Hi all,
Just had a quick question...I see a lot of talk about faux buttercream icing (Made w/crisco and butter flavoring) compared to real buttercream. My question is this. I definitely prefer real butter, but does it need to be refrigerated? Do it have the same working consistency as the faux...as far as crusting and being able to smooth it with a paper towel? Is there a way to get a nice white icing using butter? Thanks for your input 
I can tell you from experience 
that the all butter buttercream frosting is not good if you have to transport a long ways, set in a hot venue, set out in the hot sun, or try to get very smooth. 
It will start sliding off the cake immediately! It should be refrigerated and I have found that it doesn't crust well without the Crisco. Not a real dependable decorating recipe! 
You can get white all butter buttercream by using butter without dyes, usually found in the health food stores. 
The crusting buttercream (VIVA method) in the recipes is my .02 worth! 
You can use all real butter but it does need to be refridgerated. If its white icing you want, just add icing white. It comes in a small cantainer just like wilton cake release comes. Just add that to your butter icing and it will "whiten" it up for you.
To get white(er) frosting you can use the white dye. Wilton makes it and it works well. Also, beating your frosting for longer periods of time lightens it. Another thing that works is using a VERY small amount of violet dye to counteract the yellow tint to the frosting. Just a small, small amount though or else you'll have violet icing.
I am not sure about the all butter icing needing refrigerated for any reason besides keeping it at the proper consistency. I will sometimes leave a stick sit in my butter dish on the counter to use. I grew up with that and never had any illness from it, nor did anyone in my family. Whether it's a good thing or not I don't know, but, like I said, there were never any illnesses due to using unrefrigerated butter.
I do know that all butter buttercream is not as stable as the icing that uses Crisco, or even one that uses part Crisco and part butter. It will melt/get soft faster and at lower temps so it's not as stable.
HTH!
Quote by @%username% on %date%
%body%