I have several clients that are dairy-free. Will using Crisco and/or margarine work for making a frosting transfer?
you have to read the labels -- crisco should be ok -- oh but you mean will the icing work -- yes it will -- made with crisco for a transfer -- margarines and spreads are weird products some have too much water or strange things in them -- but that's mostly for when you're baking with them -- they should also be fine for icing transfers --
best to you
Crisco is dairy-free. What I want to know is will it work as well as buttercream for the transfer? I have only tried making it w/Crisco and found that it did not freeze (not sure if a real buttercream completely freezes).
what's a real buttercream? idk --
crisco buttercream will freeze
I've read several articles about it being 50/50 butter/crisco not 100% crisco - so that's why I'm asking
'buttercream' is an all inclusive name for any recipe that incorporates fat, confectioner's sugar, flavor and usually a liquid -- so there are ten thousand recipes for it -- it is not just one thing -- even if there is no butter and no cream it is called 'buttercream' to the dismay of the purist