I tried a new BC recipe and yep.. I could taste the crisco.. umm not a fan.

I would never use Crisco in a bc frosting. I really do believe that it can be done successfully, as Indydeb swears by it, so I know it's possible. However, every rotten store cake I've had with that crappy frosting reminds me of Crisco. And I remember being at a party where there was a beautiful cake with lovely decorations. The frosting tasted so horrible - like someone just added some sugar to the Crisco, that no one could eat it. Yuk!!

I never tried Indydebi's buttercream frosting...but I have used the SMBC and love it to death. I grew up having butter icing, so I never like the very sweet taste of boiled icings... In any case, I attended a wedding 2 yrs ago, cake looked so nice until I tasted it... Crisco buttercream YUK! I didn't eat the cake.

Believe it or not, folks, *I* understand! I made an icing once that had a higher fat/sugar ratio (about twice as much crisco as I use in my icing) and I gagged all over the place on that. All I could taste was the crisco. So i believe it totally depends on the recipe (and each person's personal taste preference, of course!). But I tell the story that if that had been my first and only exposure to a crisco-based icing, then *I* wouldn't be serving any crisco based icings either!

That's why when i read of recipes that use a 1cup to 1lb of fat/sugar, I just sit here and shudder.

I really want crusting BC though. I have only made frosting 2x now and the 1st one was a cream cheese crusting BC and I loved it!!!

Hey, to each his own.

Who really cares, anyway, as long as the people eating the cake are happy?

When I've eaten meringue buttercream, all I taste is butter......greasy butter....and I don't like it. It was a meringue buttercream made by Wendy Kromer, no less, star baker to Martha Stewart..............

First time my DH & DS had it, they asked me why I "buttered" the cake rather than iced it.............

I've been asked several times for my buttercream recipe by people who were certain that it was a meringue buttercream..........NOT! It IS, for all intents and purposes, Indydebi's recipe with a few minor differences...........

Rae

I use half Crisco and half Amish butter. Nothing but Amish butter in my house. Everyone says my bc is to die for. (the butter I get tastes like pudding....YUM) I quit using grocery store butter several years ago. Even my mashed potatoes are better....I digress....sorry. I also use heavy cream after the powdered sugar and flavorings, usually vanilla and almond. I also use Mexican vanilla. It has a very distinctive taste to it too. I beat the icing for a couple minutes after adding the cream and it makes it soooo light & fluffy yet very easy to spread and I get a very smooth finish. I have used all butter but it makes it too yellow. The Amish butter I get is very light in color. I think there are no additives in it.

indy, I have your saved I do plan on trying it one day. I'll have to study the one i tried today w/ yours and see what the difference is. It would be kinda nice to understand the ingredient and not just read a recipe. I thought about deleting todays from the box, but I am gonna keep it to compare other against

my mom did not hate it, everyone ate it, but I feel like it over powered the cake and did not complement it.

oh wow! that's so cool for you. obviously the price is worth it for you, huh? wish I could try some of your goodies
=)

I find that if I use a stick of butter to a cup of crisco it is great, and it crusts....I use almond and vanilla flavorings.

Only butter for me! Can't stand crisco.

I have to say though that a lot of meringue buttercreams have too much of a good thing in them...I've tweaked my IMBC recipe to make it not so heavy on the butter.

I use Land O Lakes butter only with the crisco.......it is delish

I use hi-ratio shortning, and I have several clients that order extra bowls of my icing whenever they order a cake, they love it that much.

I only use Alpine. I just never tried Sweetex, so it may be just as good. No butter at all. Too expensive and I like my meringue based Alpine non-crusting bc.

I always used 1/2 butter and half Crisco for the same reason, I hated the Crisco taste. But now I only use Indydebi's recipe. Thanks to Mamawrobin - who suggested to beat the Crisco for a good 15 minutes before adding anything. What a huge difference it makes!!! I can't taste the Crisco, it is creamy, and everyone that tastes it - Loves it!!!! (I also warm the milk and and the dreamwhip to that)

I use Spectrum instead of Crisco when I make a shortening based recipe, which is not often.
I have used this with both Indydeb's and the Whimsical Bakehouse house BC and both time they went over very well.

It is a matter of taste.....and humidity. There are just times when you need stability.

And I'm with LeahS. Her recipe sounds like what we use in the bakery I work at and people rave over our BC, only we mix in butter also. It is very good, but I may be a bit prejudice.

I don't know what's wrong with me, but I've never used a recipe for BC. I start with mass quantities of butter, beat it to death, add a little bit of shortening until it looks right, add 10x and flavorings and keep monkeying with it til it tastes right. And for some reason, it's always perfect and delicious. I don't want to use a recipe now, because I might jinx my streak!

Funny that I see a few ppl say land'0Lakes, I'll try that next time I make a recipe. I don't think I am the type to not want to try crisco type recipes, this one was just too much (and it also had a butter and crisco combo) I have several BC recipes saved slowly will be making my way through them to try them out!