I started with a basic ABC (all shortening) recipe, and it looks awful!  Looks grainy, though it is smooth.  I added Dream Whip, but that didn't help.

 

If I make a batch of real butter buttercream, and add to what I have already colored, will that help at all in trying to get everything to blend better?  I don't want to add more ingredients, just to throw it all out. 

 

I have no access to Hi Ratio shortening today.  I know to use that in the future from all I have read.

 

Thanks all!

AI was going to suggest adding some butter to it, but frankly, you'd be better off throwing out an all-shortening dream whip mess and starting from scratch. Use 1 cup butter, 1 cup shortening, 2 pounds confectioner's sugar and about 1/4 cup milk/cream/half and half depending opn what you have on hand.

You'll be shocked at how much better it tastes than all-shortening, which is nas-tee! I make confectioner's sugar buttercream with at least half butter, if not all butter, and it tastes a thousand times better than all shortening.

Thank you!  I think that's the direction I will take from now on.  In a pickle today, I grabbed a tub of Wilton's premade, whipped it, piped it, and headed out the door. 

 

With or without hi ratio, I believe that was my last batch of all-shortening icing!  Do you use HR, or a non-transfat shortening for your recipe?

 

Here's the final result:

I use regular crisco if I use shortening. If you're in a climate that isn't too hot (or in the winter) you can use an all-butter version too. Here's one recipe that actually works great, but I haven't tried it in hot weather. I don't really trust the idea of all-butter in the summer, but as long as it isn't outside it would probably be fine. It tastes SOOOOO much better than the ones with shortening.  http://acaketorememberva.blogspot.com/2013/08/weird-buttercream-recipe.html

MBalaska- Thanks! and Yes, it's off to the trash!  

 

Kara, I would imagine both of your recipes will hold up under fondant? TY for sharing!

A

Sure, as long as the fondant is put on the right way, not more than about 1/8" thick. I can't vouch for anything thicker than that, but it shouldn't make a difference.

A

I make this recipe all the time. I had it on cupcakes with fondant toppers in an 80-degree room and it didn't budge. Can't vouch for it on a tiered cake in the heat yet, but the stuff works somehow. Plus it's really yummy.