Substitute For Shortening In Rolled Butercream Icing

Baking By wendalls Updated 17 Jul 2010 , 2:52am by wendalls

wendalls Posted 16 Jul 2010 , 6:58am
post #1 of 6

Hi there

Can you use actual butter in a rolled buttercream icing recipe.

What other substitutes could you use?

Thanks!

5 replies
2SchnauzerLady Posted 16 Jul 2010 , 11:50am
post #2 of 6

Welcome to cc. If you use regular butter, your rolled BC is going to be much softer than if you make with with shortening. The heat from your hands as you work it will soften it even more. You would have to add more powdered sugar, and that would make it dry out too fast, or change how elastic it is.

LindaF144a Posted 16 Jul 2010 , 1:33pm
post #3 of 6

Is rolled buttercream also called fondant? If it is Marchmallow fondant has very little shortening in it. Basically all that is in it is what you use to grease your hands. Also, if is it Crisco you don't want to use, or something else about it? You can buy shortening that is not crisco and not made with hydrogenated fat. Spectrum comes to mind as a brand as well as something called Jungle shortening. But I'm going by memory on both.

TexasSugar Posted 16 Jul 2010 , 5:06pm
post #4 of 6

Nope rolled buttercream is different than fondant. From my understand it is like a thicker buttercream you can roll out and lay over a cake.

LindaF144a Posted 16 Jul 2010 , 6:13pm
post #5 of 6

TexasSugar - thanks. I'll have to research this. I had never heard of it. Good to know.

wendalls Posted 17 Jul 2010 , 2:52am
post #6 of 6

Thanks guys

In New Zealand we don't really use shortening, well in general day to day life.

So the idea of shortening kinda seemed unpleasant to me.

I heard normal fonadnt isn't tasty - so have been looking for alternatives.

I have seen recipes for MMF, so I'm going to try my first batch of that today.

WHOOP!

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