Comments on: Buttercream Frosting Recipe

By: Jenni

Jenni — Thu, 11 Mar 2010 13:44:05 +0000

Good question, Kristie. To make the Wilton-style simple buttercream frosting form a crust, you need to add some meringue powder. Guess who makes it? Wilton! You can also use powdered egg whites. Use 1 tablespoon per cup of fat (shortening/butter). It will work better w/shortening since butter will tend to leach liquid at room temperature. Use butter flavored shortening to get the best of both worlds. Just know that your frosting will be pale yellow and not white.

Thanks Jenni for this explanation - RG

By: Kristie

Kristie — Thu, 11 Mar 2010 08:21:14 +0000

Does the simple buttercream form a crust? I have been searching for a frosting that tastes like a bakery and I would love to try this one. I prefer to use a BC that crusts though. Thanks.

By: Jenni

Jenni — Sat, 09 Jan 2010 16:50:17 +0000

Italian buttercream can indeed get spongy on standing, Tina. It’s really only a problem if you let it sit before you ice whatever-you’re-icing. If you do have to let your buttercream sit for a day or two, re-whip it to bring back the creamy, dreamy texture. If you don’t, it will be very hard to spread and look kind of clumpy and stupid.

Once you spread it, though, it will maintain that look. The flavor and mouthfeel will be fine, even if you ice your cupcakes well in advance. They might even be a little less messy to eat since the icing will have had a chance to “cure” a little.

Jenni

By: Tiina

Tiina — Sun, 13 Dec 2009 22:36:29 +0000

I read that the Italian buttercream will get spongy on standing. Will this still happen if I frost my cupcakes the day before I serve them?

Hi Tiina, I’ll have to ask my friend and pastry chef Jenni to come answer this one. RG

By: Hannah

Hannah — Thu, 04 Jun 2009 18:40:14 +0000

jfield,
Yum! The Simple Buttercream recipe is wonderful! I can’t count how many different frostings I have tried and never used again. I am hooked on this one!