@@l.e.2094 make sure that you’ve added the full 3 pounds of pure cane confectioners sugar. I usually use Dominoes powdered sugar because I know it’s pure can and it’s about one and a half bags.
What about if you're a home baker and cottage food laws? There can be no dairy in our frosting, so would water work well in place of milk? I've seen other recipes, but I am curious about how it might hold up in your recipe. Thank you! Beautiful texture when piping 🤩
I haven’t tried it with water but I would think that it would just taste not as rich but fairly similar. I would use a little less liquid but it should pretty much have the same texture.
Is there anything you know of that’s comparable to Sweetex? Their allergy warning on the label makes it off limits to me. I’m trying to find a good mock buttercream recipe for a wedding cake. Thanks so much! ❤
Please educate me as I learn your method for making creamy buttercream icing. Is this the type of shortening used in bakeries? What is the difference between "Sweetex" high ratio shortening" and "Crisco" shortening? Is "Sweetex" much better for the healthy heart than regular cheap store brands and Crisco? What do you think about using butter and/or Crisco butter? Thanks much.
Each store uses a different recipe. This recipe with high ratio shortening holds up really well in heat and while piping. It also tastes better and has better texture than Crisco. If I didn’t have access to high ratio shortening, I would use butter. And no, I don’t think it’s better for your heart. It’s probably pretty unhealthy.
CK high ratio shortening usually sells it in 3lb containers but I haven’t found them in stock anywhere. This American Buttercream recipe made with real butter is also very flavorful and piped well 👉 ruclips.net/video/wkzg3FGvbwM/видео.html
This is awesome, so smooth and silk. I just tried it, I used water instead of milk and added 2 tbs of meringue powder too. We are getting in summer. Thanks for sharing
Is this frosting pretty sweet similar to American buttercream, or is it less sweet? Trying to understand where it sits on the scale relative to swiss meringue buttercream.
Hello, thank you for sharing. Did you say to double the sugar if used for piping flowers, or can we just use less milk? Thank you again for sharing your recipe.
You can do it either way. Often I have made a large batch and used most of it to smooth on the cake. I then add extra confectioners sugar to the remaining buttercream to pipe my flowers and usually just eye-ball it and make it stiff enough to hold a rose well.
The high ratio shortening is something that is not always readily available. It’s very smooth and doesn’t have an aftertaste like most lards do. If I don’t have access to high ratio shortening, I use my buttercream recipe that uses real butter. Here’s a link to that recipe ruclips.net/video/wkzg3FGvbwM/видео.html
@@IcingOnTopBeckysCakes Hi, thank you so much for replying. I managed to find something on Amazon, called `Crisco`, its a bit expensive but now i can try your recipe! Yeah! 👍💙
I wonder about using milk in an icing recipe. It's not shelf stable at room temperature. I'd worry about the milk going rancid in hot temperatures. I suppose the high sugar level will protect the flavor, but I'm still leary of using milk in any frosting recipe.
I think most tasty buttercream recipes use either some butter or milk in them the high quantity of sugar acts as a preservative. I can usually leave my cakes at room temperature for a couple days with no worries
I personally don’t like Crisco because of the flavor and it feels a bit gritty to me but that’s just my preference. The salt is to cut the overbearing sweetness otherwise it really doesn’t have a good balanced flavor without it.
I've been told that the crisco butter flavor was really nice to use. So it's just a person's preference. Why even use salt? I've never put salt in any icing. So again, it's a persons preference.
I would double check if you halved the milk too. I’m not sure what could’ve gone wrong on your end but I’d walk through the ingredients again to double check everything.
If I store it in the fridge will it harden?? How can I store it for later use?? Also what about Great value Shortening? It's smother than the HEB brand
I store my fridge for up to a week or in the freezer for months. Thaw it overnight on the counter and remix it to bring back the consistency. I don’t use other brands of shortening because I’m not a fan of the flavor. If I can’t find this shortening then I use my real butter buttercream recipe which is here: ruclips.net/video/wkzg3FGvbwM/видео.html
Thanks for sharing this! However I'm having problems with the shortening, my finished mock buttercream has really tiny lumps of shortening. I want to know what I'm doing wrong.
Beat the shortening really good first before adding the other ingredients. Sometimes you need to beat it, scrape the sides and beat it again several times depending on your shortening, to make sure it’s thoroughly beaten before adding any other ingredients. Once the shortening is super smooth with no lumps, then go ahead and add the other ingredients.
Thanks. I prefer your all shortening recipe, but I have heard some people say that it’s better to use actual butter for striping/stenciling because of the way it hardens in the fridge. Do you notice a difference in how each recipe performs when chilled?
Can you use crisco shortening? What is the difference between reg. conf. sugar and cane powdered sugar? I’m a home baker so buying Domino for $20 for 4lbs opposed to reg. 2pbs for $2-$3 makes a huge difference 😬
If I don’t have access to high ratio shortening, I use my real butter buttercream recipe ruclips.net/video/wkzg3FGvbwM/видео.html Crisco doesn’t taste as good and the texture is not as smooth. I have made it with the other confectioners sugar but it usually turns out a bit grainy in texture but still doable.
For a cheaper alternative I use Great Value brand shortening from WalMart not vegetable shortening just the shortening in the blue tub. I got this idea from a video on YT comparing the three ( Crisco, Shortening, and high ratio)
I like the concept of this mock buttercream but I used the same measurements as the recipe and it came out a bit soupy. Seems like the 1 cup of milk is a lot of liquid. Otherwise, the taste is fabulous!
I’m glad you like the taste. I’ve never had mine come out soupy before and it’s my go to for smoothing and piping. Did you use pure cane confectioners sugar? If I used less milk I wouldn’t be able to smooth it as well on a cake. The only time I use less milk is if I’m piping roses that I need super stiff.
@@IcingOnTopBeckysCakes Yes, I used pure confectioners sugar (sifted). Maybe it was measuring the confectioners sugar before sifting. Will try again. Thanks for the reply.
@@tessacasey3114 I didn't notice...did she SAY to sift and then measure? Usually, that is specified if it needs to be that way. I do not believe that she sifted, and sifting will give you a different measurement.
I haven’t tried Trex. If it’s high ratio then I would think it should work but if it’s just regular shortening, that usually tastes awful in buttercream and has a grainy texture. If I don’t have a high ratio shortening then I use my buttercream recipe that uses real butter. Here’s that recipe if you need it ruclips.net/video/wkzg3FGvbwM/видео.html
@@IcingOnTopBeckysCakes Wow thanks for that quick reply! I did find high ratio shortening, "Rowallan", through a wholesaler. However, it costs about 30 quid haha. I mean if the taste is hugely better than buttercream then I might go for it. It's for a birthday :) I would also like to know how long it usually lasts before spoiling as I'm potentially buying 12 kilos of the stuff 😅
@@vg6761 it tastes very similar to my regular buttercream recipe. The high ratio just holds up better in heat and humidity. That’s pretty much the only difference
I’d probably keep it out a few days at room temperature, probably a week in the fridge, but you can seal it in an airtight container for a year and it still be good
It’s a form of shortening but high ratio shortening is smoother, holds up better, and has better taste than regular vegetable shortening or lard. If I didn’t have high ratio shortening on hand, I would use my butter recipe.
It’s called a mock buttercream (as you can see where I clarify in the title) People like using mock buttercreams especially in warmer climates or seasons because it doesn’t melt as quickly as a true buttercream made with butter. I personally like it because of the texture and it pipes better without melting in your piping bag because of the heat from your hand. My customers also love the taste so it’s a win win. But in answer to your question, it’s still called “buttercream” because you make it the same way you do traditional buttercream but the fat you’re using is high ration shortening instead of butter. You can use this same recipe but with unsalted butter if you wish. It just won’t hold up as well. Hope that explanation is helpful to you.
Thank you, and sorry if you thought I was trying to be smart, I really didn't pay attention to the title but you are right that's the problem I have with making buttercream and it taste to buttery.
I can not find the domino brand powder sugar in any of the stores near me. What other more accessible brands would u recommend that will not leave that gritty taste. This is the reason I stick with Italian meringue buttercream I'm scared of that gritty taste everyone hates.😳
I am REALLY confused! Nearly ALL baker's say to use butter, or butter and a little shortening, and to beat heck out of it for 5 minutes on a high speed. The butter needs to become nearly wire in color. And I have heard some say that you WANT to beat air into it! I just don't know what to think. While this is nice for a smooth cake, it is rotten for piping flowers! All the flowers do is slide all over and the icing has no stability. I have never, in ANY icing I have made, used a cup of liquid. So, is this your go-to icing for all of your work? Where do you find this "Sweetex"? And I discovered that here, in Iowa, Domino's sugar is outrageously high! I would have to be doing a cake for a government official to pay that just for the texture! This "mock" buttercream was what we used as a practice buttercream in class.
Yes, the reason this seems so different to you than the traditional buttercream made with butter, is that it’s “mock” buttercream. I use this over traditional often for several reasons. First is all about flavor and texture. All my customers love it and I get so many requests that it became my go-to recipe. Second, I do so much piping on cakes and this recipe pipes beautifully and doesn’t melt in the bag as quickly as a traditional buttercream would. And lastly, if holds up to the heat much better than traditional buttercream and I always feel safer delivering a wedding cake on a hot day made with this buttercream over traditional buttercream. I buy my Sweetex from online in bulk. Different stores carry it if you Google it, you can usually find several.
@@IcingOnTopBeckysCakes I didn't even know what high ratio shortening was....very glad to see a brand I can look for! lol Thank you....I'm going to do this with my Grandkids!
@@ampp.8998 Good luck...Sweetex is outrageously expensive! BTW, it is made from soybeans, which people should know. (I had a daughter allergic to anything soy!) Crisco is soy and palm oils. I am in Iowa and tried to get this at Walmart and the two choices I had were bulk packages at OVER $100! Even trying to buy online proved to be more than I can swing! I will probably stick with butter and maybe half Crisco!
Yes, this recipe has more liquid then all my buttercream recipes but it’s also my most stable one that I’ve been using for years. It’s especially good in high heat areas.
I tried it and uwwch.... It messed up my cake..... They all droped down... When they got to my customer.... I think your recipe is not best for cake decoration....
No Que pasó con tu pastel tal vez el clima 🤔 pero si te puedo confirmar que está crema la utiliza mucha gente y te la venden como butter cream y claro que la puedo identificar😂 yo tome un curso de decoración y esta crema la usábamos a diario es muy buena y dura muchisimo,claro que es mucha grasa😢 pero así es como la venden en muchos lugares,inténtalo y toma tu tiempo yo no me dedico a esto es mucho trabajo h muy mal Pagado.
look at how smooth that is....thanks for the great video with the times of mixing and speeds....much appreciated..
You’re welcome!
My grandmother made this icing and I loved it
Thanks for sharing this. God bless you.
Love it
Thank you!
I will try to make this to practice my flower piping. Thank you!😊
Happy piping!
@@IcingOnTopBeckysCakes I just made it and the frosting is too soupy and isn't as smooth. What should I do to fix it?
@@l.e.2094 make sure that you’ve added the full 3 pounds of pure cane confectioners sugar. I usually use Dominoes powdered sugar because I know it’s pure can and it’s about one and a half bags.
Can't wait to try this !
Is there a written version of this recipe? Ty
What about if you're a home baker and cottage food laws? There can be no dairy in our frosting, so would water work well in place of milk? I've seen other recipes, but I am curious about how it might hold up in your recipe. Thank you! Beautiful texture when piping 🤩
I haven’t tried it with water but I would think that it would just taste not as rich but fairly similar. I would use a little less liquid but it should pretty much have the same texture.
Did you ever try it? I was wondering the same thing!
Is it the same as trex am from the uk? X
Is there anything you know of that’s comparable to Sweetex? Their allergy warning on the label makes it off limits to me. I’m trying to find a good mock buttercream recipe for a wedding cake. Thanks so much! ❤
CK is another brand I’ve used if you can find it. Or if you can find anything that says High Ratio Shortening.
Where can you buy small amounts of high ratio shortening? Home cooks have no use for large batches.
Please educate me as I learn your method for making creamy buttercream icing. Is this the type of shortening used in bakeries? What is the difference between "Sweetex" high ratio shortening" and "Crisco" shortening? Is "Sweetex" much better for the healthy heart than regular cheap store brands and Crisco? What do you think about using butter and/or Crisco butter? Thanks much.
Each store uses a different recipe. This recipe with high ratio shortening holds up really well in heat and while piping. It also tastes better and has better texture than Crisco. If I didn’t have access to high ratio shortening, I would use butter. And no, I don’t think it’s better for your heart. It’s probably pretty unhealthy.
For those who choose to use butter instead, I also use this recipe for regular American Buttercream. ruclips.net/video/wkzg3FGvbwM/видео.html
For a complete nondairy option, can I substitute the milk for nondairy creamer and water??
Thank you for this video 😊
Yes, but a little less water if it’s runnier than the milk
Wow I love how smooth it is. But how sweet is it though?
It’s a sweeter buttercream. If you’re looking for a less sweet buttercream here’s this one
ruclips.net/video/DLgl2BaC-f0/видео.html
Sorry to bother you, but where I purchase the Swwetex in small amounts. I don’t need to purchase 50 lbs. thanks!
CK high ratio shortening usually sells it in 3lb containers but I haven’t found them in stock anywhere. This American Buttercream recipe made with real butter is also very flavorful and piped well 👉 ruclips.net/video/wkzg3FGvbwM/видео.html
Thank you!
Thanks for sharing. Can I use water instead of milk?
Yes, you can swap out the liquid for your liquid of preference
@@IcingOnTopBeckysCakes thanks for your prompt response. Looking forward to more of your videos
This is awesome, so smooth and silk. I just tried it, I used water instead of milk and added 2 tbs of meringue powder too. We are getting in summer. Thanks for sharing
Is this frosting pretty sweet similar to American buttercream, or is it less sweet? Trying to understand where it sits on the scale relative to swiss meringue buttercream.
It’s about as sweet as my American Buttercream recipe. Swiss meringue is definitely less sweeter
Hello, thank you for sharing. Did you say to double the sugar if used for piping flowers, or can we just use less milk? Thank you again for sharing your recipe.
You can do it either way. Often I have made a large batch and used most of it to smooth on the cake. I then add extra confectioners sugar to the remaining buttercream to pipe my flowers and usually just eye-ball it and make it stiff enough to hold a rose well.
Hi, love your videos. Please can you help me regarding the shortening, I'm from the UK so is shortening LARD at my end? xx
The high ratio shortening is something that is not always readily available. It’s very smooth and doesn’t have an aftertaste like most lards do. If I don’t have access to high ratio shortening, I use my buttercream recipe that uses real butter. Here’s a link to that recipe ruclips.net/video/wkzg3FGvbwM/видео.html
@@IcingOnTopBeckysCakes Hi, thank you so much for replying. I managed to find something on Amazon, called `Crisco`, its a bit expensive but now i can try your recipe! Yeah! 👍💙
I wonder about using milk in an icing recipe. It's not shelf stable at room temperature. I'd worry about the milk going rancid in hot temperatures. I suppose the high sugar level will protect the flavor, but I'm still leary of using milk in any frosting recipe.
I think most tasty buttercream recipes use either some butter or milk in them the high quantity of sugar acts as a preservative. I can usually leave my cakes at room temperature for a couple days with no worries
Crisco has 1 cup sticks. And salt isn't needed for anything.
I personally don’t like Crisco because of the flavor and it feels a bit gritty to me but that’s just my preference. The salt is to cut the overbearing sweetness otherwise it really doesn’t have a good balanced flavor without it.
I've been told that the crisco butter flavor was really nice to use. So it's just a person's preference. Why even use salt? I've never put salt in any icing. So again, it's a persons preference.
Does this buttercream seal in the cakes moisture just like regular buttercream?
Yes
Hello! I halved this recipe just to give it a try and it was very runny…. I’m not sure what I could have done wrong :/
I would double check if you halved the milk too. I’m not sure what could’ve gone wrong on your end but I’d walk through the ingredients again to double check everything.
Can I use water instead of milk with the same results?
I’d use a bit less water than milk but it should still give you similar results
@@IcingOnTopBeckysCakes Made this today and scaled back to 3/4 c. water. Worked PERFECTLY! Thanks!
How much cakes and cupcakes this recipe can cover for? Thank you
It all depends on how generous you are with your buttercream but about 4 dozen cupcakes or an 8 inch cake.
thanks for sharing , ? do you think this is stiff enough for palette buttercream painting ?
Gail Dinkel yes, I’d use this for palette painting. I double the confectioners sugar if I’m using it to pipe roses or flowers.
@@IcingOnTopBeckysCakes oh thank you :)
If I store it in the fridge will it harden?? How can I store it for later use??
Also what about Great value Shortening? It's smother than the HEB brand
I store my fridge for up to a week or in the freezer for months. Thaw it overnight on the counter and remix it to bring back the consistency. I don’t use other brands of shortening because I’m not a fan of the flavor. If I can’t find this shortening then I use my real butter buttercream recipe which is here: ruclips.net/video/wkzg3FGvbwM/видео.html
I use the Great Value and it works fine!
Can crisco shortening be used for piping flowers with this recipe
You can, but the texture and taste will not be as good.
Thanks for sharing this! However I'm having problems with the shortening, my finished mock buttercream has really tiny lumps of shortening. I want to know what I'm doing wrong.
Beat the shortening really good first before adding the other ingredients. Sometimes you need to beat it, scrape the sides and beat it again several times depending on your shortening, to make sure it’s thoroughly beaten before adding any other ingredients. Once the shortening is super smooth with no lumps, then go ahead and add the other ingredients.
@@IcingOnTopBeckysCakes okay thanks I'll try it again!
Is this buttercream can stand in humid weather?
This is the best kind of buttercream for humid weather but like all buttercream, even this will eventually melt.
Do you use your Mock ABC for striping cakes? Do you use it for stenciling?
Yes. I use it for everything that I’d use more regular buttercream recipe for like striping a cake or stenciling.
Here’s my regular buttercream recipe as well in case you wanted that as well. But you can use either ruclips.net/video/wkzg3FGvbwM/видео.html
Thanks. I prefer your all shortening recipe, but I have heard some people say that it’s better to use actual butter for striping/stenciling because of the way it hardens in the fridge. Do you notice a difference in how each recipe performs when chilled?
@@annonimous2455 they seem to perform equally to me. The butter may harden a bit faster but I get the same results.
Do you use kosher salt or table salt?
Table salt
Can you use crisco shortening? What is the difference between reg. conf. sugar and cane powdered sugar? I’m a home baker so buying Domino for $20 for 4lbs opposed to reg. 2pbs for $2-$3 makes a huge difference 😬
If I don’t have access to high ratio shortening, I use my real butter buttercream recipe ruclips.net/video/wkzg3FGvbwM/видео.html
Crisco doesn’t taste as good and the texture is not as smooth. I have made it with the other confectioners sugar but it usually turns out a bit grainy in texture but still doable.
@@IcingOnTopBeckysCakes thank you!
For a cheaper alternative I use Great Value brand shortening from WalMart not vegetable shortening just the shortening in the blue tub. I got this idea from a video on YT comparing the three ( Crisco, Shortening, and high ratio)
@@jesuslover7687 Thank you! Will def. try this!
I like the concept of this mock buttercream but I used the same measurements as the recipe and it came out a bit soupy. Seems like the 1 cup of milk is a lot of liquid. Otherwise, the taste is fabulous!
I’m glad you like the taste. I’ve never had mine come out soupy before and it’s my go to for smoothing and piping. Did you use pure cane confectioners sugar? If I used less milk I wouldn’t be able to smooth it as well on a cake. The only time I use less milk is if I’m piping roses that I need super stiff.
@@IcingOnTopBeckysCakes Yes, I used pure confectioners sugar (sifted). Maybe it was measuring the confectioners sugar before sifting. Will try again. Thanks for the reply.
@@tessacasey3114 I didn't notice...did she SAY to sift and then measure? Usually, that is specified if it needs to be that way. I do not believe that she sifted, and sifting will give you a different measurement.
That's a lot of milk
For this recipe it definitely works. I can even use it for piping.
Thank you so much for sharing your recipe. It sounds delicious. Definitely learned something today. What size mixer are you using? 🌿🌹🌿
Thanks! This is my 5.5 quart mixer that I was using.
@@IcingOnTopBeckysCakes Thank you so much for sharing the info 🌿🌹🌿🤗
@@lulemelgarejo3280 you’re welcome!
All we have for shortening in the UK is Trex. Will that work?
I haven’t tried Trex. If it’s high ratio then I would think it should work but if it’s just regular shortening, that usually tastes awful in buttercream and has a grainy texture. If I don’t have a high ratio shortening then I use my buttercream recipe that uses real butter. Here’s that recipe if you need it ruclips.net/video/wkzg3FGvbwM/видео.html
@@IcingOnTopBeckysCakes Wow thanks for that quick reply! I did find high ratio shortening, "Rowallan", through a wholesaler. However, it costs about 30 quid haha. I mean if the taste is hugely better than buttercream then I might go for it. It's for a birthday :) I would also like to know how long it usually lasts before spoiling as I'm potentially buying 12 kilos of the stuff 😅
@@vg6761 it tastes very similar to my regular buttercream recipe. The high ratio just holds up better in heat and humidity. That’s pretty much the only difference
This is shelf stable right ?
I’d probably keep it out a few days at room temperature, probably a week in the fridge, but you can seal it in an airtight container for a year and it still be good
Can you make this into chocolate?
Yes, I do a cup less of the confectioners sugar and then add a cup of cocoa powder.
Coukd you use a bit of cream instead of milk?
Yes, it’ll probably be a little bit thicker.
Thank you 😊
Does this icing crust over?
Yes, it’s a crusting buttercream
Am I reading this right 1.3kg of Sugar??
Yes
Where do you find this shortening??
This is where I buy mine amzn.to/3rUhYs9
Just asking is it the same as a lard and vegetable shortening?!
It’s a form of shortening but high ratio shortening is smoother, holds up better, and has better taste than regular vegetable shortening or lard. If I didn’t have high ratio shortening on hand, I would use my butter recipe.
Here’s the butter recipe if you want that one:
ruclips.net/video/wkzg3FGvbwM/видео.html
@@IcingOnTopBeckysCakes thank U so much I looked it online OMG! it's so pricey I cant afford to buy it.
@@IcingOnTopBeckysCakes thank U for this recipe 🙂
@@fefaylopez6512 try the butter version ☺️
What are some other brands for high ratio shortening? I’m just looking around to see where I can get some to try this recipe!
I buy Sweetex
Walmart brand( Great Value).... BUT make sure it's the one that DOES NOT say "vegetable" next to shortening(in the title).
@@dcordero1984 I’ve always had to order my shortening because I’ve never seen High Ratio Shortening sold in stores.
@@dcordero1984 So, Crisco is not a good one? This video has really confused me!
@@dcordero1984 So, are you saying that the Walmart brand is not the same as Crisco? It IS a high-ratio shortening??
How is this called buttercream if butter wasn't used.
It’s called a mock buttercream (as you can see where I clarify in the title) People like using mock buttercreams especially in warmer climates or seasons because it doesn’t melt as quickly as a true buttercream made with butter. I personally like it because of the texture and it pipes better without melting in your piping bag because of the heat from your hand. My customers also love the taste so it’s a win win. But in answer to your question, it’s still called “buttercream” because you make it the same way you do traditional buttercream but the fat you’re using is high ration shortening instead of butter. You can use this same recipe but with unsalted butter if you wish. It just won’t hold up as well. Hope that explanation is helpful to you.
Thank you, and sorry if you thought I was trying to be smart, I really didn't pay attention to the title but you are right that's the problem I have with making buttercream and it taste to buttery.
@@sarahcargle6936 it was totally a legitimate question ☺️
I can not find the domino brand powder sugar in any of the stores near me.
What other more accessible brands would u recommend that will not leave that gritty taste.
This is the reason I stick with Italian meringue buttercream I'm scared of that gritty taste everyone hates.😳
If you check the package of the confectioners sugar and it says 100% pure cane sugar, then that is the kind you want.
I don't think "gritty" has a taste, I think it is the texture.
I am REALLY confused! Nearly ALL baker's say to use butter, or butter and a little shortening, and to beat heck out of it for 5 minutes on a high speed. The butter needs to become nearly wire in color. And I have heard some say that you WANT to beat air into it! I just don't know what to think. While this is nice for a smooth cake, it is rotten for piping flowers! All the flowers do is slide all over and the icing has no stability. I have never, in ANY icing I have made, used a cup of liquid. So, is this your go-to icing for all of your work? Where do you find this "Sweetex"? And I discovered that here, in Iowa, Domino's sugar is outrageously high! I would have to be doing a cake for a government official to pay that just for the texture! This "mock" buttercream was what we used as a practice buttercream in class.
Yes, the reason this seems so different to you than the traditional buttercream made with butter, is that it’s “mock” buttercream. I use this over traditional often for several reasons. First is all about flavor and texture. All my customers love it and I get so many requests that it became my go-to recipe. Second, I do so much piping on cakes and this recipe pipes beautifully and doesn’t melt in the bag as quickly as a traditional buttercream would. And lastly, if holds up to the heat much better than traditional buttercream and I always feel safer delivering a wedding cake on a hot day made with this buttercream over traditional buttercream.
I buy my Sweetex from online in bulk. Different stores carry it if you Google it, you can usually find several.
Which brand shortening do you use ?
Sweetex
@@IcingOnTopBeckysCakes I didn't even know what high ratio shortening was....very glad to see a brand I can look for! lol Thank you....I'm going to do this with my Grandkids!
@@ampp.8998 yay!
@@ampp.8998 Good luck...Sweetex is outrageously expensive! BTW, it is made from soybeans, which people should know. (I had a daughter allergic to anything soy!) Crisco is soy and palm oils. I am in Iowa and tried to get this at Walmart and the two choices I had were bulk packages at OVER $100! Even trying to buy online proved to be more than I can swing! I will probably stick with butter and maybe half Crisco!
Never heard so much milk
Yes, this recipe has more liquid then all my buttercream recipes but it’s also my most stable one that I’ve been using for years. It’s especially good in high heat areas.
I tried it and uwwch.... It messed up my cake..... They all droped down... When they got to my customer.... I think your recipe is not best for cake decoration....
No Que pasó con tu pastel tal vez el clima 🤔 pero si te puedo confirmar que está crema la utiliza mucha gente y te la venden como butter cream y claro que la puedo identificar😂 yo tome un curso de decoración y esta crema la usábamos a diario es muy buena y dura muchisimo,claro que es mucha grasa😢 pero así es como la venden en muchos lugares,inténtalo y toma tu tiempo yo no me dedico a esto es mucho trabajo h muy mal
Pagado.
Eating raw Crisco no thanks !