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Is there a crusting buttercream with at least part butter?

post #1 of 6
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If you read the monster buttercream thread I started the other day, you know I have issues with Crisco. But I am really intrigued by crusting buttercream. Do any of you make one with at least part butter? The two crusting recipes on this site are pure shortening.
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post #2 of 6
The one I use is part butter and part crisco...I use flavorings to make it taste better. I think adding mexican vanilla and some butter extract makes it taste pretty good! icon_smile.gif
traci
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post #3 of 6
I just sent the recipe to you. I hope it helps.
traci
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post #4 of 6
Traci,

I would love to see your recipe as well if it's okay!!

I use a butter/shortening recipe and have yet to figure out how to get it crusting!!! But don't want to go to all shortening.

Thanks so much!!! icon_smile.gif
TAMMY
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TAMMY
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post #5 of 6
I'm not sure, but I think I read somewhere on this site that humidity affects whether or not your buttercream crusts or not.

I use a half shortening, half butter and it crusts for me everytime.
If I'm going to have the cake outside when it's hot, I use a bit of meringue powder to make it crust a little more.

That's just my experience. I'm sure others who live in high humidity areas can give you a good explanation.

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post #6 of 6
Well, I use 1/2 cup butter, 1/2 cup shortening, 1 1/2 tsp. pure vanilla (this will give you an ivory icing that colours well, just won't be white - you can use clear artificial vanilla or other flavourings as desired) and 5 cups sifted before measured powdered sugar. I add 2 tbsp. unwhipped whipping cream, and whole milk to thin. I whip the butter until soft and fluffy. Add shortening on low with paddle and blend. Add vanilla on low. Add one cup of powdered sugar at a time until well blended, again on low to low medium. Add cream and blend and then add whole milk as needed. I would say that this isn't so much a crusting buttercream as it is a setting buttercream and you can use the same methods of smoothing your icing as you do when you use the all shortening recipes. It sets after about a half hour and can them be smoothed. The trick is to mix or blend on low for as short a period of time as needed or you will whip too much air into it and have difficulty smoothing the air bubbles out.
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