I prefer both. I work better with the all shortening recipe but the icing made with butter is very tasty. I can't seem to get my cake smooth enough using butter. Maybe I should try again.
I really like an all butter recipe for taste but I can't decorate with it. I've got hot hands and it melts too fast. The recipe I use is a half unsalted butter, half shortening with vanilla and butter flavoring added so it tastes a little more like an all butter recipe.
I prefer the buttercream made with part butter/part shortening. I find it easier to hotknife with therefore getting my cakes really smooth, and it does not have a greasy shortening taste to it. Not to mention it's a lot easier to clean up with hot water and Dawn dishsoap.
mouse
Are you talking about Wilton's half butter/ half crisco?
im a dawns BC lover! i just love it and anyone else who has tasted it has loved it too...
but, i may have to go to wiltons stiff for decroating roses etc... i think it may hold better...
mouse
Are you talking about Wilton's half butter/ half crisco?
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No, I use cali4dawn's recipe.
mouse, do you decorate roses w/ her recipe also??? i dontk now whey..but at the last wilton class, it was tough,, it wasnt holding up...
any suggestions
No, I have not done roses with that recipe, or any recipe for that fact. Too scared, and not enough time to sit down and try right now.
I think Dawn has mentioned that the all shortening icing seems to work best for roses, but if I am wrong I am sure she will correct me 
I use the half butter/half shortening recipe, with butter flavor added, for frosting and most of my decorating. I do, however, use the recipe that calls for all shortening, with butter flavor added, for my roses. The recipe that contains butter seems to get too soft on me for my roses to hold up.[/b]
when you use milk(instead of water) to thin down the icing, does it make it go bad quicker? Since milk has an experation date...just wondering. If so, how do you tell when to throw it out?
I was always told that any time you add dairy to your icing, you shorten its life. But then again, if you've already used butter in your icing, so it won't keep as long as if you'd only used shortening. So it wouldn't shorten the life any more to use milk as a thinner. I think the only time adding milk would shorten the life is if you'd stayed away from using any dairy at all....just shortening and water.
Also, someone mentioned earlier they had trouble in their Wilton class getting their roses to hold up...I had the same issue!! They kept flattening out. I don't know if it's the icing or if I just need more practice. Any suggestions? (other than stiffer icing?)
When making roses, the Wilton decorator all shortening icing works great...just make sure to start out with it stiffer, and add liquid by the drops till you get the consistancy you need. I find the stiff icing helps hold the form extremely well, and you can even place small squares of waxed paper on the nail form, make the rose right on top of that, then slide the waxed paper with the rose onto a cookie sheet and let it air dry to use later if you want.
I like the all butter recipie but it doesn't work too well to decorate with. It gets too soft too fast. I usually use the half and half recipie
I like the all crisco recipe best. I add any flavoring to it. It is easier for me because of where I live. Butter/crisco is too soft. I love the taste but I would rather use the crisco.
Mouse you really should try making roses. There not that hard. You just have to practice till you get it~
I am now a firm user of Dawn's BC. I love the taste and it smooths out so wonderfully. When I am making roses I will whip up a bacth of Wilton's Bc, just because it is so stiff. I can make roses so much easier with this kind.
For taste, I prefer the all butter recipe, but that tends to not hold it's shape too well and some people feel it is too buttery
I literally gag when eating an all-shortening icing.
I tend to use the half-butter/half Crisco recipe if I am doing any sort of decorating or giving the cake away (as I do with most of my practice cakes)
when you use milk(instead of water) to thin down the icing, does it make it go bad quicker? Since milk has an experation date...just wondering. If so, how do you tell when to throw it out?
The salt and the sugar act as preservatives in the icing; I have had sitting out on the counter for a couple of days, and my little one ate some, (right out of the bowl, got pics of it) and he never got a stomachache from icing.
I like the all crisco recipe best. I add any flavoring to it. It is easier for me because of where I live. Butter/crisco is too soft. I love the taste but I would rather use the crisco.
Mouse you really should try making roses. There not that hard. You just have to practice till you get it~
I will, just have to find the time, but now that my best friend is married (sniff, sniff), I will have some more time.
TC- remember that post (seems like way back when) about being cake snobs Well, my mom is now a cake snob...she was at the wedding that I stood up in, and also at the reception and she did not like the cake. She very bluntly told me so, and then she also told me that she was now spoiled with my cakes and "my icing". I think I will have to make her one just because.
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