Have Any Of You Used Butter Crisco To Make Frosting

Decorating By goof9j Updated 30 Jan 2017 , 6:40pm by vlasko

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goof9j Posted 29 Jan 2017 , 2:48pm
post #1 of 5

I'm just wondering what this would taste like...


Thanks

4 replies
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kakeladi Posted 29 Jan 2017 , 9:57pm
post #2 of 5

Oh yes, when it 1st came out.  It is sooo yellow you don't get white frosting:(  And to me the taste was rather artificial.   IMHO one is better off using the regular.

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mo845 Posted 30 Jan 2017 , 12:09am
post #3 of 5

Thanks, great question! I always wondered if the butter flavor would work well for frosting....

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gscout73 Posted 30 Jan 2017 , 12:34am
post #4 of 5

I believe years ago, there was a thread on that subject and it was HIGHLY recommended against using it in buttercream. It IS NOT be a 100% substitute for butter in recipes. 

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vlasko Posted 30 Jan 2017 , 6:40pm
post #5 of 5

It's not just the lack of butter flavor that makes shortening a poor substitute for butter.  It doesn't melt at the same temperature as butter and has a greasy feel in the mouth, which affects taste perception.  Most supermarkets use it in their frostings and cakes to maximize profit and extend shelf life, but it's also the primary reason why supermarket cakes don't taste very good.  It's also the reason why supermarket cookies from their bakery don't taste like homemade, even if they add fake butter flavoring.  

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