Stability Of American Buttercream

Baking By hema128s Updated 13 Jul 2013 , 3:33am by ttaunt

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hema128s Posted 4 Jul 2013 , 10:06am
post #1 of 12

Hello everyone, 

 

just a quick question, will reducing the amount of icing sugar affect the stability of my american buttercream?  I use a little bit less than 3 cups of icing sugar for 1 cup of butter. 

 

Any advice??

11 replies
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leah_s Posted 4 Jul 2013 , 11:36am
post #2 of 12

AThe standard ratio is one cup fat per one pound confectioners sugar. Less sugar will make it crust less.

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ttaunt Posted 6 Jul 2013 , 7:55pm
post #3 of 12

What is a high ratio shortening that I can purchase at any grocery store?

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manddi Posted 6 Jul 2013 , 8:50pm
post #4 of 12

AGrocery stores don't generally carry high ratio shortening. If you don't have access to high ratio, use shortening that still has trans fats in it.

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leah_s Posted 6 Jul 2013 , 9:04pm
post #5 of 12

AHR Shortening is a specialty product for the baking trade. Some cake supplies stores (not craft stores) carry it, as do bakery supply wholesal and restaurant suppliers. It's generally sold in 50 pound blocks.

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ttaunt Posted 6 Jul 2013 , 9:27pm
post #6 of 12

Thanks for info. WOW 50 pound blocks -probably couldn't even lift it. Well I guess I'll continue using cheap walmart brand,because Crisco is too soft for some reason.

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sixinarow Posted 6 Jul 2013 , 10:24pm
post #7 of 12

AYou can buy it at many local cake decorating supply stores or online at several places in much smaller sizes. I buy it in a 3lb bucket since I don't need huge quanities!! :)

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ttaunt Posted 6 Jul 2013 , 11:47pm
post #8 of 12

3 pounds sounds better ,I will be looking for it.

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keepingitreal21 Posted 6 Jul 2013 , 11:57pm
post #9 of 12
Quote:
Originally Posted by ttaunt 

Thanks for info. WOW 50 pound blocks -probably couldn't even lift it. Well I guess I'll continue using cheap walmart brand,because Crisco is too soft for some reason.

Crisco went too soft when they took out all the trans fat.

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ttaunt Posted 12 Jul 2013 , 9:32pm
post #10 of 12

Does anyone know a good cream chees frosting recipe that is stiff. Mine keeps sliding off my cupcakes. My cupcakes were completely cooled.

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manddi Posted 12 Jul 2013 , 9:34pm
post #11 of 12

ATry Edna De La cruz's cream cheese Frosting. Designmeacake.com

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ttaunt Posted 13 Jul 2013 , 3:33am
post #12 of 12

Thanks ,I'll go look that up.

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