Olenmetra Posted 23 Mar 2013 , 3:04pm

I just made a double batch of their buttercream (equal parts of powdered sugar & crisco). It has a good taste, it just by leaves a greasy film in my mouth!!!  I cannot serve this!!! AND I followed the directions to the "T", and its not as Smooth. IS there any way to cut the greasiness? I made such a large batch and hate to throw it away.        http://winbeckler.blogspot.com/

18 replies
kazita Posted 23 Mar 2013 , 3:18pm

AThe recipe I read says 2 cups shortening and 2 pounds sugar that's not equal 2 pounds sugar is 8 cups . Did you put in 8 cups sugar? Oh and if you did a double batch that would mean 16 cups sugar...don't think you can get that much into a mixer

Olenmetra Posted 23 Mar 2013 , 3:44pm

No I did: 2 lbs - 2 cups. Duh on me! :)

SugaredSaffron Posted 23 Mar 2013 , 8:00pm

AThat's not buttercream! And I don't think you can make something with solid white vegetable fat and have it come out as anything other than greasy.

kazita Posted 23 Mar 2013 , 8:18pm

AI personally use high ratio shortening to make my buttercream it makes a light fluffy, creamy buttercream

BakingIrene Posted 23 Mar 2013 , 8:24pm
Quote:
Originally Posted by Olenmetra 

I just made a double batch of their buttercream (equal parts of powdered sugar & crisco). It has a good taste, it just by leaves a greasy film in my mouth!!!  I cannot serve this!!! AND I followed the directions to the "T", and its not as Smooth. IS there any way to cut the greasiness? I made such a large batch and hate to throw it away.    

That is for making piped decorations NOT for covering a cake.

 

Add as much butter as you used shortening.  Add 2X as much sugar as you used the first time.  Then beat in some heavy cream or liquid coffee creamer.  Add about 1/2 cup per pound of fat, or until you have a smooth consistency icing for covering  cake or six...

 

And next time test with a half recipe.

fearlessbaker Posted 23 Mar 2013 , 8:42pm

This is the only thing I really quibble about. I don't get into the box vs.scratch cake thing. But  calling frosting a buttercream frosting when it does not have butter I don't get it. Its a misnomer.I think it's called American Buttercream. But why?Bakeries tell unsuspecting customers they are getting a cake with BC when in fact most of the time they are not. What if a person is allergic to shortening shouldn't customers be told? Btw this is not meant to berate,criticize,or ridicule anyone. I am merely throwing it out there.

kakeladi Posted 23 Mar 2013 , 9:11pm

.......... What if a person is allergic to shortening............

 

It is up to the person who has allergies to ? any/all of what they eat.  We cannot be responible for every thing that a person might be allergic to. 

This comment from a person who has multipul food allergies.

-K8memphis Posted 23 Mar 2013 , 9:15pm

honestly--i've gotten this question before at bakeries where i've worked

 

the reason is nobody would buy or eat it if we called it 'shortening cream'

 

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kazita Posted 23 Mar 2013 , 9:19pm

ALol Kate that's what I was thinking

SugaredSaffron Posted 23 Mar 2013 , 9:43pm

AI don't believe solid-white-vegetable-fat-cream with high or low ratio can ever be light, fluffy, creamy or buttercream. It sure looks like that on the beater and then you put it in your mouth and it's all 'Oh my God what the hell is that sweet grease?'. Sorry, British palette, not trying to make people feel bad.

kazita Posted 23 Mar 2013 , 9:54pm

AHigh ratio shortening has different things added to it and its not vegetable oil at all the one I use is soy oil and cottonseed oil ....and my buttercream is light and fuffy and creamy doesn't taste greasy at all

fearlessbaker Posted 24 Mar 2013 , 7:11am

It doesn't have to be called shorteng cream or grease cream. Why not just say chocolate frosting.vanilla frosting etc,?

princesscris Posted 24 Mar 2013 , 10:18am

Why not just call it Sugargrease? How yummy does that sound!? icon_eek.gificon_biggrin.gif

(A joke - no offence meant to American Buttercream lovers)

cakesbymaryforyou Posted 6 Jun 2013 , 5:14pm

AI just made this recipe and followed the instructions to the t. It has a good taste, but it leaves the greasy film in my mouth which is horrible. I followed the advice above and put in butter and sugar. It took me almost an hour to get it right, although it feels a bit grainy still. I coudnt make it really stiff so I put it in the refrigerator hoping that it will get harder and hopefully dont melt when i frost the cake. I will stick to my original wilton recipe.

Carrie789 Posted 6 Jun 2013 , 5:45pm

Interesting. There was a thread a few weeks ago asking why this particular recipe didn't turn out as expected. I responded that after two tries with unpleasant results, I tossed the recipe. My response was deleted.
 

Lovelyladylibra Posted 6 Jun 2013 , 5:57pm

never never never use crisco for buttercream. If anything use an off brand shortening if you do not have access to high ratio

pixxyscake Posted 6 Jun 2013 , 8:33pm

I tried this recipe once and long story short it ruined my hard work , never again ,

I will stick with my old faithful that works for me

dawnybird Posted 6 Jun 2013 , 8:48pm
Quote:
Originally Posted by Olenmetra 

No I did: 2 lbs - 2 cups. Duh on me! :)


That's what the recipe calls for: 2 lbs. to 2 cups. I agree with most of the other posters; make at least half of the fat be real butter. (the Extra Special Buttercream recipe on this site is what I use and it's yummy.)

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