The Puffer Forum

I know this is not a cooking forum, but still I am proud to announce that I finally got a butter cream icing recipe that is just like you find on store bought/professionally made cakes!

I searched high and low, but every recipe I tried just wasn't it.

So I will give it to you guys as late X-mas present.

This makes a lot so for 1 two layered cake you could probably down by a third or a half.

1/2 pounds butter (2 sticks)
2 cups vegetable shortening
1 teaspoon vanilla extract (French Vanilla is good too)
1 teaspoon butter flavoring (I like a little more)
2 pounds confectioners sugar (big bag)
1/4 teaspoon salt
1 tablespoon meringue powder (Find this with the cake decorating stuff or in the spice isle)


Mix butter, shortening, and salt together on low speed for 5 minutes. Add vanilla and butter flavor, beat until well blended. Turn mixer off and add meringue powder and 1/2 confectioners sugar. Over the next five minutes add 1/2 cup of powdered sugar and mix. Once mixed, add another 1/2 cup and so on until all of the powdered sugar is gone. Refrigerate left overs.

My mom makes hers differently - no shortening or meringue powder, but she cooks it. Apparently it's really hard. She hardly ever does it.

Sounds really good, Purplecandle. We have a cake store near us that makes the most incredibly delicious cakes you ever tasted. Everyone around here knows, if you're gonna do it right and knock their socks off, you bring home a Taste of Elegance cake. Their buttercream is ethereal. So much so that they now sell it by the tub!!

I don't do sugar, and I saw some new brand of non-sugar stevia/erythritol based frosting "sugar" at the grocery a couple days ago. I might have to try your recipe with it and let you know how it works out.

thank you! Book marked

LilGreenPuffer wrote:My mom makes hers differently - no shortening or meringue powder, but she cooks it. Apparently it's really hard. She hardly ever does it.

The powdered meringue makes this a stiffer icing that holds its form. Once you put it on the cake and spread (smooth over it with a warm knife for that flat look) it doesn't sag. It is what is call decorator's icing..you can make flowers, roses and what not that you can't make with regular store bought icing.

thats a DP, PC, thx J-P.
LOL!!

J-P wrote:thats a DP, PC, thx J-P.
LOL!!

What's a DP?? I get pc and j-p LOL

oh, I did not notice. Wonder why it did that. I will try to fix it.

I fixed the doubles.

OMG!!!! I made goose for the first time today, and it was SOOOO good!!!

It was amazing even on my first attempt! I can see why these are leaps and bounds better than chicken or turkey

I would not know where to find a goose at..

However, I have seen pictures of Asian style cook goose and would love to try it.

are you sure you're not thinking of duck? Duck is also very nice.

I took a modified turkey recipe and did it with goose. If the actual goose wasn't $50 for a 10 lb bird I'd do it more often. It was supposed to be our Christmas dinner but ended up with the grandmother. It took just under 3 hours to cook.

are you sure you're not thinking of duck? phallus is also very nice.

Typo of duck .... the word censor kicked in LOL!! Thanks for pointing it out


and that ladies and gentlemen is why you should "preview" you post before submitting them!! (I still can't stop laughing)

I was cracking up too. I didn't think about a forum word censor.