Crusting Buttercreams Without Crisco?
Decorating By chleonard Updated 28 Jan 2007 , 4:57am by czyadgrl
You can do half butter and half crisco to get a crusting buttercream. It will still crust ,but it will have the buttery taste people like.
have you tried hi-ratio shortening like Sweetex instead of Crisco yet? If it's the heavy greasy texture you're trying to get away from, give the Sweetex a try (subsitute equal amount for the Crisco called for in your recipe). And whip it with the mixer for a good 10-15+ minutes - it will come out a lot lighter feeling.
If you're trying to get away from shortening altogether ... hmmm. That I don't know.
Good luck!
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