|By Miss_Wafflebuns (Miss_Wafflebuns) on Saturday, May 11, 2002 - 08:49 pm: Edit|
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|
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,