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HELP!!! Need substitue recipe for buttercream

post #1 of 25
Thread Starter 
My youngest dd b-day is tomorrow and my oldest dd b-day is on Saturday.

I told my girls that I would make their cakes (not thinking that I didn't have everything I needed to make the Brite White buttercream that I always make).

I CAN NOT get the hi ratio shortening, brite white, or creme bouquet in town anywhere or in the other 2 towns that are a 1 hour drive from here.


Is there another recipe that I can use that acts like a buttercream and tastes just as good? I need to be able to tint it and thin it for some sections of the cake.

My oldest is okay with a store bought cake...but my youngest is really wanting the Enchanted Barbie cake.


Any suggestions?
post #2 of 25
What exactly are you looking for? A buttercream recipe that doesn't use shortening?

I just use the local grocery store brand (food club) of shortening instead of crisco. Works fine because the trans fats have not been taken out. Not sure if this is what you are qualifying as high ratio shortening.

As far as not having creme bouquet, vanilla and butter flavoring added to buttercream will make it delicious.
post #3 of 25
I use butter, if I don't need it pure white.
A little violet color will help counteract the yellow tinge. Just a little though, or it turns grey.
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post #4 of 25
Thread Starter 
I've made a crisco based buttercream before and it was awful. It left what felt like an oil slick in everyone's mouth.
post #5 of 25
I use WalMart's brand of shortening. Butter-only BC is just as yummy icon_smile.gif
Of course I match Wal-Mart's price on cake! :eyeroll:
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Of course I match Wal-Mart's price on cake! :eyeroll:
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post #6 of 25
Quote:
Originally Posted by stormy2500

I've made a crisco based buttercream before and it was awful. It left what felt like an oil slick in everyone's mouth.



If you do half shortening (I am not talking about Crisco here) and half butter it should not taste like an oil slick.

Regular shortening (non crisco) and high ratio shortening are both 100% fat. The only difference is the emulsifiers in high ratio help absorb liquid.
post #7 of 25
How about IMBC it uses butter and cooked sugar.
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post #8 of 25
Thread Starter 
IMBC sounds good...but won't stand up to heat (I'm in AZ and we keep our house pretty warm).


Dumb question, but what other shortening is there besides Crisco? Aren't the store brands Crisco with the store's name on it instead?
post #9 of 25
I use Indydebi's buttercream and it never, ever, ever taste like shortening. It only uses 1 1/3 cups shortening (Crisco) to 2 lbs P.S., plus Dreamwhip, vanilla and milk. It's really delicious and I use it for everything. The full recipe is in the recipe section.
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"One of the sanest, surest, and most generous joys of life comes from being happy over the good fortune of others."
- Robert A. Heinlein
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post #10 of 25
Thread Starter 
Quote:
Originally Posted by moxey2000

I use Indydebi's buttercream and it never, ever, ever taste like shortening. It only uses 1 1/3 cups shortening (Crisco) to 2 lbs P.S., plus Dreamwhip, vanilla and milk. It's really delicious and I use it for everything. The full recipe is in the recipe section.




Does it tint well? I also need to thin it to ice some areas smooth - so would I just use corn syrup? I also need to pipe stars and outlines - will it work well for that?
post #11 of 25
Most of the cheap store brands have not taken the trans fat out. The brand I buy is Food Club.

I'm in the south, so we probably have a bigger selection of anything bad for you!!!!! lol
post #12 of 25
Quote:
Originally Posted by stormy2500

IMBC sounds good...but won't stand up to heat (I'm in AZ and we keep our house pretty warm).


Dumb question, but what other shortening is there besides Crisco? Aren't the store brands Crisco with the store's name on it instead?



Then any BC with butter in it will melt.

Mike
post #13 of 25
My favorite hi-ratio buttercream recipe is CakemanOH's Brite White:
(It's my go-to recipe, I make it ALL the time.)

http://cakecentral.com/recipes/2375/brite-white-buttercream-icing

My favorite regular shortening buttercream recipe is Whipped Cream buttercream:
(Use shortening with transfat if you can find it.)

http://cakecentral.com/recipes/2019/whipped-cream-buttercream-frosting

The Whipped Cream buttercream has great volume, isn't too sweet and doesn't have the greasy mouth feel of some Crisco recipes.

HTH

HTH
post #14 of 25
I also use Indydebi's Buttercream. Absolutely delish and tints very well. It has milk in it, so it tints easy. (I read on a post a while back that for some reason milk helps hold the tint, and it doesn't take as much color gel to get the color you need.)
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A balanced diet is a cupcake in each hand! ;o)
Wife of Andrew...Mom to Elise (5) and Nolan (3).
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post #15 of 25
Can someone please post a link for IndyDebbie's recipe? I can't seem to find it. Thanks!
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