When making your Buttercream, Do You like Butter Only or Shortening or Both? Which is better?
Thanks for looking and responding... Have a Good one
Depends on what you want to do. If it is really hot and humid (which where I live is rare) I would go all shortening or at least 75% shortening for stability of the icing. My standard is 50% butter and 50% shortening. I get really good results with that and the stability is pretty good as well. In winter I will use all butter sometimes as I don't need to worry about humidity or heat then. My favorite is the 50/50 blend because I find I get good flavor without worrying as much about the icing melting if it gets a bit warm.
I prefer butter. I think it tastes better. It's just hard to get snow white icing when using butter alone, so I seldom use it.
i only use butter cose i just always have and also because i don't want to eat shortening lol
but yeh like brandywinecakes said, you can't really get a good white colour to it, so i etiher colour it or just add some wilton white white colouring to it and just lighten it up the best i can
I prefer all butter for the taste. I don't mind that the buttercream is an ivory color.
Mmmm BUTTER! :] But I use Indydebi's BC and I still use half shortening half butter, I love it that way.