All-Butter Crusting Buttercream

Baking By dandymom Updated 24 May 2012 , 12:50am by AnnieCahill

dandymom Posted 23 May 2012 , 8:59pm
post #1 of 4

Can anyone tell me if it's possible to get a crusting buttercream without the use of shortening and just with butter. Would the addition of some meringue powder help it crust. I really like the viva method but hate shortening.



3 replies
Spooky_789 Posted 23 May 2012 , 10:24pm
post #2 of 4

That is the link to Chasey's All Butter Buttercream on Wilton's recipe forum. It does crust and tastes great! It does not use meringue powder. That doesn't actually help it to crust, just stabilizes the BC so colors are less likely to run.

dandymom Posted 23 May 2012 , 10:46pm
post #3 of 4

Thanks so much! I'm going to have to play with that later this evening!


AnnieCahill Posted 24 May 2012 , 12:50am
post #4 of 4

Just replace the shortening with butter in a shortening recipe. Butter might have more water than shortening so you may have to add a bit more powdered sugar, but it's the ratio of fat to sugar that makes the icing crust.

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