I was wondering when looking at the recipe for the 0 Trans Fat Crisco Buttercream recipe, it calls for butter... what kind of butter does everyone use? Real butter, non salt butter, margarine sticks????
Anyone??? I am getting ready to head to the grocery store.....
Can anyone help me out here????
I use salted butter, I think it helps to cut the sweetness some.
when you say butter to mean "real" butter and not margarine? Right?
right, real butter I don't use the exact same recipe but mine is similar.
I use salted butter as well, and I add a pinch of popcorn salt to mine as well to cut the sweetness (a trick I learned here)
How is your different??
This is by ohmygoodies (0 gm transfat recipe):
1/2 Cup Butter
1/2 Cup Crisco
1 tsp Clear Vanilla Extract
1 lb/4 cups Powdered Sugar
2-3 TBS WHOLE MILK - MUST USE MILK NOT WATER
This is mine (http://www.cakecentral.com/cake_recipe-5183-2-My-Buttercream-Recipe.html):
1 c. butter
1/2 c. shortening
6 c. pwd sugar
1 1/2 tsp clear vanilla
3-5 tbs half and half
1-2 tbs corn syrup
I use a 2 to 1 ratio for the butter and crisco. The half and half makes it a little more creamy and the corn syrup gives the frosting some elasticty.
Does these buttercream recipes crust over???? I notice it doesn't call for merinque
Mine will after about 10-15 mins. I'm pretty sure Ohmygoodies does also but you could pm her just to make sure.