I have my Wilton course 3 final tomorrow night but I have to make the cake today due to time constraints. I will be giving the cake to a friend on Wednesday. So I need a chocolate buttercream that can sit for a couple days.

I've looked and haven't found an all crisco recipe. Can I just substitute the butter for shortening?

Thanks!

-Krissy

Use the Wilton BC recipe, but cut down on the pwd. sugar by 1/2 c. and replace with 1/2c cocoa. Be sure to use water and not milk. The recipe should be at the front of your course I booklet. Good Luck.

Thanks! I'll try it!

I know I'm a bit late, but I thought I would post my 2 cents for the future...

I just did an army themed cake, which I have posted photos of, using chocolate buttercream. I used the Wilton Snowhite BC & added 3/4c cocoa. The Snowhite BC recipe was in my Wilton Course 1 book, including the chocolate variation. It instructs you to add 3/4c cocoa powder or 3 1oz. squares semi-sweet chocolate melted. Also add 1-2 Tbsp additional water.

It worked great for me & the taste was good.

I make the Wilton chocolate buttercream and use the butter flavored crisco in place of the butter and regular crisco! Everything remains the same! Good luck!