I ran out of crisco , So I used smart balance. I refused to buy crisco, because it went up almost a dollar. And I had smart balance in my pantry. What have you all used that is inexpensive but that works with buttercream???? I did find that using smart balance made it creamier alot faster and I didn't used that much water to thin it out.

I like using the Wal-Mart brand (GV) shortening. Ive heard mixed reviews about it but it works just fine for me.
They carry 2 different types, I use the dark blue one it has 2.5g of trans fat. The light blue has animal fat, dont buy this one.

Aldi veg shortening still has transfas. It works well. I use ALpine (hi ratio.)

Does anyone use real butter to make their buttercream icing?

Does anyone use real butter to make their buttercream icing?

Has anyone had problems when using hi ratio? I tried it for the first time using sugarshacks recipe and allthough I LOVED the texture and taste, it wouldn't crust for me...even when I put it in the fridge. My regular bc always crusts even on fairly humid days.

I specifically use a non-crusting bc. I strongly prefer non-crusting.

Hhmm, is there any specific reason you prefer non-crusting Leah?...if you don't mind me asking. How do you smooth that? I'm assuming lots of practice! Maybe a hot spatula?

I don't like the wrinkling that sometimes occur with crusting bc, nor the sometimes cracks. I think that a non-crusting is about 1000 times easier to smooth and repair should I get a finger in it during delivery.

I smooth it using a bench scraper that I dip in really hot water, kept hot in my crockpot.

I have found over the years that the real secret to getting icing on smooth is having smooth icing to start with. Most peopel start with it either too thick or uncreamed.

If you're using the RTU icings, then they aren't really RTU. They have to be creamed for 8-10 minutes with a bit of extra water. Even homemade icings generally need to be creamed in small batches (in a 5 qt mixer type size.)

Icing should be the about the consistency of whipped cream when it goes on.

Thanks Leah! ...what's RTU? It's the first time I've heard that. So, you cream the entire batch of frosting for 5-7 minutes. I do usually like to let mine go in the mixer a little longer. So I guess I'm doing that right. I have a 6 qt KA. I thought making icing in smaller batches causes more air in the icing? What do you think?

I really appreciate all your input. I'm really trying to hone my bc...so any tips are great!

I buy walmart gv shortning as well. I also use half butter and half shortning in my icing. I dont use cheap CF I buy domino. I have had problems with walmart cf in the past because its beet sugar, I know alot of people use it though I dont

RTU I'm guessing is Ready To Use.

I just found, and will keep, Martha Stewart's Buttercream, basically a Swiss Meringue...unfortunately I'll never have white-white frosting, but it is awesome in taste & texture!!

I like shortening buttercreams alright, but it is so difficult to find it here in any quantity, so I'd rather find something I can use more cost effectively.

Oh geez...RTu+ ready to use. Dah?!! Nope, I make mine from scratch. My usual bc recipe calls for butter and shortening...I have such hot hands though that it tends to start to melt quickly. I found that the high ratio bc didn't do that.

Can you tell me more about crusting bc? What causes it to crust? If I'm using real butter to make my bc icing, how do I make it crust or not crust? I appreciate all the wisdom you all have on CAKECENTRAL!

Essentially the more powdered sugar you use, the more the frosting will crust. It has to do with the ratio of fat vs sugar. If you are working with a meringue based frosting, it won't crust, too soft.

I'm curious about using a bit of powdered sugar with a meringue base to see how far I can go to get a slight crusting, so I can make nicer roses and stuff.