need a frosting recipe conversion... anyone help?

[muffyn]

have had this recipe for many years & have tried to get the best conversion on it, but it is not quite right. if someone has a program for conversion, could you help?

its for buttercream frosting ( those from cleveland area <ohio> might be interested as it is from Hough Bakery).

200 servings
50 lb shortening
5 lb margarine
6 oz salt
1 lb milk powder ( is this powdered milk???)
100 lb powdered sugar
6 lb water
unknown quantity of vanilla

mix shortening and margarine. add salt and milk powder and mix. add powdered sugar and vanilla. mix add water and mix


2nd recipe
100 lbs powdered sugar
50 lbs shortening
10 lbs milk powder
10 oz. salt
30 lbs corn syrup
30 lb water
unknown vanilla


2nd recipe that is suppposed to be already converted ( have no idea how close this is)
besides weighing all this are there measurments? or is it just better to weigh it?

1 serving
1/2 lb powdered sugar
1/4 lb shortening
1/16 lb milk powder
1/16 oz salt ( now just how much is that?)
1/8 lb corn syrup
1/8 lb water
unknown vanilla

mix all ingredients on high for 5 min. scrape down. mix on medium 3 min. scrape down. mix on low 5 min.

now, also question:
what does changing butter instead of margarine for in a recipe such as this?? I always use butter when cooking ( I detest the taste of margarine,, )? for those of you who cook with BOTH what are pros & cons?

i have made the recipe ( that has the corn syrup) that I weigh everything, & it turns out pretty good, but seems like it is OFF from my memory a tad bit. & for those who do not like a pure sweet frosting should try this, its not that teeth chattereing sweetness that some other frostings are.
I am thinking I shoud try the 1st one one with margarine, instead of the butter,,,, but don't want to totally mess it up & start all over.

thinking of using this for the salted caramel cupcakes. maybe I should make both up...& taste

 

[SandrA9810]

Generally margarine is cheaper than butter, so making in mass quantity is probably the reason in the original recipe. But why does corn syrup show up in the second recipe?

 

[Pamlur]

I don't think there would be all that much difference between butter and margarine; the word "shortening" brings to mind Crisco, and either butter or margarine would surely be better than that! Do you usually use salted or unsalted butter? There could be a slight difference in taste between those two, maybe.

Sometimes, corn syrup is simply in a recipe.

 

[muffyn]

Generally margarine is cheaper than butter, so making in mass quantity is probably the reason in the original recipe. But why does corn syrup show up in the second recipe?

\


the 1st recipe has margarine

the 2nd recipe has corn syrup

& different quantitys of milk powder.

I have no idea why the difference, has to be one.
some bakeries have 2 kinds of butercream, one more sweet than the other one.

I have not made the 1st recipe.
guess I really should make both & taste test

 

[muffyn]

I don't think there would be all that much difference between butter and margarine; the word "shortening" brings to mind Crisco, and either butter or margarine would surely be better than that! Do you usually use salted or unsalted butter? There could be a slight difference in taste between those two, maybe.

.

yea shortening is crisco. the #1 recipe calls for BOTH shortening & margarine.
I never thought about the unsalted vs salted butter question.
ther recipe as given to me says margarine. is there unsalted & salted margarine?
I just always used salted butter when I cook.

 

[rie'smom]

Many bakeries do use a Crisco type shortening instead of butter or margarine in their buttercream icing. Grosses me out but chances are if you've ever had a bakery cake- and I have- then you've (we've) had Crisco icing.
I do make my own buttercream icing for cakes using real butter.

 

[Pea-n-Me]

The difference between butter and shortening in frosting is the melting point, butter having the lower melting point than shortening. If the cake sits in a warm to hot bakery, it's an issue.