I do agree here. Is there a delicious non-Crisco based buttercream recipe which tastes great, provides a satin finish and crusts well? Something specifically for wedding cakes?
Originally Posted by nlh
My question is about different recipes. I've tried the ones with Crisco and they are gross! Even if I add 1/2 butter 1/2 Crisco, or use extra flavors (vanilla, butter, almond, etc.)
So I'd like to have some other recipes to use. Like a French, Swiss, or Italian buttercream perhaps?
Why do we have to use this Crisco stuff? It's awful.