Newbie Buttercream Question

Decorating By Rosebud22 Updated 23 Apr 2009 , 2:40pm by sweetcheeks75

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Rosebud22 Posted 23 Apr 2009 , 1:08pm
post #1 of 12

When making homemade buttercream do you use regular or butter-flavored shortening?

11 replies
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imamommy1205 Posted 23 Apr 2009 , 1:27pm
post #2 of 12

I use regular. I am sure you could use either though.

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lordbuffington Posted 23 Apr 2009 , 1:34pm
post #3 of 12

I use regular butter and hi ratio shortening. Tried using Crisco but my buttercream ends up looking softer and tasting a little on the greasy side.

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cricket0616 Posted 23 Apr 2009 , 1:39pm
post #4 of 12

I have always used crisco, but I keep reading about hi-ratio shortening. Can someone explain the difference and where you can find it.

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mbt4955 Posted 23 Apr 2009 , 1:41pm
post #5 of 12

I used half butter and half regular shortening. If hot weather is going to be an issue, I use IndyDebi's Crisco recipe with butter flavoring added.

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mcook1670 Posted 23 Apr 2009 , 1:44pm
post #6 of 12

i use Italian butter creme.. all butter..mmmm icon_biggrin.gif

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lordbuffington Posted 23 Apr 2009 , 1:46pm
post #7 of 12

The difference (from what I have read) is that it holds more confectioner's sugar than Crisco, for example, making it taste less greasy - I am not positive, and I am sure someone will correct me if I'm wrong icon_lol.gif

I get the hi-ratio from a bakery near my home in 3lb tubs because I don't go through it as quickly as others do. Some people get the 50lb block from other bakeries or I believe GFS will order it for you...


I would ask a bakery or bakery supplies store. That would be your best bet, without having to order it online.

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cricket0616 Posted 23 Apr 2009 , 1:52pm
post #8 of 12

Thanks lordbuffington for the info. Unfortunately, I live in a "small" town and know that is not something I can find around here. I did look on Global Sugar Craft and they will not ship it again until the cool weather months. I will have to keep it in mind and try it. Thanks again.

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lordbuffington Posted 23 Apr 2009 , 1:54pm
post #9 of 12

You're welcome. I think you will be just fine. Make sure to post some photos when you're done!

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Danielle1218 Posted 23 Apr 2009 , 1:57pm
post #10 of 12

I live in northern ny and I have never been able to find high-ratio shortening. Not even really sure what it is. I just stick to crisco.

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Susie53 Posted 23 Apr 2009 , 1:59pm
post #11 of 12

I use regular shortening...I use hi-ratio when I can get it. icon_smile.gif

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sweetcheeks75 Posted 23 Apr 2009 , 2:40pm
post #12 of 12

I use butter and crisco, but i always whip the two together for at least 8-10 mins its helps get rid of that greasy feeling on the roof of your mouth. icon_biggrin.gif

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