Ive seen a couple of recipies for buttercream on the net which dont include shortening? Is this ok and what is the reason for adding it then?? Any ideas?
Butter has a lower melting point than vegetable shortening, so it will "wilt" or melt more quickly than a shortening based frosting.
The whitest white frostings are going to be all shortening based.
Additionally, hi-ratio (baking and icing shortening) can absorb more liquid than a general purpose shortening (Crisco) without breaking down.
Everything you need to know to make, decorate and assemble tiered/stacked/layer cakes:
Above superthread has popular CC recipes for American buttercreams, several types of fondants and doctored cake mix (WASC and flavor variations) - and so much more!
Thanks for that! will have a look now
You're very welcome.