HI All,

Sorry if this information has been posted before, it's just hard to find in a search.

So I've been reading the site and I've started saving some buttercream recipes that you all seem to love.

* Sugarshack's Buttercream Icing
* Indydebi's Crisco-Based Buttercream Icing
* Buttercream Dream

Do all these one's crust? Is there one that you prefer over the other?

I'm trying to find one to start using regularly

Thanks for all the input!!!!

I highly recommend Sugarshack, if ya can get hi ratio shortening! When I have to use a crusting from now on, this is the one! As far as shortening based bc's go, this is just about perfect!

I purchased Sugarshacks DVD I not only recomend the dvd but the recipe, I was even able to use my local grocery stores shortening as it still contains trans fat ! Yes hers crust well it does stay workable thougg for a longer time than store brought crusting BC

Sugarshacks works for me! I can't tell you how many others I have tried and Sugarshacks is the best tasting and smoothest bc ever!

Yep, I have heard that plain ole Crisco will work, it never did for me, in fact I can't even look at a tub o' Crisco without feeling queasy after eating icing made with it. But you won't really ever get the real-deal results unless you use hi ratio.

Oh I agree with the whole I ratio thing vs Crisco , Crisco sucks, However my store brand (Foodlion) shotening did better this go around than CK High ratio I was very suprised not greasy at all whipped up very light just like with high ratio

IndyDebi's is awesome. It crusts really well and holds up well to heat. I use store brand shortening and it is smooth and delicious every time!

I made the Buttercream Dream recipe this week for an order to try it, I loved the taste and it was fairly easy to work with but it did not crust on my cake. I read this topic earlier today and i went and spread some leftovers on a plate to see what happened and 5 hours later it has a slight crust but it stuck to paper towel when I rubbed it. I live in Australia, so the shortening we use might be different.

I am interested in what hi-ratio shortening is. Someone mentioned trans-fat, is that animal fat blended with vegetable oils?