Does anyone have a good buttercream recipe that does not use shortening but sets up fairly well? I know an all buttercream recipe will not hold as well as one with shortening but this is for hobby use only and I want to try out new recipes.
I am also going to try out a SMBC recipe once I get a candy thermometer.
I rarely use anything but an all butter buttercream, but I usually just eyeball it. It isn't any harder to get a buttercream with just butter to crust than one with just shortening.
Here's is one recipe that I used and it crusted exceptionally well. I put it on cupcakes and left it uncovered for a good bit. Came back in the room and when I tapped the top of the cupcakes (decorated with the grass tip), they didn't "give at all". It was a delicious, soft on the inside, buttercream:
Crusting is based off the fat to sugar ratio.. so look for a recipe, much like the Magnolia one the poster above me linked, which has a lot of sugar in comparison to the fat content.