Make My Crusting Buttercream Less Greasy??
Decorating By jessieb578 Updated 25 Oct 2006 , 8:44pm by jstritt
I use the buttercream recipe that calls for 1 stick of butter and 1/2 cup of crisco creamed, 6 cups of ps and vanilla. It crusts so nicely but it always seems to have a sheen and be a little greasy.
I want to make a cake with a real ribbon around the middle of the cake, but I'm worried that the grease will soak the ribbon and make it not look so nice. Any suggestions??
try less crisco sub for butter. Lots of people use 1/2 butter1/2 crisco you can even omit the crisco alltogether for butter. HTH
Using high-ratio shortening also makes a big difference. I get mine from a local cake supply shop, you can also order it online.
I also used a real ribbon and put it on early, the night before actually, so it would absorb any grease in a uniform manner.
Tracy
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