Ok. I just found out everything that I need to know to get my business going. I make my buttercream out of butter. Well, I can't use butter. I have to use shortening since it doesn't have to be refrigerated. I hate the taste of shortening. Is there a huge difference between making buttercream with Crisco and making it with the high ratio shortening?

givin you a bump. I cant answer you cuz well, I dont even know what high ratio shortening is! lol I prefer the full crisco and some either butter or almond flavors over the 50/50. That's just too creamy for my tastes. But just wanted to give ya a bump

thanks. I'm giving myself another bump

I was under the impression that frosting made with butter and powdered sugar doesn't need refrigeration because the sugar acts as a preservative. Check the forums; there are alot of posts re: this.

Julie

shortening is shortening as far as taste goes. Still tastes like shortening.

Are you sure your butter based buttercream has to be refrigerated? I thought only buttercreams with eggs/egg whites or cream cheese had to be refrigerated. There's so much sugar in buttercream that it retards bacterial growth. I work in Ohio where cottage foods businesses can't sell refrigerated stuff, and I can sell buttercream made with butter and shortening. (as far as I know, anyway....)

yeah, I said that too to the lady and she said that if the butter wasn't being cooked, that it could be a health risk.

Are you in Ohio? Panic setting in....

The only thing I can think of behind the reasoning is that butter is an animal by-product whereas shortening is a vegetable based product.

no, I'm in Indiana at the moment, moving to PA. PA is where I was talking about. I think maybe I should call the actual health department and see what they say because butter doesn't have to be refrigerated in general. I know many people that put it in those stick butter containers and leave it out.

Yes, you can leave butter out at home but I don't think businesses/restaurants can. I think most health departments make them store it in the fridge (which always annoys me cuz it's always really hard and difficult to spread then).

I feel there is a HUGE difference in frosting when using hi-ratio shortening.

The hi-ratio shortening has less moisture content than Crisco so frostings made with it tend to be more stable. Also, hi-ratio has a less greasy mouth feel than Crisco, and less is needed per lb. of powdered sugar.

I have used hi-ratio and butter in my b/c recipe with great success. This recipe doesn't have to be refrigerated.

There have been numerous threads on this subject. Here are a few to get you started:

http://www.cakecentral.com/cake-decorating-ftopict-44410-.html

http://www.cakecentral.com/cake-decorating-ftopict-28256.html

http://www.cakecentral.com/cake-decorating-ftopict-25631.html

http://www.cakecentral.com/cake-decorating-ftopict-43668-.html

HTH

I agree that High ratio has a much less greasy mouth feel. I just meant that I feel that they both taste like shortening. Wouldn't want to spread either one on my toast, if you know what I mean.

But I always use Hi Ratio and butter in my shortening unless I'm making a FBCT. Then I use Crisco, per the recipe on this site.

And I gotta say a big "PHEW!!" I was so sure this recipe didn't require refrigeration, and was starting to panic a little. But I can relax now. Thanks!

I always leave my butter out and have for years, but for professional use, it is a big no, no. Butter is roughly about 20% water and where there is a fair amount of water in a product, it can be an invitation for bacteria and mold.

Hi-ratio shortening is going to be your best bet. Add butter flavoring to it, if you like, to get a butter taste. When beat, it fluffs up like butter.

If you or your customers are worried about the trans fat scare, Crisco has come out with a trans-fat free shortening and the recent issue of Cook's Illustrated tested it and says there is hardly any difference between it and regular shortening. It will not fluff up though, like hi-ratio.

I have been making my BC with the wilton recipe doubled except I use 1/2 cup butter and 1 1/2 cup shortening. I also add 1/2 tsp. vanilla, 1/4 tsp.almond, and 1/4 tsp. butter flavor. I tastes better and with the shortening in it I can still decorate with it. My grandparents always used butter and had a dish for it that they left out all the time. I never really thought that it needing to be refridgerated. Because it never was at there house. I doesn't leave as much of a greasy feel in your mouth this way

Darn, I'm in PA and have hopes one day of getting licensed. I use butter in my buttercream and would hate to have to go to all Crisco because of refrigeration issues. Let us know if you find anything else out regarding this.

The lady that told me this was from the PA dept. of Ag. and she does all the food safety stuff. I'm guessing she's probably right. She is the one that does the inspections too, so I'm assuming she probably has connection with the health dept. Dream whip buttercream doesn't have to be refrigerated right? Does that taste like a whipped cream icing? It stinks because you can't do a cream cheese icing or anything that would have to be refrigerated, meringues, mousses etc. This is only if you do it out of your home. If you want to do that stuff you have to have a commercial bakery and take a food safety course. If you aren't doing that stuff and doing solely baked goods, you just have to have an inspection, and then if you pass she rights you a record of inspection and you can start right away, you don't have to wait until your license gets there.

Also, every city/state's health dept is different with different sets of rules and requirements, so check there first.