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Kitagrl
Forum Fanatic
Joined: Jun 16, 2005
Posts: 4743
Location: NE Philly suburbs
Birthday: Jan 31
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 Posted:
Fri Jul 24, 2009 11:02 am |
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So anyway just like everyone else I have my frosting recipes down and am used to how they taste and what goes into them, etc.
Went to a friend's house this week out of town and worked on a cake with her kiddos...and made a batch of icing.
Wow!
Same ingredients...but with her butter instead of mine....her Crisco instead of my sweetex...and her sugar instead of mine....and different vanilla. WOW! It was almost like a different icing, but the same recipe!
I was really amazed how that just even the brand of what you buy can make a HUGE difference. Now I know why just small changes can make a big impression on how cakes taste to customers. |
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playingwithsugar
Forum SuperStar!
Joined: Aug 31, 2005
Posts: 6197
Location: To All of You and your families, near and far.
Birthday: Nov 20
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Fri Jul 24, 2009 11:34 am |
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Yep, that's why I'll stick with butter from BJ's, homemade vanilla, and Domino Sugar. especially for my SMBC It's a no-fail for me.
Theresa  |
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indydebi
Forum Matriarch
Joined: Jul 07, 2006
Posts: 23637
Location: Indianapolis IN
Birthday: Jan 19
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Fri Jul 24, 2009 12:12 pm |
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This is a great illustration on the many conversations about "do you hand out your recipes?" My oatmeal cookie recipe is on the oatmeal box, but just because they have the recipe, doesn't mean their's will taste the same. |
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__Jamie__
Forum SuperStar!
Joined: Aug 16, 2008
Posts: 5361
Location: The less seriously you take me, the better off we'll all be!
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Fri Jul 24, 2009 12:32 pm |
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Oh Crisco will make something taste off in a heartbeat! I just made Sugarshack icing with my new Sweetex....what a world of difference!
Vanilla: Nielsen Massey
And SMBC I always use Land o Lakes. |
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Kitagrl
Forum Fanatic
Joined: Jun 16, 2005
Posts: 4743
Location: NE Philly suburbs
Birthday: Jan 31
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Fri Jul 24, 2009 12:39 pm |
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I use Sam's butter and Sweetex and then just generic powdered sugar (fresh bags that are not clumpy) and then I also do not measure the liquids, just pour some in until its the consistency I want. Oh and the Tone's pure vanilla or the Wilton clear are actually pretty yummy...got some vanilla bean paste and I feel like the flavor isn't as strong or nice as just the Tone's from Sam's.
I have a whipped icing recipe I use with the same brands as above, as well as a few other ingreds. |
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hensor
Regular Member
Joined: Oct 24, 2005
Posts: 123
Location: Northern Michigan
Birthday: Jun 20
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Fri Jul 24, 2009 12:57 pm |
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Kitagrl
Forum Fanatic
Joined: Jun 16, 2005
Posts: 4743
Location: NE Philly suburbs
Birthday: Jan 31
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Fri Jul 24, 2009 1:03 pm |
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| hensor wrote: | | What's Sweetex???? |
Its a high ratio shortening used for baking/icing, that you get at some bakery supply places, or order online. |
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hensor
Regular Member
Joined: Oct 24, 2005
Posts: 123
Location: Northern Michigan
Birthday: Jun 20
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Fri Jul 24, 2009 1:13 pm |
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I guess that is why I have not seen it locally before...
Thanks |
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Doug
Forum SuperStar!
Joined: Jun 28, 2005
Posts: 9645
Location: NC - North of the Border just off I-95
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Fri Jul 24, 2009 1:28 pm |
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and to add to the different ingredients, different tastes.
tried Tones vanilla once and personally couldn't stand it.
so back to McCormicks for me |
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playingwithsugar
Forum SuperStar!
Joined: Aug 31, 2005
Posts: 6197
Location: To All of You and your families, near and far.
Birthday: Nov 20
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Fri Jul 24, 2009 1:38 pm |
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I don't like Tones vanilla either. You can see through it, and that means it's watered down too much for me. I'll stick with homemade.
I use Ina Garten's recipe, and it's wonderful. Very strong in taste, because you use a lot of beans, but well worth the wait.
Theresa |
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JenniferMI
Forum Fanatic
Joined: Nov 12, 2006
Posts: 2137
Location: Manistee, Michigan
Birthday: Dec 22
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Fri Jul 24, 2009 2:09 pm |
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Yes, some brands can make a HUGE difference. That's why I tell people who are trying my recipes....PLEASE use the exact ingredients, at least the first time around. Otherwise, you won't know how it is supposed to perform/taste
Jen |
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idgalpal
Frequent Member
Joined: Sep 12, 2008
Posts: 310
Location: Boise, ID
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Fri Jul 24, 2009 2:49 pm |
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| JenniferMI wrote: | Yes, some brands can make a HUGE difference. That's why I tell people who are trying my recipes....PLEASE use the exact ingredients, at least the first time around. Otherwise, you won't know how it is supposed to perform/taste
Jen |
So true Jennifer!! If I share a recipe with someone I always tell them if you change even one thing in the recipe, it's not my recipe anymore so please don't say it's Patsi's recipe!! I don't ever give cake recipes out, but I did give my DBF
(does that stand for dear boyfriend?) a very basic crock pot recipe cuz he's trying to learn how to cook. Well the darn recipe only has four ingredients - he left out two of the ingredients and wondered why it didn't taste like mine!!! PLEEZ!! |
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Rylan
Forum Fanatic
Joined: Feb 19, 2009
Posts: 4166
Location: Las Vegas
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Fri Jul 24, 2009 2:54 pm |
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I think the Sweetex is the biggest factor. It's like substituting margarine for butter. |
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Jannie92869
Regular Member
Joined: Nov 15, 2006
Posts: 174
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Fri Jul 24, 2009 2:58 pm |
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Yes, they really do matter a lot!
Take for instance the famous INDYDEBI BUTTERCREAM. I had been trying and retrying that recipe FOREVER. She has even helped me.(THANKS DEBI) Today...I made it just like she said with those measurements BUT today was the first day I actually used clear vanilla. I was going to post about this morning but I thought no one would believe me. It is not only the color that is different....but the whole consistency has changed. It is a lot creamier.......now I will have to adjust my milk a tab so its not so soft and creamy....does that make sense?  |
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CookieO
Junior Member
Joined: Jun 25, 2009
Posts: 94
Location: TX
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Fri Jul 24, 2009 4:54 pm |
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I ran out of HR shortening today and needed only two more cups for my 6qt KA I used a Kroger brand of reg shortening (has trans fats) combined with the HR that I had to make a 6qt batch of Sugarshacks Buttercream today.
I can't tell a big huge difference, but indeed there is some diff in taste. Can't quite put my finger on what it is, but it made a believer out of me today about diff ingredients changing a recipe.
It didn't turn out bad, just somewhat different. If that makes sense. |
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