have you tried marshmallow fluff with cream cheese whipped together?? DEEEElicious!! it sounds strange, but dang is it good. especially with graham crackers or apples.

Yes it is yummy, My family uses it a lot , we use it with strawberry cream cheese to make a dip for fresh fruit.

this is not about marshmallows but the best combination is a piece of bread with peanut butter and nutella.....yum!!!

Great thread
Can anyone tell me what is shortening in Australia?? How do you make your crusting buttercream? I have just bought sugarshacks buttercream dvd and find her techniques difficult because i can't even find paper towel without a print on it. Help my Aussie friends

I tried to find out a much difficult way but going to search and typing in 'Australia' and 'Shortening' - Its Copha (Vegetable Shortening) Ewh! lol I know! But I think the point of using that instead of butter is to make the icing white instead of the yellowy look that we get when using a strong coloured butter.

Aussies dont use shortening - we use butter, there is more threads here on places you may be able to buy online or in special shops you can buy american shortening!

our vegitable shortening you have to melt, where as american keep theres in the cupboard at room tempreture and it is a consistancy of butter!!

I really dont like the texture copha leaves in the mouth, so I try low fat butters that usually have no colour in them, I suggest you ask around what people use instead of butter to get the "white" look icing!!

I think there is also a brand called "So-lite" what people use... but this is just all the imformation I have collected over the time on here!! Others may know more

I spent LOTS of time trying to figure the shortening thing out. I ended up with a 15kg box of Solite from a wholesaler. My local cake deco shop was selling "Buttercream Base" for $3.75 for 300gms. When I compared the ingredients they were the same as the solite. I hate the taste of the shortening only buttercreams and would be surprised if there was a lot of demand for it over here. Anyone else want to add their thoughts on that one? I get frustrated though with my colours when I use butter because they are always off.

The least patterned paper towel I have found is one of the cheaper ones from woolworths - I think it might be a "greenie" brand, will have to check. Def not VIVA - ours has patterns all over it!

It really doesn't matter if it has pictures printed on it though most prefer the white ones. It really only needs to be smooth with no embossed details or punctures or seams like the select a size sheets.

Don't forget you can also use PC paper.

I usually use a buttercream base from my local cake shop which i can't really complain about but would have liked to try one of the recipes on CC to see if there is a difference.
I will definately try the PC paper this weekend and see if that helps.

Thanks for your help.

Hi

Here in my part of the usa we use fluff for all kinds of things peanutbutter sandwiches with fluff are called fluffenutter, also good in hot chocolate , some use it to make rkt, we have alot of uses for it. And for Duncan Hines It is my favorite, I make all my cakes from this and I have never had any complaints I only use there red velvet I will not make that from scratch.

If you are interested in knowing about any other products before you order just ask us usa folks.

I have always wanted to go to OZ.

Have a great day
Kerri

I really hate the colour that the butter makes in my Buttercream, But I love the Flavour!

Colours are always wrong with the yellow tinge... I attempted at making green icing the other day - and not to great, definatly not the colour I was after!!

Solite, I have never used it before. Just found a lighter coloured butter. How does that taste and can you Only get it from a cake goods store!

Oh and I know what you mean about the embossed paper towels. because I'm in a small town there are not many choices and they only seem to stock embossed ones!!

I only like to use butter in my buttercreams so i just beat it until it's a very pale yellow colour and now i bought some white food colouring i am going to ad to lighten it, i tested it on a small sample and it worked good enough for me!

Also yeh i havn't found any paper towel that isn't texture although as i am typing this i just remembered a bakery i use to work at had paper towel (slightly rougher) but it wasn't patterened at all, but wouldn't know where to get it

But i mostly use baking paper or the pc paper instead which is fine

Well I have a Horrible Butter (Marg) that is Bright Yellow that my Partner likes... Soooooo... I'm stuck, but I started buying seperate butter for cooking, Yellow isnt as Dark and its alot lighter when I mix it up. so I'm winning on this one!! YAY!!

I might add, I havent got a beater, so I do this by hand... Com'on Christmas: beater is on my Xmas list!!

I beg to differ!!! One word for you... Fluffernutter!!!!
Spread smooth creamy peanut butter and the fluff on soft white sandwich bread. Momma!!!![/quote]

TOASTED WITH BUTTER!!!

Caitlin, you can buy the Wilton White-White at "All White" in Burnie. It tones down the yellow in your BC really well, and gives you a better base to start colouring.

Take the Fluff, PS, and some favorite flavoring to fill cuppies with.

Mike

Violet cancels the yellow tinge butter makes in the icing. Just a touch, now. Too much and it gets a tad gray.

I remember someone on here say put the butter in the bowl, beat it until it is lighter and by that time it might be too soft so stick it in the fridge for a bit to firm up just slightly so it's not so very soft and then take it out of fridge and add beat again for a bit then add the icing sugar etc as you would usual to make the buttercream and that way the icing won't be as yellow cose it is sort of beaten twice to lighten it more.

I am thinking i might try this the next time i make my buttercream cose i only use butter. I also have the wilton white-white and the americolor white gel to help whiten it up too if need be.