hi all,
I am wondering if anyone can give me a recipie for pure BC? without crisco.
I'm in australia and can't get crisco, so does anyone ave a recipie that works the same, and if so do you know if it lasts as long and is the same consistency and texture? any help on this would be fantastic.
many thanks 
backerchick
I don't use crisco. I don't like it-too greasy. I use all butter. It can be a pain because it softens very fast from your hand warmth and is very hard straight out of the fridge. I always refrigerate mine once it is on a cake....but I also use milk not water. But I can make all the things I learned in classes so far with it that I made with the wilton class BC
well last time I made it I had to use real butter for my nephew and I think I used unsalted because the frosting was REALLY sweet. I am going to make sure and use the salted kind tomorrow! Originally I would use margarine cause it reacts less to temperature. (stays softer when cold and melts slower?)
For each 4 cups of powdered sugar I use 1/2 cup marg or butter, 2 tsp (plus a splash extra, I measure over the KA bowl, 
) of vanilla, and 2 or so tablespoons milk. use as little milk as you can because remember that it will soften as you work with it! I make mine pretty stiff to start and I don't put a ton in my pastry bag! If it seems too sweet work in a bit of salt. This makes a pretty soft ivory if you use real vanilla and margarine and an almost white if you use clear vanilla. It has a strong buttery flavor (wonder why) so you can get away with using some of the whitener if you need to! This is the icing I used on my Daisy and ladybug cake. I will try to post a picture of the cake I made with the margarine and real vanilla.
thanks for the tip, when you say it softens faster, is it at room temp, and is it hard to handle?
many thanks again
bakerchick
I use it usually as soon as I make it. If I refrigerate it then sometimes I will have to remix it to soften- Do not add more milk is it seems too hard coming out of fridge! Just the warmth of your hand will start to soften/melt the butter. I don't have a problem until I get to the bottom of the pastry bag. Just don't fill the bag full and that will help a lot!
you dont have to use crisco brand...can you get another brand of shortening?? I use a local brand here in Ja called miracle shortening.
i find that all butter recipes get soft very fast and are hard to work with. the shortening helps to keep it but you still have the flavor of the butter.
I use half butter half shortening in my bc recipe, but when I'm making it for a filling, I just substitute all butter. It tastes so much better! The reason I don't do it for decorating is because it gets too soft (I have really hot hands) and because of the cost of butter. Plus I don't have room to refrigerate all my cakes, and when it's hot in the summer, the all-butter recipe gets super soft on the cake.
Thanks for the info, but i'm having trouble finding SMBC? it does not appear to be in the recipie archive. can you point me in the right direction??
can you tell me a bit more about this BC? does it hold up as well as regular BC? are there any pitfalls with this one at all?
thanks again
bakerchick
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