I personally don't like frosting, so I'm a bad judge, but, I recently ate a piece of my cake and the icing tasted sooo greasy. It was the Crusting Buttercream Icing (VIVA Method) from the recipe section here. I love to work with it, I love how it smooths and crusts but I think it tastes yucky. I prefer smoothing with VIVA, any recipe suggestions would really be appreciated.
Kym

have you tried Indydebi's Crusting Buttercream? OMG it's AWESOME! THE best tasting bc and no greasy taste!

I haven't tried indidebis recipe, I just looked at it, I just don't get how a full crisco recipe isnt greasy tasting. Maybe I just need to eat more frosting to get acclamated. My husband and son have no problem with the recipe I already use, its always disappearing, but I just want something that everyone loves.

I originally switched to hi-ratio shortening to cut down on that greasy taste in my buttercream.

I was already using hi-ratio when I found Sugarshack's BC. I've made it a couple of times now and I am still amazed at the smoothness of it.

I think that just switching to hi-ratio would help, but I have to say I have totally become a Sugarshack convert!

HTH,

Karen

kymscake, let me suggest that many of the crisco icing recipes I've seen have twice as much crisco as what I use. I made an icing recipe that used that proportion once and, like you, gagged on it. My thought was "If this is what people are eating, no WONDER they don't like crisco-based icing!" So I understand your apprehension.

Where most recipes use 2 cups (and sometimes 3 cups!) to 2 lbs of p.sugar, my recipe only uses 1-1/3 cups to 2 lbs. Plus the added dream whip gives it a lighter taste.

Give it a shot. Beat the icing a long time ... 6 or 7 minutes on a med-high speed. This really breaks up the crisco into teeny tiny particles. Helps get the icing satin smooth.

Indidebi and Karen,
Thank you so much for the replies, I think I am going to give it a whirl. Thanks for explaining the crisco to ps ratio, didn't notice that myself.

Indydebi I used your recipie last night and i noticed that after is was in the piping bag for about an hour little white particles started to come out in the color. Is that because I didn't beat it long enough? Also it still tasted a little "greasy" to me. Could I substitue some of the crisco for butter??

I'll throw mine into the ring as well, I don't use all crisco, just some for stability:

i have been using a product called Fluffy Delite and it is fantastic! You add it into any B/C recipe (including bought pails) and it totally takes out the grase and "slick" from your mouth. I did a taste test recently with 4 of my friends and all agreed , no greasy taste! You can use 1 tablespoon to a basic batch of icing about 1 large bowl or in a full recipe for a pail 1/3 c.

http://www.standlees.com