Cake Icings Without Butter

Decorating By thecakediva40 Updated 22 May 2014 , 3:57pm by cai0311

thecakediva40 Posted 12 May 2014 , 12:55am
post #1 of 17

AHow do you make wedding cake icings without butter?

16 replies
enga Posted 12 May 2014 , 1:00am
post #2 of 17

You could use a shortening based BC or use vegan butter. There are some pretty good ones on CC, the Winebecklers have an all shortening based BC too.

LittleLinda Posted 21 May 2014 , 11:15pm
post #3 of 17

Buttercream icing:
 

2 lbs confectionary sugar
2 cups shortening
2 tsps. vanilla
1/2 cup water

 

Whip 2 minutes.

AZCouture Posted 21 May 2014 , 11:30pm
post #4 of 17

AIt's a little misleading to call it butter cream though. I would be upset if I thought I was getting butter cream on my cake, and got a mouth full of shortening. I'd call it icing.

MBalaska Posted 22 May 2014 , 12:19am
post #5 of 17

'CriscoCream'

MimiFix Posted 22 May 2014 , 12:29am
post #6 of 17

Or call it buttercréme. That's what the industry big guys do.

MBalaska Posted 22 May 2014 , 12:36am
post #7 of 17

Quote:

Originally Posted by MimiFix 
 

Or call it buttercréme. That's what the industry big guys do.

 

crème...............must be a foreign language that means Not butter. It's not even an English word.

LittleLinda Posted 22 May 2014 , 12:38am
post #8 of 17


Buttercream (no butter and no cream) ... I was given that recipe in 1982 at my first Wilton cake decorating class.  I was never comfortable calling it buttercream.  But it sure is delicious!

Jeff_Arnett Posted 22 May 2014 , 11:45am
post #9 of 17

30 years ago when I first started decorating, the standard icing around here was the following recipe....over the years I went to a butter-based icing, but this one is still used and is popular....and it crusts well for those that like to use paper towels or paper to smooth with.  With the added cake flour it is not too sweet.  Colors well and great for making air-dried "buttercream" flowers.

 

 

2 pounds powdered sugar

1/2 cup cake flour

1 1/2 cups all vegetable shortening

1/3 to 1/2 cup boiling water

2 teaspoons clear vanilla extract

1/2 teaspoon almond extract

 

Sift sugar and cake flour into mixer bowl.

 

Combine shortening with sugar-flour mixture and mix on low until crumbly.

 

Add 1/3 cup boiling water and mix on low to combine, then add additional boiling water a teaspoon at a time until you reach desired consistency. 

 

Add flavorings and mix until smooth.

 

This icing stiffens while it sets, but additional boiling water can be added as needed to get the desired consistency. 

 

This icing will remain fresh for about a month refrigerated; longer frozen.

enga Posted 22 May 2014 , 2:56pm
post #10 of 17
Quote:
Originally Posted by Jeff_Arnett 
 

30 years ago when I first started decorating, the standard icing around here was the following recipe....over the years I went to a butter-based icing, but this one is still used and is popular....and it crusts well for those that like to use paper towels or paper to smooth with.  With the added cake flour it is not too sweet.  Colors well and great for making air-dried "buttercream" flowers.

 

 

2 pounds powdered sugar

1/2 cup cake flour

1 1/2 cups all vegetable shortening

1/3 to 1/2 cup boiling water

2 teaspoons clear vanilla extract

1/2 teaspoon almond extract

 

Sift sugar and cake flour into mixer bowl.

 

Combine shortening with sugar-flour mixture and mix on low until crumbly.

 

Add 1/3 cup boiling water and mix on low to combine, then add additional boiling water a teaspoon at a time until you reach desired consistency. 

 

Add flavorings and mix until smooth.

 

This icing stiffens while it sets, but additional boiling water can be added as needed to get the desired consistency. 

 

This icing will remain fresh for about a month refrigerated; longer frozen.

Wow! I have a recipe almost like this one. It was given to me by a friend who's mom worked in the school cafeteria. I have another one that uses fondant crystals.

 

It's funny how most of the of the icings used in the industry back then didn't have any butter in them but people loved them.

 

Thanks for sharing Jeff_Arnett!

craftybanana Posted 22 May 2014 , 3:10pm
post #11 of 17

Wow, an icing with flour? I've never heard of that. How does it taste/feel?

enga Posted 22 May 2014 , 3:15pm
post #12 of 17

Quote:

Originally Posted by craftybanana 
 

Wow, an icing with flour? I've never heard of that. How does it taste/feel?

I cant speak for Jeff's recipe maybe he will pipe in but the one I have has a smooth mouth feel and is quite fluffy!

Jeff_Arnett Posted 22 May 2014 , 3:18pm
post #13 of 17

Actually, you won't even notice the flour in it!  I've even heard of people using sifted white cake mix rather than flour in it....either way it crusts very nicely.

-K8memphis Posted 22 May 2014 , 3:21pm
post #14 of 17

it also holds really well for times & areas of high humidity too --

Jeff_Arnett Posted 22 May 2014 , 3:21pm
post #15 of 17

It's still my go to icing if I need to make piped flowers like roses...you can make them 2-3 days in advance and they will dry out enough to handle to place on the sides of the cake yet still be soft enough inside to be eaten unlike a royal icing flower which dries hard as a rock.

craftybanana Posted 22 May 2014 , 3:35pm
post #16 of 17

Quote:

Originally Posted by -K8memphis 
 

it also holds really well for times & areas of high humidity too --


Thank y'all! will be adding this to my list of icings to try then! High humidity is always a problem in Florida, lols. We may be called the Sunshine State,  but that's only a marketing ploy. :razz:

cai0311 Posted 22 May 2014 , 3:57pm
post #17 of 17

AI use Sugar Shack's recipe. It is great for hot humid days.

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