I am making a cake for my sister to take to work with her and I have no butter! The cakes are baked I just need to ice them but I only have crisco no butter , does anyone know of an alternative to butter cream that I can ice a cake with, and put fondant on?
In Australia, they put a sugar syrup underneath. I've never tried it, but you could look it up. Otherwise, in our Wilton class, apricot jam was suggested.
Sorry I can't be of more help.
Just use crisco
1 cup crisco
1 lb ps
1 ts of flavor
1 tb of meragine powder
3 tbs water
Use the recipe for bettys buttercream in the recipe section. Its just like the buttercream recipe I have used for years. Everyone loves it!
just make a buttercream that has no butter..I dont usually put butter in my buttercream (sounds weird I know) But they taste just as good. IMO.. Everyone raves about my frosting..
I'd go with buttercream made with all crisco. That's the basic recipe I use anyway.
ok so I can just double the crisco and leave out the butter from my orignal recipe?
Now I have another problem I have no butter flavoring? Will a little extra vanilla make up for that?
Oh another question (I'm full of those today) do yall think butterscotch filling will go good with a chocolate cake? Thank yall for all your help!