Gross!?!

Lounge By myheartsdesire Updated 24 May 2009 , 5:17am by Rylan

myheartsdesire Posted 22 May 2009 , 4:34am
post #1 of 23

anyone ever think all the crisco used in caking is gross?? I just used a whole large can on one cake. Its a big cake but still...... icon_smile.gif

22 replies
panchanewjersey Posted 22 May 2009 , 4:37am
post #2 of 23

Ilg the whole thing? How big was the cake? I only have used it in a banana bread recipe I have but it's only 1/2 cup. lol But it was good.

KacieMeredith Posted 22 May 2009 , 4:39am
post #3 of 23

YES!!!!

While I love caking, all the shortening and butter used sometimes make my heart hurt. icon_biggrin.gif

myheartsdesire Posted 22 May 2009 , 4:40am
post #4 of 23

its in the white cake recipe plus all the icing.

en-passant Posted 22 May 2009 , 4:49am
post #5 of 23

Crisco is just plain nasty no matter what.

Auryn Posted 22 May 2009 , 2:30pm
post #6 of 23

thats why i dont use buttercream
the idea of actually eating the crisco makes me gag.
I will use it as a nonstick on my hands when im working with fondant or gumpaste but thats it.

Id rather eat a stick of butter than a spoonful of crisco

yamber82 Posted 22 May 2009 , 2:44pm
post #7 of 23

hey at least it's not still commonly called lard or pig fat anymore, lol. could you imagine telling someone "well my dear, i used an entire vat of pig fat un your wedding cake" haha

SUELA Posted 22 May 2009 , 2:51pm
post #8 of 23

Crisco though at least is vegetable shortening and not lard. I make sure people understand the difference especially when they go to buy some.

But think of the gelatin in fondant and gumpaste also...gelatin is animal based as well.

edith123 Posted 22 May 2009 , 2:52pm
post #9 of 23

is there another option for making buttercream, besides shortening?

jammjenks Posted 22 May 2009 , 3:00pm
post #10 of 23

Sure there is edith. Some people like to use all butter. I prefer half shortening and half margerine myself.

PinkZiab Posted 22 May 2009 , 3:05pm
post #11 of 23

The only shortening in my cakes is the tiny bit I knead into the fondant and gumpaste to make it workable, and whatever I grease my pans with!

yamber82 Posted 22 May 2009 , 3:08pm
post #12 of 23

i actually grease my pans with the cheapo no stick cooking spray. it's made from soy bean oil. so far that has been working great and waaaay less messy. you just can't grease and flour the pan and leave it sitting there or it will all stick.

Darth_Aerdna Posted 22 May 2009 , 3:15pm
post #13 of 23

I personaly cannot stand greasy, all crisco, buttercream!
Thanis why I prefer to make mine all out of butter.
It helps living up in Maine where the tems and humidity are not all that bad 95% of the year!!

snowboarder Posted 22 May 2009 , 4:27pm
post #14 of 23
Quote:
Originally Posted by edith123

is there another option for making buttercream, besides shortening?





How about butter? icon_lol.gif

myheartsdesire Posted 22 May 2009 , 5:24pm
post #15 of 23

I find butter makes it too soft,anyoneelse have that prob??? and can you leave butter buttercream out all day??

Texas_Rose Posted 22 May 2009 , 5:35pm
post #16 of 23

Personally, with the heat and humidity here, I'm glad that Crisco exists. I spent too many years using butter in my frosting and watching it fall off the sides of the cake on the way to the car. I am just glad I found Indydebi's recipe which doesn't have any butter but doesn't leave your mouth coated with that shortening feeling.

There's a big difference between lard and Crisco...sometime when you're at the grocery store pick up a block of lard and just smell it...it's usually wrapped in foil but not sealed that well and that smell is what it tastes like...of course, I use lard when I make tamales because you can't get that authentic flavor in the masa otherwise, but I wouldn't put lard in a cake.

Relznik Posted 22 May 2009 , 5:45pm
post #17 of 23
Quote:
Originally Posted by myheartsdesire

and can you leave butter buttercream out all day??




If it's like the butter we make in the UK (just butter, icing sugar and flavouring) then yes, you can.

After all, I don't refrigerate my butter (that I use daily for bread, toast, etc).

yamber82 Posted 22 May 2009 , 8:21pm
post #18 of 23

you might try experementing with dif brands of butter. i've used 2 dif brands and got 2 completely dif consistencys before. just a thought

paulstonia Posted 22 May 2009 , 9:44pm
post #19 of 23

I make mine with half butter half crisco and it works great. Everyone finds crisco so gross, but it's vegetable oil and butter is animal fat. Either way neither one is very good for you. I just like the taste better with butter in it. And I don't think anyone is eating cake thinking of it as health food icon_smile.gif

edith123 Posted 22 May 2009 , 10:26pm
post #20 of 23

Thanks JammJenks that's how I do mine half & half.

__Jamie__ Posted 22 May 2009 , 10:35pm
post #21 of 23
Quote:
Originally Posted by PinkZiab

The only shortening in my cakes is the tiny bit I knead into the fondant and gumpaste to make it workable, and whatever I grease my pans with!





Hear, hear!

jammjenks Posted 22 May 2009 , 11:08pm
post #22 of 23
Quote:
Originally Posted by yamber82

you might try experementing with dif brands of butter. i've used 2 dif brands and got 2 completely dif consistencys before. just a thought




This is so true.

Rylan Posted 24 May 2009 , 5:17am
post #23 of 23

I used about 8-10 pounds of crisco in my second fondant cake and I still think its not enough.

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