All Butter Or All Shortening ????

Decorating By Mikel79 Updated 10 Jul 2009 , 10:01am by Rylan

Mikel79 Posted 10 Jul 2009 , 1:37am
post #1 of 3

Hi All!

I make my buttercream icing with an ALL HI-RATIO shortening receipe. It is AMAZING!!!!

However, I have a client that is wanting Chocolate Icing. I found SugarShacks receipe for chocolate icing. Her receipe calls for half hi ratio and half butter. I am sooooooo scared to use butter.

Butter usually does not hold up well compared to an ALL Shortening receipe.....I think??? Butter wants to melt quicker. However, I am using a Half Hi Ratio receipe with the butter, will I be ok????

Thoughts, Tips???

Thanks
=)

2 replies
Mensch Posted 10 Jul 2009 , 9:27am
post #2 of 3

Why not try half butter and half shortening? You'll have the good taste of real butter and the stability of shortening in the heat.

Play around with the recipe. You might need different proportions, like 60/40 or 30/70.

Rylan Posted 10 Jul 2009 , 10:01am
post #3 of 3

If Sugarshack uses it then I am convinced it is great to work with.

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