stormy2500 Posted 5 Jan 2010 , 4:34pm
post #1 of

My youngest dd b-day is tomorrow and my oldest dd b-day is on Saturday.

I told my girls that I would make their cakes (not thinking that I didn't have everything I needed to make the Brite White buttercream that I always make).

I CAN NOT get the hi ratio shortening, brite white, or creme bouquet in town anywhere or in the other 2 towns that are a 1 hour drive from here.


Is there another recipe that I can use that acts like a buttercream and tastes just as good? I need to be able to tint it and thin it for some sections of the cake.

My oldest is okay with a store bought cake...but my youngest is really wanting the Enchanted Barbie cake.


Any suggestions?

24 replies
LoriMc Posted 5 Jan 2010 , 5:02pm
post #2 of

What exactly are you looking for? A buttercream recipe that doesn't use shortening?

I just use the local grocery store brand (food club) of shortening instead of crisco. Works fine because the trans fats have not been taken out. Not sure if this is what you are qualifying as high ratio shortening.

As far as not having creme bouquet, vanilla and butter flavoring added to buttercream will make it delicious.

7yyrt Posted 5 Jan 2010 , 5:27pm
post #3 of

I use butter, if I don't need it pure white.
A little violet color will help counteract the yellow tinge. Just a little though, or it turns grey.

stormy2500 Posted 5 Jan 2010 , 5:30pm
post #4 of

I've made a crisco based buttercream before and it was awful. It left what felt like an oil slick in everyone's mouth.

HarleyDee Posted 5 Jan 2010 , 5:37pm
post #5 of

I use WalMart's brand of shortening. Butter-only BC is just as yummy icon_smile.gif

LoriMc Posted 5 Jan 2010 , 5:48pm
post #6 of
Quote:
Originally Posted by stormy2500

I've made a crisco based buttercream before and it was awful. It left what felt like an oil slick in everyone's mouth.




If you do half shortening (I am not talking about Crisco here) and half butter it should not taste like an oil slick.

Regular shortening (non crisco) and high ratio shortening are both 100% fat. The only difference is the emulsifiers in high ratio help absorb liquid.

JustToEatCake Posted 5 Jan 2010 , 5:56pm
post #7 of

How about IMBC it uses butter and cooked sugar.

stormy2500 Posted 5 Jan 2010 , 6:25pm
post #8 of

IMBC sounds good...but won't stand up to heat (I'm in AZ and we keep our house pretty warm).


Dumb question, but what other shortening is there besides Crisco? Aren't the store brands Crisco with the store's name on it instead?

moxey2000 Posted 5 Jan 2010 , 6:35pm
post #9 of

I use Indydebi's buttercream and it never, ever, ever taste like shortening. It only uses 1 1/3 cups shortening (Crisco) to 2 lbs P.S., plus Dreamwhip, vanilla and milk. It's really delicious and I use it for everything. The full recipe is in the recipe section.

stormy2500 Posted 5 Jan 2010 , 6:44pm
Quote:
Originally Posted by moxey2000

I use Indydebi's buttercream and it never, ever, ever taste like shortening. It only uses 1 1/3 cups shortening (Crisco) to 2 lbs P.S., plus Dreamwhip, vanilla and milk. It's really delicious and I use it for everything. The full recipe is in the recipe section.





Does it tint well? I also need to thin it to ice some areas smooth - so would I just use corn syrup? I also need to pipe stars and outlines - will it work well for that?

LoriMc Posted 5 Jan 2010 , 7:07pm

Most of the cheap store brands have not taken the trans fat out. The brand I buy is Food Club.

I'm in the south, so we probably have a bigger selection of anything bad for you!!!!! lol

Mike1394 Posted 5 Jan 2010 , 7:56pm
Quote:
Originally Posted by stormy2500

IMBC sounds good...but won't stand up to heat (I'm in AZ and we keep our house pretty warm).


Dumb question, but what other shortening is there besides Crisco? Aren't the store brands Crisco with the store's name on it instead?




Then any BC with butter in it will melt.

Mike

JanH Posted 5 Jan 2010 , 8:17pm

My favorite hi-ratio buttercream recipe is CakemanOH's Brite White:
(It's my go-to recipe, I make it ALL the time.)

http://cakecentral.com/recipes/2375/brite-white-buttercream-icing

My favorite regular shortening buttercream recipe is Whipped Cream buttercream:
(Use shortening with transfat if you can find it.)

http://cakecentral.com/recipes/2019/whipped-cream-buttercream-frosting

The Whipped Cream buttercream has great volume, isn't too sweet and doesn't have the greasy mouth feel of some Crisco recipes.

HTH

HTH

jdelaney81 Posted 5 Jan 2010 , 8:47pm

I also use Indydebi's Buttercream. Absolutely delish and tints very well. It has milk in it, so it tints easy. (I read on a post a while back that for some reason milk helps hold the tint, and it doesn't take as much color gel to get the color you need.)

mamaof3cutiez Posted 5 Jan 2010 , 9:04pm

Can someone please post a link for IndyDebbie's recipe? I can't seem to find it. Thanks!

newmansmom2004 Posted 5 Jan 2010 , 9:23pm
Quote:
Originally Posted by stormy2500

I've made a crisco based buttercream before and it was awful. It left what felt like an oil slick in everyone's mouth.




That's exactly why I won't use Crisco anymore. Only hi-ratio shortening for my buttercream if I'm doing a shortening-based buttercream. Otherwise I use butter.

What is brite white? I've not heard of that before.

prterrell Posted 6 Jan 2010 , 1:26am

Brite White is a white coloring that you can add to buttercream to make it pure white.

I use IMBC all the time and I'm in GA. Never had a problem with it melting.

moxey2000 Posted 6 Jan 2010 , 1:59am

Indydebi's icing:

http://cakecentral.com/recipes/6992/indydebis-crisco-based-buttercream-icing

I use this icing for everything...borders, flowers, strings, icing smooth, whatever. It's really smooth and nice, especially if you make it a few hours or the day before you want to use it. It keeps well at room temp and doesn't need to be refrigerated once the cake is finished. I live in the tropics and this is my go-to recipe. Icing colors work beautifully in this and you can get nice dark colors, too. Don't forget that colors tend to darken later.

newmansmom2004 Posted 6 Jan 2010 , 2:08am

OK, next question...where do you get Brite White? I found it online at a couple places - is that the best place to get it?

JanH Posted 6 Jan 2010 , 2:30am
Quote:
Originally Posted by stormy2500

I needed to make the Brite White buttercream that I always make).




Brite White buttercream recipe:
(This recipe also uses Creme Bouquet emulsion and hi-ratio shortening.)

http://cakecentral.com/recipes/2375/brite-white-buttercream-icing


Quote:
Originally Posted by newmansmom2004

What is brite white? I've not heard of that before.




Quote:
Originally Posted by prterrell

Brite White is a white coloring that you can add to buttercream to make it pure white.




Wilton does make a frosting dye called White White:

http://www.wilton.com/store/site/product.cfm?id=3E30B53A-475A-BAC0-5FBDEF5E8A8FCFF2&fid=0EC60A47-475A-BAC0-54338024A0B6A5A5

However, Brite White is an icing base (sometimes referred to as white chocolate fudge base):

http://www.shop.thecakecottage.net/product.sc?categoryId=5&productId=184

Other brands of white chocolate fudge icing base are Snow White and Angel White - but Brite White is the best IMHO.

HTH

stormy2500 Posted 6 Jan 2010 , 2:58am

Thanks for all the suggestions!!

I'm going to attempt Indydeb's crisco recipe and hope it turns out. If it does, perfect (since I have another cake to make for Saturday).

If it doesn't work out, then my oldest dd will probably get a store bought cake and I'll either order in the stuff I need or make a drive to the "big city" of Vegas to get everything...provided there is a cake deco shop there somewhere.

newmansmom2004 Posted 6 Jan 2010 , 3:18am

Great - thanks for the info!

prterrell Posted 6 Jan 2010 , 3:51am
Quote:
Originally Posted by JanH



Quote:
Originally Posted by prterrell

Brite White is a white coloring that you can add to buttercream to make it pure white.



Wilton does make a frosting dye called White White:

http://www.wilton.com/store/site/product.cfm?id=3E30B53A-475A-BAC0-5FBDEF5E8A8FCFF2&fid=0EC60A47-475A-BAC0-54338024A0B6A5A5

However, Brite White is an icing base (sometimes referred to as white chocolate fudge base):




Okay, yeah. I was thinking of Bright White which is Americolor's white coloring. http://www.globalsugarart.com/product.php?id=18504&name=Americolor%20Bright%20White%20Soft%20Gel%20Paste


Of course the names for this stuff all have to be really similar, to make it nice and confusing! icon_biggrin.gif

JanH Posted 6 Jan 2010 , 4:19am
Quote:
Originally Posted by prterrell

I was thinking of Bright White which is Americolor's white coloring. http://www.globalsugarart.com/product.php?id=18504&name=Americolor%20Bright%20White%20Soft%20Gel%20Paste




Thanks so much for clarifying, I had no idea this product even existed! icon_eek.gif

Quote:
Originally Posted by prterrell

Of course the names for this stuff all have to be really similar, to make it nice and confusing! icon_biggrin.gif




icon_lol.gificon_lol.gificon_lol.gif

Just goes to show that caking isn't as simple/easy as some might think. tapedshut.gif

jdelaney81 Posted 6 Jan 2010 , 7:37pm

Here you go! HTH! icon_biggrin.gif

http://cakecentral.com/recipes/6992/indydebis-crisco-based-buttercream-icing

eta: Ok, sorry about the dup post. Someone anwered long before me, but when I pulled it up, for some reason I didn't see some of the last posts. lol

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