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Can I have more butter than shortening? Will it still crust? - Page 2

post #16 of 24
Thanks mamawrobin, Your pretty close to me, I'm in East Texas, humidity is AWFUL here. should I just cut the butter alltogether? I dont care. I use flavoring anyway. LOL and it would save me from forgetting to let it sit out and get soft.... LOL I always forget..

okay, now pterrel, I tried that yesterday. Because I had read it on here. I put in my normal ingrediants, then added MORE sugar. and honest to God, I couldnt get it to crust for love or money... I had to use the hot spatula thing, and HATE doing that. it changes my color... and it wouldnt ever get real smooth, I need more practice with it I guess.

I wonder if it is region based... like for humid climates you use one and for arid/dry you use another. Here its HOT and HUMID.
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post #17 of 24
Quote:
Originally Posted by TexasSugar

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?



You know Texas that's kind of what I was wondering. I'm curious if it's not that butter has more liquid than shortening and that isn't what's up. Maybe 1:1 works great if using all shortening but not so if butter is in the mix.
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post #18 of 24
Chellebyerly, I'm in Tyler. icon_smile.gif

I use the all crisco because here, especially in our summers, butter in the icing will get softer faster than crisco since it has a lower melting point. It just makes it harder for me to work with.

If the butter does produce a softer or maybe even thinner (does have more liquid content than crisco) icing then that could be causing some of the crusting issues.

If you like your recipe I'd cut back on the fat in it some. Or you can try other recipes like Indy's or SugarShacks they are always well talked about on here.
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post #19 of 24
Quote:
Originally Posted by chellebyerly

Thanks mamawrobin, Your pretty close to me, I'm in East Texas, humidity is AWFUL here. should I just cut the butter alltogether? I dont care. I use flavoring anyway. LOL and it would save me from forgetting to let it sit out and get soft.... LOL I always forget..

okay, now pterrel, I tried that yesterday. Because I had read it on here. I put in my normal ingrediants, then added MORE sugar. and honest to God, I couldnt get it to crust for love or money... I had to use the hot spatula thing, and HATE doing that. it changes my color... and it wouldnt ever get real smooth, I need more practice with it I guess.

I wonder if it is region based... like for humid climates you use one and for arid/dry you use another. Here its HOT and HUMID.



Hot and Humid here in GA, too. Back when I first started doing cakes and before I switched to the European style buttercreams only, I used all-butter or butter and shortening and it would always crust, *if* it had enough sugar in it...
post #20 of 24
Quote:
Originally Posted by prterrell

I switched to the European style buttercreams.....



Can you elaborate on this? What are European style buttercreams?
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post #21 of 24
Linda, Swiss Meringue Buttercream, Italian Meringue Buttercrea to name a couple.

Prterrell I agree about the buttercream crusting IF enough sugar is added. What I should have said is either cut the amount of fat or ADD more sugar. Don't know why I didn't think of that.
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post #22 of 24
mamawrobin -
Thanks. I didn't know they were considered European. But I guess the names "Swiss"and "Italian" should have clued me on this.

I also read prterrell's, erroneously, to mean the European buttercreams crusted.
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post #23 of 24
I live in FL, during the summer I use 1/2 butter 1/2 shortening.. by weight.
post #24 of 24
Quote:
Originally Posted by LindaF144

Quote:
Originally Posted by prterrell

I switched to the European style buttercreams.....



Can you elaborate on this? What are European style buttercreams?



The original buttercreams. The kind of buttercreams used in traditional European cakes (those that don't use whipped cream or rolled icings).

Italian Meringue Buttercream (IMBC) and Swiss Meringue Buttercream (SMBC) are very similar, made from basically the same ingredients and produce basically the same frosting, but are made using two different processes. IMBC is made by whipping a hot sugar syrup into egg whites, then whipping in unsalted butter and extract. SMBC is made by cooking the egg whites and sugar over a bain marie and then whipping and then adding in the unsalted butter and extract.

French Buttercream (FBC) is made using the same process as IMBC, but is made with whole eggs or just yolks.

German Buttercream (GBC) is made by whipping unsalted butter into pastry cream.

None of these crust. They are all much lighter and creamier and much richer than powdered sugar based frosting.

FBC and GBC are suitable for filling and frosting, but cannot be used for all decorative applications. IMBC and SMBC can be used to fill and frost and for all decorative applications that PS frosting can, with the added benefit that the consistency of the frosting does not need to be altered as does PS frosting.
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