Ok ladies help a new cake decorator out! I just made the much talked about 1/2 butter 1/2 crisco BC icing. I used the tub of butter I have in my fridge (Country Crock). Then I started thinking about it and I think I was suppose to use the special no salt butter? OPSIE. So its made now but its not a thick consistancy like if I would of made all crisco receipe. So is this normal with the half and half reciepe. It taste wonderful and glided sooo smooth to ice the cake. Im waiting for it to crust at the moment before trying some of new decorating skills Im hoping the consistancy works well with the flowers and such I plan on designing on it. Ok next question, is do I need to refridgerate this leftover icing? And also the cake?

Help ladies!!!

Thanks!

Hello, and Welcome to CC!
I always use the "salted" butter, but I use "real" butter, not margarine.
It's easier if you buy the sticks....No measuring!

You will want to refridgerate any leftover icing, since it has butter in it. I always refridgerate mine anyway, even when I use all Crisco.

As far as consistency, you can always add a little more sugar to make it a little stiffer for flowers.

Good luck & don't forget to post pictures!

I always use unsalted butter, but you'll find that everyone has their own preferences. You actually don't need to refrigerate buttercream made with butter (it has milk in it too). It can sit at room temp for a few days without going bad, but it will keep longer if you put it in the fridge.

As for the consistency, the 50-50 recipe is a little thinner than the all Crisco icing, but it still works beautifully for most decorations. Like Sherry0565 said, just add some more powdered sugar if you need a stiffer icing. (just be sure you do it a little at a time, maybe a quarter to half cup until you get the hang of it).

Good luck and welcome!

Correct me if I'm wrong, but I think Country Crock is margerine, not butter? But as for salted vs. unsalted. It shouldn't be a problem. If I use salted, I just leave out the salt. If it tastes okay it should be fine.

I use the pure butter with salt and I still add more salt. My icing is not so sweet and people love it because of this.

If you want a stiffer consistency, just add more sugar like everyone else stated.

I wouldn't think that Country Crock that comes in a tub would be the best thing to use. They don't recommend it in cookie or cake recipes as it melts too easily.

Just my opinion. What is anyone else's take on this?

Diane

I use that or I can't believe its not butter and i like the taste of it, so it will be fine

I use all butter, unsalted...I find it a lot smoother and it does not feel like my buttercream icing has "SAND" in it.. I always get bad results with Crisco..I think butter taste better. just my opnion..

I use the real deal...butter. I've always used the salted and left out the pinch of salt that my receipe calls for. My receipe is the 1/2 butter and 1/2 crisco.....when I've used all butter it is too soft for what I'm doing, and isn't as white as I'd like. If I'm not mistaken.....the tubs of margerine also have water whipped into them in most cases. That might be something to consider. From a health perspective.......plain butter is the better way to go. Crisco and margerines are the bad stuff. Of course...........................then there's the sugar................aaarrrggghhhhhhh! LOL

Thanks for all of your replies. Im learning so much from you wonderful ladies.

While Hubby and I watched American Idol I put up a TV tray and set up for some decorating. Im a little iffy on putting photos up to all of you pro's. But I can use any of your lovely tips on how to do better next time. This cake is thin because I made 12 cupcakes for class and just threw the leftover batter in a pan. Just for praticing purposes And... This is the first cake that Ive done on my own. Im prepairing you for the worst I also attempted the Viva trick hahaha Not a good idea with my soft icing I even let it sit in the fridge for an hour to crust over. But I think with the using margarine vs butter is didn't really crust. The papertowel just stuck to it OPSIE. But I just reglazed it over with my ole trusty spatula..

Ok no further delaying..

And a side view of the detail work

Your cake is very pretty. I like it.
The tub margarine is soft compared to the stick margarine or butter which is not spreadable when first taken out of the fridge. That might be why your frosting is so soft.

I thought Country Crock is not butter but margarine. I would not use margarine in buttercream. I would only use a margarine if it is used to bake with and it holds up. Many margarines have too much water/oil that keeps them too soft so your buttercream will never be stiff enough to make flours. If you do use margarine, you stick margarine that can be used in baking like Blue Bonnet. Also, butter tastes better and I used salted butter and still add salt to my buttercream

Your cake looks really pretty!

I think Country Crock from the tub is too soft for decorating...my advice is to try different butters and see what you prefer to work with and most importantly, taste.

Keep up the good work! I just recently started my cake obsession, so I am learning alot, too. I'm just trying different recipes and learning what works best for me. There is alot of trial and error, but the good news is that there's always someone willing to be your taste tester!

Good luck!
Angie

I use the real unsalted butter.....
I want to learn how to do the Italian buttercream.....but I'm too chicken to try the cooked kind of icing...
Someday I'll get the nerve to try it...it sounds sooooo yummy...and looks beautiful....