Does anyone know a better tasting decorator icing than the old Wilton buttercream, but also can withstand being unrefrigerated atleast day of event? I've used a buttercream icing before without crisco but it could not stand up to not being cool.

By Corey (Corey) on Saturday, May 11, 2002 - 11:00 pm: Edit

hmm, I didn't even know wilton made "pro" stuff.
I always shy away from thier display when I see them in stores. I just us mostly stock stuff from the local bakers supply place. it's the same stuff the commerial bakers use.

By Pastrycrew (Pastrycrew) on Sunday, May 12, 2002 - 04:21 am: Edit

Wafflebuns,

This "german buttercream" doesn't taste so bad and holds up well. I've used it in many places where italian buttercream just couldn't stand the heat. Covered well, you can go a few weeks without refrigerating this one and it's ready to use right out of the container.

3 # Butter
2 # 8 ounce Sweetex Icing Shortening
5 # Fondant, Icing

Just place them all together in a mixing bowl with paddle and blend on 2nd speed until smooth.

You can play around with the butter/shortening ratio. More shortening will give you a stronger product at room temperature but you sacrifice the butter flavor, but as it is the shortening ratio in this recipe doesn't leave a waxy taste in your mouth.

Well that's my 2 cents,

bt