What Happens If I Use Crisco In Sugarshack's Bc?

Decorating By laborrn2 Updated 12 May 2009 , 1:09pm by FlourPots

laborrn2 Posted 12 May 2009 , 12:19am
post #1 of 17

Just wondering.....I don't have any hi-ratio shortening and wanted to try Sharon's BC recipe. Anybody know how it affects the consistency or flavor to use crisco? I don't want to waste a batch!!! Also, does Sugarshack's BC recipe crust so I can VIVA it? THanks!

16 replies
pattycakesnj Posted 12 May 2009 , 12:23am
post #2 of 17

I use her recipe a lot and use crisco, it crusts and you can smooth with Viva

sweet_teeth Posted 12 May 2009 , 12:24am
post #3 of 17

Yes it crusts and using crisco won't change the taste, just the 'mouthfeel'

Crisco is greasy whereas hi-ratio shortening is not. I use 1/2 crisco and 1/2 butter for her recipe.

panchanewjersey Posted 12 May 2009 , 12:31am
post #4 of 17

You know the first time I made it with Crisco it didn't come out as smooth as it should but then I didn't use any butter. But when you have the hr stuff, it's beautiful. I still wish I could get them as smooth as hers without using the hot water. I have her bc video too love it! Or maybe like Edna does in her tutorial, it looks so easy.

Justbeck101 Posted 12 May 2009 , 12:31am
post #5 of 17

it blows up! no just kidding. Nothing, I just don't think it is as smooth and you can taste the difference, like alexandrabill said, it feels different

laborrn2 Posted 12 May 2009 , 12:47am
post #6 of 17

LOL -- Justbeck101!! Maybe I'll try the half butter/ half crisco route. Do you add the "hot liquid" at the end to get your consistency?? Then I'll be ordering some Sweetex to try it! Thanks, all. icon_wink.gif

Justbeck101 Posted 12 May 2009 , 1:05am
post #7 of 17

No, add it with the crisco and flavoring

Justbeck101 Posted 12 May 2009 , 1:05am
post #8 of 17

Here is a video of Sharon making her icing

Angela93 Posted 12 May 2009 , 1:50am
post #9 of 17

is sweetex not available in stores? I've never looked for it but would love to try it!

laborrn2 Posted 12 May 2009 , 1:54am
post #10 of 17

not where I am.......I wish it were. icon_sad.gif

Justbeck101 Posted 12 May 2009 , 4:23am
post #11 of 17

not that I know of, someone did say it was at a cash n carry if I remember right. I don't have a clue what that is, we don't have those here! www. fondant source . com (without out all spaces) has great shipping

Evoir Posted 12 May 2009 , 4:28am
post #12 of 17

What is the benefit of Sweetex, and where would you use it?

FlourPots Posted 12 May 2009 , 4:42am
post #13 of 17

Do you guys use Wedding Bouquet as your flavoring...if not, can you share what you do add to make it great tasting?

arwa Posted 12 May 2009 , 4:52am
post #14 of 17

I have a question as well. Right now im using the High Humidity recipe here on CC ofcourse coz its really humid here.... if i try sugarshacks recipe with half crisco half butter will it withstand the humidity n not melt???? Im horrible when it comes to buttercream decos n i really wanna improve it....

AfordRN Posted 12 May 2009 , 7:19am
post #15 of 17

Flourpots: I don't have wedding bouquet available and keep forgeting to order it online. I use for my 6qt batch: 3 almond, 2 vanilla and 1 butter/vanilla. These are tbsp. I love almond, but think it would be great with the Magic line butter/vanilla too.

sweet_teeth Posted 12 May 2009 , 11:18am
post #16 of 17

I use ML's butter vanilla.. but it's just buttercream so use whatever you use in your normal buttercream icon_smile.gif

FlourPots Posted 12 May 2009 , 1:09pm
post #17 of 17

Cool...thank you both.

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