Crusting Bc That Doesn't Taste Greasy?

Decorating By kymscakes Updated 9 Jul 2008 , 4:34am by ski

kymscakes Posted 5 Jul 2008 , 8:06pm
post #1 of 10

I personally don't like frosting, so I'm a bad judge, but, I recently ate a piece of my cake and the icing tasted sooo greasy. It was the Crusting Buttercream Icing (VIVA Method) from the recipe section here. I love to work with it, I love how it smooths and crusts but I think it tastes yucky. I prefer smoothing with VIVA, any recipe suggestions would really be appreciated.
Kym

9 replies
butterflywings Posted 5 Jul 2008 , 11:45pm
post #2 of 10

have you tried Indydebi's Crusting Buttercream? OMG it's AWESOME! THE best tasting bc and no greasy taste!

kymscakes Posted 6 Jul 2008 , 1:51am
post #3 of 10

I haven't tried indidebis recipe, I just looked at it, I just don't get how a full crisco recipe isnt greasy tasting. Maybe I just need to eat more frosting to get acclamated. My husband and son have no problem with the recipe I already use, its always disappearing, but I just want something that everyone loves.

kbgieger Posted 6 Jul 2008 , 2:03am
post #4 of 10

I originally switched to hi-ratio shortening to cut down on that greasy taste in my buttercream.

I was already using hi-ratio when I found Sugarshack's BC. I've made it a couple of times now and I am still amazed at the smoothness of it. icon_biggrin.gif

I think that just switching to hi-ratio would help, but I have to say I have totally become a Sugarshack convert!

HTH,

Karen

indydebi Posted 6 Jul 2008 , 2:05am
post #5 of 10

kymscake, let me suggest that many of the crisco icing recipes I've seen have twice as much crisco as what I use. I made an icing recipe that used that proportion once and, like you, gagged on it. My thought was "If this is what people are eating, no WONDER they don't like crisco-based icing!" So I understand your apprehension.

Where most recipes use 2 cups (and sometimes 3 cups!) to 2 lbs of p.sugar, my recipe only uses 1-1/3 cups to 2 lbs. Plus the added dream whip gives it a lighter taste.

Give it a shot. Beat the icing a long time ... 6 or 7 minutes on a med-high speed. This really breaks up the crisco into teeny tiny particles. Helps get the icing satin smooth.

kymscakes Posted 6 Jul 2008 , 2:41am
post #6 of 10

Indidebi and Karen,
Thank you so much for the replies, I think I am going to give it a whirl. Thanks for explaining the crisco to ps ratio, didn't notice that myself.

MissChrissy Posted 6 Jul 2008 , 2:43am
post #7 of 10

Indydebi I used your recipie last night and i noticed that after is was in the piping bag for about an hour little white particles started to come out in the color. Is that because I didn't beat it long enough? Also it still tasted a little "greasy" to me. Could I substitue some of the crisco for butter??

SeriousCakes Posted 6 Jul 2008 , 2:44am
post #8 of 10

I'll throw mine into the ring as well, I don't use all crisco, just some for stability:


indydebi Posted 6 Jul 2008 , 2:47am
post #9 of 10
Quote:
Originally Posted by MissChrissy

Indydebi I used your recipie last night and i noticed that after is was in the piping bag for about an hour little white particles started to come out in the color. Is that because I didn't beat it long enough? Also it still tasted a little "greasy" to me. Could I substitue some of the crisco for butter??




I dont' ever recall having white particles in my colored icing. Sometimes I beat it 2 minutes.... sometimes I beat it 7 minutes. Maybe it's the brand of color not mixing well?

If I had to take a SWAG (Scientific Wild A$$ Guess), I would go with shortening that needs beat a little more. But it's STRICTLY a SWAG!!!

ski Posted 9 Jul 2008 , 4:34am
post #10 of 10

i have been using a product called Fluffy Delite and it is fantastic! You add it into any B/C recipe (including bought pails) and it totally takes out the grase and "slick" from your mouth. I did a taste test recently with 4 of my friends and all agreed , no greasy taste! You can use 1 tablespoon to a basic batch of icing about 1 large bowl or in a full recipe for a pail 1/3 c.

http://www.standlees.com

Quote by @%username% on %date%

%body%