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Can I have more butter than shortening? Will it still crust?

post #1 of 24
Thread Starter 
I'm looking to make Odessa's Crusting Buttercream (which I've made many times before with great results).

The original recipe calls for
1 1/2 c. shortening
1 c. butter

will is still work (consistancy, smoothness, taste and crusting) if I fliped the amounts and did 1 1/2 c. butter and just 1 c. shortening?

I'm not sure of the "science" behind shortening and butter.

Any thoughts? icon_smile.gif
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post #2 of 24
Yes, it will still crust as long as the ratio of fat to sugar remains the same.
post #3 of 24
Yes.
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post #4 of 24
If it's true that you need to keep the fat to sugar ratio the same then remember that butter is 80% fat and 15% liquid. This may mean that you need to add a bit more butter than you think to compensate for the extra liquid. I'm not too sure how much without doing the math which I don't feel like doing right now. icon_razz.gif Hopefully you won't mind doing your own.
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post #5 of 24
what should the fat to sugar ratio be?? I cant seem to make ANY BC's crust lately.. had to do the hot knife thing tonight and its a PITA.

I havent gotten one to crust and not stick to the paper in months.. icon_sad.gif
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post #6 of 24
Now that I posted my reply, I'm wondering if the fat content/liquid content of the butter matters if you are not cooking it.

Hopefully someone else will chime in with an opinion.

And I don't think a BC with a higher butter content will crust, but I'm not an expert in that either. I know the only way I get my 100% butter buttercream to crust is to refrigerate it for a while.
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post #7 of 24
Quote:
Originally Posted by chellebyerly

what should the fat to sugar ratio be?? I cant seem to make ANY BC's crust lately.. had to do the hot knife thing tonight and its a PITA.

I havent gotten one to crust and not stick to the paper in months.. icon_sad.gif



What is your fat to sugar ratio? I use 1 1/3 cups of shortening to 2 pounds of powdered sugar. I've seen several say that your fat/sugar ratio shoud be 1:1. I don't agree. If your buttercream isn't crustiing add less fat than sugar. I'd say 1 cup to 1 1/4 pounds of sugar.
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post #8 of 24
Quote:
Originally Posted by mamawrobin

I use 1 1/3 cups of shortening to 2 pounds of powdered sugar. I've seen several say that your fat/sugar ratio shoud be 1:1. I don't agree.


Same here. On both counts. thumbs_up.gif Whenever I see threads regarding crusting problems, 9 times out of 10, the recipe they are using is a 1:1.
post #9 of 24
Quote:
Originally Posted by mamawrobin

What is your fat to sugar ratio? I use 1 1/3 cups of shortening to 2 pounds of powdered sugar. I've seen several say that your fat/sugar ratio shoud be 1:1. I don't agree. If your buttercream isn't crustiing add less fat than sugar. I'd say 1 cup to 1 1/4 pounds of sugar.



I am one that will tell you that 1 to 1 is a good place to start. It doesn't mean that this is the only way the icing will crust, but when I am looking at recipes I do use it as a guide.

I know, that for me, if a recipe has 1 cup fat to 1lbs sugar it will crust. I also know if it has 2 cups fat to 1lb sugar chances are it will be slow to crust, if it happens. And if it is less fat to the 1lb sugar it will crust faster.

I think your local weather does play a factor in to it. The past few months I've been tempted to tell my students to add more fat than the 1 cup to 1lbs when we do rose because there is something in the classroom at the store that just sucks the moisture out of the icing and causes it to get dry.

I also personally think it depends on if you are using all Crisco vs butter or a combo of butter and crisco. The butter does have more liquid in it it that may cause the crusting time to be a little slower.
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post #10 of 24
I just did this experiment!!!!

I dislike butter flavoring but wanted more of a butter flavor, so I decided to try (for my daughter's welcome home for the summer cake) adding an extra stick of butter (1/2 c) to my usual recipe of 1 c butter/1 c sweetex. Like you, was worried about crusting.

So it was 1.5 cups butter, 1 c sweetex and 2 lbs PS, 3 tsp clear vanilla and really hot water (to consistency). It tasted to die for and crusted well. This is my new and improved buttercream!!!

HTH,

Toni Ann


Quote:
Originally Posted by buttercreamkisses

I'm looking to make Odessa's Crusting Buttercream (which I've made many times before with great results).

The original recipe calls for
1 1/2 c. shortening
1 c. butter

will is still work (consistancy, smoothness, taste and crusting) if I fliped the amounts and did 1 1/2 c. butter and just 1 c. shortening?

I'm not sure of the "science" behind shortening and butter.

Any thoughts? icon_smile.gif
post #11 of 24
I usually do the 1 1/3 cup crisco, 1 stick butter and 1 bag of PS.. plus flavor. Mine just doesnt crust up... wonder if I should skip the butter or cut it down...
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post #12 of 24
One bag being a 2lb bag?

I use 2 cups of crisco to 2lb bag with out any crusting probems. Your recipe is just a little less fat than mine, so that shouldn't be the problem.

Are you using butter butter?
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post #13 of 24
[quote="chellebyerly"]I usually do the 1 1/3 cup crisco, 1 stick butter and 1 bag of PS.. plus flavor. Mine just doesnt crust up... wonder if I should skip the butter or cut it down...[/quote

The receipe I use has 1 1/3 of shortening to 2 pounds of powdered sugar. You're using that plus a stick of butter. I'd cut the shortening by 1/2 cup and add the butter and see if your results aren't better.

Texas uses the 1:1 ratio for sugar/shortening but that doesn't work for me. My buttercream will not crust using 1:1 ratio.

Like Indy said when you see threads with crusting problems 9 times out of 10 the receipe being used is 1:1.
everyday is a good day, some are just better than others.
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everyday is a good day, some are just better than others.
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post #14 of 24
In order for the frosting to crust, there needs to be a higher proportion of sugar to the fat/liquid. The liquid in the butter won't throw that off.
post #15 of 24
Quote:
Originally Posted by mamawrobin


Like Indy said when you see threads with crusting problems 9 times out of 10 the receipe being used is 1:1.



Of those, how many of them are using butter in place of crisco?
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