Can I substitute shortening with butter for Italian Buttercream? I made some IMBC couple of weeks ago and I find the BC to be too buttery...so I am wondering whether I can substitute with half butter, half shortening

Did you use salted or unsalted butter? Usually the "too buttery" taste is a result of using salted butter.

Oohhhh I used salted

Remember, salted butter is a condiment. It's meant for putting on stuff, after it's cooked, like toast and rolls and baked potatoes. Unsalted butter is meant for cooking and baking.

I have heard stories of people using half butter half shortening in IMBC. I've heard another that the baker would make a batch of IMBC and a batch of American BC and then just combine the two. Guess it makes a happy medium.

Got it...and I thought of substituting butter with margerine cos is softer when the mixture became curdled at one point ;p

Never use margarine in frosting.

To be able to use IMBC in the summertime, you can substitiute a portion of the butter with shortning (I use hi-ratio) This helps to raise the melting point of the icing so it doens't melt quite so easily. I have done 1/3 of it with no one but me being able to know the difference.

Loucinda,

I used vegetable shortening for my American BC in Wilton class so that it will hold longer. Can I use that instead in my IMBC?

I don't use IMBC and have a few questions:

Have any of you used meringue powder in your IMBC instead of egg whites? Do you get the same, better, or worse results?

I assume IMBC with meringue powder keeps longer (and can be left out of the refrigerator longer) than if made with egg whites?

Does IMBC crust like American Buttercream? I think I've read that it can't be smoothed with Viva, and assume that's because it doesn't crust.

Can it be used for flowers or decorations requiring thick frosting?

Can it be used under fondant?

Thanks!!

I have made IMBC with powdered egg whites, but I prefer to use carton, pasteurized egg whites. A good brand to use is Kroger's "Break Free"....a not so good one (I find) is the "Just Whites" national brand.

Just because you use powdered egg whites doesn't necessarily make it able to sit out longer. The butter (pure cream) is still there, and there is less sugar to make it shelf stable. That's why it can only be left out for 24 hours or so....I have left ****mine**** out for 2 days or so, but never in really hot weather.

IMBC is a bit firmer than SMBC, and if you look in my pics, many of my cakes are IMBC. I think what helps me most, however, is that I add 8-12 ounces of melted, cooled white chocolate to mine----that is my "standard" recipe...and that helps keep it firm enough for borders, piping, and maybe a rose or two on a really good day. For most other things I just make a small batch of decorator icing (butter and PS).

I must echo the sentiment, however, that IMBC does NOT use salted butter. Yes, if you use salted butter, it will taste like butter. Use lots of vanilla, and some melted, cooled chocolate (white or dark or sem-sweet) helps.