I have had a request for a cake with bc made with butter and no Crisco. I need it to be a crusting bc. Will an all butter bc even crust? I love indydebi's recipe and usually use it for all my bc cakes but it contains crisco so now I am in need of another great recipe. Does anyone know of a good all butter bc recipe?

Any help would be greatly appreciated.

Thanks,
Shanna

Shanna, does the customer not like the greasy mouth feel of Crisco? Have you tried using a high-ratio shortening? It doesn't have that shortening taste nor is it greasy like Crisco is. You could try mixing half butter and half high-ratio shortening (sweetex or alpine are two good brands).

I haven't found an all-butter buttercream yet that really crusts well but maybe someone else has a suggested TNT recipe.

I will try out the high-ratio shortening. You are right about the reason... she doesn't care for the greasy feel left in the mouth. She is going off of her experience of cakes she has had before that were made by others.

Thanks for the help!

That greasy feeling is exactly why I don't like shortening b/c also. I don't mind the taste and I love how shortening b/c crusts, but that nasty feeling left in my mouth - ick!

Natural ingredients is all the rage around here. All butter butter creams are becoming very popular. I rarely use shortening anymore. All butter crusts BEAUTIFULLY. It is all about the proper ratio of fats to sugar, just like with Crisco. I've never had one not crust as long as the ratios in the recipe were right.

The first time I ever used this recipe, I was amazed. http://www.kitchenlink.com/cookbooks/2005/0743246616_4.html
I'd never seen icing crust so very firmly before!

Have you tried an IMBC or SMBC?
Though I don't know if they crust...they do taste great though!

I love Indydebi's recipe, too. I have some in the freezer I keep getting spoonfuls of.

i think maybe in the uk, we only really get all butter butter creams, i dont think ive seen recipies with fat in them! i do a recipie with twice as much icing sugar as butter (ie: 4oz butter, 8oz icing sugar), a bit of milk and what ever flavouring. depending on how it tastes/ texture i might add a bit more sugar or milk.
im not entirley sure on the whole crusting thing, but i think youd say it does crust, because it does get so that if u try to sprinkle stuff on, it wont stick!
xx

[quote="CakeMakar"]Have you tried an IMBC or SMBC?
Though I don't know if they crust...they do taste great though!

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I've made SMBC several times and it does taste wonderful - but it doesn't crust - at least not the recipes I've used. I usually do a venetian plaster type design on the outside of the cake when I use this in lieu of a really smooth finish like a crusting b/c. I know those who have lots more experience with SMBC than I have can get a nice smooth finish but I'm not quite there yet!

Ziggy, this is exactly what I have been looking for! Thank you so very much!

Although our recipe is a trade secret (SMILE!), the ratios we use are as follows: 24 oz butter, 1 two-pound bag confectioner's sugar, 1 tbsp meringue powder, 2 tbsp water. If you want a liquor or wine based recipe, substitute the water for the adult beverages.

Our recipe crusts beautifully.

We used Toba Garrett's method of crumb-coating, refrigerating for 10 minutes, using a piping bag to coat the cake, and a dried-off hot water spatula to smooth the buttercream.

HTH

Paul & Peter