Kitagrl Posted 24 Jul 2009 , 6:02pm
post #1 of

So anyway just like everyone else I have my frosting recipes down and am used to how they taste and what goes into them, etc.

Went to a friend's house this week out of town and worked on a cake with her kiddos...and made a batch of icing.

Wow!

Same ingredients...but with her butter instead of mine....her Crisco instead of my sweetex...and her sugar instead of mine....and different vanilla. WOW! It was almost like a different icing, but the same recipe!

I was really amazed how that just even the brand of what you buy can make a HUGE difference. Now I know why just small changes can make a big impression on how cakes taste to customers.

28 replies
playingwithsugar Posted 24 Jul 2009 , 6:34pm
post #2 of

Yep, that's why I'll stick with butter from BJ's, homemade vanilla, and Domino Sugar. especially for my SMBC. It's a no-fail for me.

Theresa icon_smile.gif

indydebi Posted 24 Jul 2009 , 7:12pm
post #3 of

This is a great illustration on the many conversations about "do you hand out your recipes?" My oatmeal cookie recipe is on the oatmeal box, but just because they have the recipe, doesn't mean their's will taste the same.

__Jamie__ Posted 24 Jul 2009 , 7:32pm
post #4 of

Oh Crisco will make something taste off in a heartbeat! I just made Sugarshack icing with my new Sweetex....what a world of difference!

Vanilla: Nielsen Massey

And SMBC, I always use Land o Lakes.

Kitagrl Posted 24 Jul 2009 , 7:39pm
post #5 of

I use Sam's butter and Sweetex and then just generic powdered sugar (fresh bags that are not clumpy) and then I also do not measure the liquids, just pour some in until its the consistency I want. Oh and the Tone's pure vanilla or the Wilton clear are actually pretty yummy...got some vanilla bean paste and I feel like the flavor isn't as strong or nice as just the Tone's from Sam's.

I have a whipped icing recipe I use with the same brands as above, as well as a few other ingreds.

hensor Posted 24 Jul 2009 , 7:57pm
post #6 of

What's Sweetex????

Kitagrl Posted 24 Jul 2009 , 8:03pm
post #7 of
Quote:
Originally Posted by hensor

What's Sweetex????




Its a high ratio shortening used for baking/icing, that you get at some bakery supply places, or order online.

hensor Posted 24 Jul 2009 , 8:13pm
post #8 of

I guess that is why I have not seen it locally before...

Thanks

Doug Posted 24 Jul 2009 , 8:28pm
post #9 of

and to add to the different ingredients, different tastes.

tried Tones vanilla once and personally couldn't stand it.

so back to McCormicks for me

playingwithsugar Posted 24 Jul 2009 , 8:38pm

I don't like Tones vanilla either. You can see through it, and that means it's watered down too much for me. I'll stick with homemade.

I use Ina Garten's recipe, and it's wonderful. Very strong in taste, because you use a lot of beans, but well worth the wait.

Theresa icon_smile.gif

JenniferMI Posted 24 Jul 2009 , 9:09pm

Yes, some brands can make a HUGE difference. That's why I tell people who are trying my recipes....PLEASE use the exact ingredients, at least the first time around. Otherwise, you won't know how it is supposed to perform/taste icon_smile.gif

Jen icon_smile.gif

idgalpal Posted 24 Jul 2009 , 9:49pm
Quote:
Originally Posted by JenniferMI

Yes, some brands can make a HUGE difference. That's why I tell people who are trying my recipes....PLEASE use the exact ingredients, at least the first time around. Otherwise, you won't know how it is supposed to perform/taste icon_smile.gif

Jen icon_smile.gif


So true Jennifer!! If I share a recipe with someone I always tell them if you change even one thing in the recipe, it's not my recipe anymore so please don't say it's Patsi's recipe!! I don't ever give cake recipes out, but I did give my DBF
(does that stand for dear boyfriend?) a very basic crock pot recipe cuz he's trying to learn how to cook. Well the darn recipe only has four ingredients - he left out two of the ingredients and wondered why it didn't taste like mine!!! PLEEZ!!

Rylan Posted 24 Jul 2009 , 9:54pm

I think the Sweetex is the biggest factor. It's like substituting margarine for butter.

Jannie92869 Posted 24 Jul 2009 , 9:58pm

Yes, they really do matter a lot!

Take for instance the famous INDYDEBI BUTTERCREAM. I had been trying and retrying that recipe FOREVER. She has even helped me.(THANKS DEBI) Today...I made it just like she said with those measurements BUT today was the first day I actually used clear vanilla. I was going to post about this morning but I thought no one would believe me. It is not only the color that is different....but the whole consistency has changed. It is a lot creamier.......now I will have to adjust my milk a tab so its not so soft and creamy....does that make sense? icon_surprised.gificon_smile.gif

CookieO Posted 24 Jul 2009 , 11:54pm

I ran out of HR shortening today and needed only two more cups for my 6qt KA. I used a Kroger brand of reg shortening (has trans fats) combined with the HR that I had to make a 6qt batch of Sugarshacks Buttercream today.

I can't tell a big huge difference, but indeed there is some diff in taste. Can't quite put my finger on what it is, but it made a believer out of me today about diff ingredients changing a recipe.

It didn't turn out bad, just somewhat different. If that makes sense.

preciosa225 Posted 25 Jul 2009 , 1:06am

While we are on the topic (I'd bet this has been discussed before but I thought I'd sneak the question in here instead of searching for the answer in the forums icon_biggrin.gif ) Is there a big difference between SWEETEX and CK High Ratio shortening? I can only get the CK brand locally. If there is a difference then I will order the SWEETEX online instead of wasting money on the CK brand only to find out it's no good.

TIA

CarrieBear Posted 25 Jul 2009 , 1:59am

also interested to know. i just got my sweetex in the mail the other day so I havent even tried it yet. im excited to try it and see what its like versus the generic shortening ive been using

mgdqueen Posted 25 Jul 2009 , 2:44am

I've discovered in the past couple of days that either Domino powdered sugar has changed their "recipe" or I got a very bad few bags from Walmart. There is so much cornstarch in it the frosting leaves a strange, almost chalky taste. I tried the powdered sugar alone and it's horrible-barely a sugar taste and mostly cornstarch. NOT HAPPY!!! thumbsdown.gif I'm wondering if anyone else has discovered this problem.

dl5crew Posted 25 Jul 2009 , 3:48am
Quote:
Originally Posted by mgdqueen

I've discovered in the past couple of days that either Domino powdered sugar has changed their "recipe" or I got a very bad few bags from Walmart. There is so much cornstarch in it the frosting leaves a strange, almost chalky taste. I tried the powdered sugar alone and it's horrible-barely a sugar taste and mostly cornstarch. NOT HAPPY!!! thumbsdown.gif I'm wondering if anyone else has discovered this problem.





I have noticed this, but thought it was me. I tried my local store brand and had a better taste outcome.

Lita829 Posted 25 Jul 2009 , 11:47am
Quote:
Originally Posted by indydebi

This is a great illustration on the many conversations about "do you hand out your recipes?" My oatmeal cookie recipe is on the oatmeal box, but just because they have the recipe, doesn't mean their's will taste the same.




Absolutely. Thats one reason why I am not threatened by sharing recipes. I agree that the quality of ingredients DOES make the recipe.

Tellis12 Posted 25 Jul 2009 , 3:55pm

I feel dumb saying this but I figured ingredients like these were mostly the same across the board. I guess now I will have to watch, taste and be more observant of what I use in my icing to get my perfect combo down.

Can different kinds of shortening cause more bubbles in my icing?

flowers40 Posted 25 Jul 2009 , 4:38pm

I've never tried sweetex shortning, but I keep hearing what a difference it makes. Does anyone know any local places in Indiana where you can get sweetex, rather than ordering on line. It almost sounded like someone bought theirs from Sam's club. We have GNC and Sam's club here where I live? I'm trying to really keep my cost down. Thanks

Lita829 Posted 25 Jul 2009 , 5:25pm
Quote:
Originally Posted by flowers40

I've never tried sweetex shortning, but I keep hearing what a difference it makes. Does anyone know any local places in Indiana where you can get sweetex, rather than ordering on line. It almost sounded like someone bought theirs from Sam's club. We have GNC and Sam's club here where I live? I'm trying to really keep my cost down. Thanks




I've heard the same thing..that Sweetex was awesome. Are there any places outside of Philadelphia, PA that sell it? I live near both a Costco and a BJ's.

chefjulie Posted 25 Jul 2009 , 8:53pm

I, personally, didnt like the CK brand AT ALL.

Deb_ Posted 25 Jul 2009 , 9:41pm

Kitagirl, I think the absence of the hi-ratio was what made the biggest taste/texture difference.

I can't use Crisco or any other regular shortening in my buttercream any longer. Once you get used to the hi-ratio there's no comparison. It's definitely worth the extra money.

I'm also a "homemade" vanilla maker......I'll have to try Ina's recipe, I wasn't aware that she had one. Can it be found on-line Theresa?

Momofjaic Posted 19 Apr 2013 , 2:57pm

AI know this is an old thread just wondering what type of butter have you found to be the best? I used to use store brand but had hubby run out and get some this am he got land o lakes and just creaming the butter and sugar together I noticed a difference.

DeliciousDesserts Posted 19 Apr 2013 , 3:16pm

AI like l-o-l for cookies but for my frosting, I prefer Publix brand. I know it sounds crazy. I wait till its 2 for $4 & buy cases. I tried SAMS club brand to save money & hated it.

hbquikcomjamesl Posted 19 Apr 2013 , 3:42pm

For my regular BC, I use the local store brand (Ralphs or Stater Bros.) butter (salted), C&H powdered sugar, whatever milk happens to be handy, and McCormick vanilla (the real stuff, not the imitation). For my maple-cinnamon BC, I use Vermont Grade B and whatever cinnamon is handy (currently store-brand in a can, but if I'm the one buying it, I get something better), and for my strawberry BC, I use Smucker's seedless strawberry jam and McCormick imitation strawberry extract (which seems to be mostly based on apple juice, with some real strawberry juice, and a few other things), because the real stuff is too damned hard to find, and too damned expensive when I can find it.

 

For cookies, I use a 50/50 mix of real butter (salted) and "You Can't Believe It's Not Butter" brand margarine (which, paradoxically, is a good deal more expensive than butter). For sauteing the onions and celery for dressing, I do the same, only with unsalted butter. And for Rice-a-Roni, I use butter and a bit of Canola oil.

yortma Posted 20 Apr 2013 , 12:30am
Quote:
Originally Posted by DeliciousDesserts 

I like l-o-l for cookies but for my frosting, I prefer Publix brand. I know it sounds crazy. I wait till its 2 for $4 & buy cases. I tried SAMS club brand to save money & hated it.
I am not familiar with Publix brand butter (other side of the country) but the house brands and less expensive brands often have a milder flavor.   For my SMBC I use mostly unsalted Crystal brand ( grocery store brand) or Market Pantry from Target.  I always read the label and pick the one that has one ingredient - pasteurized cream.  Many butters have added flavor and added color. I tried fancy European styles in my SMBC, and it was way to buttery tasting.    I don't want extra butter flavor in my buttercream, or extra color either. I want the flavorings to be the star.  For cakes, it is less of an issue, but I use the same brands because they are a good price and it is easiest to have one kind for two purposes.   For sugar cookies  I use the most awesome butter called Kerrygold from Ireland.  Found it at my local gourmet type grocery store.  Pricey, but wow!  It makes the most delicious buttery tasting cookies, really a cut above, and worth it.  

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