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PerryStCakes
Posted 18 Sep 2006 , 4:06pm
post #2 of 5
It will crust - use the Wilton recipe. You can replace Crisco with the same amount of butter in any recipe.
The lack of crisco means the buttercream will not be as stable - so if the cake were in the heat, it would soften faster (as butter melts faster than crisco).
Hope this helps!
XOXOXO
Perrystreetcakes
Yes, an all-butter recipe can crust - it has to do with the fat-sugar ratio. I've used the Wilton class buttercream recipe substituting all butter for the shortening and it worked well. Here it is:
1 cup (2 sticks) softened butter
1 LB (4 cups) sifted 10X powdered sugar
1 TBSP meringue powder
2 TBSP milk or water
1 tsp vanilla or desired flavoring
pinch of popcorn salt
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