Crusting Buttercream Recipe With English Ingrediants!

Baking By nat2284 Updated 10 Aug 2014 , 11:35pm by mizzgee84

nat2284 Posted 17 May 2008 , 9:16am
post #1 of 11

I need a recipe for crusting buttercream, but all the recipes I come accross talk about crisco vegetable shortening and living in the UK I have no idea what that is! Can anyone help me with a recipe that has british ingrediants?

10 replies
JanH Posted 17 May 2008 , 9:20am
post #2 of 11

Crisco vegetable shortening would be Trex or white flora to you. icon_smile.gif

aminaz Posted 17 May 2008 , 9:43am
post #3 of 11

hi i live in the uk, and i've made crusting buttercream. basically, crisco, is trex in the uk. you can find it in morrisons and tesco only.

MikeRowesHunny Posted 17 May 2008 , 9:47am
post #4 of 11

Save your taste buds & liver and stay away from the dreaded foul shortening! My all-butter buttercream crusts just fine:

250g salted butter
750g icing sugar
1 tbsp flavouring of choice
3 tbsp water or milk (water makes it crust faster).

Mix all the above in a mixer on medium speed for around 6 minutes until light and fluffy. Add colour if desired and then use to ice your cake as required.

Hope that helps - your liver & taste buds will thank us both lol!

nat2284 Posted 17 May 2008 , 10:03am
post #5 of 11

the recipe without shortening sounds great! thank you - I will use that.

penguinprincess Posted 17 May 2008 , 2:17pm
post #6 of 11

Wow! I will have to try that!! Thank you for sharing! I have really wanting to get a scale-- your recipe just pushed me over the edge!! I will go look for one today-- Any recommendations or anything shoulod avoid?

MikeRowesHunny Posted 17 May 2008 , 3:58pm
post #7 of 11
Quote:
Originally Posted by penguinprincess

Wow! I will have to try that!! Thank you for sharing! I have really wanting to get a scale-- your recipe just pushed me over the edge!! I will go look for one today-- Any recommendations or anything shoulod avoid?




As far as scales go? I recommend an electronic one that will weigh both ounces and grams (usually changed by the touch of a button), and weighs in 1g increments. I use my Weight Watchers scales - so I know they are super accurate, but any good brand will do! If you are trying this recipe in the US, then you may need to use unsalted butter and add 1/4 tsp salt instead - someone once told me on here that your salted butter contains more water content? It should be 80%+ fat content for this recipe, check the label! Hope that helps!

Mike1394 Posted 17 May 2008 , 4:14pm
post #8 of 11

When looking for a scale get one with a tare feature. It allows you to zero out after adding ingred. You plop you mixing bowl on the scal hit the tare. Measure an ingred., zero out add ingred zero out, and so on. It's so much faster, and easier once you get used to scaling.

Mike

MikeRowesHunny Posted 17 May 2008 , 4:44pm
post #9 of 11

Good point Mike! I just thought that they all had that - all of my scales have had that function (might also be called a 'zero' button). Also, if you are going to use your KA bowl to measure your ingredients in, make sure the maximum the scale will weigh is at least 3 kg/6lb 9.8oz, because that sucker is heavy to start with (and if you do use the bowl, put it on the scales before you turn them on, then it doesn't effect your weights, and it's one less step to do)! Also, try to get scales with a flat platform, I just find that easier and more versatile.

JanH Posted 17 May 2008 , 9:27pm
post #10 of 11
Quote:
Originally Posted by bonjovibabe


someone once told me on here that your salted butter contains more water content? It should be 80%+ fat content for this recipe, check the label! Hope that helps!




All butter produced in the U.S. has a minimum of 80% fat, the water content can vary slightly (between unsalted and salted) but is generally listed as 20%.

100g of unsalted butter contains 18.8g of water

100g of salted butter contains 15.87g of water

Everything you ever wanted to know about butter:

http://www.wisdairy.com/OtherDairyProductInfo/Butter/ButterBasics/CompositionOfButter.aspx

HTH

mizzgee84 Posted 10 Aug 2014 , 11:35pm
post #11 of 11

AI know this is an old post but I've not had any luck with all butter cream crusting ice been told to use all trex help any recipes anyone

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