The first time I made my own BC frosting (1/2 & 1/2 recipe from Wilton) it tasted awful! All I could taste was the Crisco. Did I use the wrong shortening? I used the regulare blue label Crisco.

I know alot of people use the 1/2 & 1/2 or the 100% crisco and don't mind it, but personally, nothing but 100% butter is my preference. I can taste any amount of crisco, no matter how much you covered it up. I had the same gripe in my Course I and would use the crisco recipe for decorations only...you do need it for the consistency and it does not get too soft as butter.

Does your BC come out with a yellow tint to it?

I have started using half-and-half or heavy cream as the liquid in my half-shortening, half-butter buttercream. I think it helps both with flavor and binding the fats and liquids together.

I use the following recipe:

1 c. Crisco
1 c. Challenge salted butter, at ~ 65 degrees F
(Blend together briefly)

4 Tbsp heavy cream
1.5 tsp vanilla extract
1 tsp butter extract
Dash of salt - don't omit! Important for flavor development
(Stir these four ingredients together)

2 lbs. powdered sugar

To fats, add 1/3 of the liquids, 1/3 of the sugar, 1/3 of the liquids, the rest of the sugar, and then the rest of the liquids. Add another tablespoon or two of cream to acheive the desired consistency.

This produces a delicious icing that is stable and both smoothes and pipes beautifully. There is a slight yellow color to the icing, which turns to more of an ivory color if you use regular vanilla extract rather than clear vanilla extract.

To make this chocolate buttercream, add up to a cup of baking cocoa and another couple of tablespoons of heavy cream or half-and-half.

~ Sherri

Does this icing crust?

I use the 1/2 crisco and 1/2 butter also. I get the whitest butter I can find which here is Alta Dena Sweet butter. I've also started adding 3oz of high quality white chocolate to it, melted and cooled. This does not affect the consistancy at all but really takes away that super sweet taste that comes from all the p sugar. I haven't used cream but that sounds good. Do disolve your salt in your liquid before adding it to the mix.

Yes, this icing crusts.

Just out of curiousity, has anyone tried the rolled BC?

First...there is a yellow tint to the 100% butter, but I just got some advice to add a tiny dot of VIOLET gel to get it whiter. I have heard from several people that it has worked for them.

Second...I have used rolled BC and it tastes MUCH better than the Wilton Fondant, but it is much harder to work with because it is greasy and much more pliable. It tore several times as I tried to cover a cake with it and when I used cutters, the shape was not as sharp. I would recommend MMF...great consistency and great taste!