Hi. I noticed Sharon's recipe only uses hi-ratio shortening. I like to have butter in my buttercream. Does anyone know if I can use 1/2 butter or will it not be as smooth?
when i make ABC i use the SUgarShack method and recipe ratios, but I mix up the type of fat to 1/3-1/2 hi-ratio shortening to the rest butter. One thing i have learned is to beat the hi-ratio first for about 4 minutes to loosen it up, then add in the butter to incorporate. I find there is more volume this way. I also am not a fan of the extensive ingredient list in powdered/liquid coffee creamer, so I will sub in warm half-and-half for the liquid.