Iso: Crusting Buttercream Without Shortening
Baking By bonniebakes Updated 24 Jul 2007 , 4:11am by JanH
I'm in desperate need of a really good tasting (not tooooo sweet) buttercream icing recipe that doesn't have any shortening in the recipe and crusts.
Can anyone help?
thanks in advance!!!!!
Bonnie
Have you tried Italian Meringue Buttercream. It uses butter, not shortening and a meringue base.
There is a good recipe in the recipe files on this site. Also If you want to go to Martha Stewert's site and get her recipe for her buttercream which is Swiss style. ( a difference in the way you beat the eggwhites and add the sugar). They both use butter and not shortening. Also if you are wanting an american style buttercream you would use ALL butter and no shortening in your familiar recipe.
As for FAT FREE!!! Now that's a different animal and I don't know of any recipe's off hand that are fat free.....o oo ooo just had a brain storm..........Use the fat free whipped topping in the freezer section and one box of instant fat free sugar free jello pudding mix (try to get the white chocolate flavor as it's not as yellow as the vanilla) and mix the pudding into the whipped topping and use that for your frosting. (if you can find the fat free pudding mix that is)
IMBC doesn't crust. Neither does swiss or using ff whipped topping with pudding. I don't think she is worried about it being ff..?
Bonnie, I was just thinking that with all the problems wit the new crisco if there was an all butter version crusting bc. I don't know the answer though.
Not too sweet and crusting don't happen in the same frosting. It is the large amounts of powdered sugar that make crusting icing crust. When I make a powdered sugar frosting, I use about half the amount of sugar that most crusting buttercreams do, and is is still insanely sweet. I can get a light crust if I add a teaspoon of corn starch to the icing.
I have a dream whip recipe that I use that might work with all butter. It does crust and it's not as sweet (I think anyway)
2 cups crisco
1 cup butter
1 packet dream whip
1 1/2 tbs corn syrup
6 tsp of flavoring, vanilla or whatever
1 tsp almond extract
1/2 cup hot water
1 tsp popcorn salt (some people add more)
3 pounds of powdered sugar
5 tbs of flour
Whip crisco and butter (or if you want to try all butter do that) add dream whip (dry), corn syrup and flavoring and whip until smooth. Dissolve salt in the hot water add to bowl and blend. Add sugar and flour andmix. Add water till you get consistency you want.
thanks everyone!
It's not necessarily fat free that I was looking for, just the least processed that I could find. I know several people who refuse to eat anything made with shortening because of the tranfats or hydrogenated (whatever it is) becasue that's supposed to be so bad for you.
But, I do want to be able to find a good icing recipe that crusts (or that I can at least use the Melvira roller method with). All of the recipes that I have for crusting icign call for shortening, and I wasn't sure if that was part of what makes it crust or not.
So.... it's the powderd sugar that makes it crust? If that's the case, what makes the difference between a crusting and non-crusting buttercream if they both have powdered sugar?
Again, thanks everyone!!! I'll try some of your suggestions!
Bonnie
thanks everyone!
It's not necessarily fat free that I was looking for, just the least processed that I could find. I know several people who refuse to eat anything made with shortening because of the tranfats or hydrogenated (whatever it is) becasue that's supposed to be so bad for you.
But, I do want to be able to find a good icing recipe that crusts (or that I can at least use the Melvira roller method with). All of the recipes that I have for crusting icign call for shortening, and I wasn't sure if that was part of what makes it crust or not.
So.... it's the powderd sugar that makes it crust? If that's the case, what makes the difference between a crusting and non-crusting buttercream if they both have powdered sugar?
Again, thanks everyone!!! I'll try some of your suggestions!
Bonnie
Meringue buttercreams don't have any powdered sugar, ergo no crusting. Recipes like mine don't have enough powdered sugar in the to crust. It's an osmosis thing.
It's the ratio of fats (butter/shortening) to sugar that makes it crusting or not crusting. Crusting bc's have a lot more sugar. : )
Why icing crusts/doesn't crust:
http://forum.cakecentral.com/cake-decorating-ftopicp-3725953.html
Also has some info on what to change in a recipe to help....
HTH
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