Hello everyone! I am listing my all time favorite BC recipe (got it here from CC) below and would like to know if a high ratio shortening would make it better on the texture or smoothing? Thanks in Advance! ~Josie


Recipe did not post for some reason, now there it is-LOL-Thanks Lisa!


No Crust Buttercream Icing
Serves/Yields: frosts 2, 8- or 9- x 2- inch layers
Prep. Time: 7 minutes

Introduction
This very simple recipe makes a fluffy and buttery icing that doesn't crust. It's luscious and can be made in all sorts of flavors. It is not sweet because of the presence of salt which cuts the perception of sweetness and the combination of vanilla and almond extracts. Citrus flavors also cut the perception of sweetness as does the addition of milk.

Ingredients
1/2 cup (1 stick) salted butter and 1/4 cup shortening
2 cups powdered sugar
1/4 cups whole or 2% milk
1 teaspoon vanilla extract
1 teaspoon almond extract (can substitute with vanilla extract)


Directions
1. Beat butter with a hand held mixer on high until fluffy and light in color. (If using shortening, beat butter first and then add shortening). Slowly add 2 cups powdered sugar. If mixture gets too thick to beat, add a few tablespoons milk from recipe.

2. Add extracts and salt. Add milk slowly until buttercream is the soft consistency you desire.

3. Beat on high for 2 to 3 minutes so mixture is fluffy and creamy.

You can correct icing consistency with more powdered sugar (a TBSP or two) to stiffen or more milk (same) to make fluffier if necessary -- add a little at a time.

Storage: Icing can be stored at the cool side of room temperature. Press plastic wrap on the surface of the icing when storing. Stir before using. If the butter is separating because the room is too warm, refrigerate icing and re-beat until fluffy before using.

Hi Josie...the recipe didn't post.

Josie, where do you get your hi ratio shortening around here? I've been wanting to try Sugarshack's BC which calls for hi-ratio. TKS! ria

Hey Riagirl! I changed my name as you can see. LOL. I made a website! Hopefully to add pics to it. LOL. This cough will not go away. I can't wait for it to go. But, i'm okay.

As for your ? above-I have not got the hi-ratio short. yet. I was told that is makes the BC a better texture and taste. I think you have to have a BC with a certain amount of hi-ratio short to butter. I'm not sure. That's why I was hoping to get someone to let me know if I can use the hi ratio short. on the above recipe. If not that's fine-that BC recipe is the best I have tried and thought I can get a better smooth texture.

~Josie