"ms. tonya" > wrote in message
...
> Been online for a while searching for a white buttercream piping recipe
> using no shortening as looking through my old notes from few years past
> when I took a Wilton cake class and can remember their buttercream
> recipe was totally disgusting.
>
> I've gone through Rose Levy Beranbaum's book The Cake Bible and still
> not what am looking for.
>
> I would be using the recipe this Sunday for a character cake am baking,
> it's nothing fancy but don't want the taste of Crisco either.
>
> If anyone has a simple buttercream recipe they use for piping they like
> to share I would be grateful.
>
> Thanks.
>

I make and decorate alot of cakes, and don't use the traditional frostings. Because,
for me, taste is as important, if not more important, as appearance, so I use a
modified cream cheese frosting for cakes that will be eaten in relatively short time
periods.
Here's what I use:
6 ounces cream cheese
4 Tbsp butter
1 tsp extract (depending on color/cake, it may be vanilla, almond, orange or lemon)
4-7 tbsp half&half
4-6 cups powdered sugar

Depending on what I'm making, I may substitute other liquids, such as espresso or
juice for additional flavor.

First, the cream cheese and the butter both need to be room temp, soft. Beat with the
paddle attachment of your mixer. Add 3 cups powdered sugar and 2 tbsp half& half, and
extract. Beat for a minute or two, then check consistency. Add another cup of
powdered sugar. Depending on how humid it is, you adjust at this point the amount of
liquid you add. If you add too much, you can add a bit more sugar. Do a teaspoon at a
time...easier to add more than to take away! When it reaches the consistency you
want, you're done.

I use gel & powdered food colorings, so they don't have much of an effect on the
texture. If it's warm and the icing is getting too soft, just refrigerate for a bit.

You can also make a quick & simple buttercream using just butter instead of butter &
cream cheese.

kimberly