Re: Re: vegetable shortening substitute

[Guest guest]

At 01:36 AM 3/30/2002 +0000, you wrote:

>

> > >> WOW -- you got me curious and I just tried it, with virgin

>coconut

> > oil. It

> > is delicious! (and I don't usually like buttercream frosting). <<

> > >>>>>>>>>>>>>>>snip<<<<<<<<<<<<

>Carma

>

>

>So did you try it with the coconut butter? Did you ever make it with

>milk,cream,butter,sugar and flavoring? What recipe did you end with?

>TIA, Dennis

I have a jar of coconut oil (e.g. butter: it is solid but they call it

coconut oil when you buy it). I mixed that half and half with some

semi-soft butter that happened to be on the counter (about 1/4 cup of each)

and stirred in some powdered sugar (about half a cup) til it seemed creamy.

Sorry I didn't think to use a recipe: the only buttercream frosting I've

seen made was mainly Crisco and powdered sugar with maybe some butter too

and we never measured. And I haven't made it since I discovered cream

cheese frosting -- my interest in it now has to do with having kids who

want to play with frosting decorating. I never heard of adding milk or

cream: I would not think you would want any water-based stuff in it for

bacterial and separation reasons, also because it would be runny?

I'm not sure the butter part is really needed either: probably coconut oil

and powdered sugar would be decent. I like the idea of adding chocolate though.

-- Heidi

[Guest guest]

>

>We always make frosting for cinnamon rolls and chocolate cake with

>milk,butter,powdered sugar and generally vanilla flavoring. It's so

>much better than commercial stuff which is only water and powdered

>sugar. The high concentration of sugar keeps the frosting made with

>milk and butter from spoiling.It would probably show mold in 7 or 8

>days but cake and rolls usually don't sit around that long. They

>become chicken feed by day 7 or 8.

Another person who feeds their chickens the leftovers???? :-)

How do you get the milk and butter to mix? Mix the milk and powdered sugar

first?

-- Heidi

[Guest guest]

>> Sorry I didn't think to use a recipe: the only buttercream frosting

I've

seen made was mainly Crisco and powdered sugar with maybe some butter

too

and we never measured. <<

Here's the recipe from my Wilton cake decorating handbook. It says this

will give a stiff icing good for most decorating, but it needs to be

thinned slightly for frosting the cake (or the cake will tear) and also

if you are using a tiny decorating tip (like for writing words).

Buttercream Icing

1/2 cup solid vegetable shortening (this is where we sub the coconut

butter!)

1/2 cup butter or margarine, softened

1 lb confectioner's (powdered) sugar (about 4 cups)

2 tbsp milk or water

1 tsp vanilla

Chocolate Buttercream Icing

add:

3 oz of melted unsweetened chocolate

1 extra tbsp milk or water

To thin icing:

Add 2 tsp milk/water per cup of stiff icing.

I assume if the coconut oil makes a slightly less stiff icing, then it

would be good for frosting and tiny tips, but would need stiffening with

more sugar for the rest of the decorating.

~ Carma ~

To be perpetually talking sense runs out the mind, as perpetually

ploughing and taking crops runs out the land. The mind must be manured,

and nonsense is very good for the purpose. ~ Boswell

Carma's Corner: http://www.users.qwest.net/~carmapaden/

[Guest guest]

Hmmm, don't know how that got sent before I was done with it! Here's the

finished version.

Here's the recipe from my Wilton cake decorating handbook. It says this

will give a stiff icing good for most decorating, but it needs to be

thinned slightly for frosting the cake (or the cake will tear) and also

if you are using a tiny decorating tip (like for writing words).

Directions for thinning are below. It can be refrigerated up to 2 weeks

in an airtight container; rewhip before using.

Buttercream Icing

Cream together:

1/2 cup solid vegetable shortening (this is where we sub the coconut

butter!)

1/2 cup butter or margarine, softened

Add:

1 lb confectioner's (powdered) sugar (about 4 cups)

2 tbsp milk or water

1 tsp vanilla

Blend until well mixed, then blend another minute or two until creamy in

texture.

Chocolate Buttercream Icing

Add:

3 oz of melted unsweetened chocolate

1 extra tbsp milk or water

To thin icing:

Add 2 tsp milk/water per cup of stiff icing.

I assume if the coconut oil makes a slightly less stiff icing, then it

would be good for frosting and using with tiny tips, but would need

stiffening with more sugar for the rest of the decorating.

~ Carma ~

To be perpetually talking sense runs out the mind, as perpetually

ploughing and taking crops runs out the land. The mind must be manured,

and nonsense is very good for the purpose. ~ Boswell

Carma's Corner: http://www.users.qwest.net/~carmapaden/