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Anyone else notice Crisco.. - Page 7

post #91 of 480
You might find this helpful. This recipe calls for flour for sweetness issues, it is great! And makes it stiff IMHO

http://www.cakecentral.com/cake_recipe-2523-Julies-Less-Sweet-Buttercream-Frosting.html
Gaby
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Gaby
www.SweetArtShop.com

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post #92 of 480
Thread Starter 
Thanks guys! I'm going to try the cornstarch and flour tomorrow! I will post results! thumbs_up.gif
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post #93 of 480
I haven't noticed a difference, but I haven't been doing this for years either, and the buttercream I make calls for twice as much butter as shortening. Personally, I'm all for the change. Trans-fats are getting banned some places and companies are recognizing that it might get banned all-together so they are making changes before it happens. Trans-fats is one of those things that is actually hazardous to your health (beyond the normal fat/calories thing) and that is why there is a big stink about it. There have been other foods that have been banned in the past, it's just one of those things. I really don't see it as someone telling me what I can put in my mouth, I see it as a problem waiting to explode and appropriate actions are being taken to correct it. Just my .02 cents
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post #94 of 480
Love my Walmart "Great Value" brand shortening! Works great for me every time. Though, if I whip it too long, it does get too many air bubbles that I have to work out with a spatula. So maybe just using a different brand will help? Sorry if I'm repeating someone...I only got to page three of the replies!
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Mmmm....cake.
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post #95 of 480
I literally LOL with justfrostings remarks about Grandma, you guys are too funny sometimes. That was my thought though HOW DARE THEY MESS WITH CRISCO..................... icon_cry.gif

And after I wrote this I went to look at my can, I made some frosting yesterday and for the first time in my life had air bubbles even with the roller method, NOW I KNOW WHY........................ icon_cry.gificon_cry.gificon_cry.gif
post #96 of 480
Quote:
Originally Posted by LanaC

Honestly though, who here uses Crisco for anything other than icing? Why tinker with a product that was never intended to be on the "most healthy" list anyway? It's like taking all of the ice cream off of the shelf and substituting it with iced milk (who here remembers that).



Hey! Hey! I still fry my chicken and pork chops in Crisco! icon_lol.gificon_lol.gif There's just so much I'll give up to be healthy!

I started this thread when I got home from a potluck dinner tonight but had to stop long enough to watch Desperate Housewives and Brothers and Sisters. Now that I had time to finish it, I dug out my new big can from Sam's and it is one of the new ones. The one I have opened is an old one. Now I am afraid to make icing again. I have never used a generic brand for my icing because I was afraid it wouldn't taste good or work as well. May have to try it.

By the way, I remember ice milk. We always used it in my mom's cafe to make milkshakes as it whipped up better than ice cream for shakes. Just thought I'd throw that in. icon_lol.gif Heck this thread has had more subjects than I've read in all the other threads combined today. icon_lol.gificon_lol.gif

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 #97 of 480
Hey, I remember making hand-crank homemade ice cream! We'd get a bottle of cream from the neighbors, mix it up with milk, sugar, eggs, and vanilla--and sometimes, I think, something called renet (probably like a gelatin), pack the freezer with coarse salt and broken-up icicles from the eves of our house and then crank away. Oh, yummy!! So rich it coated the roof of your mouth when you ate it. And don't go thinking I'm an octogenarian--I haven't even quite qualified for the senior discount yet!
post #98 of 480
Quote:
Originally Posted by handymama

Hey, I remember making hand-crank homemade ice cream! We'd get a bottle of cream from the neighbors, mix it up with milk, sugar, eggs, and vanilla--and sometimes, I think, something called renet (probably like a gelatin), pack the freezer with coarse salt and broken-up icicles from the eves of our house and then crank away. Oh, yummy!! So rich it coated the roof of your mouth when you ate it. And don't go thinking I'm an octogenarian--I haven't even quite qualified for the senior discount yet!



Yes, us kids would crank until it was too hard to crank and then we would sit on it while the men finished cranking it. All the while we were eating the ice with that salt on it. Never did understand why they put salt on it and made it melt to get colder until I was an adult!! Then there was the fight over who got to lick the dasher! By the way, I don't qualify yet either and I remember it very well!!!

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 #99 of 480
Like Carol Ann (I think it was her.....>), I have never had a problem with the Trans Fat Free Crisco. I first started using it about 6 months ago or so (could be longer - I don't remember) when I happened to find a green can of crisco at Hannaford (used to be Victory) Supermarket here in Mass. Since then I have only used the trans fat free version. I was very excited when it was announced that all Crisco was trans fat free. I have always wanted to buy the big cans (3 or 6 lb) but wouldn't before because they have trans fat. I am not a "health nut" either, but figured why not make my icing a little better for everyone.

I weigh out my crisco, add my flavorings and water and let it mix on 1 or 2 on my KA for about 5 minutes or so while I weigh out and sift my ps. I also mix until the crisco is smooth with no "bits" of shortening visible. Then add my ps in about 4 additions. I don't mix higher than speed 2, otherwise I will get air bubbles.

Sorry this was so long! Just wanted to add my 2cents!

~Chelle
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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 #100 of 480
I hate to go against the flow but the trans fat crisco has posed not problems for me but the recipe I use calls for cornstarch and flour. I have no complaints. I am glad for the no trans fat recipe change.
mami2sweeties

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mami2sweeties

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post #101 of 480
Hi Mami--what recipe do you use?
post #102 of 480
Quote:
Originally Posted by mami2sweeties

I hate to go against the flow but the trans fat crisco has posed not problems for me .....



at least there's 2 of us! thumbs_up.gif
post #103 of 480
3!
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 #104 of 480
Hmmm, here's a thought...........I wonder if anyone here is brave enough (or just goofy enough) to try to develop a frosting recipe that uses oil instead of hydrogenated fat. (personally, I don't like crisco because of the weird distinctive taste it has). At work we get our shortening in 50# boxes, it still, to my knowledge has transfat but that will probably change here shortly, I wonder if it'll have an effect on our donuts? O well won't know til it happens. So if that happens and there are too many problems with the shortening in my frosting, I will try to talk my boss into getting the hi-ratio shortening (wonder if that's gonna go NTF too?)
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Look twice, save a life. Motorcylcles are
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post #105 of 480
Thread Starter 
I tried adding the cornstarch today and it actually worked pretty well! I added 2T to my regular batch (posted recipe in this thread) after adding the sugar. I don't think my icing will ever be the same icon_cry.gif but atleast this seems to help with the softness! Thanks for all of the help and suggestions! Please post any misfortunes or fantastic ideas so we can all learn how to deal with NO TRANSFAT! thumbs_up.gif
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