I just have a quick question.......I am going to be trying the choco syrup buttercream recipe this weekend....and I am wondering,,do you have to add "butter"? or can you just make it like the Crisco Icing recipe and then add the choco syrup??

I'm just thinking that since it's very very hot where I live, the icing is going to melt away........

I'm not sure...but this will give you a bump.

could you use the crisco flavor butter would that work?

Molly2

I made choco buttercream with just crisco. I didn't use choco syrup, I used unsweeted squares that I melted and then added. So I think you could use just crisco without butter.

Hhmmmm......ok......guess I'll do an experiment with this and see how it tastes and turns out......

thanks anyway.....

What's with this saying? something like,,,,"this will give you a little bump"?
sounds off the map.......

You can sub shortening for butter or vice versa. I would add some butter flavorings if you do. I would also use the hi-ratio shortening because it, unlike the regular Crisco, whips up because it has emulsifiers in it. It also does not give you that greasy aftertaste like Crisco.

Rodneyck


I have a question what would be considered hi-ratio shortening ?
I always thought crisco was the shortening to use for decorating.

Molly2

ooooohhhhhhh,,,,,,I see...........


thank you leily for clearing that up........when I read that I sorta fell off the page an' bump me'head ay....

appreciate your understanding in helping me understand...........

have a wonderful day..........

crash.........