Originally Posted by katielb
Can you do this substitution with buttercreams?
Ive found a lot of recipes call for Crisco (which i dont recall seeing here in Oz but im sure we have something similar) but im not too keen on using it.
Just not sure if it would effect the overall texture and taste of buttercream??
Absolutely! (I'm guessing you're refering to the Wilton-style "buttercream" that calls for powdered sugar and shortening and artificial butter flavoring?) Using butter will taste MUCH better. Doesn't stand up the heat quite as well, but just don't leave it sitting out in the sun, ya know? Of course, the best of all is a meringue-based buttercream. I personally prefer the IMBC over the SMBC, but that's basically just a cooking method preference.