Using Butter Instead Of Shortening-Questions?
Decorating By monizcel Updated 9 Oct 2006 , 7:51pm by KHalstead
If I was too use all butter (or mainly butter) in a buttercream recipe instead of shortening I know it will have some overall effect on the icing.
How does it affect the stability of the icing? Does it just mean that the icing will not last as long?
Can you leave an all butter buttercream out of the fridge (once the cake has been iced)?
Thank you
I've made recipes with all butter.....the only differences that I could tell is.......it's yellowish colored not completely white....it tastes absolutely delicious....I love butter lol.......and as far as I could tell it was just as good with piping although I didn't try to make roses with it.....the only problem though is I have hot hands and it definitely melts much quicker than a recipe with shortening.....I usually go half and half with my bc recipe because of this...and I use butter flavored extract along with the vanilla so it tastes like an all butter recipe but withstand some hot hands and is still pretty white!
the recipe I use that's half and half is the buttercream for frozen transfers on this site...and it crusts very well. I use salted or unsalted depending on what I have......I always add a pinch of salt to my icings so if the butter is salted I just omit the salt. Hope that helps.
I love ALL butter buttercream icing. I think it tastes so good! But it is impossible if it is hot and humid. I pipe with it and make flowers with it as well. I usually use half salted and half unsalted. I used this exclusively before the summer but now I add about 1 cup of shortening just to make sure it won't melt and it will crust nicely! I hope this helps..I definitely think more butter makes a better buttercream
I use a half/half recipe also and usually make the icing ahead of time and leave it out. I've left out iced cakes also, it won't spoil. It's Wilton's recipe but I've made my own alterations. It's usally:
1/2c butter, softened
1/2c shortening
1lb. powdered sugar
2-3 tbsp of water or milk (or another liquid)
1 tsp flavoring
bit of salt
meringue powder
(I usually double this recipe)
I will usually use at least one tbsp. of water (out of the 2-3tbsp of liquid)just so I can dissolve some salt in it. I don't like overly sweet icing and this helps quite a bit. I put more than a dash, maybe 1/4-1/2 tsp. ..in the double recipe. I also use an almond/butter/creme bouquet mixture for the flavoring. And unsalted butter.
I use 2 or 3 tbsps of liquid (or somewhere in between) depending on the humidity. In the summer, 3 would be too much and it will be too soft. Meringue powder...about a tbsp., helps it to crust better. The icing comes out pretty white also.
Wilton says their recipe can be left out on the counter with no harm done and I've had no problems to date.
oops sorry, to answer your question about leaving the all butter buttercream out......I always leave my buttercreams out.......if the cake filling doesn't require refrigeration I stick the cake in a box and put it up and away from my children's prying hands and eyes LOL I've never had any problems.....but you're talkin to someone that leaves butter in a butter dish out too......I don't think there is anything wrong with it....but to each his own I guess.....some people don't think it's gross to run your fingers through your hair while you're cooking........I don't like to and I don't prefer anyone preparing my meal to do it either.....but I do leave my butter out LOL
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