Smbc With Shortening??

Baking By symho2000 Updated 29 Mar 2010 , 10:13am by symho2000

symho2000 Posted 29 Mar 2010 , 12:50am
post #1 of 6

Does anyone know if I can sub the butter in my swiss buttercream icing with shortening? I need to stay away from dairy for a friend's cake. I usually do a reg buttercream for them but would be nice to be able to do something silkier and less sweet

5 replies
TX_girl Posted 29 Mar 2010 , 1:05am
post #2 of 6

I've never actually made SMBC but in IMBC which I've been told is essentially the same, you can sub shortening.


kiwigal81 Posted 29 Mar 2010 , 1:06am
post #3 of 6

Never tried, but I'd think not because shortening (at least over here) doesn't whip as smoothly or easily as butter, and the taste would be bleah. IMO of course, some people prob love it. What about a dark ganache with minimum cream in it, just enough to get it on the cake? Or a choc wrap with BC? Not really silky, but an alternative maybe.

karateka Posted 29 Mar 2010 , 1:07am
post #4 of 6

I've added shortening to mine wasn't firm enough and it was warm in the house so I added shortening. It didn't affect the taste or texture of the finished product, except to firm it up a bit.

You could use wouldn't taste the same with no butter, and wouldn't be a "true SMBC", but if you are trying to avoid dairy, it is an option. I've never done it with all shortening, but it couldn't taste any worse than an all shortening powdered sugar buttercream, and people use that all the time.

kiwigal81 Posted 29 Mar 2010 , 1:15am
post #5 of 6

True. We don't do the full shortening BC thing here. I come from the country of butter remember, so my tastebuds are a little biased lol.

symho2000 Posted 29 Mar 2010 , 10:13am
post #6 of 6

Thanks, I think I will just give it a true. Ganache isn't an option. For this friend, her kids are allergic to both dairy AND I can't even use the soy margarine as a substitute!

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