Does anyone have a good Buttercream frosting recipe? The ones bakeries use?

Question

Bakeries in grocery stores? I have a recipe from my Wiltons cake decorating book but I find the taste not very appealing. It is great for decorating flowers, but not for eating in my opinion...
thanks!

Answer 1

Buttercream Frosting
Recipe #179255

Buttercream frosting, handed down from I don't know how many grannies. Very rich, somewhat time consuming, but it's still as tasty and creamy as ever.
by Renate

16 servings 2 cups 35 min 20 min prep


2 tablespoons cornstarch
3/4 cup sugar
1 1/2 cups milk
2 slightly beaten egg yolks
2 tablespoons butter
1 tablespoon flavored extract (vanilla, almond, lemon, whatever your choice)
1/2 lb unsalted butter

1.) In a 2 qrt sauce pan mix the cornstarch and sugar.
2.) Stir in milk and bring to a boil stirring constantly.
3.) Boil about two (2) to three (3) minutes.
4.) Remove from heat and quickly stir 1/4 cup of the hot mix into the stirred egg yolk.
5.) Add egg mixture to hot mix and return to heat, continue boiling for two more minutes.
6.) Add butter and flavor extract.
7.) Stir until well blended.
8.) Cool pudding to room temperature, place some plastic wrap on top of pudding to prevent skin from forming during the cooling process.
9.) Set out butter to bring to room temperature.
10.) Butter and pudding should be the same temperature.
11.) Cream butter in large mixing bowl.
12.) Add pudding to creamed butter 1 tbsp at the time until all pudding is mixed with butter or the frosting has desired spreading consistency.

Will frost two (2) nine inch (9") cakes.

Answer 2

Following is a recipe that is a Classic Buttercream Recipe. Silvia Weinstock published the recipe in her book: Sweet Celebrations The Art of Decorating Beautiful Cakes by Sylvia Weinstock with Kate Manchester. (Simon & Schuster) Buttercream Icing 3-1/2 cups white sugar 13 large egg whites 3 pounds (12 sticks) unsalted butter, at room temperature, cut into half sticks 6 tablespoons clear vanilla extract In a medium saucepan, combine the sugar and 3/4 cup water, mixing with a wooden spoon until the sugar is mostly dissolved. Place the pan on the stove, and use a clean pastry brush to paint the area just above the water line with water. Turn the burner on to medium and heat, watching the sugar mixture to be sure it does not caramelize or burn. Lay a candy thermometer in the pan and simmer the sugar-water mixture without stirring until the thermometer reaches 240 degrees F (soft-ball state); this will take about 5 to 7 minutes. As the sugar nears the required temperature, place the egg whites in the large bowl of an electric mixer. Using the wire whisk attachment, beat the egg whites at medium speed until they turn from opaque to white and begin to hold soft peaks. They should be at least double in volume in about 3 to 5 minutes. Do not overbeat. Turn the mixer on high and very carefully and slowly pour the hot sugar mixture in a very thin stream near the edge of the bowl and into the stiffly beaten egg whites. Beat for 20 to 35 minutes on medium to high speed. The egg whites will lose some of their volume and the mixture should resemble a very thick meringue. The outside of the bowl should be moderately warm to touch. At this point, reduce the speed to medium or low and add the room temperature butter pieces, one at a time. The mixture will break and begin to look like cottage cheese, but don't worry. Keep the mixer running, continue adding butter, and let the mixer whip the buttercream until it begins to get smooth once again; this could take up to 10 minutes. Once the mixture is smooth, add the vanilla and beat for five minutes more. The buttercream is now ready to be colored or chilled. (If the buttercream is too soft, chill for 10 minutes and then whip again. If this doesn't work, cream 4 tablespoons of chilled butter, and then gently whip the creamed butter into the buttercream, 1 tablespoon at a time. Beat until the buttercream is smooth and there are no lumps.) Makes about 12 cups, more than enough to ice and decorate most cakes; Leftover buttercream can be frozen for up to three months.

Answer 3

Hi !!!
Here you go...HAPPY BAKING!!!

Magnolia's Vanilla Buttercream Icing

1 cup butter at room temperature
6-8 cups confectioners sugar, sifted
2 teaspoon vanilla
1/2 cup milk

Sift confectioners sugar. Beat butter till soft. Mix in 4 cups of confectioners sugar, vanilla and milk till mixture is smooth.
Add in sugar till you get the consistency that you want.

Answer 4

i use the wilton recipe that has crisco,real butter,powdered sugar,vanilla and almond extract and milk.i have ppl order cakes from me because of this recipe.it's not the best for making flowers but most delectable for regular frosting.you can email me if you don't find the recipe.good luck!

Answer 5

i used to work in a grocery store. the only thing those icings are are shortening and powdered sugar. i would suggest whipping the shortening first, so you dont' get powdered sugar everywhere.

real buttercream is eggwhites and sugar heated to 110, whipped to stiff peaks and then you beat in crazy amounts of butter, then flavouring.

!Alexiis

Answer 6

convectioner sugar and shortening with butter and vanilla ext.