Making frosting?!


Question: is it ok to use butter instead of shortening?


Answers: is it ok to use butter instead of shortening?

It is ok, just make sure you don't over mix it. Butter will melt and break down much faster than shortening, but will taste much better. Soften the butter a little in the microwave or with a mixer first. If the icing seems too soft after you make it with butter, then put it into the refrigerator for a while until it thickens. Another option is to use half butter and half shortening. then you get some of the great butter flavor along with the stability of shortening.

butter isnt thick enough and will settle... shortening works best b/c it stays mixed

I always use butter. The flavor is much better.

I always make a nice butter cream frosting. The shortening might look better but butter tastes better :) Cream cheese frosting is also very tasty and I've included the source below.

*****Try this

BUTTERCREAM FROSTING
1 lb. confectioners' sugar
1/2 c. butter, softened
1 tsp. vanilla extract
3 tbsp. milk
Food coloring (optional)In large bowl, beat together sugar, butter, vanilla and milk until smooth. If necessary add more milk until frosting is spreading consistency. If desired, add a few drops of food coloring. Mix everything well. Chocolate buttercream frosting - add 1/2 cup Hershey's cocoa.

That depends. If you are making the frosting to frost a cake with rather than make decorations on a cake, then butter is better. If you want the frosting to make decorations like icing roses, then solid shortening works best. And if you want the frosting to decorate cookies with, then you want either a hot water glaze or royal icing. Neither of those contains any fat at all.

yes if you are using butter then you are making buttercream frosting. be carefull not to let it get too warm though.. butter reacts differently than shortening. buttercream cakes are usually kept refridgerated until shortly before serving. the frosting will melt off of the cake if it gets too warm

yes, butter will taste better and have a better consistency, the problem with butter is that is may curdle (become chunky) if this happens during the mixing process you can either turn it on high to re incorporate or put the mixing bowl on top of a hot water bath to heat it up a little bit then put it on high





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