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Old 07-22-2009, 02:20 PM   #1
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A substitute for Crisco in buttercream frosting?

Every time I make buttercream frosting I cringe at the amount of Crisco I have to use. Is there anything I can use in place of it that still gives me the same delicious result just not with a billion grams of fat?

Thanks!

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Old 07-22-2009, 04:28 PM   #2
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No. That "delicious result" comes from the fat.
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Old 07-22-2009, 08:41 PM   #3
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Every time I make buttercream frosting I cringe at the amount of Crisco I have to use. Is there anything I can use in place of it that still gives me the same delicious result just not with a billion grams of fat?

Thanks!
Yes, you can do real butter, which has slightly less fat (because it's not pure fat like Crisco) and tastes 100000x better.

There's a reason why they call it buttercream, not Criscocream.
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Old 07-22-2009, 08:53 PM   #4
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Fat is fat. 1 tbsp of butter = 1 tbsp of fat = 1 tbsp of crisco. The difference is the type of fat and the taste. (Veggie fat or animal fat) Butter tastes better, but shortening stands up better.
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Old 07-22-2009, 08:54 PM   #5
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Butter-flavored Crisco is pretty darned good...I always used it for my freezer pie-crust.
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Old 07-22-2009, 10:18 PM   #6
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Fat is fat. 1 tbsp of butter = 1 tbsp of fat = 1 tbsp of crisco. The difference is the type of fat and the taste. (Veggie fat or animal fat) Butter tastes better, but shortening stands up better.
Butter has a small percentage of water.
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Old 07-22-2009, 10:24 PM   #7
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Yes it does, unless its been clarified. I stand corrected jet. Do you have the % of water it contains?
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Old 07-23-2009, 03:26 AM   #8
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Butter has a small percentage of water.
It also has a high percentage of cholesterol. Plant fat (like Crisco) doesn't.
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Old 07-23-2009, 05:39 AM   #9
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In the USA, butter contains about 18% water, 80% fat and 2% milk solids etc. All % are approximate but close.
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Old 07-23-2009, 05:40 AM   #10
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It also has a high percentage of cholesterol. Plant fat (like Crisco) doesn't.

True, but Crisco contains trans fats while butter does not.
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