I have a very finicky bride who wants a buttercream but "not like the greasy ones from the grocery store". I'm assuming she means the kind with Crisco.

She wants to do a tasting this weekend and I have no idea what to do b/c I've only made the Crisco one out of the Wilton books and it needs to be stiff enough to decorate with and be able to sit out for a few hours.

I'm so desperate and I've searched this website up and down but can only find recipes with Crisco.

Any suggestions? Thanks for listening!

I understand your concern. You want something that tastes good yet it's got to be practical. You gotta be able to pipe with it (if the design calls for that) and it's gotta be able to sit out for several hours. My answer/compromise is the 1/2 crisco, 1/2 butter recipe with vanilla and almond extracts. I'd say it's definitely MUCH better and more flavorful than a grocery store icing, but you can still pipe/decorate with it.

Another option is the Italian Meringue Buttercream, but I can't advise on it as I've only made it once; just don't have enough experience with it...but plenty of people here do (Antonia74 comes to mind.)

I always make my buttercream frosting with half margarine and half butter. Although it does not come out real white, it is delicious and I have no trouble decorating with it. I have also made it with all butter and have had no problem piping with it. Hope this helps.

I will make that up as a sample and cross my fingers! Thanks! Ya'll are the best!

LisaMS - is that one in the recipe file on this site? I have looked at a bunch of them, but not sure which one you are referring to?

I don't know candygirl. I think it's a wilton recipe; I've been doing it so long don't remember where I got it. 2 lb. conf. sugar; 1 cup crisco; 2 sticks butter; 2 tsp. pure vanilla extract; 2 teaspoons pure almond extract; 2 TB milk. Just read (think it was lisa the moderator that said this) that the Kroger brand butter is good and not so yellow. Haven't tried it yet though.

The IBC is what I reccomend. It is a little complicated and works great as long as you pay attention. My DH says this is too buttery for him. The mouseleine BC is the Cake Bible is wonderful and to my tasting it's not too sweet and it doesn't take away from the taste of the cake itself.

I am not sure though if any of the ones I mentioned crust though. You can very gingerly smooth them with a hot knive.

Have you considered Earlene's Moore's creamcheese buttercream. It has a great taste & decorates well. she has it on her site. If not I can look it up for you. I have used it before.

I did consider cream cheese, but I've heard that it's hard to color and it has a tendency to slide or shift if it sits out too long.

Plus, I have to avoid raw eggs for the mom-to be!

vhannah53,
Do you know how to find the recipe? Is it earlenescakes.com?

HALLELUJAH! I'm saved! I got some samples from the grocery store and had her try them out. One of them she said was the best she ever tasted and, by some small miracle, the grocery sells their icing - CHEAP! So, I'm just going to buy some of that and quit worrying.

Funny, after all these years, I never would have guessed the bakery would sell their icing? So, if anyone is ever in a pinch, might want to call the local grocery/bakery to the rescue

You had better hope that someone does not request that frosting in the future, and the grocery store be out of it or something....... You would be better off with your own.......

Just my own personal opinion- but I would agree with gradmaj- you may still want to experiment with your own recipe so that you always have that available.

I always make my own and I like that people tell me it's what they really liked (and remembered) about my cakes.

Glad you found an icing to work for this bride. But for your own icing, do you add salt to your mix? That really helps to cut down on the "greasy" feel of an all-Crisco recipe. Add 1 tsp of salt to 1/2 cup of liquid and let it dissolve. It's something to try if you haven't done it before.