Trying To Salvage Abc- For Today!

Decorating By lcubed83 Updated 9 Jun 2014 , 4:22pm by Sassyzan

lcubed83 Posted 8 Jun 2014 , 4:18pm
post #1 of 8

I started with a basic ABC (all shortening) recipe, and it looks awful!  Looks grainy, though it is smooth.  I added Dream Whip, but that didn't help.

 

If I make a batch of real butter buttercream, and add to what I have already colored, will that help at all in trying to get everything to blend better?  I don't want to add more ingredients, just to throw it all out. 

 

I have no access to Hi Ratio shortening today.  I know to use that in the future from all I have read.

 

Thanks all!

7 replies
costumeczar Posted 8 Jun 2014 , 4:45pm
post #2 of 8

AI was going to suggest adding some butter to it, but frankly, you'd be better off throwing out an all-shortening dream whip mess and starting from scratch. Use 1 cup butter, 1 cup shortening, 2 pounds confectioner's sugar and about 1/4 cup milk/cream/half and half depending opn what you have on hand.

You'll be shocked at how much better it tastes than all-shortening, which is nas-tee! I make confectioner's sugar buttercream with at least half butter, if not all butter, and it tastes a thousand times better than all shortening.

lcubed83 Posted 8 Jun 2014 , 9:08pm
post #3 of 8

Thank you!  I think that's the direction I will take from now on.  In a pickle today, I grabbed a tub of Wilton's premade, whipped it, piped it, and headed out the door. 

 

With or without hi ratio, I believe that was my last batch of all-shortening icing!  Do you use HR, or a non-transfat shortening for your recipe?

 

Here's the final result:

costumeczar Posted 8 Jun 2014 , 11:50pm
post #4 of 8

I use regular crisco if I use shortening. If you're in a climate that isn't too hot (or in the winter) you can use an all-butter version too. Here's one recipe that actually works great, but I haven't tried it in hot weather. I don't really trust the idea of all-butter in the summer, but as long as it isn't outside it would probably be fine. It tastes SOOOOO much better than the ones with shortening.  http://acaketorememberva.blogspot.com/2013/08/weird-buttercream-recipe.html

MBalaska Posted 9 Jun 2014 , 2:26am
post #5 of 8

Quote:

Originally Posted by lcubed83 

your cakes are beautiful.  Well Done.

Do consider the great advice of CZ..........sometimes things just need to go in the trash can.

I'd rather send something into the depths of oblivion, than to send something bad out of my home.

lcubed83 Posted 9 Jun 2014 , 2:55am
post #6 of 8

MBalaska- Thanks! and Yes, it's off to the trash!  

 

Kara, I would imagine both of your recipes will hold up under fondant? TY for sharing!

costumeczar Posted 9 Jun 2014 , 10:48am
post #7 of 8

A

Original message sent by lcubed83

MBalaska- Thanks! and Yes, it's off to the trash!  

Kara, I would imagine both of your recipes will hold up under fondant? TY for sharing!

Sure, as long as the fondant is put on the right way, not more than about 1/8" thick. I can't vouch for anything thicker than that, but it shouldn't make a difference.

Sassyzan Posted 9 Jun 2014 , 4:22pm
post #8 of 8

A

Original message sent by costumeczar

I use regular crisco if I use shortening. If you're in a climate that isn't too hot (or in the winter) you can use an all-butter version too. Here's one recipe that actually works great, but I haven't tried it in hot weather. I don't really trust the idea of all-butter in the summer, but as long as it isn't outside it would probably be fine. It tastes SOOOOO much better than the ones with shortening.  [URL=http://acaketorememberva.blogspot.com/2013/08/weird-buttercream-recipe.html]http://acaketorememberva.blogspot.com/2013/08/weird-buttercream-recipe.html[/URL]

I make this recipe all the time. I had it on cupcakes with fondant toppers in an 80-degree room and it didn't budge. Can't vouch for it on a tiered cake in the heat yet, but the stuff works somehow. Plus it's really yummy.

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