Using a Buttercream Recipe, Which one you prefer to use Butter or Shortening and Butter, Thanks for your responds, Have a Good one...

Thank you

I like the half and half.

I like the half and half mixture as well. But it really depends on the weather for me.

I use butter and shortning. I believe that the shortning helps it to hold up better but the butter makes it taste yummy to me. But there are some people that use a shortning based one and it tastes good also, it all depends.

I like Indydebi's all-crisco recipe the best.

This last weekend though, I was running low on Crisco and so I replaced 1/2 cup of the crisco with a stick of salted butter and it tasted wonderful. I could have just stood there and eaten it with a spoon. Usually the weather here is too warm for me to use butter, but I think from now on, when it's cool weather I'll use part butter and part crisco. It's always going to be Indydebi's recipe though, it's the greatest

I use all butter--never had a problem, but I don't live in a particularly hot area.

I've been using the shortening based icing during my Wilton classes but I really like when I use half butter and half shortening (taste wise). I used the half and half before taking the classes. I wasn't decorating just icing. Does the half and half crust?

I pefer the flavor of half butter/half shortening.

All butter, of course, being the cake snob that I am. The S-word isn't even in my vocabulary.

i can't eat just shortening based anymore...I think the Wilton classes ruined it for me

Can't be a shortening snob where I live, if I use butter in the summer it melts on the way to the car

Marybeth09, crusting has to do with the sugar to fat ratio rather than what kind the fat is, so as long as your recipe usually crusts when you use all shortening, it will crust with part butter substituted.

I prefer shortening. I have always used the shortening recipe and sometimes i add a little butter flavoring extract.

Yes, we Texans can not adhere to a butter-only recipe. As much as I'd love to use all butter, I also prefer to deliver my cakes with the frosting still attached . So, I do the next best thing - 1/2 butter, 1/2 shortening.

I like a mix of both.

I use 1/2 shortening and 1/2 Imperial brand margerine.

Although we're in hot and humid central Florida, Mensch is SO right....It's ONLY butter for us....Shortening....YUCK!!!! But, hey, that's us and our clients...Guess that's what makes the world go round.

Paul

Butter. If I have to use a shortening based, it must must must be hi rat.

I use 2 recipes depending on weather......all butter in the cool temps, 1/2 butter, 1/2 hi-ratio in the hot/humid New England summers.

Never Crisco again now that I've discovered hi-ratio (Sweetex preferably)

I would love to be able to use butter only but out in west texas that is normally not even possible in December...lol. So i have to use 1/2 and 1/2. Shortening only is just gross!!!

Hi Im in the UK so high temps REALLY aren't a problem. I use all butter I did try the shortening (after some helpful cc'er telling me what the equivalent over here was) and I loved that it was white but no matter what I did it still felt like I was eating petrolium Jelly. I love the flavour of the all butter BC and it fills and goes in and on my cakes under fondant. It's just personal prefence really and it's probably all in my mind about the consistence of the white white shortening buttercream. X

I use half and half, just can't get enough stability with all butter in the south.

All butter here. If it's summer I will use half and half so the icing holds up better, but the flavor isn't as good.

All butter, but then I make IMBC.