Thank you so much for all this info, you never no what your going to learn here!!!!

Great recipe, thanks!! I'll have to try for daughter's birthday.

Val/vrmcc1-Thank you, thank you! Your recipe was awesome! It tasted delicious, was so easy to make (I normally use 1/2 butter, 1/2 crisco) and I love the fact that powdered sugar doesn't fly everywhere! Besides that, is the best smoothing buttercream ever!! I was so stressed since Crisco was changed and my normal recipe was no longer crusting, and I didn't have a chance to try some new recipes....I made yours and it was the best smoothing buttercream ever, works perfectly with the Melvira method. Thank you so much for sharing!

ribbitfroggie
Did you use the new crisco? I have been afraid to try it.

Val

Val, did you post the recipe yet? I still can't find it in the recipe section. I would like to rate it because it's such an awesome BC. I made two batches last night with chocolate raspberry creamer and it is to die for!!!

I posted it last Tuesday but it isn't in the recipe section yet

Val

Ribbit did you use the new crisco to make this BC??? And did it crust? I have had problems with the new crisco crusting.

Does all "All Crisco" B/C leave that greasy feeling in your mouth or is it only the Wilton Classroom one? I haven't tried all crisco since then.

Yup, I used the new Crisco (0 trans-fat) and it was perfect, crusted right up, no problems at all! Thank you for being my saving grace since I had no clue what buttercream I would be using for my wedding cake today. It worked perfect with the new crisco for me, hopefully it does the same for everybody else! Going to find the recipe to rate it, thanks!

I live in the Bahamas and without air conditioning...other than the ocean breeze. I use the all crisco recipe, with vanilla and butter flavor. Everyone loves my icing and says it's their favorite. It holds up really well. We haven't gotten the new crisco here yet, may be awhile, so I can't comment on that. I don't notice a greasy taste afterwards, I think that happens if you haven't used quite enough powdered sugar.

I just made this icing and it tastes very good. But I realized I've used milk in it so do I now have to refridgerate once I've decorated? How long can it sit out safely. I normally use water so I've never had this issue before. Thanks for your help!

Thanks for the recipe, can't wait to try it.

I'm going to make it this weekend Val! Has it shown up in the recipe section yet?

No the recipe is not in the recipe sections yet.

I did an experiment with the icing the other day. I decorated a dummy cake then put in it direct sun light on the porch for 6 hours. The first 4 hours it was between 98-100 degrees and the last 2 hours was 82-85 degrees. The cake looked the same as it did after decorating it without any melting the only difference was a slight fading of the pink roses. Pic one is after decorating and pic two is 4 hours later (that was the last pic I took before it rained on the cake )

Val

Sorry pics won't upload.

Val

I made 1/2 a batch for the apple cake in my photos. It didn't crust for me, but I think it's because I only made 1/2 a batch and I didn't measure out the exact amount of powdered sugar. But it was still really good!!! I couldn't taste the crisco in it at all! I also used French Vanilla creamer. It was a little to sweet for me with the creamer, but I can always cut down on the amount I use and then just use milk. Thanks SOOOOOO Much for this recipe Val. Will definitely be getting 5 stars when the recipe comes up.

Melody, I'm glad it turned out great for you. I love Val's BC because of its taste and that's because I never liked BC. The crusting part was just a delightful surprise though

Fooby and Val...did you use all of the PS?? is that what causes it to crust???

Yes use all of the PS. If you need to add a little extra milk if the icing is too thick for you.
Val

The recipe is finally in the recipe section
Val

Thank you for this recipe. I will definately be trying it!!

Can you use this to make roses?

I voted!!! 5 stars from me! I'm going to be making this recipe again tomorrow! My nephew graduates Kindergarten tomorrow and I'll be making him a cake for the cook out on Saturday! Im SOOOOOOOO happy for this recipe Val again Thank you Thank You Thank You!

Jennifer:
Have you tried the High Ratio Shortening (Sweetex; Alpine)?

I live in Alabama and it's very humid/hot all the time here. Last month I started using Sweetex and am totally sold on it now. The taste is fantastic!

Recipe:
2 lbs powdered sugar
1/2 cup water
1/2 tsp vanilla (clear)
1/2 tsp butter flavoring (clear)
1 cup Sweetex

put into mixer in that order. mix on slow to incorporate. mix until smooth. I usually double the recipe for a larger size cake. You can also do most decorations with it.
For chocolate icing, add 2 pouches of Nestle's Choco Bake for a single batch.

It definitely crusts - just takes about 5-10 minutes longer than a regular buttercream recipe.

I saw this post last week and used this recipe on a graduation cake. I also used some left over BC for the border on the same cake. The border melted right off the cake and Val's recipe held up perfectly in 90 degree heat with 85 % humidity. I LOVE it! Thanks Val!

Thank you for posting the recipe and thank you to everyone who tried it!! I'm happy I found this, I'm not liking the new Crisco, the frosting is too soft for me, and I've heard bad things about it being in humid conditions. I'm happy to have this one to try!

It is not crusting for me at all!! It tastes great, but is definately not crusting. It's like the icing won't stick to the cake! It just keeps moving around, thus getting LOTS of crumbs! Yes, i did do a crumb coat, and let it sit for a bit before icing. I think i'm going to try adding a bit more milk to see if that helps a bit.

Nope, all fixed!!!

I just needed to add a bit more milk, and now it's PERFECT!!! Totally smooth, and it coverd up all my crumbs!! Wonderful! And did i mention that it tastes good too!! Kind of like buttercream dream!!

So happy!!!

majormichel
Yes you can use it for roses. I use it for everything, sometimes I need to add a little bit of extra milk to make it easier to frost the cake with.

Val