I'm looking for a buttercream that doesn't have such a greasy taste after you eat it. I need a way to be able to cut the grease taste. thanks so much.

Is your recipe all shortening? You can try high ratio shortening (Alpine or Sweetex) and that will get rid of the greasy texture issue. If you can't get any high ratio, I would change your recipe and include some butter. If I make an American style buttercream (fat and powdered sugar), I use almost all butter and a bit of shortening to stabilize it.

A lot of people on here love this recipe and it's very highly rated:

http://cakecentral.com/recipes/indydebis-crisco-based-buttercream-icing/

Good luck!

Yes, by all means, put the butter back in BUTTERcream! I use an all-butter buttercream and my customers rave over it!

Here's a link to the recipe I use... HTH!

I agree, we use all butter buttercream and people LOVE it.

Thanks So much!

butter or shortening or a combination of both, if you have too much of either, you may end up with a greasy feeling (although it's more likely if using a shortening recipe). LOTS of folks have said my crisco recipe is not greasy-feeling.

What is your fat/sugar ratio? That will help us see why you are getting that effect.

1 cup of shortening
1 teaspoon of vanilla
8 teaspoon of water
1 lb of confectioner's sugar
1 tablespoon of meringue powder
pinch of salt

I just don't like the greasy taste i want my butter cream to be smooth like the icing u get at bakeries. (like publix, or walmart)

1 cup of shortening to 1 lb of sugar? my goodness, no wonder it tastes like shortening.

here's my recipe: http://cakecentral.com/recipes/indydebis-crisco-based-buttercream-icing/ It only uses 1-1/3 cups shortening to TWO lbs of sugar.

I tried an alternate recipe once that was a 1:1 ratio and it was the absolute nastiest stuff I'd ever tasted. If that had been my only exposure to a crisco-based icing, I never would have eaten or used a crisco-icing again.

Fortunately, I knew, via my recipe, that a crisco based icing CAN taste better than that recipe and I get lots of emails from folks who say the same thing. I'd suggest you give mine a try and compare them .... see if this is closer to what you're looking for.

Thank You so much indydebi!

You have alread been given several to try. I just want to point out that everyone's taste buds differ greatly. What one finds greasy the next loves. What one person hates another thinks is soooo delicious.
IndyDebi thinks 1 to 1 is greasy but here's one that have even more fat but tastes *super* - not greasy but creamy and a dream to work with.

2 of everything:

2 sticks of butter
2 cups of Crisco
2 pounds of powdered sugar
2 Tablespoons flavoring
2 pinches of salt

Combine butter and Crisco in mixer; beat (med to low speed) for 5 minutes. Add sugar mixed w/salt in 3 portions - mixing 5 minutes after each addition. Add flavoring; mix on low speed 10 minutes.

NOTES: this recipe does NOT crust.
To make it crust reduce either the butter or Crisco by 1 cup OR reduce each by 1/2 cup.
Flavoring: again, personal taste will play a roll in this. It can be all vanilla OR (even better) a mixture of *any* flavorings you prefere. Example: 2 teaspoons vanilla/1 teaspoon butter flavoring/1/2 teaspoon almond OR vanilla, butter and lemon. Play around with the flavoring until you find what you and your clients love best.

ok Thank u kakeladi

Could I use water instead of milk?  I'm trying to make a dairy free crusting butter cream.

Thank you!

AYes you can or you can use liquid dairy free coffee creamer