Buttercream recipe





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Published on Apr 21, 2008


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The recipe:
22 tbs salted butter, softened (about 3 sticks)
2/3 c. Crisco shortening
5-7 tbs heavy cream
2 tsp clear vanilla
2 lbs powdered sugar (about 8 cups)
1-3 tbs corn syrup

In warmer weather add only 1-2 tbs. of cream at the beginning. See what your consistency is like once the sugar is all in, you might not need anymore liquid to thin.

Frequently asked questions:
Can I use all butter?
Yes, but cut down on the amount of liquid you add, all butter buttercream is a lot softer and will melt quicker if you have hot hands (like me!)

What is Crisco?
Crisco is shortening, or hydrogenated vegetable fat. Here are some names shortening goes by in other countries-Manteca Vegetal, Trex, Copha, Cookeen

My frosting turned out too thin, what should I do?
Add more powdered sugar until it's the consistency you want.

My frosting turned out too thick, what should I do?
Add more liquid until it's the consistency you want.

Will this hold up in heat and humidity?
Yes, but I've never tried it in full sunlight.

Will this be white?
It's more of an ivory color due to the butter.

Can I use something other than heavy cream?
Yes, you can use light cream, half and half, or whole milk. Just beware, the less fat in the liquid, the thinner the frosting will be. Watch your consistency....

Why corn syrup?
Corn syrup add some elasticity to the frosting, allowing it to bend some. It is also a thinning agent but it won't add to the sweetness.

Can I use this to make chocolate buttercream?
Yes, add 6 oz. unsweetened chocolate that's been melted and cooled to room temp. Add this just before adding the sugar.

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