Crisco & Butter

Decorating By KATHIESKREATIONS Updated 31 Jan 2010 , 4:47pm by Mike1394

KATHIESKREATIONS Posted 31 Jan 2010 , 3:54am
post #1 of 8

When the shortening manufacturers in the US went trans-fat free, I started having more issues with my favorite all time use Buttercream icing being too loose, and getting an oily separation. What can I do to help with this? I use:
3/ C Unsalted BUTTER
1/4 C Crisco
1/8 tsp salt
3 TBS Milk
2 tsp flavored extract

Also, could someone please tell me where I can get infusers (like liquor flavored) that I can put into cakes. I have had several people ask for liquor to be added, Thanks for any help you can give me on these issues.

7 replies
chinadoll652003 Posted 31 Jan 2010 , 4:13am
post #2 of 8

I use Crisco in my buttercream and never have a problem with oily seperation. The recipe I use is:

1 c. shortening
1 c. butter
1 tsp. vanilla
8 c. powdered sugar
2 TBSP. milk

then any flavoring I want to add. This is a crusting BC.

As for your flavorings have you tried Lorann?

JanH Posted 31 Jan 2010 , 4:13am
post #3 of 8

Indydebi's b/c recipe uses Dream Whip (dry) to replace some of the trans fat.

You can add icing base to your frosting recipe to stabilize it.
(These are creamy bases.)

Several brands of icing base are Brite White, Angel White and Snow White.

There are also icing stabilizers:
(These are powders.)
(This gives the list of ingredients.)

Liquor flavored extracts are available at:


SpecialtyCakesbyKelli Posted 31 Jan 2010 , 4:26am
post #4 of 8

Glad to know someone else is having problems with bc and that there is a real reason for it...... I though I was just having a bad month! LOL

Mike1394 Posted 31 Jan 2010 , 10:27am
post #5 of 8

I'm sure MD has liquor stores. They flavor great.


KATHIESKREATIONS Posted 31 Jan 2010 , 4:27pm
post #6 of 8

Mike, icon_surprised.gif Maryland has liquor stores? Dern, I was going all the way to DC for my liquor! icon_lol.gif Seriously, I am only kidding here!! Anyway, this poses come confusion I hope someone can clear up for me.
Here goes:
I just thought that if you did use regular liquor that it would bake out of the cake. Also, how much liquor would you have to use say for a 4-5 cup recipe & then would you have to decrease the amount of other liquid you would be using in your cake batter?

If you wanted to make your cake have a special flavor, would you use the liquor or the liqueur & how much (one vs the other) for the 4-5 cup batter? If doing a coconut cake for instance, would I use a coconut liquor, like Pirates Bay Coconut Rum & how much or a rum liqueur & how much? icon_confused.gif

I just didn't want to have to buy expensive liquor flavored oils when good ole' liquor was so readily available! icon_biggrin.gif

I appreciate all the help anyone is able to provide me with here....

auntmamie Posted 31 Jan 2010 , 4:39pm
post #7 of 8

What is the difference in liquor and liqueur?

Mike1394 Posted 31 Jan 2010 , 4:47pm
post #8 of 8

Your not going to use much. Not enough to worry about the other liquids. Your going to use it like any other flavoring. Now about 95% of the alcohol bakes out. I especially like to use it in sauces. It really brings the flvor out.


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