When making homemade buttercream do you use regular or butter-flavored shortening?
I use regular. I am sure you could use either though.
I use regular butter and hi ratio shortening. Tried using Crisco but my buttercream ends up looking softer and tasting a little on the greasy side.
I have always used crisco, but I keep reading about hi-ratio shortening. Can someone explain the difference and where you can find it.
I used half butter and half regular shortening. If hot weather is going to be an issue, I use IndyDebi's Crisco recipe with butter flavoring added.
i use Italian butter creme.. all butter..mmmm
The difference (from what I have read) is that it holds more confectioner's sugar than Crisco, for example, making it taste less greasy - I am not positive, and I am sure someone will correct me if I'm wrong
I get the hi-ratio from a bakery near my home in 3lb tubs because I don't go through it as quickly as others do. Some people get the 50lb block from other bakeries or I believe GFS will order it for you...
I would ask a bakery or bakery supplies store. That would be your best bet, without having to order it online.
Thanks lordbuffington for the info. Unfortunately, I live in a "small" town and know that is not something I can find around here. I did look on Global Sugar Craft and they will not ship it again until the cool weather months. I will have to keep it in mind and try it. Thanks again.
You're welcome. I think you will be just fine. Make sure to post some photos when you're done!
I live in northern ny and I have never been able to find high-ratio shortening. Not even really sure what it is. I just stick to crisco.
I use regular shortening...I use hi-ratio when I can get it.
I use butter and crisco, but i always whip the two together for at least 8-10 mins its helps get rid of that greasy feeling on the roof of your mouth.