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Buttercream Dream

post #1 of 5
Thread Starter 

Has anybody ever used butter flavored Crisco in this recipe? I thought I had regular, but I don't and I'm not going back out tonight. I was just wondering the flavor results. I would also take a recommendation for a good all butter recipe. Thanks ahead of time! :)

post #2 of 5
Isnt buttered flavored Crisco neon yellow? That could be an issue.
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #3 of 5
Thread Starter 

I don't need white, just good. :)

post #4 of 5

if you are after best flavor i'd recommend using butter over shortening

one baker's 'never ever do' is the next baker's 'i swear by this'
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one baker's 'never ever do' is the next baker's 'i swear by this'
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post #5 of 5

I agree with Memphis.  I no longer use Crisco at all because my BC was gritty even after I sifted the powdered sugar and creamed the heck out of the butter and shortening.  I also found that the frosting would begin to seperate if left out (while decorating, frosting, coloring, etc.) so it has to be refrigerated constantly.  Use 2 sticks salted butter and 2 sticks of unsalted.  It should still crust without a problem.  I highly recommend using high-ratio shortening next time ;)  Good luck!

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