I was wondering if anyone out there has a good buttercream recipe for wedding cakes. The one that I am using now is extremely white, but tasts too much like butter. My employer says that it tastes too greasy and buttery. I also make a white chocolate buttercream that has cream cheese, white chocolate, and whipped yolks. I think he wants something similar to this. The basic process for my white velvet buttercream is an Italian meringue with softened butter and vanilla extract added. I am doing a HUGE cake this Friday, and
would like a nice buttercream.

P.S.
I don't like making buttercreams with shortening. I only use real butter.
THANKS IN ADVANCE FOR ANY HELP!

By Pastrycrew (Pastrycrew) on Tuesday, March 05, 2002 - 03:20 am: Edit

pchef, we have a similiar to plugra where i work but i think its a bit greasy tasting. for the buttercream we use a cheaper brand land o lakes and it comes out better. guess its the water content. maybe this is a factor?

if you want smooth and creamy without the greasy flavor, try a butter cream like yours with the addition of creme anglaise.

180 g de lait (milk)
140 g de jaunes d?oeufs( egg yolks)
180 g de sucre semoule (granulated sugar)

cook like creme anglaise

use this, 750g of butter, and 350g of italian meringue.

hope his helps.

bt

By Esjay (Esjay) on Sunday, March 31, 2002 - 11:15 am: Edit

I do a buttercream with equal butter & fondant.
Beat the butter in machine, until light, add the fondant, then vanilla essence, works every time.

Steve