Hello to all.
I recently began baking again after a 6 months and I have discovered I now don't like my buttercream. I do use a shortening base buttercream and would prefer to keep it that way due to stability. I am open to other options that have butter as long as it's shelf stable (at room temperature) for a least 4 days. I have hi ratio shortening available so that's an option. Please comment with you favorite recipes! I have several I will be trying but I want tons of options. Thank you!!!
Sorry meant to say It has butter and shortening.
Everyone will have their own opinions, but I have 2 that I love, found here on CC
On Youtube she shows you how she makes it. HTH
For those who have tried Gretchens Swiss Buttercream......it says it is a non crusting butter cream but yet is good for under fondant. How does that work exactly? If it doenst crust, wouldn't the fondant just roll right off? Has anyone used this under fondant?
Thank you so cub for y'all replies! I use Gretchens for my cupcakes and have used it twice. Once for a four tiered wedding cake with no fondant. It worked great! I traveled for one out with the cold cakes in my car for an hour and they arrived perfectly. Sugarshacks and Indydebbie's buttercream are in my "to try list". Ihave placed fondant dots on Gretchens Swiss with no problem.