Need Good Buttercream To Stand Up Against Heat And Humidity?
Decorating By 29apr00 Updated 8 Jun 2018 , 9:35pm by Vergaline
I have been following this thread and I CAN'T WAIT to try this new recipe!!!! I am so excited, because I have several outdoor 
weddings this summer, and I've been worrying like crazy about the buttercream sliding off the cakes!!! 
Hopefully this will be a miracle humidity buster!! 
Thanks, Val, for sharing this recipe with all of us!!!! 
I just to have to sing this recipes praises again, and a big thank you again to Val for sharing it! It is simply the best crusting bc ever! I have always been a 1/2 butter, 1/2 shortening person...but not anymore! Val's recipe sets up immediately. Literally I can ice the cake and take my roller (melvira method) and smooth the icing right then, no waiting, it seems to crust immediately. It makes it so much quicker to smooth and ice a cake. It tastes wonderful, not too sweet, just perfect! You would never guess it was an all shortening recipe. And the biggest bonus is making it....powdered sugar doesn't fly everywhere with this recipe, so it doesn't make a mess and since you add sugar only twice, it is soo much quicker to make! Cake life has become much easier for me with this recipe! Oh, and add melted white chocolate, the best tasting white chocolate bc ever! If you haven't tried it you have too!
Going to rate it now!! 
BTW, ribbitfroggie, how much melted chocolate did you add to the recipe?
I am such a bad baker, because I just add in until it tastes right, but I would say that I added in about 5 oz. melted white chocolate to one batch. HTH!
So I just made another batch of this. I made the full batch this time and the entire amount of sugar, I had to add just a little extra milk. Its PERFECT!!!! Val I think you have made alot of people really happy!!! I used the full 1/2 cup of milk then added about 2 tablespoons of French vanilla creamer. It's really good! Now I'm just waiting to see if the yellow I put in it darkens up at all since I need it more of a yellowish gold.
Ok. Choc. didn't turn out too bad. I added 2-1oz. squares of melted and cooled unsweetened baking choc. to the crisco mix after it was beaten. then at the end the icing was a little thick so I added about 1/4c hershery choc. syrup. Oh.. I added about 1 1/2 tsp. cinnamon because I was putting it on a vanilla cinnamon cake. The icing still crusted well. Think I might try melted milk choc. next time.
Val
With chocolate in buttercream you always have to play with the fact that chocolate gets hard. You can always add a little mor warm milk (to add fat to soften, since you guys are using the crisco). Milk chcolate will also be better, but it will add sweetness. You can also touch your bowl of buttercream to a bain marie of hot water just for a momemt. Or heat your spatula a bit with the hot water or a torch.
Val, thanks this is a wonderful recipe, not too sweet either which is what I was also looking for. I made 4 batches this weekend! 5 stars for sure
Katwomen1up
Ok, I made this icing last night and I thought it was way too salty. I used original Coffeemate instead of the pd. milk, could that have done it?
Also, for the record, I put the iced cake in the trunk of my car for 3 hours, it was in the 80s here today. The icing melted completely off the sides. Not really a fair test though, since I would never leave a cake in my black car with the AC off for three hours! Just thought I'd share.
Sorry to hear you don't care for it. What is PD? Powdered Milk?
Don't know but I would have to say that if the sun is beating down on a hot black car the temp would probably be at least 120 at best, or more for 3 hours.
Kat
Okay, ya'll, I just came across this post & read all the way through it. Is everyone using the New Crisco (from HELL!)???? It isn't all greasy & slimy? I've got to find something, but I'm not in business, so I can't afford to order the hi-ratio online, which as far as I can find, isn't sold locally.
Val, you may the be savior of all who decorate cakes!!!!
okay, I tried this recipe and I have mixed reviews! It does taste great, but I could tell it was all crisco, with the "greasy feeling". It was a litte stiff at first, but I had to add extra milk. But the coloring I used, made it even thinner and it was a little gritty to me too.
so here is my question, WHAT WENT WRONG? How long to you mix for? and do you add the powdered sugar first and then the milk??
It does crust really well though. Help me, I love the taste and would like to try again.....
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