It seems like no matter which icing recipe I use, my buttercream ends up tasting like shortening and icing sugar (gross, in my opinion). Maybe it's the brands I'm using, I don't know. I'm making some cupcakes this weekend for a church event and I'm sorely tempted to try my hand at decorating them using Betty Crocker icing. Is this even possible? The stuff's incredibly stiff straight out of the can, so I know I'd have to alter its consistency somewhat, but it tastes so good! I plan to attempt buttercream hydrangeas ala SeriousCakes.

I doubt that it will work straight out of the can but you could probably add powdered sugar to make it suitable for piping.

I use Indydebi's recipe and that stuff is awesome. I don't know what recipe you're using but her recipe only uses 1 1/3 cup of crisco to 2 pounds of powdered sugar. I also use crisco rather than the cheap stuff. I beat/cream my crisco for about 15 minutes before adding any other ingredients when making her buttercream. It makes the icing creamier and I've actually had people to ask me IF I use shortening in my icing.

OK, maybe I'll try creaming the crisco longer. The last recipe I tried was Indydebi's, and it didn't turn out the way I expected given everything I'd heard about it. It looked fine and I was able to work with it well but. . .it tasted like shortening and powdered sugar! I was using crisco, but my husband picked up the powdered sugar for me and it honestly wasn't the greatest.

Add a pinch of salt or a tsp of flour to your recipe. Either one will cut the sweetness of the sugar.

yep, i agree with the previous poster.

i add a pinch of salt to my BC and it def. helps cut the sweetness. HTH

Depending on what I am making, I often substitute half the Crisco for butter. Lately tho I am loving SMBC so using that whenever I can.

Instead of making criscocream or trying to use canned icing (which just won't work for decorating, btw), why not make real buttercream, as in icing that actually contains butter? I used IMBC for my cakes.

I used canned frosting in a piping bag just last month to decorate cupcakes. It was stiff out of the can, but softened after started using it and worked fine on top of cupcakes. I used a 1M tip and made rose swirls on top. Unfortunately I can't find a photo right now.

I'm afraid I haven't seen Seriouscakes hydrangas, so I can't help with that. But the frosting does get softer with use.

I also agree that making your own would be better. If anything it would certainly taste better.

In her book "creative cakes anyone can make", Jill Foster uses this recipe:

White Wonder Cream Frosting
1 tub store-bought white or vanilla frosting (not the whipped kind)
1 tub (16 oz) Chrisco shortening (use tub from frosting to measure)
1 lb powdered sugar
warm water

combine the tubs of frosting and shortening into a mixing bowl. Beat on low speed until well mixed. Slowly add powdered sugar. Add a small amount of warm water until the mixture is smooth. Beat for an additional minute after all ingredients are mixed together.

for chocolate, add 1 cup cocoa powder and 1/4 cup vegetable oil, and additional powdered sugar as needed for the firmness desired.

I'm with prterrell what about good old fashion BUTTER!!!

I'd use an icing either butter based or half-butter based to frost the cakes.

Then for flowers, use what ever crisco-based icing (or better yet....straight-gumpaste) that works for you.

It's the base icing that you need to worry about most. People can take the decorations off if they don't like the taste.

I use white chocolate IMBC for my base icing on most cakes. If I HAVE to do icing flowers that have to really hold up, I use a Crisco based decorating icing. The choco flowers in my pics on the two heart cakes are straight from the can...but the base icing is choco IMBC.

Thanks for all the insight! I think I might try IMBC, although I'm rather nervous. This isn't a case of making a base icing and then using something different (e.g. gumpaste) for the decorations because I just plan on piping bc hydrangeas directly onto the cupcakes -- like piping a swirl onto cupcakes, just in this case, hydrangeas.

test

NO WAY in h#$$ would I attempt to make SMBC or IMBC without a stand mixer. I don't even use a hand mixer for my crusting buttercream. I use Indydebi's buttercream recipe and I beat it for at least 30-35 minutes total.

I cannot imagine making any of these icings without a stand mixer No wonder you like canned icing

Then it must not be the 7-minute frosting. If I find it, I'll post it. I'm not even too sure where I read it.

I guess I'm spoiled with my KA. I did used to make cake mixes using a hand held electric mixer. But that was from a mix. It was easy when all you had to do is throw everything in a bowl and hold it for two minutes. But with a hand crank one? No. Thank goodness for technology!

What about using a whipped ganache? You don't have to whip it that very much to get a good effect, and the taste will still be better than something out of a can ... the texture of it won't be "crisco-y" at all.

This is a basic BC that I use for cookies and well everything. It doesn't hold up in extreme heat but 50/50 makes it more stable and if it to be kept indoors in A/C works as is. At 50/50 it still doesn't taste greasy, my family is addicted to it.

You would need to double it at least, I have it scaled for cookies.

4c. Powdered Sugar
3-4 Tbs. Milk
½ c. Butter (Softened, not melted)
2 tsp. Vanilla

Combine all ingredients in a small mixing bowl.
Beat at low speed, scraping sides often until fluffy (1-2 minutes).
Add food color if desired.
Frost and decorate.