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HELP!!! HOW DO I FIX MY BUTTERCREAM???

post #1 of 4
Thread Starter 
Made a big boo-boo. I thought I could substitute hi-ratio shortening for crisco with Wilton's buttercream recipe and it is a big flop. When I tasted it I thought it wasn't that great but if I let it sit it would get better with time. To kill time I logged onto the internet and searched hi ratio recipes and they call for butter and much more meringue powder....ugh!!!

I made three batches before I realized my mistake....any sugguestions on how to fix it?
post #2 of 4
Wait....you have hi ratio, or you have Crisco? I am confused. If you have hi ratio, for goodness sake, try out Sugarshack's recipe! Forget that Wilton recipe! I am saying this as a bonafide icing snob, and a die hard SMBC user, who needs a heatproof recipe for the summertime. This recipe is godsend!

http://www.cakecentral.com/cake_recipe-5163-Sugarshacks-icing-and-Tips.html

If you have a smaller KA, there are conversions as well in the forums section. I'll try to track it down.
post #3 of 4
Thread Starter 
I used hi ratio but i usually use crisco. What I want to do is try to salvage the three batches that I have made already for use this weekend.

Thanks for the recipe - I'm going to check it out to see if I can somehow doctor up what I have to taste more like frosting and less like almond flavored shortening. icon_cry.gif
post #4 of 4
You'll love it. Make sure to follow it exactly. Icing has to be above the paddle, up to the springs to get the true results. And hot hot hot liquid.
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