Hi, I'll be making a cake for my husband next week, He doesn't really eat sweets, but I still want to surprise him with a cake for his B-day, I would like to use BC, but I don't like the taste that shortening gives to BC, and I want it to be white.
Any good recipe that calls for little or any shortening or any other kind of white frosting with the same consistency as BC.
And also I think there is a Rum flavor BC, has anyone heard of that?
Thank you.

I really like to use the recipe of 1/2 cup shortening and 1/2 cup butter with 4 cups powdered sugar with 1tsp vanilla. This reicpe comes out really close to white, the longer you beat it the more white it will get. If you really want a true white, you can add the true white gel color. this tastes soo much better than the all crisco recipe! Add a pinch of salt as well to bring out the vanilla flavor.

Replace any liquid at all with rum Keep a small glass on hand for yourself, too.


http://www.astray.com/recipes/?show=Rum%20buttercream%20frosting

Yield: 3 Cups
½ c Light rum
¾ c Sugar
1 ½ ts Light corn syrup
6 Egg yolks **NOTE: Be sure to use eggs with uncracked shells, to avoid harmful bacteria.**
1 ts Vanilla extract
1 ½ c (three sticks) butter; room temperature

1. Heat the rum, sugar and corn syrup in a saucepan over low ehat, stirring gently until the sugar dissolves. Wash down the sides of the pan with a pastry brush dipped in ice water. Clip a candy thermometer to the side of the saucepan, raise the heat to medium and boil without stitting until the syrup registers 240F (soft ball stage). Remove the syrup from the heat and let it cool slightly while you complete step 2. 2. In a large bowl, beat the egg yolks and vanilla until the mixture is pale and thick and falls in a ribbon when you lift the beaters. 3. Add the hot syrup to the yolks by pouring it down the side of the bowl a little at a time, beating it in after each addition. (Pouring down the side of the bowl keeps the syrup from falling directly on the beaters and forming spun-sugar threads.) Let the yolk mixture cool. 4. Add the butter one Tbsp at a time, beating well after after each addition. The frosting should be thick and perfectly smooth. Use this buttercream as soon as possible, or refrigerate it for up to three days if necessary. When you take it out of the refrigerator, let it come to room temperature and then beat until smooth and spreadable again.


From Godiva's website: http://64.233.187.104/search?q=cache:SOEvjr6xG-oJ:www.godiva.com/recipes/recipe.asp%3Fid%3D639+rum+buttercream&hl=en&gl=us&ct=clnk&cd=2

Spicy Rum Buttercream:
3/4 cup sugar
1/4 cup water
2 eggs, at room temperature
Pinch of salt
14 tablespoons unsalted butter, softened, but still cool
1 tablespoon dark rum
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Dash of ground nutmeg

Make Buttercream:
1. Place sugar and water in small heavy-bottomed saucepan. Cook over medium heat, stirring constantly, occasionally brushing down sides of pan with a wet pastry brush, until sugar dissolves. Remove pan from heat and attach a candy thermometer to side of pan.
2. Beat eggs in bowl of electric mixer at medium speed. Meanwhile, place sugar syrup over high heat and cook until mixture reaches 238°F. on candy thermometer. Do not stir. Immediately remove pan from heat and pour about 1/4 cup of hot syrup into beaten eggs. Beat at high speed about 10 seconds or until blended. Turn mixer off and add another 1/4 cup syrup, then beat at high speed for another 10 seconds. Repeat adding syrup and beating until all syrup is used.
3. Scrape down sides of bowl and continue to beat at medium-high speed about 8 minutes or until mixture is completely cooled. Beat in salt.
4. Add butter, 1 tablespoon at a time, into egg mixture. Add rum, cinnamon, cloves and nutmeg. Beat at medium-high speed about 5 minutes or until buttercream is smooth and shiny.




http://www.aaa-recipes.com/rum/rum65.html

Chocolate Rum Buttercream Frosting
1/2 cup butter
1/2 cup melted semi-sweet chocolate chips, cooled
1 tablespoon rum
1/2 teaspoon vanilla extract

Beat butter until light and creamy. Beat in the chocolate until blended. Beat in the rum and vanilla extract.



Found this one in the recipe section here:

1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
4 cups confectioners' sugar
5 tablespoons premium bourbon/rum


1 Beat softened butter and cream cheese until smooth. Add confectioners' sugar and bourbon. Beat until creamy.