crisco Shortening
1/2 stick butter, slightly soft not mushy
2 TBSPS (1/8) to 4 TBSPS (1/4 cup) heavy cream
1 tsp. clear vanilla
1 pound (4 cups) powdered sugar, sifted (measure than sift)
For 1 layer or 12 cupcakes:
1/2 cup Crisco Shortening
1/4 stick butter, slightly soft not mushy
1 TBSP to 2 TBSPS (1/8 cup) heavy cream
1/2 tsp. clear vanilla
1/2 pound (2 cups) powdered sugar, sifted (measure than sift)
In your mixer bowl, beat the shortening until it's smooth, add the butter and cream together until smooth and light and fluffy. Add smaller amount of the heavy cream 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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Chocolate Buttercream: Stir in 2 squares melted chocolate. If not enough, add 1 more melted square at a time.
A Note: For a fluffier one, 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.
Use immediately; it's easiest to smooth out when it's fresh.
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 (6+) 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.
VARIATIONS:
Flavors:
Use 1 teaspoon of regular vanilla extract (beat longer so the color of the buttercream turns white)
PLUS 1/2 teaspoon of almond, lemon or orange extracts
1 teaspoon orange, lemon or lime peel to match the extracts
Plus 1/4 teaspoon vanilla extract
For warm weather: As a general rule, buttercream does not hold-up well in warm, humid weather. This Buttercream will hold up better if you use all shortening instead of butter. (Substitute the butter in the recipe with shortening and in addition, add in the shortening called for in the recipe). Also, at most, substitute 1 tablespoon powdered sugar with meringue powder for every 1 cup powdered sugar used.
