Decorator Buttercream Frosting Help, Please?

Baking By DTZ28 Updated 12 Feb 2014 , 4:30pm by AnnieCahill

DTZ28 Cake Central Cake Decorator Profile
DTZ28 Posted 11 Feb 2014 , 9:20am
post #1 of 5



Need assist with my buttercream icing recipe that I've used for years:


2 cups shortening

2 pounds confectionary sugar

6 - 8 ounces of heavy whipping cream 

2 teaspoons vanilla flavoring

1/2 teaspoon salt


When Crisco removed the trans fat in their shortening, the cake frosting bubbled to the point that I needed to pull it off the cake.  I also found that others experienced the frosting actually breaking down and sliding off the cake.


Since that time, I have mixed some shortening containing trans fat with Crisco (that has no trans fat), but am requesting a healthier, reliable solution to my frosting dilemma using the same recipe.


For example, it has been suggested that I add 1 tablespoon meringue powder per cup of shortening to the recipe--will that prevent the bubbling I experienced, and potential slippage from occurring?  Will it change the flavor of the frosting?


I've also heard that corn starch could be added (up to 2 tablespoons per cup of shortening), but then I read that corn starch is only to be used with frosting that needs to be cooked (vs. chilled, as in this recipe).


Any reliable solutions, please?


Thanks so much!



4 replies
cherbearcakes Cake Central Cake Decorator Profile
cherbearcakes Posted 11 Feb 2014 , 8:54pm
post #2 of 5

A Been using this. Tastes amazing and really great texture.

DTZ28 Cake Central Cake Decorator Profile
DTZ28 Posted 11 Feb 2014 , 11:28pm
post #3 of 5

Hi Cherbearcakes,


Sorry, but not sure of your response...


Did you mean you use the frosting without trans fat shortening on large wedding cakes, etc. without a problem (bubbling, etc.)?


Or, did you mean you add the meringue powder to the recipe and like it?


Thanks much!



cherbearcakes Cake Central Cake Decorator Profile
cherbearcakes Posted 12 Feb 2014 , 12:28am
post #4 of 5

AMostly the meringue powder part but I also use shortening with no trans fat and I never have a problem

AnnieCahill Cake Central Cake Decorator Profile
AnnieCahill Posted 12 Feb 2014 , 4:30pm
post #5 of 5

If you want healthier, I'd go ahead and use real butter if you can.  I can't imagine eating a solid Crisco icing, whipping cream or not.  I would either switch to butter or get high ratio shortening if you can't get Crisco to work in your original recipe.  It might benefit you to give other recipes a try.  There are lots of good ones out there that you might like better. 


When I first started decorating 15 years ago, I did the meringue powder thing and I think it made my icing gross.  It had a sour smell and taste that was very noticeable.  I wouldn't use it. 


Since you like Crisco, have you given Indydebi's recipe a try?  She said she never noticed when Crisco took out the trans-fats.

Quote by @%username% on %date%