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Debbie1957
Newbie
Joined: Apr 29, 2007
Posts: 19
Location: Indiana
Birthday: Jun 29
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 Posted:
Sat Aug 23, 2008 2:23 pm |
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I use the wilton recipe for buttercream. I have been having serious issues since the new Crisco shortening has appeared. Someone please tell me the best way to alter my recipe so that my frosting doesn't slide off the sides of my cake or pool around the edges. I tried cutting back on the milk at the end but maybe I need to cut back on the Crisco instead...HELP |
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sugarshack
Forum Fanatic
Joined: Jul 16, 2004
Posts: 1668
Location: LA
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Sat Aug 23, 2008 2:34 pm |
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I have hear that walmart brand still has trans fats and lots of folks are using that with success. |
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Debbie1957
Newbie
Joined: Apr 29, 2007
Posts: 19
Location: Indiana
Birthday: Jun 29
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Sat Aug 23, 2008 2:36 pm |
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Thanks Sharon, I do have a Walmart right up the street. I've always been afraid to switch from tried and true Crisco because of quality but that is apparently not an issue now that Crisco is terrible |
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arosstx
Forum Fanatic
Joined: Mar 08, 2006
Posts: 1006
Birthday: Sep 28
Gallery Supporter Member
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Sat Aug 23, 2008 2:37 pm |
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My last few cans of Walmart shortening had ZERO trans fats, so I finally had to make the switch to hi-ratio...wish I'd have done it a lot sooner! |
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jibbies
Forum Fanatic
Joined: Jun 06, 2007
Posts: 1135
Location: Macon, Georgia
Birthday: Nov 06
Gallery Supporter Member
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Sat Aug 23, 2008 2:41 pm |
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After Crisco changed their recipe I started adding a couple of heaping teaspoons of meringue powder to my buttercream recipe. I stopped having problems with weeping.
Jibbies |
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Lady_Phoenix
Regular Member
Joined: Mar 07, 2008
Posts: 198
Location: Charlestown, Indiana
Birthday: Nov 21
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Sat Aug 23, 2008 2:45 pm |
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I also add meringue powder to my bc. No more issues with it weeping or trying to slide off the cake. |
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texasseegirl
Regular Member
Joined: Mar 01, 2007
Posts: 144
Location: Nashville, TN
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Sat Aug 23, 2008 2:48 pm |
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If you have a Kroger their store brand shortening still has trans fat and I haven't had any problems using it. |
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texasseegirl
Regular Member
Joined: Mar 01, 2007
Posts: 144
Location: Nashville, TN
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Sat Aug 23, 2008 2:49 pm |
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Debbie1957
Newbie
Joined: Apr 29, 2007
Posts: 19
Location: Indiana
Birthday: Jun 29
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Sat Aug 23, 2008 2:52 pm |
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Well, my daughter is surprising me with a can of Aldi shortening...with transfats. I'm going to try it on my cake tomorrow............I don't know the lady I'm making the cake for so she really won't know if it's any different or not I guess. I'll have my family try it........I have also heard of adding the powder so I'll try that with my leftover 6 lb can of Criscio. |
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ThreeDGirlie
Frequent Member
Joined: Jun 19, 2008
Posts: 239
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Sat Aug 23, 2008 3:04 pm |
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Has anyone tried the WM shortening since it went to "zero trans fat"? The reason I ask is that the new Crisco has the first ingredient listed as soy bean oil - not hydrogenated or partial hydrog...
The new WM one still has partially hydrog and fully hydrog oil listed as their first 2 ingredients. I'm wondering if they didn't somehow just changed the serving size to get the 0 trans fat labeling. I wouldn't put it past WM to do that... Just wondering. |
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indydebi
Forum SuperStar!
Joined: Jul 07, 2006
Posts: 15567
Location: Indianapolis IN
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Sat Aug 23, 2008 4:12 pm |
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I find the wilton recipe has almost twice the amount of fat in it that I use. HOnestly, whenever I see a thread about icing sliding off of a cake, it usually turns out that once I see the recipe they're using (and it usually has LOTS of fat in it!), then I say to myself, Wow, no wonder the icing is sliding off the cake! 
I've never had a problem with the zero trans fat. I never knew there was a problem until I read about on CC.
Here's the recipe I've used for 25 years:
http://forum.cakecentral.com/c.....Icing.html |
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Debbie1957
Newbie
Joined: Apr 29, 2007
Posts: 19
Location: Indiana
Birthday: Jun 29
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Sat Aug 23, 2008 6:08 pm |
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Thanks Indy.........I know all about Indiana humidity since I live in Northwest Indiana. I'm going to give your frosting a try on the next famiily cake I make. Have you ever substituted some of the Crisco with margarine or butter? |
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Lady_Phoenix
Regular Member
Joined: Mar 07, 2008
Posts: 198
Location: Charlestown, Indiana
Birthday: Nov 21
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Sat Aug 23, 2008 6:14 pm |
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I used IndiDebs recipe last time I needed buttercream. It held up beautifully even in the 95 degree weather with horrid humidity. |
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indydebi
Forum SuperStar!
Joined: Jul 07, 2006
Posts: 15567
Location: Indianapolis IN
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Sat Aug 23, 2008 6:18 pm |
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I've never used butter/margarine in my icing.
Here's a confession on my ignorance: When my friend gave me this recipe, she told me "it's wedding cake icing." So for years .... until I found CC .... I thought this was the ONLY ICING IN THE WORLD that was put on wedding cakes! I actually used to tell people, "There is no butter in buttercream." (double- ) |
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EllenLeigh
Newbie
Joined: Aug 05, 2008
Posts: 9
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Sat Aug 23, 2008 6:22 pm |
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That recipe sounds good.
I want to try it, have you ever tried water instead of Milk? |
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