I am wondering if anyone has tried this recipe? What is it like? I am searching for a good crusting buttercream recipe. I am not able to get hi ratio shortening at this time so am looking for a great recipe that doesn't use it. Has anyone used sugarshacks recipe using regular shortening? Does anyone have suggestions or recipes that they just love and want to share? Thanks!
I use a recipe very similiar to the Mary Kay icing but only for my RedVelvet cakes. It is a cooked frosting and does not crust.
As for a good crusting one i went to store brand shortenings that still have trans fat in them. This has helped get my buttercream close to where it was with the old crisco.
I have really good luck with this recipe. I use the name brand Crisco, I am assuming the no trans-fat one, and it works great. Just make sure to follow the recipe exactly and it should work well.
http://forum.cakecentral.com/cake_recipe-2075-Crusting-Buttercream-Icing-VIVA-Method.html
I found that recipe pretty sweet when I tried it but yes it did crust nicely. Anyone else have any suggestions. I have tried buttercream dream as well but was looking for something a little different. What was anyones result with cakepros buttercream or any of the other recipes on here. Thanks!
I used walmart brand vegetable shortening (in the royal blue can) in the sugarshack recipe. It turned out fine. It was crusted in like 5 minutes or so.
I'm still trying to get use to icing that crusts so quickly.. heh
Luckily, I found hi ratio at the cake supply store I recently discovered.
Good luck!!
Holly
Hollyanna how did sugarshacks recipe taste? Was it really sweet with the regular shortening? I just heard of a place that sells the hi ratio and can't wait to get there to try some out! 
unfortunately I can't get any until after I am done with this next cake 
Hollyanna how did sugarshacks recipe taste? Was it really sweet with the regular shortening? I just heard of a place that sells the hi ratio and can't wait to get there to try some out! unfortunately I can't get any until after I am done with this next cake
Well, I can't really say, since I made mine chocolate, but it was fine. It was even better on cake. I have heard some say it's sweet, but when they put it on the cake that cuts the sweetness out. I'm not sure how this happens, but I've heard of it happening a lot with sweet buttercreams, not just with her's. I don't want you to think I'm saying her's is too sweet.
I will be making the regular recipe, without chocolate, in the next day or two. I will try to remember to post then if I think it's too sweet. Of course, that might not say much since I have a serious sweet tooth. 
I wish I could help more!
Holly
*edit* typo and such
What is the difference in regular crisco and Hi ration shortening?
jayla
I'm not sure of the "actual" differences, someone else might know the answer to that, but I do know the hi ratio leaves less of a greasy taste in your mouth, and holds up pretty well in high humidity. It's also used primarily for baking.
Hope this helps,
Holly
The Mary Kay Icing is not an icing that crusts.
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