I want to try Indydebi's buttercream recipe (the one with dream whip). I'm used to making icing with butter and crisco. Has anyone substituted some of the Crisco in Indydebi's recipe with butter?

I have and it works great.

I also have a question about this icing. Since there is milk in it, does it have to be refrigerated? Can it be out through an outdoor summer event?

I use 1/2 butter and 1/2 shortening all the time. Also the butter flavored Crisco works wonderfully too.

I have a question...does anyone else not like the taste of crisco? I started out using the walmart brand and LOVED my buttercream and anything else used with it. I read around here stating to use quality ingredients and havent liked it at all. Ive made two batches of bc and tasted soo chemical. I also made a batch of cookie bars that uses shortening and usually scarf the dough so much that theres about a half a pan left...not this time. (Although thats probably not a bad thing!) I just do not care for the flavor. Anyone else have this problem? And do you have to use crisco for this recipe of indydebi? Thanks!!



~Roxanne

crisco is all I ever use. When I first got started, decades and decades ago, I used a store brand shortening and made about 100 roses for a wedding cake. The dang roses wouldn't hold their shape and kept falling off of the cake! I never used an off brand again and have used crisco-only ever since.

Just a personal preference.

I say give it a shot with your favorite alternative and see what happens!

It depends on what I am using it for is usually my general answer.

When I make MMF I like using the local grocery store brand of marshmallows and PS. I HATE the walmart brand of PS, its always has hard lumps of sugar. I dont like the Jet Puffs marshmallows, because they use more of that anti-caking stuff, which is great if you are just eating them out of the bag, but not so great when you are trying to melt them down.

I use off brand shortening for MMF, but when I put shortening in cakes or cookies I usually use Crisco, and usually the butter-flavored kind, since I can get it at the same price.

I just made a double batch of Indydebi's buttercream and its soo gritty I want to throw it out. Any suggestions? Is this the way it normally is? This is my first time making it so I don't really know what it is supposed to be like.

NM! I should have just stayed in bed this morning. I doubled the amount of Crisco but quadrupled the amount of icing sugar, ugggh. Can't believe I just did that. I will add some more Crisco and it should straighten it out.