Answer to the New Crisco Problems - New Recipe

Baking By gourmetcakes Updated 19 Jul 2007 , 3:13am by heavenscent

OhMyGoodies Posted 14 Jun 2007 , 12:08pm
post #61 of 110

I am in Maryland on the eastern shore. I have some cans of store bought that didn't do right for the icing, made it really greasy and too runny like and tasted horrid, so they are marked NOT FOR BC on top lol. I do have another can of Crisco that I can see in the box but can't get my hands on it just yet lol so when I dig it out I will deffinately check it for trans fat levels and let yall know.

I don't travel and have never had a need to make a cake in a different state then my own so I don't know what is different about my crisco from the crisco in Florida, or NY or NC or SC or California lol but I do know what I've read here on these forums and heat, humidity, and altitude play a HUGE part in any kind of baking and decorating.

I was told for 90* weather and mild humidity I should use the all crisco recipe but omg that's disgusting lol I use the same recipe no matter what the weather is doing.... and I use the same recipe as my BC base for all my buttercreams, my chocolate buttercream I just add cocoa powder to it and for other flavors I add whatever else is needed. I may need to cut back on the Milk or the PS to accomidate whatever it may be, liquid, or not liquid, that I add but it always comes out alright lol...

MessiET Posted 14 Jun 2007 , 1:13pm
post #62 of 110

For those of you saving your trans fat Crisco, just remember that it will eventually go rancid if you don't use it soon.

steffla Posted 14 Jun 2007 , 1:33pm
post #63 of 110

There is definitely an old and new crisco, They did change the recipe to 0 trans fat long before they changed the packaging but original crisco did indeed have trans fat and is very different from the taste and result of the new can!

OhMyGoodies Posted 14 Jun 2007 , 2:28pm
post #64 of 110

Ok well it won't let me edit my last posts lmao I just realized I posted the wrong recipe.... Everything is right in my recipe except the amout of PS... it's 4 cups... I don't know if that is 2lbs or 1lb but it's 4 cups! lol Like I said hubby makes the icing not me lmao I just use it lol

smbegg Posted 14 Jun 2007 , 2:43pm
post #65 of 110

I was just at my local cake store, which also decorates cakes and the lady said that they actually contacted Cirsco and the rep said that you need to add Meriange powder for every cup of crisco used. I cannot remember the ratio though, i think that it was a tsp per cup.

Stephanie

KayDay Posted 14 Jun 2007 , 2:44pm
post #66 of 110

Thanks messiet ...I was beginning to wonder about that...I made a small batch with the 0 Trans fat stuff...and it WAS different...and was beginning to wonder if we were all losing our minds ( and abilities to smooth) and just mass blaming crisco...lol. OMG...I am laughing now ...so hard. To us this IS a huge problem...I mean I felt betrayed and lost and everything you can imagine in the spectrum of emotion to realize that one of my BC ingredients has been tampered with in such a manner as to screw up the smoothness of my icing!!! Can you guys imagine how this stuff would read for a non-cake decorator?

I for one do avoid trans fats in my diet...but I feel we should have a choice...they change our dear crisco...but cigarettes and liquor are still available.....hehe

gourmetcakes Posted 14 Jun 2007 , 2:53pm
post #67 of 110

Well, for all who have sifted (no pun intended) through all of the pages of this thread and in the beginning have had hopes for a solution....I think we found one from OhMyGoodies. I would like to ask OhMyGoodies to officially post her recipe to the Recipe Section so that others who have not seen this thread will know that there is hope with the new crisco and butter recipe by using milk instead of water. BTW - is it whole milk??? Thanks again OhMyGoodies....and to your husband!

CustomCakesBySharon Posted 14 Jun 2007 , 2:58pm
post #68 of 110
Quote:
Originally Posted by OhMyGoodies

Ok well it won't let me edit my last posts lmao I just realized I posted the wrong recipe.... Everything is right in my recipe except the amout of PS... it's 4 cups... I don't know if that is 2lbs or 1lb but it's 4 cups! lol Like I said hubby makes the icing not me lmao I just use it lol




thx for that ohmygoodies! and 4 cups is 1lb....i've been teaching my hubby to make my icing.....i need all the help i can get! thumbs_up.gif

Ksue Posted 14 Jun 2007 , 3:23pm
post #69 of 110

Crisco is not lard -- it is totally 100% vegetable oil, from soybeans. I use it to make soap.

Living in a high humidity area, I've always hated the fact that I have to add Crisco to my otherwise 100% butter, buttercream icing, in order to have it not fall off my cakes in the high heat and humidty seasons.

Reading the hint about adding 2 tsp of cornstarch to my totally-butter buttercream, has saved my life.

It is an awesome "cure" for pure-butter buttercream. Even when it's 100 degrees with 100% humidity outside.

I'm delighted to not have to add Crisco to my icings, no matter what its formula is, ever again.

CustomCakesBySharon Posted 14 Jun 2007 , 3:25pm
post #70 of 110
Quote:
Originally Posted by missym

I have been using the wal mart brand for almost four years. I prefer it to crisco for the cost and the taste. I did however, have to have another can and my DH picked up crisco (his comment was, honey, you make the best cakes, I figured you used the most expensive stuff out there. How sweet.). But, it didnt' mix well at all. I lost the entire batch and got so ticked I tossed the remainder in the trash.

Im anxious to hear how the milk works out.




i use the walmart brand too, but word is that eventually all shortening will have to be 0 trans fat.....i'm keeping my eye on this thread just in case i have to cross this bridge in the future.....thx for all the helpful advise guys! love this place! icon_biggrin.gif

gourmetcakes Posted 14 Jun 2007 , 3:25pm
post #71 of 110
Quote:
Originally Posted by Ksue

Reading the hint about adding 2 tsp of cornstarch to my totally-butter buttercream, has saved my life.




Yeah!!! I am so glad I was able to help someone!!!!! You made my day!!

MessiET Posted 14 Jun 2007 , 3:39pm
post #72 of 110
Quote:
Originally Posted by Ksue

Living in a high humidity area, I've always hated the fact that I have to add Crisco to my otherwise 100% butter, buttercream icing, in order to have it not fall off my cakes in the high heat and humidty seasons.

Reading the hint about adding 2 tsp of cornstarch to my totally-butter buttercream, has saved my life.

It is an awesome "cure" for pure-butter buttercream. Even when it's 100 degrees with 100% humidity outside.

I'm delighted to not have to add Crisco to my icings, no matter what its formula is, ever again.




Ksue - so, in the Houston summer, you make all butter buttercream with cornstarch? And it held up? I am curious because I live in Katy and I've been using half butter and half Crisco because of the heat... but if the cornstarch helps the all butter BC hold up - that is great news!

Ksue Posted 14 Jun 2007 , 4:16pm
post #73 of 110

gourmetcakes -- yes, and THANK YOU!

MessiET -- yes, so far it has worked like a dream. I haven't been through a full summer using this method, though. But it's already 100 degrees here, with high humidty. So I don't expect to have any problems with it. Try it. You'll like it!

KayDay Posted 14 Jun 2007 , 6:14pm
post #74 of 110

I totally agree with the above post about the taste...I love all butter bc...but never was able to make it that held up to decorate with... icon_confused.gif

OhMyGoodies Posted 14 Jun 2007 , 7:01pm
post #75 of 110
Quote:
Originally Posted by gourmetcakes

Well, for all who have sifted (no pun intended) through all of the pages of this thread and in the beginning have had hopes for a solution....I think we found one from OhMyGoodies. I would like to ask OhMyGoodies to officially post her recipe to the Recipe Section so that others who have not seen this thread will know that there is hope with the new crisco and butter recipe by using milk instead of water. BTW - is it whole milk??? Thanks again OhMyGoodies....and to your husband!




Yes ma'am only use whole milk in our household lol. Also I'm very happy it worked out for you and hope it works out for everyone else and I will be sure to submit my recipe icon_smile.gif

OhMyGoodies Posted 14 Jun 2007 , 7:17pm
post #76 of 110

Recipe has been submitted with the name "0 Trans Fat Crisco Buttercream made with Butter and Crisco" but it seems that neither of the recipes I've submitted in the last week are showing up.... I submitted a Coconut Pecan Icing recipe last week and it's still not listed.... so if anyone needs the exact recipe please PM me and I'll get it to you icon_smile.gif

gourmetcakes Posted 14 Jun 2007 , 8:54pm
post #77 of 110
Quote:
Originally Posted by OhMyGoodies

Recipe has been submitted with the name "0 Trans Fat Crisco Buttercream made with Butter and Crisco" but it seems that neither of the recipes I've submitted in the last week are showing up.... I submitted a Coconut Pecan Icing recipe last week and it's still not listed.... so if anyone needs the exact recipe please PM me and I'll get it to you icon_smile.gif




I noticed in another thread that is takes a while for the recipes to show up in the Recipe Section. Some members say it can take over a week, if not longer. Heath and Jackie have been very busy with the glitches on the site, so they are concentrating on that.

Thanks for submitting the recipe. I am so thankful you and your husband saw my thread!!!! God Bless!

Steady2Hands Posted 19 Jun 2007 , 12:56pm
post #78 of 110

OhMyGoodies & KSue ~ I also live in a very humid area. Do you use real butter or margarine and can I go so far as to ask which brands? Also, if you use butter is it salted or unsalted?

I've been using Wal-Mart & IGA brand shortening lately but I am concerned for the humid days ahead.

Ksue Posted 19 Jun 2007 , 1:01pm
post #79 of 110

I use real butter, salted, and any brand that's on sale icon_wink.gif

OhMyGoodies Posted 19 Jun 2007 , 2:07pm
post #80 of 110

I've used both real butter (salted) as well as margarine. The only difference I've found with them is the margarine makes the BC come out more yellow then the real butter does. icon_smile.gif

Steady2Hands Posted 19 Jun 2007 , 8:28pm
post #81 of 110

Thanks to you both! I use Blue Bonnet margarine and shortening but I've been considering trying real butter. My recipe is similar to OhMyGoodies so only I use water. I had no problems before 0 Trans Fat Crisco but I'm going to try OhMyGoodies recipe. That would be GREAT if it works in my area. thumbs_up.gif

gismo12002 Posted 19 Jun 2007 , 8:36pm
post #82 of 110

Crisco company gave me the same recipe when I contacted them concerning the 0 trans fat problems!!!!! Works great! icon_smile.gif

ksgirl Posted 19 Jun 2007 , 9:03pm
post #83 of 110

Sorry if this was already posted in this string but I couldn't find it.

What was the recipe that Crisco gave? What was the RATIO of cornstarch to sugar?

gourmetcakes Posted 20 Jun 2007 , 2:07am
post #84 of 110
Quote:
Originally Posted by ksgirl

Sorry if this was already posted in this string but I couldn't find it.

What was the recipe that Crisco gave? What was the RATIO of cornstarch to sugar?




It is OhMyGoodies recipe....

1/2 cup butter
1/2 cup Crisco
4 cups Powdered Sugar (approx. 1 lb.)
1 tsp Clear Wilton Vanilla
2 TBS MILK

Makes 3 cups. The Wilton website says to add 2 T. cornstarch to this recipe for high humidity buttercream.

ksgirl Posted 20 Jun 2007 , 7:29pm
post #85 of 110

I tried a batch with the generic Walmart brand and the texture and smoothing was awesome! I had forgotten what it felt like. : ) However, (I knew it was too good to be true) it tasted greasier and for some reason it was gritty. My butter was pretty soft so that may have been the problem.

I like the Crisco taste better and will try another batch tonight with Crisco and cornstarch. Plus, if they're going to eventually do away with the TransFat, I may as well get used to it and start compensating now. Right?

Steady2Hands Posted 20 Jun 2007 , 7:48pm
post #86 of 110

I have tried adding cornstarch and flour in different batches & it seemed to leave a harsh taste to me and others who tried it. Has anyone else noticed that?

eryka1842 Posted 21 Jun 2007 , 7:24am
post #87 of 110

okay, this has probably been posted somewhere already...but i can't find it. just wondering if you have the same problems if you are using an all crisco recipe?

KayDay Posted 21 Jun 2007 , 7:57am
post #88 of 110

I asked the same things days ago and ever got a sure answer. I think it is going to be one of those things we will have to do some trial and error on personally...I think your answer will vary depending on how skilled the person was with BC to begin with...some have said they have no problem with the new crisco period. I had immense trouble with the 1/2 crisco.....1/2 butter recipe, and my assistant used to joke that i could make BC smooth enough that it looked melted and poured on and now...pffftttt.....but I havent tried it with the cornstarch yet. I had fair success with the GV brand...but still wasnt the same as old crisco to me.

mami2sweeties Posted 22 Jun 2007 , 6:48pm
post #89 of 110

For what it is worth. I am not sure that milk or water makes a big difference. What I have noticed from recipes as I watch the shortening/sugar/water ratio is that some recipes like mine call for 1/2c of water to 2 pounds powdered sugar and 1 1/2 c crisco. I have a feeling is I cut back the water to 2 TBsp and add 2 Tbsp of cornstarch it may solve the problem. That is what I am going to try.

ksgirl Posted 22 Jun 2007 , 9:45pm
post #90 of 110

I just made some last night with all Crisco, water, and cornstarch and it came out just fine.

My husband thought he could taste the cornstarch but I thought it was only because he knew it was in there.

I have to add that I only added 2T to 2lbs/sugar (which is about 8 Cups right?) instead of the 2T for 4 Cups.

I think that if I added all 4T, I would definitely be able to taste it.

Now, I just hope it works when I add butter....

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