Issues With Buttercream Frosting... Do You Feel The Same?
Decorating By Lazy_Susan Updated 22 Oct 2006 , 10:41pm by butterflyjuju
Hi y'all,
Before I began Cake Decorating I used to LOVE Buttercream Froting on cake. I was my absolute favorite. But now that I know what is in it I can't bring myself to eat it any more. So I also don't make it. I feel like I am eating nothing but pure Crisco and that I may as well just open the container of Crisco and dig right in...yuck! What is it with me? Is it all mental? Does anyone else feel the same way? Are there other BC frostings out there that don't use so much butter and or Crisco?
Thanks,
Lazy_Susan
for my own cakes i eat i do not use shortening only butter. Still kind yuck to think of but it is buttercream frofting and is way yummier than criscocream. lol
I use the half butter, half shortening. It's is delicious!
I still enjoy buttercream, but the Wilton recipe, isn't in the top 10 
If using Crisco, I like the dream whip or flour enhanced bc recipes....
As starchaser stated, you can use butter, it's certainly an all natural ingredient. Or whipping cream, or the cooked frostings.
And of course, ganache! 
However, if you need a frosting that can hold up under high humidity, and for longer periods of time, without refrigeration; I think bc shortening using hi-ratio shortening is THE WAY TO GO 
You don't get that greasy mouth feel and you use way less shortening to XXXsugar.
Here are a couple of threads:
http://www.cakecentral.com/cake-decorating-ftopict-44410.html
http://www.cakecentral.com/cake-decorating-ftopict-28256.html
HTH
I used to be such a snob! I would look at all these people using shortening in their frostings and look down my nose at them. Well not anymore. I have been humbled. I have IMBC, SMBC, ganache, whipped cream and shortening based buttercreams in my repitore and they all have their place. I have found that for durability, and appealing to the masses my buttercream with 1/2 shortening/ 1/2 butter is the best.
If I make a strong flavored buttercream (lemon, passionfruit) I prefer the IMBC/SMBC, but otherwise usually find the flavor too rich. Lets be honest shortening is gross and very, very bad for you 
, but it is much more stable then butter, meringue, and whipped cream.
When people started adding coffee creamer to their cakes 
I again looked down my nose. In a moment of weakness I tried it, and yet again I have been humbled. Now if only it was made with all natural ingrediants. Between the shortening, cake mix and coffee creamer I wonder if I'm really making a cake or a lab experiment.
I have NEVER been a fan of any type of icing on cake. I always have, and still to this day scrape it off - and I try to get a piece of cake that has the smallest amount of icing.
With that said, the icing that literally everyone orders from me is the ALL CRISCO buttercream.....they LOVE it. I will keep whipping it out, and they keep asking for it - once again, if it ain't broke, don't fix it. 
Well, here I am - the odd duck! Up until 2 years ago, all I wanted was chocolate cake with chocolate icing - ganache even better. Now, all I want (crave) is white/yellow cake with buttercream icing - and I make mine with all crisco - do use flavorings, though.
Cake is not a health food. It is purely for pleasure and celebration. 
I think people like the frosting because it does taste good and they are not around it all the time like we are.
Personally, I could eat frosting all day. I just don't care for cake!
Quadcrew and I could get together and we would make a good team 
Cindy
I, too, get requests for the crisco-style buttercream.... but, oh! Italian Meringue Buttercream is decadent! I will also add almond extract to it every now and then. yummm
I have never tried a meringue buttercream,and wonder how does it compare to a crisco buttercream - as far as taste, feel, etc. I've read the recipes so I know how to make it, but I've always wondered what it tastes like! I personally like crisco/butter in small quantities, and I do make it all crisco if I have to make it ahead of time to travel with. But I agree, the thought of all crisco makes me feel a bit ill!
I started using Earlene's creamcheese icing. It tastes so much better and is as easy to work with as the regular buttercream.
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