Which Buttercream icing recipe do ya'll prefer to use? My husband swears he can taste the shortening in a recipe with it......I tried an all butter recipe bu tI thought it was too soft and too sweet!?

Also which cake do you tend to use...recipe or box?

I use 99.9% scratch cakes....

The icing I use is 100% Crisco recipe but add almond extract which does wonders for the taste.

For your all butter recipe, cut the butter in half and then add that amount of Crisco to it. Or don't use any butter at all and use that same amount with Crisco. Add butter flavoring to it. If it's still too soft, add a little more powdered sugar.

I love the buttercream recipe that uses 1/2 butter and 1/2 Crisco. I also play around with other flavorings: almond, vanilla, and Bavarian cream (LorAnn oil).

my dad can always tell when i use crisco and he hates it. he always makes a comment and i tell him that i find it easier to decorate with.

I use IMBC. My fiance won't eat anything from a mix or buttercream with shortening.

What is IMBC? Sorry - from a newbie.

Beez

I believe it is Italian Meringue Butter Cream

I personally like box mixes and then add to them. I think they make a nice moist cake.

For icing...I use the 1/2 butter and 1/2 crisco recipe. I think if you flavor it right then it tastes pretty good. Try adding mexican vanilla and a little almond extract. It gives a wonderful flavor to the icing.

I will try the half butter half shortening ...I haven't tried any other flarvoring than vanilla........so I will try that too!! I've wondered about the all shortnening with butter flavoring............I guess I just have to try it all out!!

I just tried an IMBC. It was lemon flavored and my entire family LOVED it! My aunt told me she normally scrapes off icing and she ate the entire thing. My mom told me not to tell anyone this, but since you don't know her, I'll tell you...she actually licked her plate. It's definitely a keeper for me, although I want to try a Swiss Buttercream as well to see what the difference in taste is.

I just tried the IMBC from The Whimsical Bakehouse and I must admit, it's AWESOME! Has anyone used it for wedding cakes?

Marialovescakes, I like your answer: 99.9% scratch cakes. I guess I also do 99.9% scratch cakes.

I usually make buttercream with - get this - all butter. I have never tried it with crisco. I am curious about how much better it is to decorate with and crust etc. But the thought of crisco...eating it? It just sounds so gross! I imagine it would taste greasy!!! So many people write about hating the taste and being able to tell if it's made with crisco! This keeps me from trying it.

I have heard that adding a pinch of salt (dissolved in the water or milk you add) and it will cut down on the "greasy" taste.

Ok you convinced me to try it now...

I use 100% all butter BC. That's cos we don't have any crisco around here. I have just made it few times, but when I make roses I have to but more sugar than recipe says. Mine says 0,9 kg (what is this in oz I don't know), but I but something like 1,1 kg or so.


I need to try that IMBC too. What is your best recipe of that?

And by the way, we don't have boxmixes also, so from scratch it is.

Jenni

Just a suggestion to all of you who are wanting to try to make the 1/2 butter, 1/2 crisco recipe: Use milk instead of water and that will make it creamy and not so greasy. I also recommend disolving the salt into the milk before adding it to your icing. Add some Mexican vanilla and/or almond extract.

Note: this makes an ivory colored icing because of the butter, but it is definitely close enough to pass for white except maybe on a wedding cake.

I haven't tried IMBC yet, but this one is my favorite!

I use doctored mixes about 75% of the time. I have yet to find a good doctored carrot cake mix so I make one from scratch. I also love Toba Garretts yellow cake and chocoalte fudge cake recipes from scratch. And anytime I make a dietary specific cake it has to be from scratch. My FIL is diabetic, so I use scratch cake to make a sugar free cake. I am going to try a vegan cake this weekend from scratch as well, for some friends of mine that are vegan. Alien_Sunsets was nice enough to PM me some great Vegan recipes.

As for frostings, I use many different kinds. I use 1/2 butter 1/2 crisco with almond and vanilla flavoring a lot. I also use Toba Garretts French Vanilla Buttercream, much lighter and tastes like vanilla ice cream! I have yet to try MMF yet, but really want to. I also love using whipped and non-whipped chocolate ganache on my cakes.

I used to make buttercream with all butter and powdered sugar but on Sunday I tried the IMBC and I'm not making anything else from now on. Heavenly!!!

Inma