Question About Replacing Butter With Shortening.

Baking By DomesticatedDiva Updated 4 Aug 2011 , 4:11pm by josilind

DomesticatedDiva Posted 3 Aug 2011 , 9:28am
post #1 of 7

I've googled and googled but there just seems to be a variety of answers which left me more confused than I was already! So I'm hoping someone here can help me out.
So my question is if I want to replace butter in a buttercream recipe with shortening do I use the same amount or is it 20% less or 50% less of shortening. The recipe I'm using will be:
250g butter
750g icing sugar
3 tbsp water
Flavouring of some kind yet to be decided.

I dont really want to experiment with a new buttercream recipe for this as its for an anniversary cake I'm making for my anniversary on friday, so would rather stick with a recipe I know crusts for this one cake!
The reason for replacing the butter is I'm trying to get it as close to white as possible and I won't be able to order that icing whitener stuff I've heard about this week.
Thank you for taking the time to read my spam x

6 replies
TexasSugar Posted 3 Aug 2011 , 2:41pm
post #2 of 7

In most recipes where powder sugar is involved, you just replace the butter and crisco in equal portions. You may find that because butter makes a softer icing you may have to adjust the liquids a little.

DomesticatedDiva Posted 3 Aug 2011 , 3:37pm
post #3 of 7

Thank you so much icon_smile.gif I appreciate you taking the time to reply icon_biggrin.gif

kristiemarie Posted 3 Aug 2011 , 3:51pm
post #4 of 7

My recipe is 50/50 butter and shortening. But i know you can do all shortening because I've done that before too! Just be careful because sometimes, when you use all shortening, it gets a real weird greasy feeling in your mouth.


josilind Posted 3 Aug 2011 , 7:53pm
post #5 of 7

and if you are looking for a recipe..1 cup of shortening, 2 tbsp of water, 1 tsp of flavor, 3 lbs of conf. sugar... and add tsp of water as you go to get the feel you are looking for to ice with.

it will be a stiff icing at first..but add tsp of water to loosen it up...

the crusting will be good too.

DomesticatedDiva Posted 4 Aug 2011 , 3:36pm
post #6 of 7

Just wanted to thank everyone again for the tips and advice it was very much appreciated, cake done (it came out a nice white colour yay)and decorated ready for tomorrow now,so all i have to do is sit back and enjoy our day!

josilind Posted 4 Aug 2011 , 4:11pm
post #7 of 7

Great! Glad you finished successfully...Be sure to post it!

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