| Author |
Message |
VACakelady
Forum Addict
Joined: Nov 10, 2005
Posts: 557
Location: Richmond, VA
Birthday: Dec 30
|
 Posted:
Thu May 03, 2007 7:18 pm |
  |
Well for me, the last couple of batches of buttercream that I have made worked fine. I reduced my liquid a little and started by creaming my crisco and butter with a little water before adding any powdered sugar. In the past I have always put everything in the bowl at once and mixed with no issue. This seems to be working for me for now, I hope you all are having some better luck now too. |
|
|
    |
 |
|
|
|
giovanna
Regular Member
Joined: May 15, 2006
Posts: 104
|
| Posted:
Fri May 04, 2007 7:11 am |
|
I just tried the new Crisco and had a horrible time working with it! I've used the same recipe for 10 years and this was the first time that I had a hard time smoothing a cake... mixing the color etc... It is the blue can, they stopped making the green can because they've made all Crisco 0 trans fat now.
I guess I'll have to try some of these tips. I haven't read every page yet but just wanted to share that I also had a tough time. |
|
|
|
|
|
flavacakes
Forum Fanatic
Joined: Sep 01, 2006
Posts: 1959
Location: Minnesota- Yah, you betchya!
Birthday: Sep 23
|
| Posted:
Fri May 04, 2007 7:15 am |
|
I finally switched to high ratio since I was having such a hard time with my buttercream and I love it! It's even better than my buttercream with the old Crisco! IMO! |
|
|
|
|
|
dandelion56602
Forum Addict
Joined: May 09, 2006
Posts: 965
|
| Posted:
Fri May 04, 2007 8:15 am |
|
Well, I just ran in to this problem Wed night, but thought it was something I did. Air bubbles were terrible, but I mixed my color in w/ the mixer to save time b/c I was just icing cupcakes for my dd's bday at school. I did notice color not blending in as well, but can't comment on the stiffness b/c I'm icing the cakes today. Oh, please don't let me have a flop b/c there are going to be a lot of kids from her school coming to her party & what worse than parents looking at a failed cake from someone who would like to start getting orders.
I guess we'll see how things go this afternoon. (Crossing my fingers) |
|
|
|
|
|
KimAZ
Forum Addict
Joined: Mar 17, 2005
Posts: 931
Location: Gilbert, AZ
Birthday: Nov 13
|
| Posted:
Fri May 04, 2007 11:00 pm |
|
Nearly one hour and 20 minutes after I started reading this thread, I've just finished all posts on all 27 pages at this point. WHOA baby! My eyeballs are bugging out!
I sent in my complaint by email today too. I saw the title of this thread when it was first posted but never read it until today. ( seeing how many replies finally got the best of me)
Having the same problems as most of you with the super soft, non crusting, air bubblely and white residue in the colored frosting. UGH! What a mess! I tried the Melvira Method to smoothe my frosting and couldn't figure out why the heck it wouldn't crust. Now I know.
KimAZ |
|
|
 |
|
|
fat-sissy
Forum Addict
Joined: Mar 17, 2006
Posts: 665
Location: Ohio
Birthday: Oct 19
|
| Posted:
Sat May 05, 2007 6:44 am |
|
I used it for the first time yesterday and also had a HORRIBLE time with it! I called the 800 number and the lady took all my info. She said she would be sending me replacement coupons for more Crisco...what good is that going to do? I want my old Crisco back. Boo Hoo!!! |
|
|
|
|
|
CALVINSGAL
Newbie
Joined: Mar 23, 2007
Posts: 1
|
| Posted:
Sat May 05, 2007 7:04 am |
|
CAN SOMEONE TELL ME WHAT THE PROBLEMS ARE BECAUSE I HAD JUST BEGAN THE WILTON CLASSES AT MICHAELS 2 MONTHS AGO AND HAD ONLY BEEN USING THE BLUE CAN OF CRISO. |
|
|
|
|
|
tbelangee
Newbie
Joined: Oct 18, 2006
Posts: 17
|
| Posted:
Tue May 08, 2007 9:39 am |
|
After reading this thread I decided to try some Alpine Hi-Ration shortning to make by daughter's wedding cake this summer. I found it on the [blocked] website, but the shipping said $26.00! Can that be right? Is there anywhere else to order it from? |
|
|
|
|
|
shoup_family
Frequent Member
Joined: Feb 19, 2007
Posts: 206
Location: Bremerton, Washington
Birthday: May 27
Gallery Supporter Member
|
| Posted:
Tue May 08, 2007 11:07 am |
|
I use the Walmart Great Value brand, and almost always have. So, just use the store brand and it will be fine. The world will not end! hehehe  |
|
|
 |
|
|
fat-sissy
Forum Addict
Joined: Mar 17, 2006
Posts: 665
Location: Ohio
Birthday: Oct 19
|
| Posted:
Tue May 08, 2007 11:44 am |
|
Shoup-I just bought some Wal-Mart brand to try. It has to be easier than trying to work w/this new Crisco! |
|
|
|
|
|
kaka
Frequent Member
Joined: Feb 02, 2006
Posts: 421
Location: Michigan
Birthday: Dec 17
|
| Posted:
Tue May 08, 2007 11:54 am |
|
I use the Walmart brand with no problems. |
|
|
|
|
|
flavacakes
Forum Fanatic
Joined: Sep 01, 2006
Posts: 1959
Location: Minnesota- Yah, you betchya!
Birthday: Sep 23
|
| Posted:
Tue May 08, 2007 12:07 pm |
|
I've tried the walmart brand and although I like the taste, my icing would not stick to my cake! It also had that "grainy" look to it. |
|
|
|
|
|
shoup_family
Frequent Member
Joined: Feb 19, 2007
Posts: 206
Location: Bremerton, Washington
Birthday: May 27
Gallery Supporter Member
|
| Posted:
Tue May 08, 2007 5:56 pm |
|
I had mine get grainy before but it was simply because I didn't cream the shortening and liquids well enough before adding the powdered sugar. I hope that will help you.  |
|
|
|
|
|
lionladydi
Forum Fanatic
Joined: Jun 04, 2005
Posts: 1474
Location: Willow Spgs, MO
Birthday: Jul 12
|
| Posted:
Wed May 09, 2007 6:48 am |
|
Bottom line is that all of them will eventually have to go to no trans fat--then what?
I know nothing about the high ratio shortening. Does it have trans fat?
I also bought the Walmart brand but have not tried it yet.
Diane |
|
|
|
|
|
thecakemaker
Forum SuperStar!
![]()
Joined: Jan 11, 2005
Posts: 2242
Location: Maryland
Birthday: Jan 12
|
| Posted:
Wed May 09, 2007 6:55 am |
|
Try a 1/2 Crisco 1/2 butter recipe. That's what I use and so far so good even with the no trans-fat Crisco. With a 2 lb bag of pwd sugar I only use about 2 Tbsp and 1 tsp of liquid plus 3 tsp of flavoring. That's what I used on the last wedding cake in my gallery and on the cupcakes I delivered this morning.
Debbie |
|
|
|
|
|
|
|
