High ratio shortening contains a lecithin fat in which enables the absorption and retention of the water to take place without curdling. If you cannot either find or do not want to buy a great amount of this shortening you can add glycerin to a regular shortening. You can find this product in your local pharmacy they carry it for making cough syrup or Wilton carries it and can be ordered. Fat has that taste to it if you use half butter it helps to get rid of that taste. Use a tsp of glycerin for every cup of shortening.

I was looking for a good buttercream frosting recipe for years and now I don't think I need to look further. I found it! Thank you so much!!!!! I usually buy my equipment from Amazon because of the free shipping, but now I will start shopping at Cakesuppliesplus. Someone who takes the time to show us in a very detailed and honest way a recipe can only produce good and reliable baking equipment. Thank you a million time!

Glad to hear you enjoy the videos. It's wonderful to know that our videos inspire you to create edible "works of art."

It's 2019 and came across this video, I must make this. Oh, thank you for explaining everything, very easy to follow. Never too late, thank you again...what a surprise!

HELLO,MRS.WINBECKLER, I JUST WANT TO SAY , I TRIED THIS RECIPE ,FOR MOTHER'S DAY ! 2017, I DID MAKE THIS BUTTERCREAM FOLLOWED YOUR STEPS. OH MY GOSH ! EVERYONE WELL FAMILY AMD FRIENDS LOVED THIS FROSTING, IT IS ABSOLUTELY DELISH!!!, OUT OF ALL THE RESEARCH ON PROFESSIONAL BUTTERCREAM , YOU GUYS !ARE NUMBER ONE,I WAS ABLE TO BAKE 5 CAKES HEART SHAPES, EVEN DID A LITTLE OF THE CRUSTING RECIPE FOR MY FLOWERS, IT WAS A HIT , I MEAN IT WAS SO SO DELICIOUS, THIS IS THE ONLY ICING I USE !!!!!,THANK YOU SO MUCH FOR SHARING! GOD BLESS!!!

I've heard so many great things about this frosting. Cant wait to try it

Thank you for this recipe. I have been using it for years minus the salt. I appreciate you guys.

OMG, there are so many great tips in the comments. THANKS!! It's cake making time for me and I'm trying to hook up with some people who know how to do this stuff. xoxo

So glad. If you follow the recipe, it comes out great!

Thank you so much for this BC recipe! I have tried several different recipes and this one is the absolute best! I did purchase the high ratio shortening and it makes all the difference in my opinion...I have made several batches of this BC and it has turned out perfect every time!!!

thanks Claire, i appreciate you replying right away. i will try the recipe

Interesting... We don't often use this type of decorators buttercream, but now I am curious to make up a batch and see how this technique turns out. Thank you for your insight and information, this is why I love KZfaq!

I Love it, love it, love it! I've been looking for a buttercream recipe that tastes like whipped cream for ages, and finally found it! You made my day! Thanks. ;-)

Hey I'm 11 and all these wonderfull cake artist like you inspire me so much. I was baking science I was 3 so I just wanted to give u a thank u for inspiration

This buttercream is as stable as any buttercream recipe gets for hot weather.

There is a smaller recipe on the website linked int he video; however to cream the icing (which is what the video is showing), the icing must cover the mixer paddle.

Thank you for the wonderful tips. I learned more in this video about icing than all the ton's I've watched heretofore! Thanks again. :-)

thank you so much for this video i am from trinidad and was searching for something like this i really like your method and will definitely use it....

So much great information in this video, thank you for posting it!

Thank you so much for the video and recipe. The icing is delicious!! Taste just like our bakery icing. I did use 2 Tlb. of Wilton vanilla flavoring, no butter flavoring and mixed in hot water I added 2 Tlb. of Carnation coffee creamer (added after cooled). Made my first batch last night for cup cakes for a bake sale. Again....Thank you!!

Thank you worked wonderfully in the cake too

amazing ,this is one i was looking for such a long time , really a good good icing

Glad to hear you like the icing and it works well for you :)

thanks for this recipe :) buttercream icing usually melts that fast esp here in our country. Suggesting to use the vegetable shortening is such a great idea.

I just made this using your method it was very fluffy :)

I believe Kremelta is the same as Copha in Australia. We had experience with Copha when we taught in Australia several years back. Both are hardened coconut oil products. But vegetable shortening in America is creamy and just a litter firmer consistency than the finished icing. When we were in Australia, someone was able to get shortening similar to what we use in the US for our icing from a bakery supplier, but the grocery stores did not carry a similar product.

@farrichick You can use any of the online conversion charts to convert the measurements.

@oxman0313 There are varying recipe sizes on our website plus a chart on how much icing is needed for different sized tiers.

Why don't you dissolve the salt in the water? So then it won't matter if it has a fine grain or not

In a bakery or cake shop, we usually add a fudge base to the vanilla icing. Or you can replace some of the powdered sugar with cocoa powder or replace some of the shortening with melted unsweetened chocolate.

Thank you so much for your pronto response. God Bless you!

If using the paper-towel method to smooth the icing, you need to let the icing crust for about 15 minutes no matter what size cake or cupcake you're using. Since there is no dairy or perishable in this icing, it lasts until the shortening goes rancid.

@kacysparrow Unfortunately not, it requires a heavy-duty mixer (a common hand mixer is not powerful enough for it either).

@trulykiwi It stays very soft on the inside and this type of buttercream has been used for cupcakes for decades.

Never mind, i just found it! :) So excited to give this a try. :)

Yes, but for black it will take quite a bit of food color so you may want to reduce the water in the icing recipe a little.

Buttercream icing has gotta be the best. I love buttercream icing!

@crystalc8184ever Yes, that's mentioned about 1 1/2 minutes into the video.

@zubari1000 No, we never put meringue powder in our buttercream--it dries it out and makes it crust quicker. The 2 lb. sugar recipe will not fill the bowl so the icing will not get as smooth in the mixer. The icing must cover the beater to cream the icing. Meringue powder is powdered egg whites with just a small amount of other ingredients so they work about the same.

This shoretning-based buttercream does not mix as smooth as butter-based buttercream so by covering the paddle so it cannot pull air down into the buttercream and with the heat from the friction of mixing, it somewhat melts the shortening to make a super smooth version of shortening-based buttercream.

@irisayala No more liquid, but when the additional shortening is added and then the icing is whipped more, it becomes softer and gains more volume.

Yes, it is good to use to cover the cake before adding fondant.

It works so much better for decorating than butter-based icing. You can frost the cake with delicious butter-based icing, but decorate with this. Search KZfaq for "Buttercream Orchid by Roland Winbeckler". Only shortening-based icing will achieve the detail and crispness of the orchid because shortening does not soften near as much when holding the decorating bag in your hand as with butter-based icing.

This tutorial is awesome in explaining how making this recipe as instructed will make the "perfect" buttercream. I teach classes and this is the first time I have ever added the sweetex or crisco in two additions. Works beautifully--my question is--I made this last Sunday and it had a "greasy" mouth feel so I thought maybe on "aging" a bit that would disappear--I tasted it 7 days later and I could actually scrape a bit of the "grease" off the roof of my mouth. Help!! Thanks much.

@MBNerd4ever Steaming softens fondant and makes it sticky. You can also get a shine by useing an edible glaze spray. You can see it on our site if you search "edible glaze spray."

@myb00b00 There are many recipe sizes on the website.

Typically, we mix the vanilla buttercream with a commercial chocolate icing base (about 1/4 as much as the white icing). But without that, per each 2 lb. powdered sugar, you can add about 1 to 1 1/2 c. cocoa powder or more by taste (icing may require more water) OR 2 oz. melted baker's chocolate or more by taste (icing may require more powdered sugar).

@1whatever4 Yes, that will work.

Regular table salt often does not fully dissolve--no matter how it's added and can cause white spots in colored icing a day or two later.

Butter is grease also--animal grease/fat. This is just vegetable grease/fat used instead because of it's higher melting temperature (since decorating bags are held in the hand--butter makes the icing get soft too quickly). Also, butter makes the icing yellow so colors doe not come out true--no bright blue, lavender, red, etc.

It's on the Cake Tutorials Page - link in the left column of any main web page.

Sweetex has emulsifiers in it so it does cut the greasieness some. Butter has a much lower melting temperature than shortening so a butter icing is not as good for piping from a bag--the warmth of your hand melts the icing.

You can use butter but the icing will be slightly yellowish which will affect coloring it blue, purple, or any other color that should not contain yellow. Plus butter has a much lower melting point so for piping borders, flowers, etc. the icing will be too soft.

Lovely!

Graininess is usually a sign of the icing being too warm or soft. Try not mixing the icing as long. If the room temp is warm, you would want to mix less time. More mixing time warms the shortening more (from friction) and softens the icing. Or if the icing is very soft (too much water or too little sugar), it tends to separate more during mixing.

Hi, yes, you can use 50/50 butter and shortening, but the icing will be sligthly yellow so will not color true blues, lavendars, etc. and for decorating, it will get softer quicker since butter melts at a lower temperature (when hand holding decorating bag). I'm not sure what type of beater you have, but you a mixer adds in air to make the icing fluffy.

With this method of only putting a portion of the shortening in for the first mix, sifting the sugar is not necessary. You can mix the icing until it's smooth without risking breaking down the shortening (from heat of friction). So you can mix it until any lumps are gone and then add the final amount of shortening.

@MBNerd4ever 2-3 boxes of cereal and marshmallows to make that many batches of treats.We used about 1/2 as much fat (shortening instead of butter) as called for in recipe for a firm treat. You have to form while still warm because it becomes too hard when it cools. Form in a round pan or bowl that has been sprayed with Pam.

I see! Thanks so much for the tip!!!

The recipe does not have anything perishable in it so you can store it in a covered container either at room temp or in the refrigerator. The only thing that will be affected is the shortening will go rancid (you'll know by the smell) after a month or so, depending on the temperature. The icing will last longer in the refrigerator. Just rewhip it in the mixer to use it.

You can use this same icing under fondant (chill the frosted cake). However since butter is firmer when cold than shortening, we usually exchange shortening for butter when using with fondant.

You can replace it with 50% butter. But icing with butter in it changes the purpose of the icing. It does not decorate as well (butter has lower melting temp) and it affects colors when coloring for decorating.

This recipe is for American Decorating Buttercream. Butter colors the icing so you can never get a true blue, lavender, pink, etc. Also, butter melts at a much lower temp than shortening so the icing gets too soft when holding the decorating bag.

You can use it, but if you want a pretty lavender or blue, the yellow color in the shortening will interfere with that.

It lasts for weeks unrefrigerated or months refrigerated or frozen. It will require rewhipping after a while.

thanks wonderful video

@CakeSuppliesPlus thanks so much for the reply. i am going to invest in a heavy duty mixer. just letting you know, i can't find the recipe on your website. i click on tutorial/recipes but i only find the tutorials. thanks so much for all you teach us x

Thank you. I knew the answers, but was hoping for your approval to add the butter/cream. I've been playing with the frosting and spreading it around the mixing bowl, and it makes for a beautifully smooth effect. I think I probably could beat it a bit more, but I was fearful of ruining it. Also, I put the salt in the water to melt before adding. Couldn't find popcorn salt. Thanks for all your help.

Yes, hi ratio shortening makes the icing smoother and less grainy.

Yes, it is available at all US grocery stores.

Wow, nice frosting. Could I use this for cupcakes, yes I am new to baking lol Thank you for sharing

@CakeSuppliesPlus thank you !!:)

Thanks for the post ma'am, shortening often contains these fats, which are considered the worst type of fat cuz they can increase your level of LDL and decrease your level of HDL. Buttercream made with butter healthy and tasty but shortening as greasy taste, is not buttercream is short cream medical student Malaysia. Ma'am your buttercream frosting is amazingly smooth God bless👍✌🙏

Yes, that's mentioned in the video (1 min 30 sec). You need a meringue type buttercream for a non-crusting buttercream. Those have no water and more fat.

We've taught in Australia and Copha does not work like Crisco--it is not as creamy, soft, or water absorbent. We do not have experience with Cookeen/Trex, but if it's coconut-fat based, it will not work like Crisco.

Thanks so much!

thank you so much!

We used to make big batches of decorators buttercream to practice with in culinary school and I have used it at bakeries I had worked in over the years. We now do most of our decorating with fondant, gumpaste and royal icing, so I don't find a need for it much anymore. Even for cupcakes and flowers, I prefer a frosting that doesn't crust up much, just my preference, so I avoid using alot of shortening and 10x sugar. I will have to try your method though, I can see how it would be very useful.

Yes, it works good for borders--you just don't want it quite as soft as for frosting the cake.

Yes.

@matthewandruth Where to find the recipes, is mentioned 30 seconds into the video.

Water is used so spoilage is not an concern. Yes, you can mix cream cheese and shortening--must then refrigerate though.

Yes, but shortening-based buttercream does not get as firm when chilled as buttercream made with butter.

You can add butter (or a portion butter), but it will not decorate the same. It's fine for frosting the cake though. You can add cream also, but butter or cream make the icing perishable so it must be refrigerated.

@MBNerd4ever You can, but the icing will be ivory and if you plan to color it, this will affect the color.

If the icing does not come above the beaters, air will be pulled down into the icing. Icing must fully cover the beaters to get the icing creamy.

would you also use this as a frosting as well to cover a cake, if you didnt want to use fondant? Or do you recommend the swiss no cook buttercreme? I love that recipe but I worry if its as soft as everyone says that it may not stick to the cake, or melt... thanks

It works fine as is for borders and simple piping, but for flowers/figure piping where you need firmer icing, use less water and do not mix longer at the end.

Shortening is solid fat made from vegetable oils, such as soybean and cotton seed oil. It has a higher melting temperature than butter so an all-butter recipe would be much softer in warmer temperatures. All butter buttercream also is not very good for decorating since the heat of a person's hand melts it quicker (and the yellow in butter affects coloring icing).

Love your videos going to give making a cake a try. Could this icing be used for chocolate by adding powdered cocoa? thank you, you make it look soooo each.

@MBNerd4ever You can add a commercial fudge base to the icing to make chocolate and instant coffee for mocha.

Great awesome video...thanks... So which icing ..to be used under fondant..creamed icing or before creaming....to avoid slippage of fondant...if i put very soft icing...

Thank you for sharing your ideas and tips Question do you use crisco shorting ? Waiting for your reply

It's the 5 quart bowl-lift model. But they have a new 6 quart model available now that would be great.

We just checked and the link is working fine--what error message are you getting?

@sdrtelle Unfortunately not, the icing puts too much strain on the motor of a hand mixer and can burn it out--even the first time you make the icing (seen it happen).

The icing has to come above the beater in the mixing bowl. If it is not above the beater, the beater will pull air down into the icing and it will be bubbly--not creamy smooth.

Thank you.

Thank you for sharing all these beautifull videos. You mentioned the French Vanilla Sour Cream cake on one of the videos, I went on your website and got the recipe. I had a question, is it really adding the liquid ingrédients into your mix of dry ingrédients? we dont cream the butter? because I know usually we cream the butter, add all the liquids and then add our dry mixture to the liquid ingredients. Thank you

You can use butter, but the icing will be yellowish so will not color well for lavender, blue, etc. And the melting temp is much lower so it does not work well for decorating.