Icing Query

Baking By 4chaos Updated 13 Mar 2014 , 3:18am by Apti

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4chaos Posted 12 Mar 2014 , 2:45am
post #1 of 4

So, I usually make buttercream with butter, but I have read several people here prefer to use a combination of butter and shortening.  I was going to play with that, but do you use traditional shortening or a butter-flavored one or is it just personal preference?



3 replies
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AnnieCahill Posted 12 Mar 2014 , 8:21pm
post #2 of 4

I think most are using the regular shortening.  Butter flavored is usually very artificial tasting.  That said, I use all butter and it works great, but sometimes in super hot weather I will add a very small amount of shortening to stabilize the buttercream a bit if it's going to be outside for an extended amount of time.

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CMLayton Posted 13 Mar 2014 , 12:53am
post #3 of 4

AI use half butter and half shortening. I use regular shortening and it has always turned out great.

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Apti Posted 13 Mar 2014 , 3:18am
post #4 of 4

Everyone I've ever heard says to use NON-butter flavored Crisco (shortening).  I live in Southern California and during the summer I use shortening so the cake won't melt in the heat.  If it is not real hot, I prefer to mix half butter and half shortening. 

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