Any Good Buttercream Recipe's Without Crisco?
Decorating By kstgelais4 Updated 12 Jun 2014 , 5:22pm by LTerry
I really can't stand the stuff. Are there any good ones with just butter that are good for the viva method? TIA
Kelly
I don't know if you are against all shortening or just Crisco. It's a little more expensive, but they sell shortening at the health food store and it isn't hydrogenized. I like the texture much better and it doesn't leave that slick feeling on your tongue. Hope this helps, good luck. Also, because we don't eat preservatives, I've had to make all butter buttercream before and it is really terrible to work with. Especially in the warm weather. It kind of seperates and is really yucky. Hope you find something that will work.
I've never had any luck with Viva and any other type of icing but the Crisco. It has to be a crusting buttercream. SarahJane is right about is not being easy to work with, etc.
Me I use only margarine for my buttercream icing and some say its the best tasting icing. Even a woman told me that her son hated icing until he tasted mine.
have fun!
Lorris
Pootchi,
Is your recipe just Margarine or do you add
crisco also? Care to share your recipe?
vicki
Me I use only margarine for my buttercream icing and some say its the best tasting icing. Even a woman told me that her son hated icing until he tasted mine.
have fun!
Lorris
Would you be willing to share your recipe?? I'd love to give it a try if you would be willing to share it with me!
Bonnie
Hmmm...she musta left....could it be a secret family recipe? Pooootchiiiiii!!!!!! Where arreeee yoooooooouuuu?!!!?!?!?!?!?
1 cup margarine
1 teaspoon vanilla (or tother flavor that you want)
1 pound icing sugar
a dab of water
thats it!! tastes great, holds well for decorating and the colors are great when colored!! I never use other icings!!
have fun!!
Lorris
thank you for sharing the recipe!!! I'll try it this weekend.
does it crust? what's the best way to smooth it?
SaharJane, Thanks for that. I never thought of looking there. The hydrogenated stuff has kept me back from using the stuff. Now, have you found any mixes without it?
fearlessbaker,
My wholefood store does have organic box cake mixes and icing. I bought a box of chocolate, but I haven't baked it yet. It's called Dr. Oetker Organics. They have a website. It is : wwww.oetker.ca
Thanks guys for all your help. I really just don't like the feel of ANY shortening. I will go to Whole Foods though, and see if I can find the organic stuff. Thanks again!
Kelly
I tried Pootchi's recipe today. It does crust, and it has a nice texture. It's a little sweet for my personal taste, but most icings are too sweet for me.
Thanks so much for sharing it, Pootchi! It's nice to have a recipe that doesn't use shortening and still crusts!
Pootchi how do you get the white white color? doesnt it turn out a bit on the cream yellowish color with all magerine? I want to try your recipe but the cake decor I have to make has a lot of white in it...
thanks for the recipe!
Diane
Pootchi how do you get the white white color? doesnt it turn out a bit on the cream yellowish color with all magerine? I want to try your recipe but the cake decor I have to make has a lot of white in it...
thanks for the recipe!
Diane
The batch I made over the weekend was definitely not white. It was more cream colored. I'd love to know how to get it white too!
HAve you tried the premade frostings that you can find at Cake decorating stores? It is actually pretty tasty, kids love it and it crusts great, and is bright white.
I always use real butter for all my buttercream frosting. Butter, powdered sugar, vanilla & milk; that easy. If you want to whiten your icing, Wilton makes a white coloring you can add. Works great to make white icing and even to add color variations to you colored icing.
I always make swiss buttercream, and the white coloring never works for me.
Also, I haven't dealt with this yet, but in PA it is very hot and humid in the summers, and real buttercream just will melt by the time it is delivered, so I don't know if I need to change my frosting recipes for the summer, and if so what do I do? I hate crisco recipes, so I probably will use the premade stuff that you get at the cake decorating shops.
Izzybee, I don't know what your cake store sells, but all that the ones up here have pre-made and pre-packaged are essentially crisco, or some other type of vegetable fat. If it's out on a shelf, you'll know it's not real dairy! They may just use different flavorings in them. Ask at your cake store what they'd suggest - many carry Lor-Ann's flavoring oils which are fabulous.
CT gets hot and sticky as well, so I tend to stick with all crisco buttercream which holds up better.
I forgot to tell you that here in the Province of Quebec, in Canada, it's illegal to have yellow margarine because you can think its butter, so our margarine is white. So I get the whitest white ever!! Sorry for that!
Lorris
I forgot to tell you that here in the Province of Quebec, in Canada, it's illegal to have yellow margarine because you can think its butter, so our margarine is white. So I get the whitest white ever!! Sorry for that!
Lorris
Oooo, pootchi! I'm jealous of your white margarine!
I really can't stand the stuff. Are there any good ones with just butter that are good for the viva method? TIA
Kelly
In case you are interested, I am trying out myself this new recipe I have that calls for very little Crisco in it. It calls for 1/4 cup of Crisco to 3 cups of confectioner's sugar.
If you are interested, I will give it to you to try. It crusts and I am going to try the Viva papertowell method on it tomorrow when I finish a cake I am doing for my daughter's school.
Maria, Please let us know how it works out and post it here as I am very much interested in this recipe. Thanks!
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In case you are interested, I am trying out myself this new recipe I have that calls for very little Crisco in it. It calls for 1/4 cup of Crisco to 3 cups of confectioner's sugar.
If you are interested, I will give it to you to try. It crusts and I am going to try the Viva papertowell method on it tomorrow when I finish a cake I am doing for my daughter's school.
Thank you Maria,
I really do appreciate it. I did try Pootchie's recipe over the weekend, and while it was really tasty, and it did crust, it was very yellow
Anyway, I would love for you to let me know how tht recipe goes, and what it is if it works well!
~Kelly
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