I had to make 2 graduation cakes yesterday and had only enough high ratio shortening to make 1 batch of icing. so I had to make the other batch with crisco. I WISH I had taken a picture of the two icings to show the difference! The crisco batch had tiny lumps in it and just didn't mix right. The high ratio batch was creamy and beautiful. I had never compared the two before but the difference was amazing. I will nevr go back to crisco again!!!
Can I get an AMEN!
Same thing happened to me yesterday! Was doing a 16th birthday cake. I bake at my church's kitchen and if I happen to "run short" in the middle of baking I'll borrow the stuff there and then replace it!
SOOOO, I ran out of hi ratio too and thought, "Okay, I'm in a hurry and since it's only ONE batch to cover a base cake...Yep! Used the Crisco!" I KNEW better! It almost NEVER crusted wouldn't smooth, yes, lumps and bumps! I ended up making a fondant "spread" to cover the cake and it looked fine, but, YUK!
The funny thing is...when I replaced last time I used the CHEAP Great Value shortening because it's what I use and then "church ladies" replaced with Crisco! I can't win!
Learned my lesson, I'll spend $2.00 worth of gas to get the right shortening from now on!
Beth in KY
I use crisco, but if there is something better then I am up for a new challenge. what is the brand of high ratio shorting, and where can you get it?
Thanks a bunch, Jessica
i agree i do not like crisco . i use the grocery store brand and it makes great buttercream and it taste great and does not leave a bad taste .
Okay I just read how my post sounded.
My cake looked fine. The YUK was in reference to what I had to deal with BEFORE I got the idea to cover up the YUK icing! LOL
To be honest I use Great Value (WalMart) because it has TRANS FAT! Any shortening with trans fat with work. Now indydebi has a trick for using milk with Crisco to get what "we" want. I would think cream would do as well. It's all about replacing the trans fat in the recipe.
Ladies, I can give you a little bit of help regarding your problems with Crisco... we use it at the shop and no one can tell. The boss' recipe is as follows:
6 pounds powder sugar
One 3 lb can of crisco
1 cup water
1/3 cup flavoring (he uses butter vanilla with almond mixed in)
place the shortening in the bowl and beat until smooth. Add in the sugar, water and flavorings then mix. Scrap down all sides of the bowl and even get under the icing mixture to make sure that all is pulled up from the bottom. Then we beat the icing on high for 5-6 minutes.
This icing crusts beautifully and it can even be repaired if dinged and tastes good. Another shop in town adds 1 pound of butter to this recipe. I love my high ratio shortening, but this recipe is excellent in a pinch. You'll just have to cut it down for a reasonable size at home. Good luck.
Next time you are running low on high ratio shortening - mix high ratio to half crisco and then make as normal. This makes great frosting! This way the frosting is the same taste/texture on one cake.
Did I say I LOVE it made this way!!!!!! My customers to too!
I have always used Crisco.......Powdered sugar, Crisco and milk....now with the new trans fat Crisco I use the same recipe but add a little corn syrup and sometimes the flavored creamer. I beat and beat it, it comes out fluffy, smooth (smoother with the corn syrup) and everyone like it and always reliable as far as consistincy....Maybe it's the milk . like someone said above.
I have tried the cheaper brands and yukkkkkkk.
even the texture is yuk...... ..
I use the brand Sweetex high ratio shortening. I order it from Global Sugar Art.
I LOVE crisco! Never have a problem-only if I don't beat it long enough!
You can see from thid video....nice and smooth