I must either have bad luck, or an oversensitive taster...but every so often I get a batch of Crisco that makes my icing taste like chemicals! Do any of you experience this? Crisco does not sit around my house for long...it's icky when brand new. I just got a large one at Sams...the exp date is not till 2008...but I can definately taste a chemically aftertaste in my icing! I used it for a cake two weeks ago and I made a batch tonight to fill and crumb coat a cake...but I think I'm just going to have to buy a new one before I decorate the cake tomorrow (hate to decorate last minute, they are picking it up at 5pm, but I can't handle that taste!).

I'm getting sick of it because there's really no competition for Crisco and I don't want to buy a whole huge box of Sweetex....

Well, I havent exactly experienced a "chemical" taste per say...
but i do hate crisco which is why i dont use it. It lingers in your mouth a bit too long for my liking. Just say NO to crisco!

So if you dont use Crisco what do you use to decorate with if not Fondant or mmf?

Do you live near any cake decorating stores? You can get small quantities of Sweetex at those place often.


Also, if you don't use Criso, you can make a cooked buttercream that's butter, eggs and sugar. (Which I'm actuall about to post a question about ... the cooked buttercreams vs. the shortening buttercreams).

I have never found that a problem, but I would return the can and get another one!

Stephanie

Do you have anybody to split a box of Sweetex with? If not, I still think to put the initial $ out for the sweetex is hard to swallow BUT it will last you for quite sometime vs always running for Crisco. Good Luck

Is Sweetex the same as a high ratio shortening?

yes

Well...like czyadgrl said.....I just make an all butter BC - crusting or not. Also, I really like to make swiss meringue bc.

I haven't really experienced a chemically taste per say, but I have had some that's gotten a horrible smell and taste. It wasn't very old either. If you can, I'd go with the all butter or high ratio shortening as others have mentioned.

PieceOfCake- howdy fellow Michigander......may I inquire about an all butter BC?- Isn't it very tempermental to work with in our every changing weather? It just seems like it would be too soft? Interested to hear also what recipe you use if you dont mind.

I use the decorators buttercream recipe on here, except I use 1 1/2 cups of unsalted butter and 1/2 shortening. Gives it a light crust, but still has the good butter flavoring.

Well I already filled my cake with the not-so-good icing but I am going to buy a fresh thing of Crisco for tomorrow and hope its ok...I'll add extra butter flavor or something to try to hide the taste. I can't STAND it. My husband notices a little "different" taste to it but he doesn't think it tastes bad so hopefully the customer won't, either, especially if the outside icing is ok.

I guess I'll have to look into the sweetex thing....I'm about sick of wondering if the next can of Crisco is going to taste okay.

http://www.cakecentral.com/cake-decorating-ftopic-51987-0.html

This is no coincidence....I have been calling the 1-800 # on the can of Crisco...and they are looking in to it. If more people complained they would do something about it I am sure. ~Cheryl

It tastes like when they put it in hot into the can like its melting chemicals out of the can and into the shortening. I notice in the cheaper brands with the plastic tubs, it has no bad smell.