This is the Wilton Buttercream Icing recipe:

1/2 cup solid vegetable shortening
1/2 cup butter or margarine*
1 teaspoon Clear Vanilla
4 cups sifted confectioners' sugar (approx. 1 lb.)
2 tablespoons milk**
Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

YIELD: 3 cups

*Substitute all-vegetable shortening and 1/2 teaspoon Wilton No-Color Butter Flavor for pure white icing and stiffer consistency.



Now see where it says substitute all vegetable shortening? Does that mean take out the 1/2 a cup of butter and use a 1/2 cup of shortening along with the butter flavor?
I know, I feel so stupid asking this, but I don't want to mess up the recipe.

Thanks

Yes it does

thats not stupid at all. I've been making this recipe a lot lately and I have substituted water for milk too. Just keep in mind that butter or margarine = whatever shortening you use in this case.

is not stupid, but by changing the butter you will get a BC that doesnt taste that good

Claz, just so you know, I agree with paolacaracas. I wouldn't ever remove the butter from my buttercream recipe. I know a lot of people use margarine and love it but my personal preference is to use real butter.

The first ever Wilton class I ever took (about 32 years ago ) we were taught to use the above recipe using just all vegetable shortening, water, flavoring and powdered sugar. When I make butter cream, I only use butter. Since discoverig this site I have learned so much I am so addicted to this site. There are so many things I want to try.

I took the 3 Wilton courses about 6 years ago and my instructor gave me the all shortening recipe. It's all I've ever used. Hubby loves it. Is the 1/2 butter-1/2 shortening recipe better? Does it smooth better or is it easier to work with? Just wondering.

Well, the last time I made a buttercream recipe with butter it got warm in my house and the red food paste color melted into the butter...and created a red melted streak. I was looking to avoid that again.

I also had problems making the roses with the buttercream recipe I used. Same problem...the butter was too soft.

I was hoping for a stiff icing to make better roses.

Thanks everyone!

Adding meringue powder fixed that up for me. I live in a very humid area.

I am currently in Wilton course 3. My last cake for class I substituted all butter instead of using 1/2 butter and 1/2 shortening. The BC tasted good but the BC melted a bit and the sides of my square cake pooled somewhat at the bottom. This happened in my car on the way to Michaels for the class, was warm but not hot out (I'm in Minnesota). I will be going back to 1/2 shortening.