So, I decide to do a dummy cake today. I don't want to waste good material on something that I don't get to eat 
. I decide to just make an all shortening BC following Wilton's recipe.
All I have is Crisco ( am NOT using my hi-ratio for this project!) so i decide to add a couple Tbsp meringue powder to help crust etc., etc. Decide to omit any flavoring as well. Hey, it's a dummy cake that I don't get to eat! All is well and good. Get the frosting made, start decorating finish cake and start cleaning up. That's when I made the fatal error...I accidentally "sampled" the frosting 
...
I don't think you can call what I made frosting. Does shortening, PS, meringue powder and water constitute frosting? My taste buds didn't think so. Now if you'll excuse me I must go scrub my mouth out with something more palatable...like bleach...
That sounds almost like the recipe they gave us in cake class that was just crisco, water, PS, vanilla and butter flavoring. I didn't care for it and luckily that's when I discovered CC. I experimented with several recipies and finally found one I like.
Hee hee. But they do such a good job "selling" it. My cake lady swore up and down this was the "standard for buttercream taste" and as a once-professional it was "all she used." 
Thankfully someone on here gave me a great recipe and it's all I use. 
I eat it by the spoonful.
Hee hee. But they do such a good job "selling" it. My cake lady swore up and down this was the "standard for buttercream taste" and as a once-professional it was "all she used."
Thankfully someone on here gave me a great recipe and it's all I use
.
I eat it by the spoonful.
How can something with no butter in it be called buttercream?? 
jibbies
Pish,
In YOUR opinion, what is YOUR favorite buttercream frosting recipe? One that WON'T make you rinde your mouth out with bleach?
I'm just curious about what recipe you DO think is great
OMG! That smiley is too funny! Yah, I think I would of barfed too if I ate shortening. But sometimes I do that not thinking, I lick my fingers and then say "OMG! What did I just do!!" Luckily it wasnt something really discusting than shortening or baking chocolate! My MIL let my husband buy a big bar of baking chocolate as a kid. He was all kiddy thinking he had this huge candy bar and bit into it and almost puked!
When I was young my mom bought the Wilton kit that had everything to do a wedding cake with. She always used their recipe for decorating frosting and I never would eat it! Now a little fat kid not eating frosting?! You know it was bad!! Thank God that she didnt decorate cakes much!!
CakesbyMonica, I was laughing so hard 'cuz I've never seen the barfing smiley before!
Lots of smileys, no downloads, no spam (just copy the link under the smiley you want.)
http://www.freesmileys.org/free-animated-smileys.php
Oh, I HATE baking chocolate....it looks so smooth and yummy....(my friend and I were making PB turtles when we were in high school) and you lick the spoon and BLECH!!
Macsmom, are you looking for a good buttercream recipe?
Okey-dokey..let me clarify before in case I've offended anyone who currently uses all shortening BC.
I am sure that these BC taste delicious...if you follow the receipe correctly, which I did not. My BC had NO extracts/flavorings added. No vanilla, no butter, no creme bouquet, chocolate, banana etc, etc. In addition, I added meringue powder - large quantities of it - and used water instead of milk. The resulting BC was not fit for human consumption IMHO.
In answer to your question ShortNSweet, I like all types of BC-as long as they're made right . One of my favorites is "Buttercream Dream" from this site. Love it! Also like IMBC very, very much.
Sorry for any unintentional offense whether literal or in my imagination... 
(it might be the bleach...)
I experimented with several recipies and finally found one I like.
Please share!!
CakesbyMonica, I was laughing so hard 'cuz I've never seen the barfing smiley before!
No problem:
1 c crisco
1 c unsalted butter
2 lb powdered sugar
2 T corn starch
3 t vanilla
1/2 t salt
1/3 c canned milk (approximately)
I mix the canned milk, corn starch, vanilla, and salt together in my measuring cup. Then I mix the butter and crisco together and alternate the PS and canned milk/corn starch mixutre until it looks right.
Indydebi has an all crisco recipe she uses that's basically the same (with the exception of mine using butter) except she uses dream whip in hers. I'm going to try that the next time I'm at Wal Mart and can remember to get the stuff.
My husband is my buttercream "expert" and he likes this one the best. I used half and half, heavy cream, milk, all crisco, all butter, etc. (lots of different combinations) There's this bakery in town that has the best buttercream (in my opinion). I was in there one day and asked them what was in it because there was something different in it that I couldn't put my finger on. Their liquid they use is canned milk so I thought I'd try it and it made all the difference in the world. I like it, my "expert" approves and I've had lots of compliments.
I experimented with several recipies and finally found one I like.
Please share!!
CakesbyMonica, I was laughing so hard 'cuz I've never seen the barfing smiley before!
No problem:
1 c crisco
1 c unsalted butter
2 lb powdered sugar
2 T corn starch
3 t vanilla
1/2 t salt
1/3 c canned milk (approximately)
I mix the canned milk, corn starch, vanilla, and salt together in my measuring cup. Then I mix the butter and crisco together and alternate the PS and canned milk/corn starch mixutre until it looks right.
Indydebi has an all crisco recipe she uses that's basically the same (with the exception of mine using butter) except she uses dream whip in hers. I'm going to try that the next time I'm at Wal Mart and can remember to get the stuff.
My husband is my buttercream "expert" and he likes this one the best. I used half and half, heavy cream, milk, all crisco, all butter, etc. (lots of different combinations) There's this bakery in town that has the best buttercream (in my opinion). I was in there one day and asked them what was in it because there was something different in it that I couldn't put my finger on. Their liquid they use is canned milk so I thought I'd try it and it made all the difference in the world. I like it, my "expert" approves and I've had lots of compliments.
Whats canned milk? Evaporated or condensed milk? Im might give this recipe a try, thanks!
My MIL let my husband buy a big bar of baking chocolate as a kid. He was all kiddy thinking he had this huge candy bar and bit into it and almost puked!
At least your husband was a kid.
When my MIL and FIL were first married they lived with my FIL's family, including a couple single adult brothers. My FIL's mom wasn't the type to buy anything more than very basic food items. One day my MIL bought baking chocolate for a recipe and one of the brothers found it and took a HUGE bite of it. They still laugh about it.
I'm not getting defensive...
I understand what you are saying about the taste of your icing and that it was due to adjustments in the original.
I also understand that not everyone cares for an all shortening icing.
I'm not sure, but I don't think that the folks at Wilton intended to lead anyone to believe that they thought their's was the only recipe to use or that it was the best tasting recipe.
IMHO it is, however, the BEST recipe with which to learn cake decorating techniques.
The Wilton's "classroom buttercream" is an ideal recipe...when made by the recipe, it doesn't taste so terrible and it helps you when you do finally find that perfect recipe to know what consistency they need to be to achieve good results with various decorating techniques. It's not intended that it's the only recipe one will ever use, just a reliable standard to learn with and not a totally disagreeable icing to continue using.
Macsmom, are you looking for a good buttercream recipe?
OMG, I now have soooo many BC recipes to try -- I think I'm going to begin a new thread and list the recipes and have everyone vote!!
(Thank you for the "smiley" link!)
Your post has completely cracked me up! Last week I was making my chocolate buttercream. My husband is a complete chocoholic!! At the point he came into the kitchen, I only had butter, crisco, chocolate syrup, milk, and salt in the mixer. I turned my back and he grabbed a spoonful! I have never laughed quite that hard. I told him, "just because something looks good Honey, doesn't mean you should try it!!!"
1 c crisco
1 c unsalted butter
2 lb powdered sugar
2 T corn starch
3 t vanilla
1/2 t salt
1/3 c canned milk (approximately)
Thanks for the recipe. I'll have to give it a try.
Few questions: Are you referring to evaporated milk? Why the cornstarch? Do you add it bc the Crisco is non-transfat? My shortening has transfat. Do you use regular salt?
I usually make bc dream, but I'm willing to try out other recipes to get smoother results. I made some choc. bc this weekend & it was so much smoother than the bc dream recipe. It was made with 1/2c butter & 1c shortening.
Thx!
Pish,
I can't take the classroom buttercream with the flavoring in it let alone without it. I'm sorry your mouth was sacrificed today under the illusion of buttercream 
Even with scrubbing... the greasy taste seems to take awhile to get rid of. My condolences.
I have some chocolate cake over here with some buttercream dream. You are welcome to it
I hope I answer all the questions.
Yes it crusts well.
DON'T use sweetened condensend milk.
DO use canned milk, like Pet milk, evaporated milk in the can.
I do use regular salt.
The cornstarch is supposed to make it stay together better. You could also use Meringue Powder. When Crisco went to the transfat thing, I didn't know it. I made this recipe and the icing fell off the side of one of my cakes. Someone suggested corn starch or MP. I haven't had a problem since. If you use one with fat in it, then I wouldn't worry about the CS or MP.
I was talking to a lady at church this morning and she was asking me about BC. She started taking classes and they gave her the all Crisco recipe and she didn't like it. She said it was too sweet. I gave her this recipe to her and gave her my opinion on the difference the canned milk makes. I told her of course this one is sweet too (it has 2lbs of PS in it) but to me the canned milk and the salt compliments the sweetness. It also gives it a creamy taste. I think canned milk is very rich and extremely creamy, but BC needs something extreme to go with all that sugar. I don't know if I'm making any sense, but I'm just trying to explain how my brain works.
I just started doing this and have been using the all-shortening Wilton class buttercream. I don't especially like buttercream anyway, but my mom must be odd because she LOVES this stuff. I do use the meringue powder, the optional salt, and the flavoring-- vanilla, usually. I use water too- mainly so that it keeps without refrigeration.
I just started doing this and have been using the all-shortening Wilton class buttercream. I don't especially like buttercream anyway, but my mom must be odd because she LOVES this stuff. I do use the meringue powder, the optional salt, and the flavoring-- vanilla, usually. I use water too- mainly so that it keeps without refrigeration.
Yes. They say it will keep indefinately without refrigeration. It has nothing in it that will spoil. I made some a while back and thought I'd use it for decorating - borders, flowers, etc. I had some still in bags and after setting for a couple of weeks, it got kind of airish. Our teacher said when that happened, just knead it in the bag and it will be fine. I just couldn't bring myself to do it. I threw it out.
I hope I answer all the questions.
Yes it crusts well.
DON'T use sweetened condensend milk.
DO use canned milk, like Pet milk, evaporated milk in the can.
I do use regular salt.
The cornstarch is supposed to make it stay together better. You could also use Meringue Powder. When Crisco went to the transfat thing, I didn't know it. I made this recipe and the icing fell off the side of one of my cakes. Someone suggested corn starch or MP. I haven't had a problem since. If you use one with fat in it, then I wouldn't worry about the CS or MP.
I was talking to a lady at church this morning and she was asking me about BC. She started taking classes and they gave her the all Crisco recipe and she didn't like it. She said it was too sweet. I gave her this recipe to her and gave her my opinion on the difference the canned milk makes. I told her of course this one is sweet too (it has 2lbs of PS in it) but to me the canned milk and the salt compliments the sweetness. It also gives it a creamy taste. I think canned milk is very rich and extremely creamy, but BC needs something extreme to go with all that sugar. I don't know if I'm making any sense, but I'm just trying to explain how my brain works.
Thanks! Im going to try your recipe tonight or tommorw.
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