Anyone know a recipe for a no refrigeration buttercream?
A local store (Nancy's Fancy's) has some, but it's pricey: $13.00 per 3 lb. I'm going to need buckets for the wedding cake I'm doing, and I really want to find a recipe that I can use to save $$$.
THanks for any assistance! Sarah
If you use the Wiltons all shortening recipe, with water instead of milk, it doesn't need to be kept in the fridge. 
If you use the Wiltons all shortening recipe, with water instead of milk, it doesn't need to be kept in the fridge.
Hurray! I'll give it a try. I'm not crazy about the all Crisco taste, but then I don't have much of a choice. Does the water affect the consistency? Do I need to add anything?
Thanks a bunch! Sarah
I found that adding a little pinch of the popcorn salt to it cuts down on the sweetness of it, makes it much better in my opinion 
Oh, and if you don't care for the all crisco taste as much because it's missing the butter flavor, you can just add the butter flavoring to it. No, water doesn't affect the consistency, don't add that plus the milk though, substitute the milk with the water Do you have the recipe?
The Wilton recipe is good but there is also a creamy no refrigeration buttercream on this site which is really good called the Whipped Buttercream Frosting. You can do a search for it. There are two versions, a one bowl and a two bowl. I haven't had success with Roses with it but others have, and I have used it for tons of other piping and decorations, and it takes flavors really well. I have made it cherry, coffee and chocolate. If you have the time, try both.
Hello,
I have this recipe maybe you can try it, I never use it but some people say it is the way a bakery makes their icing. But the shortning they use is High Ratio Shortening.
Buttercream recipe (Bakery Quantity)
2 1/2 qts water
35 lbs powdered sugar
2 lbs milk powder
4 oz salt
50 lbs shortening HR
8 lbs butter
vanilla/butter flavor
The one thing that surprised me was that they didn't have a specific measurement for the flavorings, and they didn't have mixing instructions either.
One of the most common brand names is "Sweetex', check those links and good luck
www.fancyflours.com
www.thebakerskitchen.com
Yes, the whipped cream buttercream is really great tasting!! I've used it on a few cakes. But it isn't much good for roses like mushbug said, it's really creamy! It takes awhile longer to make to, so I guess it would depend on the time you have, at least the two bowl technique does, I haven't tried the one bowl yet. 
It didn't seem to crust over well either in my opinion, but it really does taste great!! That's the only kind my Mom wants me to use on all the cakes I do for her now
I just don't use milk in my 1/2 butter and 1/2 crisco recipe. As butter doesn't have to be refrigerated just milk. I don't use milk in either of my buttercream recipes just water.
In my all crisco buttercream I use vanilla, butter and almond flavorings.
I just don't use milk in my 1/2 butter and 1/2 crisco recipe. As butter doesn't have to be refrigerated just milk. I don't use milk in either of my buttercream recipes just water.
In my all crisco buttercream I use vanilla, butter and almond flavorings.
Thanks All! I tried this 1/2 1/2 after I got the suggestion to use water. It worked great! Hurray! Another great tip from this site.
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