Has anyone tried the sugarshack buttercream recipe without the hi-ratio shortening per say Walmart brand or any other brand of shortening? I realize that the results will be altered but I wonder how does it hold up to crusting and smoothing if someone has used that type of recipe?
Over on the Wilton Recipe Forum, a great contributor Bunnywoman has posted her "Mock Shack Buttercream Recipe." She and Sharon Zambito (aka Sugarshack) are friends, and Bunnywoman modified Sharon's HRS BC recipe a bit, thus the name Mock Shack.
It uses 1/2 butter, 1/2 shortening (Crisco, 3 g. transfat, or HRS), flavorings, warm water mixed with powdered creamer, popcorn salt, and PS. It's very tasty and performs well. Crusts, easy to decorate with, and has the added taste benefit of the butter. Here is the link for her recipe http://www.wilton.com/forums/messageview.cfm?catid=7&threadid=135663&FTVAR_MSGDBTABLE=.
If I'm making a cake for personal consumption, I will use this recipe as I like having butter in my BC. If I'm selling a cake, then I use 100% HRS, since it is less expensive than butter.
thanks for the informative link!