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Anyone else notice Crisco.. - Page 27

post #391 of 480
After reading this thread I decided to try some Alpine Hi-Ration shortning to make by daughter's wedding cake this summer. I found it on the Sugarcraft website, but the shipping said $26.00! Can that be right? Is there anywhere else to order it from?
post #392 of 480
I use the Walmart Great Value brand, and almost always have. So, just use the store brand and it will be fine. The world will not end! hehehe icon_lol.gif
post #393 of 480
Shoup-I just bought some Wal-Mart brand to try. It has to be easier than trying to work w/this new Crisco!
Sally

CHILDREN...Love them, Nurture them, Teach them well, and Believe in them...for they are our future.
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Sally

CHILDREN...Love them, Nurture them, Teach them well, and Believe in them...for they are our future.
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post #394 of 480
I use the Walmart brand with no problems.
post #395 of 480
I've tried the walmart brand and although I like the taste, my icing would not stick to my cake! It also had that "grainy" look to it.
post #396 of 480
I had mine get grainy before but it was simply because I didn't cream the shortening and liquids well enough before adding the powdered sugar. I hope that will help you. icon_lol.gifthumbs_up.gif
post #397 of 480
Bottom line is that all of them will eventually have to go to no trans fat--then what?

I know nothing about the high ratio shortening. Does it have trans fat?

I also bought the Walmart brand but have not tried it yet.

Diane
Lord, If you can't make me thin, please make my friends fat.
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Lord, If you can't make me thin, please make my friends fat.
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post #398 of 480
Try a 1/2 Crisco 1/2 butter recipe. That's what I use and so far so good even with the no trans-fat Crisco. With a 2 lb bag of pwd sugar I only use about 2 Tbsp and 1 tsp of liquid plus 3 tsp of flavoring. That's what I used on the last wedding cake in my gallery and on the cupcakes I delivered this morning.

Debbie
Hope your day is a piece of cake!
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Hope your day is a piece of cake!
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post #399 of 480
I don't want to sound stupid but can someone tell me what is high ratio shortening and where do you purchase it?
post #400 of 480
I think I may be able to shed some light on the Trans Fat Free Crisco and all the problems that everyone has been having. This happened purely by accident.....

I made a cake for tonight for my friend's dad - he is having his hip replaced tomorrow and they requested a butt cake! Anyway.....I procrastinated icon_surprised.gif and didn't make the frosting this weekend. I usually make one 3-cup batch of buttercream (all crisco) at a time in my 4.5 quart KA. I haven't experienced any of the problems with the new Crisco that everyone else has.

To save some time I decided to try making two batches of buttercream in my KA (I've never tried this before). So, I put in double the crisco, water, flavorings, and salt and set it on low to cream the shortening. While it creamed, I weighed out and sifted the powdered sugar. Once the crisco was creamy looking in the KA, I started adding the sugar, a little at a time (probably added 2lbs of PS in 6 or 7 intervals). After each addition I let it beat on 1 or 2 until creamy looking again. This is how I usually add my PS. The only thing I did differently was make two batches together.

I noticed after I was done making the BC that it was much thinner than it should have been for the amount of liquid I added. I also noticed that there appeared to be more air bubbles (sorta) than usual. The BC also seemed "fluffier" than usual too.

From the BC recipes I recall everyone posting, most people make a batch of BC that is more than 3 cups. It seems that most are for 6 cup batches. I think this is why everyone is having such a hard time with the new Crisco.

I would like to suggest that everyone who is having problems, go ahead and make a batch of BC, but cut your recipe in half - only make a 3 cup (or so) batch of BC. I think this may help.

Sorry this ended up so long, but I thought I had an epiphany last night when I realized all of this! icon_biggrin.gif

Let me know if this helps!

~Chelle
Interested in ICES? www.ices.org Live in Mass? www.massices.com
Want to see my cakes? www.chellescakes.com
http://cakingmysanity.blogspot.com/
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Interested in ICES? www.ices.org Live in Mass? www.massices.com
Want to see my cakes? www.chellescakes.com
http://cakingmysanity.blogspot.com/
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post #401 of 480
Nope, that doesn't affect mine either. I make 7 cups at a time, still NO issues with it what so ever. I don't get what the problems are, my icing is still the same as it was with the "old" crisco. No problems here.
Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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post #402 of 480
Thanks Quadcrew for your experience with it. This is the first time I've experienced what I think is the problems everyone is having. I wasn't too concerned with it though, it was a cake for a friend, and I found I had an easier time smoothing the frosting!

I guess we'll never figure it out - just thought I could help someone!

~Chelle
Interested in ICES? www.ices.org Live in Mass? www.massices.com
Want to see my cakes? www.chellescakes.com
http://cakingmysanity.blogspot.com/
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Interested in ICES? www.ices.org Live in Mass? www.massices.com
Want to see my cakes? www.chellescakes.com
http://cakingmysanity.blogspot.com/
Reply
post #403 of 480
Quote:
Originally Posted by chelleb1974

I would like to suggest that everyone who is having problems, go ahead and make a batch of BC, but cut your recipe in half - only make a 3 cup (or so) batch of BC. I think this may help.

Sorry this ended up so long, but I thought I had an epiphany last night when I realized all of this! icon_biggrin.gif

Let me know if this helps!

~Chelle



The problem with making only a 3c. batch is that with wedding cake orders, we'll be there for WEEKS just making enough frosting to even crumb coat the cake... It goes back to Smuckers Corp. doing more product testing before changing their formulas... Glad you found a formula for icing that works for you though!
post #404 of 480
I didn't think of that Couture Cakes! Good point - it would take forever to make the frosting! I usually do birthday cakes and such....have only done one wedding cake and it was for a competition.

~Chelle
Interested in ICES? www.ices.org Live in Mass? www.massices.com
Want to see my cakes? www.chellescakes.com
http://cakingmysanity.blogspot.com/
Reply
Interested in ICES? www.ices.org Live in Mass? www.massices.com
Want to see my cakes? www.chellescakes.com
http://cakingmysanity.blogspot.com/
Reply
post #405 of 480
Here is the recipe I use with no problems.

Snow white buttercream

2/3 cup water
4 Tablespoons Meringue Powder
12 cups sifted confectioners' sugar
1-1/4 cups shortening
3/4 teaspoon salt
1 teaspoon No Color Almond Extract
1 teaspoon Clear Vanilla Extract

Directions
Combine water and meringue powder; whip at high speed until peaks form. Add 4 cups of sugar, one cup at a time, beating after each addition at low speed. Alternately add shortening and remainder of sugar. Add salt and flavorings; beat at low speed until smooth.
Recipe may be doubled or cut in half; however, if cut in half, yield is only 3-1/2 cups.
Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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