I've googled and googled but there just seems to be a variety of answers which left me more confused than I was already! So I'm hoping someone here can help me out.
So my question is if I want to replace butter in a buttercream recipe with shortening do I use the same amount or is it 20% less or 50% less of shortening. The recipe I'm using will be:
750g icing sugar
3 tbsp water
Flavouring of some kind yet to be decided.
I dont really want to experiment with a new buttercream recipe for this as its for an anniversary cake I'm making for my anniversary on friday, so would rather stick with a recipe I know crusts for this one cake!
The reason for replacing the butter is I'm trying to get it as close to white as possible and I won't be able to order that icing whitener stuff I've heard about this week.
Thank you for taking the time to read my spam x
In most recipes where powder sugar is involved, you just replace the butter and crisco in equal portions. You may find that because butter makes a softer icing you may have to adjust the liquids a little.
Thank you so much I appreciate you taking the time to reply
My recipe is 50/50 butter and shortening. But i know you can do all shortening because I've done that before too! Just be careful because sometimes, when you use all shortening, it gets a real weird greasy feeling in your mouth.
and if you are looking for a recipe..1 cup of shortening, 2 tbsp of water, 1 tsp of flavor, 3 lbs of conf. sugar... and add tsp of water as you go to get the feel you are looking for to ice with.
it will be a stiff icing at first..but add tsp of water to loosen it up...
the crusting will be good too.
Just wanted to thank everyone again for the tips and advice it was very much appreciated, cake done (it came out a nice white colour yay)and decorated ready for tomorrow now,so all i have to do is sit back and enjoy our day!
Great! Glad you finished successfully...Be sure to post it!