I have been using this recipe for years. It was actually passed down to me from my mother. She owned a bakery in Charleston, South Carolina and this is the recipe we used. It will hold-up well in various temperatures, including the heat and humidity. This recipe can be used for white buttercream, off white buttercream (add vanilla), or chocolate buttercream (add semi-sweet liquid chocolate and powered coco).
Ingredients
- 1 pound Crisco Shortening (Must use Crisco…tried other brands and did not turn out the same)
- 4 pounds powdered sugar
- 3/4 cup of water (add more by the teaspoon if it is too stiff)
- 1 Tablespoon of flavoring (I use a mixture of clear vanilla, butter, and almond)
DIRECTIONS
1) Put the Crisco in the mixing bowl first.
2) Add powdered sugar, water, and flavoring.
3) I usually let it beat for 5 to 7 minutes at least. I will stop and scrape the sides of the bowl and then mix for another few minutes.
is this butter cream good if im going to top the cake with fondant? and can i make it in advance, and freeze it?
Yes, I use it under my fondant. I advise you to ice the cake and put the fondant on right away. When I ice a cake and wait to put the fondant on, I have to slightly wet the icing with a small brush and water before putting the fondant on. As far as freezing, I have never made it and frozen it. If you keep it in the refrigerator, it will last for a week.
Does this recipe still work well now that Crisco is no longer a hi-ratio shortening? I have been advised to steer clear of Crisco and use Sweetex instead. I appreciate your input on this.
I use nothing but Crisco. I am noy sure about the Sweetex.
I grew up in a family bakery, and we used Sweetex shortening exclusively. It whipped up to a nice and light, fluffy buttercream rather than a heavy one. Give it a try! When we taught classes, we let our students use Crisco for the sake of cost. Like Geechigirl, Crisco was the only supermarket shortening we recommended. House brands made a heavy, slimy mess that wouldn't whip up. Sweetex is still far superior. It also makes the best pie crust, light and flaky like Grandma used to make- without using her old fashioned lard. Yuk!
I thought Sweetex had a an excessively sweet taste. Is this still true?
Where do you get Sweetex? Do you have to get it at a specialty store?
How much chocolate do you add to this recipie and how much does it make?
I usually add two packets of the semi-sweet liquid chocolate and i really don't measure the coco....about 1/2 cup i guess. This recipe will ice either 2 - 1/4 sheets or 1 - 1/2 sheet with a little left over.
Does the chocolate version come out a true chocolate color or is it the lighter (tanner) chocolate buttercream.
where can you buy sweetex locally? or can you only order it and pay shipping??? ugg
i am having problems with my icing that says it is really good for roses. it starts out pretty good and after a little while it starts getting to loose. i do the crisco/butter icing recipe from wilton. i have not yet mastered the rose making yet and it is hard to do when your icing don't hold up. its like it gets greasy or something.
When making roses with the wilton recipe use all shortning and no butter. The butter is getting too warm in your hand while you are working on your roses.
I use this same exact recipe but I add a small amount of meringue powder to it... this gives it a very nice slight crusting effect.
Sweetex has no flavor. It's just a high grade shortening. For those of you who use Sweetex with this recipe, do you still use one pound, or do you reduce it. I find that I need to cut the recipe down by about one third. I could use advice on this.
Am I correct in my understanding that this ALL CRISCO recipe can be used for chocolate buttercream as well? No Butter?
I to also took wilton classes, but found sweetex at the local cake supply store. I tried it and yes it is much better than crisco. It's lighter tasting and doesn't have that greasy taste or texture.
Great value Shortening from Walmart still has transfats in it and comes out very smooth. jen...
The "New" Crisco DOES NOT work like it use to. Since they've changed the formula it does not have that smooth, creamy texture like it use to. Our local cake/candy shop sells sweetex and it is cheaper to buy than Crisco as the price on it has doubled since they changed their formula. Everyone should call the company that makes Crisco and complain on the new product. I did and they told me it doesn't make any difference on recipes. Told them I've been using Crisco for my icings and pie crust for over 20 years and I KNOW THERE IS A DIFFERENCE. They told me to add more water, add meringue powder, etc. I told them to bring back the old Crisco as I am no longer going to buy it, our bakery will no longer buy it and I am informing my students not to buy it anymore. We should be able to choose what type of shortening we want to use. They can keep the new one, but bring back the old formula too. "Everyone call the number on the can and speak up. Sweetex is now my number 1 choice. Actually I would have used it long ago, but the shop that sold it always told me to use Crisco as it was cheaper to use. Now Sweetex is cheaper to use and it now works better. The recipe that was given is the same recipe that Wilton has used for years. To make a smaller amount use 1 Lb. Powdered sugar, 1 cup shortening, 4 Tbl. water, 1 tsp. flavoring. (Add more watr as needed 1 tsp. at a time) It is enough to cover a 8" x 4" round, two layer cake.
Regarding the Sweetex. I bought a 50lb box and couldn't believe the difference in the consistency, it was so super delicious without the greasy feeling in your mouth! Once I used up my 50lbs, I went and bought another box. I started to make my frosting as usual and it just wasn't the same. I called the company and they asked me if there was a letter "Z" on the box by the name "Sweetex", I said; "Yes"! They told me due to government regulations they can no longer add trans-fat to the formula or recipe and that is why the "Sweetex" doesn't work for me anymore. I wanted to know if anyone else had this problem in there state? I was told that trans-fat can no longer be used in ingredients in the state of California as Dec 2011!!