The Buttercream Clay tutorial went live, and had a great amount of excitement and feedback from all of you! However, I found that a lot of members could not get their hands on the product we were using for the Buttercream Clay tutorial. So over a couple of weeks I experimented with everything under the sun trying to reproduce something very similar. I also wanted you to be able to make it using ingredients you probably already had in your kitchen! So here are a few key points that I needed to hit:

I needed to make sure it wouldn't crystallize after sitting out. If I just mixed powdered sugar and shortening together, it would feel workable at first. However, after sitting out for 10 minutes or so, it would start to crystalize, become hard and crumbly. Thus giving us a very small window to work with it and leaving the final product very unstable.
I needed to make sure it sure it wasn't TOO soft, but soft enough to blend yet still hold it's shape.

So after trying all sorts of recipes: shortening, powdered sugar, glycerin, corn syrup, etc. I would make them, they'd seem OK at first, but eventually crystallize and turn into a crumbly hard mess. I soon realized I needed an emulsifier of some sort. I thought about ordering some exotic additives, but I thought that wasn't going to work for most of us at home.

THEN, for some other reasons, I added TYLOSE to one of the recipes. Originally I wanted to see if it would thicken the feel of the mixture. I let it sit out just like the others. However, when I came back to all the experiments, most crumbling from crystallization, there was one that was standing tall, proud and still completely malleable! You guessed it, the one with Tylose! I went back to research Tylose (or CMC, aka Carboxymethyl cellulose)'s properties... it is also used at an EMULSIFIER! BOOM! I found my secret weapon! Since then, I have left it out for a WEEK straight, still no crystallization! *join me in the happy dance*

So now that you know about the journey to this recipe, here it is yours to enjoy!

Note: This is not identical to the product we feature in the tutorial, it is very similar. The orignial product is a little more "waxy" and a little thicker in consistency. If you are going to be doing a lot of buttercream clay work, you may want to eventually give the original product a go... however I think this recipe is a great replacement!

Buttercream Clay Recipe

See notes for important details. This recipe makes 1 cup, however simply just punch in the number of cups you want and it will adjust for you!

Yield:1 cup

Ingredients

▢ 4.5 oz High-ratio Shortening - *Can use regular, see notes below.
▢ 8 oz powdered sugar - *+ more if needed, see notes below.
▢ 1/2 teaspoon Tylose - *Secret weapon! You can also just CMC.
▢ 1/4 teaspoon Extract - *optional, see notes below.

Instructions

In a bowl, whisk together powdered sugar and tylose. Set aside.
In a separate mixing bowl with paddle attachment, start to beat shortening on low.
Add approx half of the powdered sugar mixture a little at a time, allowing sugar to incorporate after every addition. Scrape bowl frequently.
Switch to the dough hook attachment. Scrape bowl. Slowly add the rest of the powdered sugar mixture, a little at a time.
Allow to mix on medium (2-4 on kitchen aid) for approx 3-5 minutes until all ingredients are incorporated.
Mixture shouldn't stick to your hands, however might be slightly sticky. At this point you can make the adjustments below if needed.

Notes

*Important Notes*

This is a base recipe. You can add more powdered sugar if desired, which maybe necessary for more humid conditions. Add a tablespoon at a time until desired consistency.

For SCULPTING: You want it to be a little more on the "sticky" side, meaning the fat is more of the alpha. You should be able to roll it in a ball in your hands, but it will have a slight stickiness. You will be able to blend it better as you sculpt and it will respond better to adding water while smoothing. If you add too much powdered sugar, you will notice when you blend seems or smooth with your hand it will "break" rather than smooth.

For flowers & using molds: If you are using this to make flowers like the rose technique or using it in molds, you may find it beneficial to add some powdered sugar to the mix. A tablespoon at a time until it doesn't stick to your [clean dry] fingers. Use powdered sugar to create press into molds or flowers (see tutorials for more).

Is it edible?! Yes. Technically. haha You can eat it, of course, it's just a more concentrated shortening based icing. That is a decision based on your personal preferences. No harm in eating it on special occasions, like any icing. I wouldn't eat spoonfuls of it like it's ice cream or something. ;) It's very similar to the icing you would eat on a grocery store cake, just, thicker. Like discussed in the tutorial, it's best when used for toppers and decor. I think this recipe tastes a whole lot better than the base product we used in the tutorial.

Extracts: You can add flavor to this! I added orange extract to some, it was yummy!! You can add any alcohol based extract, just be aware that vanilla may take away the bright white of the product. Clear alternatives: almond, orange, mint, lemon, etc. You can also use powders, I tried a Vanilla powder and it was great. It can affect the consistency, you may have to add a little bit more powdered sugar.

High Ratio vs. Regular Crisco: High Ratio is going to create a thicker consistency feel to your buttercream clay. Because regular shortening has water in it, it will leave you with a much more softer consistency. You may have to make up for it with more powdered sugar, keep in mind that it will not be the same. It will still work, just may not be as easy to work with. You will also find that the High Ratio gets SOLID in the fridge, so you can then come back with loop tools and carve it. It also works better with molds.

The shortening I used: Hi-Ratio Shortening (I also tried the CK brand and didn't like it as much, felt wet) If anyone uses Sweetex, let me know your results!

The tylose I used: Tylose

See tutorial for best practices and how to use this Buttercream Clay.