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All butter buttercream frosting

post #1 of 4
Thread Starter 
Will a traditional buttercream icing still crust if all butter is used instead of shortening?
post #2 of 4

I have never used all butter so I am curious about that myself. I am sure someone here will know the answer to that question!!
 

post #3 of 4

I think mine does, and it's always been all-butter. But being a dense, hand-mixed, cold-process buttercream, it's kind of hard to tell. But it definitely resists being pulled away by aluminum foil over the cake in the refrigerator.

 

 My strawberry frosting, probably because of the amount of jam in it, definitely doesn't.


Edited by hbquikcomjamesl - 11/15/12 at 7:35pm

James H. H. Lampert
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Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

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James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

Reply
post #4 of 4

Yup, the All American Buttercream recipe on this site crusts. Moreso if you put it in the fridge :)

A down-to-earth South African who has a growing interest in fondant cakes...I've been bitten by the cake bug!
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A down-to-earth South African who has a growing interest in fondant cakes...I've been bitten by the cake bug!
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