I have a cake this Sat & the lady asked me last night to use all butter buttercream because her husband has high cholesteral. I live on the NC coast. Not only is it EXTREMELY hot and humid, but we are expecting Ernesto...at whatever strength...by Friday. I have never used an all butter recipe, only the half crisco/half butter. I am afraid it is not going to hold up the hour drive to the reception site or outside for that matter. ANY help is GREATLY appreciated!

BellaRosa

I myself have never used all butter either. I also use the 1/2 & 1/2. A cousin of mine got married 2 weeks ago and her cake was made with all butter. My 8 year old son asked for a piece. He brought me his plate and he had eaten all the cake and left the frosting because he said it tasted like eating a block of butter. That should tell you something if an 8 year old doesn't eat the frosting and eats the cake instead

THX kaka

Now wait a minute, if he has high cholesterol using all butter won't be any better for him than the 1/2 & 1/2 recipe!

I really hate customers like that.
I guess she doesn't even know what is good or bad for her husband.
Check the labels for butter and for shortening.

Butter : 30 mg or cholesterol per tablespoon!!!!!!!!!!!!!!!!
This means that they are 240 mg cholesterol in 1 sitck of butter.

Now, shortening (crisco), 0 mg of cholesterol......... zero!!!!!
So it is better for him to have a 100% shortening frosting like wilton's.

I can't stand people like that. First of all, cake should be out of his diet!
Sorry! but i had to express my opinion.

Try adding 1/2 cup cake flour to your buttercream recipe as a stablizer.

Now see, that is what I was thinking...butter is a BIG no no for high cholesteral, but I had never seen Crisco on any list of items my Dad should avoid. lol This same person still has NOT given me an exact of what she wants & it is for Saturday morning!!!!! I gave her till 3pm today or she has to pray Walmart can do something for the wedding. I have plenty of orders right now. Seems hurricane parties all want cakes this time. lol

TY TY

BellaRosa

Actually the transfatty acids in crisco and other hydrogened oils are the worst thing you can do for your heart. She is 100% right.
And I always use 100% butter i my buttercream....you don't sell criscocream to your customers, right ?

...someone already wrote it but I was gonna say add a little flour too...geez, good luck with the hurricane thing...we be prayin' for ya!

THX for all the help guys!!! I did add cake flour to the icing, but it still began to sweat and slide. I took it out of the fridge 30minutes before they were to pick up & completed stacking & decorating so it would be refridgerated until the last possible minute.

BellaRosa