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

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"

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.

Thank you!

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

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

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

FBCT = Frozen Buttercream Transfer

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

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