Good morning!
I am Eleny and i come from Greece!
Sorry for my english!
I need help!
I want to make a cake and i want to cover it with butter cream icing.
In greece there isn't crisco.
Any ricepe?

Is there a product called vegetable shortening. It would be commonly used to make pie crusts......

Crisco is the brand name for vegetable shortening. Hope you can find that where you are . Some people use real butter instead of vegetable shortening if you can't find that product maybe you could use real butter?

Yes , If you can not find vegetable shortening you can use real Butter. It acually tastes better but it doesn't hold up to hot tempuratures as well.

Oh I forgot to say Hello Eleny! And welcome to Cake Central!

thanx!
Real better?
I will try!
Can i put collor?
Is it tasty?

Link to the frosting recipes:

http://cakecentral.com/recipes/category/frostings

Here's an overview of the mbc's:
(With recipes.)

http://tribes.tribe.net/m/craftycakes/thread/ed0ff808-5ad4-478c-b5be-d7d08ffc773f

Melysa's very versatile SMBC recipe:

http://tinyurl.com/ytby97

There are also all butter b/c recipes in the CC frostings section:
(Had a list but it was lost in the last crash.)

http://www.cakecentral.com/modules.php?name=Recipes&sort=recipename&sort_dir=ASC&op=search&chname=X&chingredients=X&searchtext=&cat_id=47&x=25&y=9

HTH

Yes you can add color and welcome to cake central

I am so happy!
JanH i want to make decor like this:
http://cakecentral.com/articles/116/how-to-make-a-contemporary-basketweave-marthas-new-basketweave
You gave me the right recipes?

Since you are in Europe, I urge you to use European style buttercreams, not the icing/confectioner's/powdered sugar based "buttercreams" common in the former colonies. The European butterceams are the true original buttercreams and are so much more lucious and delicious! There are 4 of to choose from that I know of: Italian Meringue Buttercream, Swiss Meringue Buttercream, French Buttercream, and German Buttercream

Italian Meringue Buttercream and Swiss Meringue Buttercream are very similar. They use the same basic ingredients and produce an almost identical product. The difference is in the preparation of the meringue base: IMBC uses boiled sugar syrup whippped into egg whites, while SMBC uses egg whites and sugar cooked together in the top of a double boiler and then whipped into a meringue.

French Buttercream is prepared in the same method as SMBC, but uses whole eggs or egg yolks not just egg whites.

German Buttercream is custard-based. Butter is whipped into an already-sweetened pastry cream.

Hope these options prove useful to you!

Welcome to CC!

I use a traditional american buttercream recipe, sometimes I use half vegetable shortening and half butter and sometimes I use all butter .

I have never used th european recipes that prterrel recommended so I am not sure how those work for the type of decorating you want but I have heard that they taste much better than american buttercream.

American buttercream will be a lot sweeter tasting than the European types.

I honestly cannot think of anything that can be done with criscocream that cannot be done with the meringue based buttercreams. I have not yet used the French or German buttercreams myself, so I cannot comment on those.

thanx!
prterrell you help me very much!
I will try yours recipes!
I will tell you the resault!