Why Crisco In Buttercream?

Decorating By npsmama Updated 4 Dec 2008 , 9:45am by Cake_Princess

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npsmama Posted 27 Nov 2008 , 11:16pm
post #1 of 13

I'm attempting FBCT for the first time. I notice that the buttercream recipe recommended uses a mixture of crisco and butter.

Is there any reason for the crisco?
Could I use all butter?

thank you

12 replies
Doug Cake Central Cake Decorator Profile
Doug Posted 27 Nov 2008 , 11:26pm
post #2 of 13

greater stability at room temperature.

consider:

if you leave butter out on counter it goes very soft.
Crisco stays stiff.

so a blend is the "goldilocks" compromise. not so stiff as pure crisco and not soft like pure butter but hopefully "just right"

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TexasSugar Posted 28 Nov 2008 , 2:15am
post #3 of 13

I use my regular all crisco recipe when I make the FBCTs. I can't see a reason for you not be able to use your all butter recipe.

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npsmama Posted 28 Nov 2008 , 5:36pm
post #4 of 13

Thank you!

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Mac Posted 30 Nov 2008 , 3:31pm
post #5 of 13

Would the all butter frosting crust???
Here in Texas, unless customer orders it, I use Crisco and butter flavoring.

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TexasSugar Posted 30 Nov 2008 , 9:40pm
post #6 of 13
Quote:
Originally Posted by Mac

Here in Texas, unless customer orders it, I use Crisco and butter flavoring.




Amen Mac! I am so with you there! It is hard enough with all Crisco icing in the summer let alone adding butter in there.

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Cake_Princess Posted 30 Nov 2008 , 10:02pm
post #7 of 13
Quote:
Originally Posted by Mac

Would the all butter frosting crust???




I do all butter buttercream sometimes and it still crust over. I even did it with a spongebob FBCT a few years back.

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tinygoose Posted 30 Nov 2008 , 11:15pm
post #8 of 13

Sorry FBCT? Please tell me what this is. Thanks.

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tinygoose Posted 30 Nov 2008 , 11:19pm
post #9 of 13

Sorry FBCT? Please tell me what this is. Thanks.

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becklynn Posted 30 Nov 2008 , 11:29pm
post #10 of 13

FBCT = Frozen Buttercream Transfer

I think there is a How-To in the Articles section.

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tracey1970 Posted 1 Dec 2008 , 1:25am
post #11 of 13

I do my fbcts with a half-butter, half-hi ratio shortening blend. Never had a problem and crusts fine.

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tinygoose Posted 2 Dec 2008 , 4:33pm
post #12 of 13
Quote:
Originally Posted by becklynn

FBCT = Frozen Buttercream Transfer

I think there is a How-To in the Articles section.




Thank you. I was really stumped on that one.

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Cake_Princess Posted 4 Dec 2008 , 9:45am
post #13 of 13
Quote:
Originally Posted by tinygoose

Quote:
Originally Posted by becklynn

FBCT = Frozen Buttercream Transfer

I think there is a How-To in the Articles section.



Thank you. I was really stumped on that one.




I am sorry I try not to be be lazy and type short forms that one slipped in there.

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