Butter Flavored Crisco

Baking By vmw774180 Updated 11 May 2005 , 7:04pm by thecakemaker

vmw774180 Posted 11 May 2005 , 5:31pm
post #1 of 6

I was wondering if butter flavored crisco can be substituted for reg when making BC. It seems like I remember this being a no no as something in the butterflavor makes it a bit of a different consistency. Then again, I may be just making that up.

Anywhooo, let me know if one of you has substituted and what the results were?

Thank you,


5 replies
peacockplace Posted 11 May 2005 , 5:44pm
post #2 of 6

I've don't it before and it was yummy... it will give you a yellow color.

vmw774180 Posted 11 May 2005 , 5:54pm
post #3 of 6

Thanks!! I don't really mind the yellow color, the cake base color will be yellow and then green for the tractor so a yellow tint won't be a problem. I just want to enhance the butter taste without using too much butter flavor!

peacockplace Posted 11 May 2005 , 5:55pm
post #4 of 6

sorry that should be done not don't icon_redface.gif

MrsMissey Posted 11 May 2005 , 6:53pm
post #5 of 6

I always use the butter flavored crisco in my chocolate buttercream....smooth, creamy and delicious! I don't use it in my regular buttercream due to the color!!

thecakemaker Posted 11 May 2005 , 7:04pm
post #6 of 6

When you use butter flavored Crisco it also makes nice pastel colors when mixing colors. My first batch using the butter flavored was luckily for an Easter cake last year. Every color I mixed up from it turned out to be a nice pastel shade of the color I wanted. Now I use it every time I need pastel colors.


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