Buttercream Help Needed!
Decorating By dsoutherngirl Updated 26 May 2006 , 9:25pm by fosterscreations
I know this is an old subject so forgive me. My customer wants a 3-tiered Anniversary cake with swiss dots. She does not want fondant and she says her parents are very plain people and she doesn't want to try anything new at all. She wants ordinary buttercream made with powdered sugar but she wants it smooth! And she has heard many good things about the taste of my cakes and I'm afraid to use a regular crusting buttercream. But I'm afraid that a non-crusting recipe that isn't IMB will not be smooth enough for me. Any suggestions????
I am a little confused by your statement that she has heard great things about your buttercream, but you are afraid to use it? Why?
Is the IMBC your "usual"? I have never tried this, so maybe I'm only good for bumping you up. Wish I could help more!
I usually use a buttercream recipe with butter unless I'm trying to get a crusting recipe and then I use the Wilton recipe with Crisco and meringue powder. It works great but I don't think it tastes as good. The cakes she has heard about have all been fondant covered with real buttercream underneath.
Why not do a half & half frosting. I do it all of the time, because I think it tastes better with butter. I just substitute half of the crisco with butter....and I still add meringue powder so it will crust. Works well for me, and everyone loves the taste.
Good luck!
Sherry
I didn't think it would crust as well because I usually have trouble smoothing unless it's all Crisco, but I'll give it a try. Thanks Sherry. 
Have you tried smoothing a crusting BC with Viva paper towels? That's how I smooth all my cakes and it always comes out great!
I have really good sucess with Viva too and the crusting buttercream but I don't think it tastes as good as a buttercream with mostly butter. I just have trouble smoothing my cakes if I don't use the crusting recipe and Viva. 
. I have tried the warm knife method and it's not bad. I guess I can try it again.
I've used the half butter half crisco with the meringue powder, and it does crust, but it takes 5 times longer to get there. Sometimes I need to refridgerate it before I smooth it. I tend to only use that recipe for cup cakes and cakes that will have an edible image placed on them (since the edible images need the time to absorb and don't do as well on the crusting all crisco recipe). I don't know anything about IMBC either. GL with the cake!
I have done the 50/50 butter/crisco buttercream with 2tbls meringue powder per 2lbs of powdered sugar and it crusts fine and smooths beautifully with a viva paper towel. Take a look at the Tina cake in my gallery.
You might also try half regular and 1/4 butter flavored crisco and 1/4 butter.
Or half regular and half butter flavored crisco.
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