Wow - I only thought there was 1 basic buttercream recipe used in decorating cakes. I was taught the "Wilton" Method of 100% Crisco shortening, powdered sugar, meringue powder, water, clear flavoring.

Can you really use butter/margarine in buttercream and be able to decorate with shell border, flowers, etc?

I thought the butter would turn your icing/frosting yellow and then change all the colors you use on the cake (red would be more orangie because of the butter in the frosting).

Please help clear this up - I was only using 100% crisco shortening - can I really make my icing taste better as well as show off my decorating skills?

Janet

Yes, you can use real butter in buttercream icing. If you use regular unsalted butter, it will turn your icing a pale yellow shade... there is a butter that you can get from health food stores that won't do this.

http://www.cakecentral.com/cake_recipe-1602-32-ButterCream-Icing-for-Frozen-Transfers.html

I've used this icing, which I thinned down some for my cakes and it tastes really good. You can do all your borders with it and shouldn't have any problems. If you hands heat it up too much, just pop it into the fridge for a couple minutes and that helps to firm it up again

I only use the 1/2 butter 1/2 crisco recipe. I use the regular salted sweet cream butter. For white icing...I flavor withclear vanilla and use the wilton white paste to give a nice white color. I have no problems with borders or decorations...I just add less liqiud. Hope that helps!

..oh, the possibilites are endless! Here is another recipe you might want to try!

http://cakecentral.com/cake_recipe-1948-1-Butter-Cream-with-real-butter-for-decorators.html

I do what Traci does. I used to use only the all crisco recipe, which is fine, but when I started using 1/2 criso 1/2 butter I was really pleased. It tastes better and you can do whatever you want with it. Good Luck!

Here is the recipe that I use;

1/2 crisco
1/2 butter
1 teaspoon of clear vanilla
cream together

4 cups domino powdered sugar (sifted)
1/2 tablespoon salt
3 tablespoons milk

Beat for about ten minutes or until light and fluffy.

I use:
1 cup crisco
1 1/2 cups butter (Land-O-lakes ONLY= white icing
1 tsp butter flavoring
1 tsp clear vanilla flavoring
2 lbs powdered sugar

I LOVE this recipe. You get the stability of the crisco icing and the great taste of butter!

OH! I forgot..that is the recipe for stiff icing. If you thin it out use milk NOT water.

I love the 1/2 butter and 1/2 crisco recipe for everything but roses. The Wilton class buttercream (all crisco) with meringue powder added in produces the best roses for me. For a pure white frosting, dream whip frosting is wonderful. Experiment with different recipes. I am sure you will find one or two that work best for you too!

Welcome to Cake Central!! This is the buttercream I have started using and I love it!

http://www.baking911.com/recipes/cakes/buttercreamtami.htm

Enjoy!