gourmetcakes Posted 7 Jun 2007 , 1:33pm
post #1 of

Ok everyone......I have to tell you, I think this may be the answer to our buttercream that calls for half butter/half Crisco that uses the new 0 trans fat Crisco. Below is the recipe I have used for over 7 years that I started having problems with when the new 0 trans fat Crisco came out. I found a High Humidity Recipe on Wilton (wanted to make sure I gave them credit for this) that is just like the recipe I use (except their recipe calls for milk), but you add 2 T. of cornstarch.......it worked like a charm. I iced 2 square cakes last night, and I have never had such square corners...and, it clung to the cake like never before.....and, it wasn't greasy.and, it didn't take a long time to crust over...oh, and my parchment paper wasn't sticking to the icing like it has been since they changed the Crisco. Now, we will see how it does after I bring it out of the refrigerator tonight to decorate it. Plus, since they call it a high humidity icing, it will probably stand up better out in the heat (even with butter in it).

Can you tell Im excited about this!!! I really didnt want to change my recipe, so this might be the answer. Hope this helps others!!!

Here is the recipe:

0 Trans Fat Crisco Buttercream using Butter and Crisco

1/2 cup New Crisco (0 Trans Fat)
1/2 cup (1 stick) butter, softened
1 teaspoon clear vanilla extract
4 cups sifted confectioners' sugar (approx. 1 pound)
2 tablespoons water
2 tablespoons cornstarch

In large bowl, beat shortening and butter with electric mixer until light and fluffy. Add vanilla; mix well. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar mixture has been mixed in, icing will appear dry. In small bowl, combine water and cornstarch; stir until cornstarch is dissolved. Add to icing mixture; beat at medium speed until light and fluffy.

Keep icing covered with damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.

Makes about 3 cups.

109 replies
fooby Posted 7 Jun 2007 , 2:05pm
post #2 of

Thanks for sharing! I hope it works out for you. Keep us posted.

ConnieSue Posted 7 Jun 2007 , 2:45pm
post #3 of

Sounds better than paying shipping on the Alpine Shortening like I did this week! icon_sad.gif

tyty Posted 7 Jun 2007 , 2:48pm
post #4 of

Thanks for sharing. I was really stressed about buying and paying shipping for HR shortening.

fooby Posted 7 Jun 2007 , 2:51pm
post #5 of

BTW, just wanted to share that I found the old Crisco at BJs this weekend. I bought two big tubs. Wish I had more cash, I would have bought more!

gabbenmom Posted 7 Jun 2007 , 2:52pm
post #6 of

Thank you so much for sharing! Please keep us posted on how everything turns out!!!! thumbs_up.gif

HeatherMari Posted 7 Jun 2007 , 2:54pm
post #7 of

I use meringue powder in that same recipe (minus the cornstarch) and haven't had any issues. Do you think it serves the same purpose? Glad you found something that helps with the new crisco problem.
Thanks for sharing,
HeatherMari

gourmetcakes Posted 7 Jun 2007 , 2:59pm
post #8 of
Quote:
Originally Posted by HeatherMari

I use in that same recipe (minus the cornstarch) and haven't had any issues. Do you think it serves the same purpose? Glad you found something that helps with the new crisco problem.
Thanks for sharing,
HeatherMari




Well, to be honest, I tried that last week. It didn't seem to help me. I am used to being able to smooth my icing after about 15-20 minutes with my parchment paper, even with the MP, I was still having issues, and my icing still seemed really greasy and soft, was even cracking a little.

While working with this new icing with the cornstarch last night, the icing had a firmer feel to it, not so soft, but it still spread nicely....it clung to the cake and didn't pull way from the sides.....I am so excited about this. I will keep everyone posted!!!

selahmycat Posted 7 Jun 2007 , 2:59pm
post #9 of

Just so I understand, with the high humidy recipe, there is no meringue powder and it still crusted? If the corn starch makes it crust, then why am I spending so much money for meringue powder?!?!?!

suchie6 Posted 7 Jun 2007 , 3:09pm

Thanks for sharing. Please let us know how it works with your decorating and of course - taste!

jsmith Posted 7 Jun 2007 , 3:10pm

Well goodness. Couldn't you have posted this yesterday before I made six double batches of icing? icon_wink.gif If I run out today I'll try adding the cornstarch. Thanks!

lilkimberb Posted 7 Jun 2007 , 3:14pm

Well I will have to keep this in mind. Still have some regualar crisco but don't know how long that will last.

cookinqueen Posted 7 Jun 2007 , 3:23pm

Help Help Help!!!!

I VERY new to the cake decorating world icon_lol.gif , and have been reading alot of post about the Crisco change and I'm totally lost. Now that Crisco has changed there formula, how is it effecting the frosting? Can you still use the new stuff?


Michelle

bellejoey Posted 7 Jun 2007 , 3:25pm

Very cool!!! I can't wait to try this! My 0 trans crisco is driving me nuts! My icing just isn't the same anymore icon_sad.gif.......Let us know how it turns out and then you have to post it in the "recipes" here on CC. icon_smile.gif

LittleBigMomma Posted 7 Jun 2007 , 3:34pm

I've been using "store brand" shortening since the change. However, I noticed the last time I was in Wal-Mart they had added Great Value brand 0 trans fat to the shelf and wondered if that would be replacing the one with trans fat. I also use Piggly Wiggly shortening with trans fat. All my life, the only shortening that I EVER bought was Crisco brand. This cramps my style here. But, it works.

gourmetcakes,
I saved and printed your post. Thank you for sharing this information.

BlueRoseCakes Posted 7 Jun 2007 , 3:36pm

cookinqueen,
Frosting made using the new crisco seems to be softer than the old stuff. Decorators have mainly had problems with air bubbles and frosting cracking and sliding off the sides of tiers.

girltrapped Posted 7 Jun 2007 , 3:37pm

I would love to see the cake you used this buttercream on! Would you please post the finished cake when you are done? Thanks for the info, I am sure you have saved many CC'rs from the agony of working with the new Crisco.

keonicakes Posted 7 Jun 2007 , 3:40pm

could you please post this in the recipe section so I can save it? Thanks.

princesspls Posted 7 Jun 2007 , 3:43pm

Thanks for the tip, I can't wait try this today. It is definitely a High Humidity day here anyway. How awesome would it be to have an easy solution like this?!?!

gourmetcakes Posted 7 Jun 2007 , 3:57pm
Quote:
Originally Posted by cookinqueen

Help Help Help!!!!

I VERY new to the cake decorating world icon_lol.gif , and have been reading alot of post about the Crisco change and I'm totally lost. Now that Crisco has changed there formula, how is it effecting the frosting? Can you still use the new stuff?


Michelle




Well, alot of us who make half butter/half crisco buttercream with the new 0 trans fat Crisco are experiencing a variety of problems. Here are just a few......icing sliding off, air pockets on sides, extra air bubbles, extra soft/greasy texture, not crusting over very well.....and so on. I don't think the butter and Crisco are agreeing with each other.

The total feel of the icing with the cornstarch is firmer and sticks to the cake. I was able to achieve a very smooth surface to my buttercream, as I have always been able to do before. I tested the taste last night on a cake scrap and didn't really notice much of a difference in texture or taste. I will let you all know how it holds up after I allow it to sit out overnight after I decorate it. I will also post a picture.

allycook Posted 7 Jun 2007 , 4:17pm

Thanks so much. You have saved many of us tears I am sure.

mrsw Posted 7 Jun 2007 , 4:17pm

Thanks for the recipe. I am almost out of the old Crisco and was very nervous to get the new 0 trans fat one what with all the posts of frustration floating about CC. I am wondering how a high humidity recipe will work in an area of low humidity icon_confused.gif But I am willing to try icon_smile.gif Do post pictures - I'd love to see.

DCHall Posted 7 Jun 2007 , 4:19pm

I wish I read this before I just bought some meringue powder! Even with the MP my icing wouldn't crust very well. I'm going to try the cornstarch. Plus, here in Indiana it is always high humidity when it's warm.

jeking Posted 7 Jun 2007 , 4:39pm
Quote:
Originally Posted by selahmycat

Just so I understand, with the high humidy recipe, there is no and it still crusted? If the corn starch makes it crust, then why am I spending so much money for ?!?!?!




I never use meringue powder and all of my buttercream crusts just fine. It just crusts quicker and harder with the MP. I'm in Florida too...so the humidity is high.

I will try the cornstarch though. Sounds like it will hold up better outside.

Thanks

gourmetcakes Posted 7 Jun 2007 , 4:39pm
Quote:
Originally Posted by keonicakes

could you please post this in the recipe section so I can save it? Thanks.




I just submitted the recipe - 0 Trans Fat Crisco Buttercream using Butter and Crisco, but it takes a while (could be days) for it to show up. I will reference it to this thread as soon as it does.

cwcopeland Posted 7 Jun 2007 , 5:32pm

Thanks for sharing this recipe. I will use it today when I make some cupcakes. I live in Texas and have had problems with my butter/crisco icing falling off the cake.

gourmetcakes Posted 8 Jun 2007 , 3:40am

Ok, I finished my cake.....here is the picture. I am still having cracking issues (see second picture toward bottom of cake), but so far the icing is holding up ok (will be sitting until tomorrow night, so will have plenty of time to watch it). Someone on another thread mentioned adding 1 t. vinegar to 3 cups of icing to prevent cracks.....has anyone heard of this?

If I can figure out this cracking issue, I think this recipe will be very good. Oh, the cracking happened in the refrigerator, after I had finished last night. Not sure if my fridge is too cold or not.....any thoughts.
LL
LL

gourmetcakes Posted 8 Jun 2007 , 2:25pm
Quote:
Originally Posted by gourmetcakes

Quote:
Originally Posted by keonicakes

could you please post this in the recipe section so I can save it? Thanks.



I just submitted the recipe - 0 Trans Fat Crisco Buttercream using Butter and Crisco, but it takes a while (could be days) for it to show up. I will reference it to this thread as soon as it does.




I have just PM'd Heath to ask him not to post this recipe. You are welcome to try it if you want, the icing is staying on the cake very well and allowed me to have a very smooth cake, but this cracking issue is not good. It still has a greasy shine to it as well. This morning when I went to touch the area that had the cracks, it left a wet, greasy streak on my finger. I just don't think the butter and new Crisco are going to be able to work together.

I am SO, SO sorry to get everyone's hopes up....I thought we had a winner. Again, you are welcome to try it, but I have had several people on other posts recommend the Walmart (royal blue can) brand of shortening. Guess I will have to use it until they jump on the band wagon and go 0 trans fat.

cwcopeland Posted 8 Jun 2007 , 2:48pm

OK. I think I just realized something. First of all, when did Crisco go to the new transfat thing? I just got back into decorating the last couple of months. Until then, I haven't decorated in about 2 years. 2 years ago, my icing was doing just fine but recently, it's been falling off the cake when I use the half crisco half butter. I guess what I'm asking is that the reason my icing is falling off because of the "new" crisco?

gourmetcakes Posted 8 Jun 2007 , 2:53pm
Quote:
Originally Posted by cwcopeland

OK. I think I just realized something. First of all, when did Crisco go to the new transfat thing? I just got back into decorating the last couple of months. Until then, I haven't decorated in about 2 years. 2 years ago, my icing was doing just fine but recently, it's been falling off the cake when I use the half crisco half butter. I guess what I'm asking is that the reason my icing is falling off because of the "new" crisco?




YES!!!!!!!!! That is the reason it is falling off of the cake. I don't know how recently they have changed it, but I have been having issues for a few months. A lot of people have thought they have been getting the "old" crisco that is not labeled with the new green 0 trans fat label, but they look on the label and see that it contains 0 trans fat. Ever since they have switched, it seems that everyone using the butter/crisco recipe have had problems.

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