Is It Just Me?

Decorating By steplite Updated 17 Mar 2008 , 9:05am by JulieB

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steplite Posted 16 Mar 2008 , 4:28am
post #1 of 9

Welcome back everyone! The new Crisco is making my buttercream taste like wax. As though you just put chap stick on your lips. I didn't notice this before.Is it just me? Has anyone used Ricks bettercream? if so, how did it work out for you? I'm just about ready to give up on Crisco.

8 replies
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indydebi Posted 16 Mar 2008 , 4:37am
post #2 of 9

what's your ratio of crisco to sugar in your recipe?

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Cakepro Posted 16 Mar 2008 , 4:54am
post #3 of 9

Do you use salt in your recipe? Salt plays a chemical role in shortening-based buttercream, as it cuts the greasy feel from the palate, and it boosts the flavors of the extracts in addition to cutting down the 'raw' powdered sugar taste.

Sherri

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JanH Posted 16 Mar 2008 , 11:27am
post #4 of 9

Here are two new Crisco b/c recipes that are very popular on CC:

http://cakecentral.com/cake-decorating-ftopict-457743-.html
(indydebi's recipe.)

http://www.cakecentral.com/cake_recipe-4123-High-Humidity-Buttercream.html

I've not tried Rick's Special b/c:
(Although the whipping cream does sound wonderful.)

http://www.cakecentral.com/cake_recipe-884-0-Ricks-Special-Buttercream-Frosting.html

However, I don't think this will crust (because of the additional fat in the whipping cream).

Eveything you ever wanted to know about hi-ratio shortening:
(Includes several recipes.)

http://forum.cakecentral.com/cake-decorating-ftopict-219731-.html

HTH

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steplite Posted 16 Mar 2008 , 2:35pm
post #5 of 9

I used the Wilton recipe. Then I started just using 2 cups of Crisco and a 1/4 cup butter. 8 cups powered sugar. Maybe I'm using too much Crisco. I use the sticks. Thanks Jan for that Site and the links. I didn't use salt. Maybe I should do that. I'm going to try Indi's recipe and I'll let you know how it turns out. Thanks everyone.

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indydebi Posted 16 Mar 2008 , 3:05pm
post #6 of 9

2.25 cups of fat to 8 cups (approx 2 lbs) of sugar is about 1 whole cup more of fat than I use in my recipe. I've had comments from folks who like my icing because it's doesnt' leave that film on the roof of your mouth.

I was searching for an icing suitable for a diebetic cake once. Found one that had over 2 cups of crisco to 2 lbs of sugar. When I tasted it, I almost gagged!! It was SO nasty! I realized that if this had been my first exposure to crisco-based BC icing, I would NEVER use a crisco-based recipe again.

It's probably why I don't like made-from-scratch cakes ... my only exposure has been from bakers who can't bake. Ergo I think "cakes made from scratch taste like crap". Likewise with folks who have a "bad" crisco icing recipe ... they think "icing made with crisco tastes like crap". Neither statement is true ... it's just the only exposure we've had. thumbs_up.gif

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Curtsmin24 Posted 16 Mar 2008 , 3:26pm
post #7 of 9

I know what you mean Indydebi, it's like kids when they are given broccoli. I hated it as a kid then my dad made it fried in butter and even though it's fattening it's delicious!! I have actually had good homemade and I use both box and homemade depending on how I feel that day. I have yet to find anyone that can tell the difference. The frosting too. The first time I made italian buttercream I thought it tasted too buttery and sweet so I added a little this and that and some hazlenut kahlua and a splash of grand marnier and it was the best buttercream I have ever tasted. It was chocolate. I did use ghirardelli, too. Whoever said baking isn't like cooking because you can't fix the mistakes was lying. ( I heard it somewhere on tv) I saved the frosting and my smart behind forgot to write it down. Ow well trial and error round 2 here I come. icon_biggrin.gif

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Cakepro Posted 16 Mar 2008 , 4:13pm
post #8 of 9
Quote:
Originally Posted by steplite

I used the Wilton recipe. Then I started just using 2 cups of Crisco and a 1/4 cup butter. 8 cups powered sugar.





If you like the Wilton recipe, you'll need to add the salt. Make it with a cup of butter, a cup of shortening, and 2 pounds of powdered sugar. Add 1/8 tsp salt and the usual water or milk and extracts, and you'll have yourself a fine and dandy buttercream. It's your standard American buttercream.

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JulieB Posted 17 Mar 2008 , 9:05am
post #9 of 9

Try some of the store brands. Let me tell you, I love Great Value, the stuff you get at Wal-Mart.

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