HI Everyone

I would like some ideas about real buttercream and decorating. I really do not like the crisco based frosting as I find them grainy and not as pleasant tasting as the real thing. I am from Australia orginally and the buttercream there is much more silker and lucious. ( But I am not sure what they use for frosting tho.. )

Does anyone here use Italian or even Swiss Buttercream ( both egg white based) for their decorating? How well does it stand up for transport and leaving it out for display?

I am kind of confused what to do if I dont use crisco based!!!

Any suggestions and input would be great


-- Jane

hi, i live in italy and i have been meaning to purchase some italian butter. i was told that it is very different from american butter. i will make it a point to buy some tomorrow and try it out. i'll let you know how it comes out!

I use a product called sweetex if you go to this web site you will be able to see what I am talking about.. http://www.chefswarehouse.com/ once your there on the top there is a serch put in sweetex and it will come up... I use to use crisco all of the time untill about 2 years ago for my Birthday one of my friends got a bit of this stuff and I have not gone back since its creamy it tastes much better.. I find its even more creamier if I use a bit of Liquid coffee flavored creamer with it and either the rest milk or the rest water... its the same amounts as your crisco 1 1/2 cups per batch with this stuff..

Do you know if Sweetex is similar to the BakeMark High Ratio shortening brand? Reason, I'm asking is because I just bought a huge cube of the BakeMark brand and it does not turn out well with my regular buttercream recipe. I even tried using 3/4 c. compared to the 1 c. as was suggested somewhere on here. Any suggestions?

Have you tried using a recipe with a cooked flour/milk base, and then using butter instead of crisco? It has a great mouth feel that I haven't gotten with standard buttercreams.

Illy

Thanks guys