Loading…
28
Serious question, I switched my buttercream from all butter to half shortening and I regret it
I made 4 batches for a wedding tasting at my place in Boise last month and the all butter one tasted way better, no question. The shortening version held its shape at room temp for 6 hours but it left that greasy film on the roof of your mouth, and the bride noticed. So now I am stuck deciding between flavor and structure for summer cakes, and I want to hear what you all actually do. Do you just crank up the AC and stick with butter, or is there a ratio that gives you both?
1 comments
Log in to join the discussion
Log In1 Comment
linda_butler20d ago
I used to swear by the half shortening trick and I would tell anyone who listened that it was the only way to get a cake to survive a hot day. Then I did a side by side at home and my whole family picked the all butter one without knowing which was which, so that was pretty humbling. What finally worked for me was keeping it all butter but adding a little cornstarch and chilling the cake well before it goes out, which firms things up without that waxy coat on your tongue. A 75/25 split is about as far as I will go now, and even then only if the room is really warm and I know the cake will get eaten fast. You were right to trust your taste on this one, because a bride noticing the grease is a bad sign no matter how nice the edges look. Just be careful with cornstarch, a little goes a long way or the frosting turns chalky.
5