I have a cake that needs to be white-white for Easter...I normally use Tami's Perfect Buttercream, which does have a lighter look considering the shortening outweighs the butter 2 to 1. But, I was just curious how all-shortening icings taste? I already think too many 1/2 and 1/2 taste like too much crisco, I can't imagine a whole thing of it. But with butter flavoring maybe? I dunno..and does it pipe better?
Any help/experiences/opinions are greatly appreciated!
I have used the Wilton's Snow-white Buttercream for years and loved it!! I usually change the recipe around and add an extra teaspoon of clear vanilla, and I up the butter & almond flavors to 1 teaspoon. Also, do a search for sugarshack's buttercream. I think it tastes really good!
the only thing I use is all Crisco. Just for Vanilla flavoring add 2tsp instead of one and for butter flavoring just use 1tsp. I just find that it works better for my customers. They are used to tasting the all CRISCO than the Wilton Butter Cream Recipie. Let me know if you have any more questions.
It does pipe better for me but even with flavorings added, I miss the real butter taste/feel in the mouth 
The BC I make with 1/2 butter stays really white and I think it's because of the brand of butter I use. It's a very pale yellow. Do you think using a different brand of butter in the recipe you use might help?
Thank you all for your help. That was so quick!
Yes Lisa, I've consider changing butters, I've heard Land O Lakes unsalted is very pale. I might try that too. What butter do you use? The only thing that gets me is I don't have a very nice selection here in Anchorage as far as butter. No matter where I go, its normally mostly margarine, and I just cannot work with margarine!!
Thank you all for your help. That was so quick!
Yes Lisa, I've consider changing butters, I've heard Land O Lakes unsalted is very pale. I might try that too. What butter do you use? The only thing that gets me is I don't have a very nice selection here in Anchorage as far as butter. No matter where I go, its normally mostly margarine, and I just cannot work with margarine!!
Land O Lakes is good. I use Kroger unsalted store brand though which has worked better for me than even the name brands. Not sure if you have any Krogers in Anchorage though.
*edited Oops! wrote Canada by mistake. Sorry 
I personally do not like the all Crisco icing...I think it's more the greasy feel in my mouth rather than the taste. I too struggle with getting a pure white icing using 1/2 butter and 1/2 crisco. I will try the Land 'O Lakes brand to see if that works. Thanks for the tips.
have any of you tried the whole adding a dot of blue or violet coloring to icing that is not pure white??? It's suppose to make it white!!!!! I haven't personally tried it but there is a thread on it here somewhere!!
http://www.cakecentral.com/cake-decorating-ftopict-18524.html
K, I did the violet thing with my last wedding cake and if you'll look at the photo, you'll see that it didn't make my buttercream pure white; especially compared to the white of the fondant. It DID tone down the yellow color of my buttercream though, believe it or not.
I'm gonna try the Kroger brand butter. Thanks lisa.
I agree, the violet tones it down but does not make it a wedding cake white. Just my experience.
Most of my customers LOVE my icing, and so do I. It has no butter in it.
2 lbs. confectionary sugar
2 cups shortening
2 tsp. vanilla
1/2 cup of water
The glory of no butter is that it isn't perishable.
I, too, use an all Crisco buttercream:
2 cups Crisco creamed with
1 tsp. clear vanilla extract,
1 tsp. butter extract, and
2 pinches of salt ...
then add 6-10 ounces of milk or water (depending on humidity, desired consistency and whether I am using heavy cream, 2% milk, or skim milk) and
2 pounds of powdered sugar.
I haven't had a problem with the shortening taste...ONLY if I use Crisco brand shortening AND Wilton brand extracts...seems like anything else I try makes for an odd or off taste.
Tina
Most of my customers LOVE my icing, and so do I. It has no butter in it.
2 lbs. confectionary sugar
2 cups shortening
2 tsp. vanilla
1/2 cup of water
The glory of no butter is that it isn't perishable.
I use this one too and all of my customers like it too
Here is a recipe for a all Crisco buttercream that I posted not too long ago. It's the best all Crisco recipe that I have ever tried. 
The cornstarch and meringue powder really cuts out the greasy taste to me.
http://www.cakecentral.com/cake_recipe-2124-0-White-As-Snow-Buttercream.html
HTH....Hugs, ~Denise
I'm confused, and although I have never done an all Crisco cake, except in cake classes, how can you call it buttercream, when there is no butter?! The thought of eating straight Crisco and sugar, doesn't sound very appealing... I use butter (and yes brands vary in coloring), but I would go for flavor over "white" white. Just my 2 cents!
Lisa,
I know you don't have to refrigerate the cake frosted with frosting made with butter. I was thinking about the leftover frosting not "expiring".
Lisa,
I know you don't have to refrigerate the cake frosted with frosting made with butter. I was thinking about the leftover frosting not "expiring".
The leftovers can also be stored at room temp. The butter in buttercream frosting is not considered perishable. I just don't want anyone to be afraid of using butter in their buttercream for fear it would spoil All-shortening icings do have their benefits though. They will hold up better in warm/hot weather and they maintain a stiffer consistency. I think a great tasting icing can be made with all-shortening, I just prefer butter. It's a personal preference.
[quote="lisa"]
Lisa,
I just don't want anyone to be afraid of using butter in their buttercream for fear it would spoil
Wow, Lisa, I always thought it would spoil if it had butter in it! I always refrigerate my leftover all-shortening frosting anyhow. I just take it out to soften before using it.
Thank you so much for everyone's input. I think I'll try a very small batch of the all crisco icing just to see if it tastes good. I am VERY picky and prefer for myself to like it before I give it to my customers. I will try the recipe that Denise posted a link to! Sounds yummy!! Thanks everyone!
If you use milk or cream for any of the liquid in your BC, will it spoil if left out? TIA.
If the quantity is small, say 1/4 cup or less for a batch of icing, the buttercream will be fine left at room temp for several days. If you're using a recipe that calls for a large quantity of cream or milk, you should refrigerate.
Quote by @%username% on %date%
%body%