I Hate Shortenting, What's Your Favorite Bc Recipe??
Decorating By ShabbyChic_Confections Updated 16 Nov 2006 , 11:58am by dods
I usually use the wilton recipe, but it tastes so nasty, i really want to try something more tasty I do not like shortening, I seen here many talk about their recipes, could you share??
Thank you.
Anyone? 
Why I always feel ignored, like a girl at a new school.... 
i usually use Pastry Pride and don't have a favorite buttercream recipe, but i've read lots of people rave about the Whimsical Bakehouse House Buttercream (they love it or they hate it), and the Buttercream Dream in the recipe section.
Please don't be upset Shabby....I don't want you to feel sad. Sometimes it takes a few minutes. Please don't be upset <big hug>
You probably would like to try a Italian Meringue Buttercream. It's light and fluffy and not as sweet as regular buttercream. The only down side to it is it does not crust. Here is the recipe from Martha Stewart I use:
ITALIAN MERINGUE BUTTERCREAM
1 ¼ cups sugar
5 large egg whites
Pinch of cream of tartar
1 pound (4 sticks) unsalted butter, chilled
1 teaspoon pure vanilla extract
1. In a small saucepan over medium heat, bring sugar and 2/3 cup water to a boil. Continue boiling until syrup reaches 238° on a candy thermometer (soft-ball stage).
2. Meanwhile, place egg whites in the bowl of a standing mixer fitted with the whisk attachment, and beat on low speed until foamy. Add cream of tartar, and beat on medium-high speed until stiff but not dry; do not overbeat.
3. With mixer running, add syrup to whites in a stream, beating on high speed until no longer steaming, about 3 minutes. Add butter bit by bit, beating until spreadable, 3 to 5 minutes; beat in vanilla. If icing curdles, keep beating until smooth.
~Denise
doh! sorry, totally blanked on your hatred for shortening. House Buttercream is shortening-based, so you probably won't like that. the buttercream dream is half-half.
I love the Bittercream Dream in the recipe section. Though it has a little shortning in it, it tastes wonderful.
My mother hates the wilton BC & she loves this recipe.
I like Rose Levy Berenbaum's Mousseline Buttercream, from her Cake Bible. It doesn't crust either, but is very stable and tastes great!
I hate the taste of shortening, just like others I changed to hi ratio shortening. NO greasy tastes or greasy hands when washing the dishes.
They are lots of brands some really expensive and so not. I use the SYSCO brand and love it.
Hi Ratio Shortening
http://www.sysco.com/aboutus/contactus.asp
item number 4003869 shortening cake cube all vegetable
(50lbs for $29, local store in Hayward (510) 481-1515, called cake shortening)
http://www.foodservicedirect.com/index.cfm/S/13/CLID/146/N/4471/Hunt_Wesson_-_Wesson_Shortening.ht (50lbs super quick blend 50lbs $56.45)
Other brands: Alpine, Biscot 140, Blendex, COVO S.M., Cremelite, CRISCO HI-RATIO, Golden Glow, XXX crème, Monarch Covo Sm (Icings & Cakes), Monarch Covo Sm - Non Hydro
Monarch XXX Cream (for Icings), Monarch Artisan Cremin (for buttercream icing - just whip & use)
Monarch M300 (Icing Base), Canbra Hi Ratio (Cakes) AND SweeteX Hi Ratio Shortening
http://www.bakemark.com/
(32621 Central Ave., Union City 510-487-818
has special emulsifiers in it so that you can use less of it than you would reg. vegetable shortening but still use the same amount of powdered sugar or even more. It also will absorb more liquids too without breaking down. That is: high amount of sugar/liquid to low amount of shortening...so it is High(sugar/liquid) ratio shortening.
It makes a buttercream that is much smoother, fluffier and less greasy than using reg. vegetable shortening.
Just a quick question about the hi-ratio shortening. Have any of you used the Monarch Artisan Cremin (makes butter cream icing)? And if you have, did you like it? Does it have to be used JUST for butter cream icing, or can you make cookies with it as well?
Thank you
The easiset start would be to take your Wilton recipe and just use all butter. It would probably be the best way to work as a beginner, too since it's easy to work with.
I personally don't use shortening at all. I've tried a few high ratio's and found it just as greasy and waxy.
The recipe in The Whimisical Bakehouse is the best I've found for a shortening one, but it still is too waxy for me.
I too prefer IMBC.
I am with Homemaluhia, the mousseline bc is my favorite. It can be frozen for a long while and it can be hot knived to get it smooth. Last week I made the Italian Peach Cakes from this site and they are filled with Toba Garrett's French BC recipe. It too is soooooo good.It starts off as custard and then the butter is added but not so overpowering with the buttery taste. the only drawback I can see is that it is a yellow color. Where as the mousseline is white.
I wouldn't think you can sub margarine for IMBC. Margarine has a high water content - I think you'd end up w/ soup!
I HATE SHORTENING TOO!!!! We use a Swiss meringue buttercream at the bakery. The icing just melts in your mouth. I have never had a heat issue with it either. The icing is soft like whip cream but more stable. My hands have'nt hurt since I switched buttercreams. If you want the recipe I can give it to you.
Andrea
We would all love the recipe. Please, please.
Thank you.
Hi-ratio shortening is definitely an improvement over Crisco, but I would choose an all butter BC, possibly using confectioner's sugar if you want, but IMBC (the recipe posted above, or also on Martha Stewart's website) is my favorite.
Andrea7 - please share the recipe, if you would - you can pm it to me if you would rather - THANKS
You're not alone in hating Crisco:
http://www.cakecentral.com/cake-decorating-ftopict-49180-.html
I HATE SHORTENING TOO!!!! We use a Swiss meringue buttercream at the bakery. The icing just melts in your mouth. I have never had a heat issue with it either. The icing is soft like whip cream but more stable. My hands have'nt hurt since I switched buttercreams. If you want the recipe I can give it to you.
Andrea
I would love the recipe too!
I HATE SHORTENING TOO!!!! We use a Swiss meringue buttercream at the bakery. The icing just melts in your mouth. I have never had a heat issue with it either. The icing is soft like whip cream but more stable. My hands have'nt hurt since I switched buttercreams. If you want the recipe I can give it to you.
Andrea
Would you share the recipe with me too, please? Thanks so much!
Probably a wierd british thing (or a non-professional baking thing) but I had never heard of using anything but butter for buttercream till I joined here. I always just made it with 1/2 salted butter and 1/2 unsalted (to get the sweethess right), very unscientificly by putting as much butter as I thought I would need in a bowl, then adding confectioners sugar till it tasted sweet enough. No idea if it crusts/ does anything else fancy that bakers might want it to do, but it doesnt taste of shortening.
I didnt mind the taste of some shortening in my recipe when I tried it off here, but Im not sure what the benefit of it was and my shortening didnt completely blend properly so there were some small lumps. Think I will go back to my old 'recipe' till I figure out what it cant do.
Please don't be upset Shabby....I don't want you to feel sad. Sometimes it takes a few minutes. Please don't be upset <big hug>
You probably would like to try a Italian Meringue Buttercream. It's light and fluffy and not as sweet as regular buttercream. The only down side to it is it does not crust. Here is the recipe from Martha Stewart I use:
ITALIAN MERINGUE BUTTERCREAM
1 ¼ cups sugar
5 large egg whites
Pinch of cream of tartar
1 pound (4 sticks) unsalted butter, chilled
1 teaspoon pure vanilla extract
1. In a small saucepan over medium heat, bring sugar and 2/3 cup water to a boil. Continue boiling until syrup reaches 238° on a candy thermometer (soft-ball stage).
2. Meanwhile, place egg whites in the bowl of a standing mixer fitted with the whisk attachment, and beat on low speed until foamy. Add cream of tartar, and beat on medium-high speed until stiff but not dry; do not overbeat.
3. With mixer running, add syrup to whites in a stream, beating on high speed until no longer steaming, about 3 minutes. Add butter bit by bit, beating until spreadable, 3 to 5 minutes; beat in vanilla. If icing curdles, keep beating until smooth.
~Denise
This is the recipe I use as well, but I cut the butter down to three sticks or cubes, it was just too buttery for me. I also add half a capful of orange extract along with the vanilla, it doesn;t make it taste orangey, just a nice fresh taste that cuts the sweetness. I love this icing, so easy to smooth.
Probably a wierd british thing (or a non-professional baking thing) but I had never heard of using anything but butter for buttercream till I joined here. I always just made it with 1/2 salted butter and 1/2 unsalted (to get the sweethess right), very unscientificly by putting as much butter as I thought I would need in a bowl, then adding confectioners sugar till it tasted sweet enough. No idea if it crusts/ does anything else fancy that bakers might want it to do, but it doesnt taste of shortening.
I didnt mind the taste of some shortening in my recipe when I tried it off here, but Im not sure what the benefit of it was and my shortening didnt completely blend properly so there were some small lumps. Think I will go back to my old 'recipe' till I figure out what it cant do.
Have to agree, I had never heard of anything but butter in buttercream, but after reading many posts on subject I now understand why its used... I think...is it to make it more "stable to do decorations with it and for it to crust over?....I have only ever used fondant, and I know its not the best tasteing stuff in the world...we all take most of it off before eating.....but to cut a long story short, I LOVE THE MMF which I have only Learnt about on CC...I thank you for that...
Denise
I HATE SHORTENING TOO!!!! We use a Swiss meringue buttercream at the bakery. The icing just melts in your mouth. I have never had a heat issue with it either. The icing is soft like whip cream but more stable. My hands have'nt hurt since I switched buttercreams. If you want the recipe I can give it to you.
Andrea
If its not to much trouble could you please PM me the recipe.
Please and thank you.
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