I live in Finland (europe) and we don't have crisco or other half-ready-products that you have there in states. Is there any recipe for buttercream without any those products. Can I just use butter?

I would like to make roses of it. And is the same recipe good for filling the cake or covering the cake?

If some of you also know, how much is one cup in desilitras? We have metricsystem and don't use cups? Is it something like 2,5 dl?

Thanks.

I think "all butter" might be too soft for roses, but I've never tried it. There are several recipes that are all butter. Check the recipes tab.

Here are conversion charts for metric:
http://curezone.com/conversions.asp

Here is a recipe that is wonderful w/o crisco:

1 cup unsalted butter
1/2 cup milk, room temperature
1/4 teaspoon salt
2 teaspoon vanilla or other flavorings
2 pounds confectioner's sugar

Combine all ingredients and mix.

Note that this will not make a pure white icing, but it tastes yummy! I have used it to cover as well as do decorations (but have not tried roses). You may check the web for the conversions....good luck!

i've used the recipe with no crisco....sure tastes better but it's not that great for decorating...the butter makes it very sensitive to heat and it gets mushy pretty quickly

Swiss meringue and italian meringue buttercream don't use crisco.
Here is a link to martha stewart's IMBC:

http://www.marthastewart.com/page.jhtml?type=content&id=recipe1980&contentGroup=MSL&site=living

I have also made Toba Garrett's SMBC and she said you can add some liqueur to cut back the butter flavor, like a raspberry liqueur.

Kurislapski,

I'm in Ireland and we don't have crisco either but having looked it up, its white vegetable fat in solid block form. We get Flora White here which is pretty much the same thing, I've used it in buttercream and thought it tasted fine and yes it held its shape better for piping with.

This is the link to their Finnish Website

http://www.florahealth.com/flora/home/international/_main.asp?vCountryName=Finland


Sparklycake

Not sure this is correct but according to what I found online and a little converter book my hubby has it is 2.37 decileters per cup (US 8 ounces). I will give you the link and hopefully it will work so you can check it out. Hopefully someone who knows for sure can give you the correct answer if mine is not right.

http://www.easysurf.cc/cnver2.htm

Can you get vegetable shortening there? Crisco is just a name brand available here. I think the all butter buttercream might be too soft for roses but if butter is all you can get, I would just add extra powdered (confectioner, icing) sugar to the recipe and hopefully it will be firm enough for roses.

Hope that helps!

I try these recipes...

thanks.


jenny