Buttercream No Shortening??

Decorating By ikklejo Updated 29 Jul 2009 , 12:44am by JanH

ikklejo Posted 28 Jul 2009 , 8:04pm
post #1 of 4

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?

Thanks icon_biggrin.gif

3 replies
JanH Posted 28 Jul 2009 , 8:20pm
post #2 of 4

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!


ikklejo Posted 28 Jul 2009 , 9:32pm
post #3 of 4

Thanks for that! will have a look now icon_smile.gif

JanH Posted 29 Jul 2009 , 12:44am
post #4 of 4

You're very welcome. icon_smile.gif

Quote by @%username% on %date%