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Butter in Sugarshack buttercream, or other firmer setting bc

post #1 of 3
Thread Starter 
Hi all, I'm wanting to get sharper fondant corners without ganache, and I currently use sugarshacks BC using all high ratio. I was wondering if using 1/2 butter 1/2 hi ratio would get me a firmer set when chilled so I could get a sharper result when laying fondant. If anyone has a smooth buttercream that sets firmer let me know, I'm open to changing buttercreams for sharp corners!
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post #2 of 3
Thread Starter 
Bump?
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Prayer + Preparation + Perspiration = Success
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post #3 of 3
Are you chilling SugarShacks recipe? Are you using too much liquid? I can't get Sweetex where I live and the hi-ratio I use with her recipe does not take 1/2 the liquid that the original recipe calls for.

I can't respond specifically to the butter vs shortening but most people use shortening because it's firmer at room temp than butter.
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Cake Central › Cake Forums › Cake Talk › Recipes › Butter in Sugarshack buttercream, or other firmer setting bc