Mayo Instead Of Shortening In Buttercream???

Decorating By atschnet Updated 1 May 2009 , 1:12am by kakeladi

atschnet Posted 30 Apr 2009 , 3:51pm
post #1 of 14

My husband said I can substitute mayo for the shortening in my buttercream. I know you can use it for substituting shortening in other things....but icing????

I just wanted every one's input, if you've tried it or not. I'm to scared too!! I don't care for mayo in the first place and it just sounds gross.

13 replies
PinkZiab Posted 30 Apr 2009 , 3:54pm
post #2 of 14

I'm sorry, but that just made me throw up in my mouth a little. I would NOT be willing to test that theory out myself... ick.

atschnet Posted 30 Apr 2009 , 3:55pm
post #3 of 14
Originally Posted by PinkZiab

I'm sorry, but that just made me throw up in my mouth a little. I would NOT be willing to test that theory out myself... ick.

thats my reaction as well!!!!!!

mcalhoun Posted 30 Apr 2009 , 3:56pm
post #4 of 14

That would also make it have to be refrigerated!

mellee Posted 30 Apr 2009 , 4:14pm
post #5 of 14

Well, tell your husband to make up a batch for you so you can try it out. And while he's at it, tell him to make a cake too. icon_biggrin.gif

nicolesprinkle Posted 30 Apr 2009 , 7:37pm
post #6 of 14

Even if it did work that would taste so nasty! I would stick to the shortening!

poohsmomma Posted 30 Apr 2009 , 8:28pm
post #7 of 14

Isn't mayo made of raw eggs???? Fine on a sandwich, but leave it out of my icing!

Deb_ Posted 30 Apr 2009 , 8:53pm
post #8 of 14

Husbands............ icon_rolleyes.gif What will they think of next?..........Whipped cream in the bedroom? icon_razz.gificon_lol.gif

__Jamie__ Posted 30 Apr 2009 , 9:02pm
post #9 of 14

Yeah...throw up. In. Mouth. Almost. Ugggggh!

cutthecake Posted 30 Apr 2009 , 9:03pm
post #10 of 14

I've heard of mayo IN cakes (I think Hellmann's used to have it on the label--maybe it still does!), but not on them. I think mayo in the icing would make it salty and gross.

panchanewjersey Posted 30 Apr 2009 , 9:10pm
post #11 of 14

What was he thinking? It must be a guy thing. lol How funny. Maybe in cakes but not icing honey.

springlakecake Posted 30 Apr 2009 , 10:17pm
post #12 of 14

It would be all sloopy and goopy wouldn't it? Shortening and butter are firm. I also have heard of it in cakes, but I don't think it would work for buttercream. Who knows though...why dont you try it and let us know how it turns out!

indydebi Posted 30 Apr 2009 , 11:33pm
post #13 of 14

I don't use mayo in ANYTHING. I use something else for potato salad, deviled eggs, chicken salad, etc.

So, yeah, this sounded totally gross to me.

What's his logic? They're both WHITE? icon_confused.gif

kakeladi Posted 1 May 2009 , 1:12am
post #14 of 14

Merissa is is much too soft/sloppy. It would never make icing. You need *solid* shortening &/or butter.

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