Any Good Buttercream Recipe's Without Crisco?

Decorating By kstgelais4 Updated 12 Jun 2014 , 5:22pm by LTerry

kstgelais4 Posted 15 Apr 2006 , 3:39am
post #1 of 35

I really can't stand the stuff. Are there any good ones with just butter that are good for the viva method? TIA
Kelly

34 replies
SarahJane Posted 15 Apr 2006 , 7:30am
post #2 of 35

I don't know if you are against all shortening or just Crisco. It's a little more expensive, but they sell shortening at the health food store and it isn't hydrogenized. I like the texture much better and it doesn't leave that slick feeling on your tongue. Hope this helps, good luck. Also, because we don't eat preservatives, I've had to make all butter buttercream before and it is really terrible to work with. Especially in the warm weather. It kind of seperates and is really yucky. Hope you find something that will work. icon_smile.gif

tastycakes Posted 15 Apr 2006 , 7:41am
post #3 of 35

I've never had any luck with Viva and any other type of icing but the Crisco. It has to be a crusting buttercream. SarahJane is right about is not being easy to work with, etc.

sweetbaker Posted 15 Apr 2006 , 12:47pm
post #4 of 35

Try using all butter in place of the crisco.

Pootchi Posted 15 Apr 2006 , 1:23pm
post #5 of 35

Me I use only margarine for my buttercream icing and some say its the best tasting icing. Even a woman told me that her son hated icing until he tasted mine.
have fun!
Lorris

Wendoger Posted 15 Apr 2006 , 1:31pm
post #6 of 35

Do you use ALL margarine?

vixterfsu Posted 15 Apr 2006 , 1:37pm
post #7 of 35

Pootchi,
Is your recipe just Margarine or do you add
crisco also? Care to share your recipe?
vicki

bonniebakes Posted 15 Apr 2006 , 1:42pm
post #8 of 35
Quote:
Originally Posted by Pootchi

Me I use only margarine for my buttercream icing and some say its the best tasting icing. Even a woman told me that her son hated icing until he tasted mine.
have fun!
Lorris




Would you be willing to share your recipe?? I'd love to give it a try if you would be willing to share it with me!

Bonnie

Wendoger Posted 15 Apr 2006 , 2:27pm
post #9 of 35

Hmmm...she musta left....could it be a secret family recipe? Pooootchiiiiii!!!!!! Where arreeee yoooooooouuuu?!!!?!?!?!?!?
icon_biggrin.gif

Pootchi Posted 15 Apr 2006 , 2:29pm
post #10 of 35

1 cup margarine
1 teaspoon vanilla (or tother flavor that you want)
1 pound icing sugar
a dab of water

thats it!! tastes great, holds well for decorating and the colors are great when colored!! I never use other icings!!
have fun!!
Lorris

joanmary Posted 15 Apr 2006 , 2:31pm
post #11 of 35

Can you pipe with it? Specifically, roses? TIA.

cakes47 Posted 15 Apr 2006 , 2:33pm
post #12 of 35

Do you use stick margarine or the softer tub??

bonniebakes Posted 15 Apr 2006 , 2:44pm
post #13 of 35

thank you for sharing the recipe!!! I'll try it this weekend.

does it crust? what's the best way to smooth it?

fearlessbaker Posted 15 Apr 2006 , 2:51pm
post #14 of 35

SaharJane, Thanks for that. I never thought of looking there. The hydrogenated stuff has kept me back from using the stuff. Now, have you found any mixes without it?

Pootchi Posted 15 Apr 2006 , 3:09pm
post #15 of 35

You can work it to do flowers and everything. depends, how much water you put in it. And if you put less water it can crusts, more water it won't. You can smooth it out like other icings (your fingers, smoothers etc) Im attaching a picture for you to see what you can do with it!
LL

SarahJane Posted 15 Apr 2006 , 6:41pm
post #16 of 35

fearlessbaker,

My wholefood store does have organic box cake mixes and icing. I bought a box of chocolate, but I haven't baked it yet. It's called Dr. Oetker Organics. They have a website. It is : wwww.oetker.ca

kstgelais4 Posted 15 Apr 2006 , 9:53pm
post #17 of 35

Thanks guys for all your help. I really just don't like the feel of ANY shortening. I will go to Whole Foods though, and see if I can find the organic stuff. Thanks again!
Kelly

bonniebakes Posted 16 Apr 2006 , 8:35pm
post #18 of 35

I tried Pootchi's recipe today. It does crust, and it has a nice texture. It's a little sweet for my personal taste, but most icings are too sweet for me.

Thanks so much for sharing it, Pootchi! It's nice to have a recipe that doesn't use shortening and still crusts!

DIAELI Posted 17 Apr 2006 , 4:28pm
post #19 of 35

Pootchi how do you get the white white color? doesnt it turn out a bit on the cream yellowish color with all magerine? I want to try your recipe but the cake decor I have to make has a lot of white in it...

thanks for the recipe!

Diane

bonniebakes Posted 17 Apr 2006 , 7:54pm
post #20 of 35
Quote:
Originally Posted by DIAELI

Pootchi how do you get the white white color? doesnt it turn out a bit on the cream yellowish color with all magerine? I want to try your recipe but the cake decor I have to make has a lot of white in it...

thanks for the recipe!

Diane




The batch I made over the weekend was definitely not white. It was more cream colored. I'd love to know how to get it white too!

izzybee Posted 17 Apr 2006 , 7:58pm
post #21 of 35

HAve you tried the premade frostings that you can find at Cake decorating stores? It is actually pretty tasty, kids love it and it crusts great, and is bright white.

MelissaLynn Posted 17 Apr 2006 , 8:11pm
post #22 of 35

I always use real butter for all my buttercream frosting. Butter, powdered sugar, vanilla & milk; that easy. If you want to whiten your icing, Wilton makes a white coloring you can add. Works great to make white icing and even to add color variations to you colored icing.

izzybee Posted 17 Apr 2006 , 8:32pm
post #23 of 35

I always make swiss buttercream, and the white coloring never works for me.

Also, I haven't dealt with this yet, but in PA it is very hot and humid in the summers, and real buttercream just will melt by the time it is delivered, so I don't know if I need to change my frosting recipes for the summer, and if so what do I do? I hate crisco recipes, so I probably will use the premade stuff that you get at the cake decorating shops.

tastycakes Posted 17 Apr 2006 , 11:53pm
post #24 of 35

Izzybee, I don't know what your cake store sells, but all that the ones up here have pre-made and pre-packaged are essentially crisco, or some other type of vegetable fat. If it's out on a shelf, you'll know it's not real dairy! They may just use different flavorings in them. Ask at your cake store what they'd suggest - many carry Lor-Ann's flavoring oils which are fabulous.

CT gets hot and sticky as well, so I tend to stick with all crisco buttercream which holds up better.

Pootchi Posted 18 Apr 2006 , 2:23pm
post #25 of 35

I forgot to tell you that here in the Province of Quebec, in Canada, it's illegal to have yellow margarine because you can think its butter, so our margarine is white. So I get the whitest white ever!! Sorry for that!

Lorris

pinkopossum Posted 18 Apr 2006 , 2:29pm
post #26 of 35
Quote:
Originally Posted by Pootchi

I forgot to tell you that here in the Province of Quebec, in Canada, it's illegal to have yellow margarine because you can think its butter, so our margarine is white. So I get the whitest white ever!! Sorry for that!

Lorris




Oooo, pootchi! I'm jealous of your white margarine! icon_twisted.gificon_mad.gificon_razz.gificon_lol.gificon_wink.gif

MariaLovesCakes Posted 18 Apr 2006 , 2:32pm
post #27 of 35
Quote:
Originally Posted by kstgelais4

I really can't stand the stuff. Are there any good ones with just butter that are good for the viva method? TIA
Kelly




In case you are interested, I am trying out myself this new recipe I have that calls for very little Crisco in it. It calls for 1/4 cup of Crisco to 3 cups of confectioner's sugar.

If you are interested, I will give it to you to try. It crusts and I am going to try the Viva papertowell method on it tomorrow when I finish a cake I am doing for my daughter's school.

Samsgranny Posted 18 Apr 2006 , 2:35pm
post #28 of 35

Maria, Please let us know how it works out and post it here as I am very much interested in this recipe. Thanks!

lcdmarie Posted 18 Apr 2006 , 4:40pm
post #29 of 35

Maria,
I am interested too.

Thank You,
Marie

kstgelais4 Posted 18 Apr 2006 , 8:30pm
post #30 of 35
Quote:
Originally Posted by MariaLovesCakes

[
In case you are interested, I am trying out myself this new recipe I have that calls for very little Crisco in it. It calls for 1/4 cup of Crisco to 3 cups of confectioner's sugar.

If you are interested, I will give it to you to try. It crusts and I am going to try the Viva papertowell method on it tomorrow when I finish a cake I am doing for my daughter's school.




Thank you Maria,
I really do appreciate it. I did try Pootchie's recipe over the weekend, and while it was really tasty, and it did crust, it was very yellowicon_wink.gif
Anyway, I would love for you to let me know how tht recipe goes, and what it is if it works well!
~Kelly

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