Bc Not Crusting... Crisco Problem?

Decorating By eieio1234 Updated 31 May 2007 , 11:54pm by eieio1234

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eieio1234 Posted 30 May 2007 , 5:25pm
post #1 of 12

Ok, I have a cake order due on Sunday and I'm starting to get worried. When I made a cake the other day, first time using the new crisco (no transfats) the icing wasn't crusting. Usually it's not a problem because I get it smooth while it's still wet, but for this cake order I need it to crust because I'm doing a castle and I need to make the look of stones. Does anyone have some ideas for me?? I don't have hi ratio. I did buy generic shortening at WalMart because their brand still has transfats, but I haven't tried it yet, is it any good? I'm gonna do a trial batch with it but I was curious if anyone's used it.

11 replies
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aurasmom Posted 30 May 2007 , 5:28pm
post #2 of 12

I use it all the time. Works as well as the old Crisco.

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Sunny77 Posted 30 May 2007 , 5:28pm
post #3 of 12

I took my hints from hearing so much about it here and when I saw the NO TRANS FAT on the Crisco in my local store I opted to get a different brand. Since then I have made about 6 cakes and every single time my buttercream has come out perfect. Although that doesn't help your situation right now, I am sure someone with more knowledge will but in the future, if I were you, I'd avoid crisco for your buttercream.

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Katskakes Posted 30 May 2007 , 5:35pm
post #4 of 12

i was very worried about this, when i started reading the posts here.
Just the day before reading it i bought a huge crisco (0 transfat) tub for BC. I was going to return it but noticed my receipt was gone. So i kept it. I have about a cup or less left in there (from 6 lbs i believe) and it always crusted well w/out a problem!
http://www.cakecentral.com/cake-decorating-ftopicp-3173123-.html#3173123

HTH

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indydebi Posted 30 May 2007 , 6:28pm
post #5 of 12

what is your fat to sugar ratio in the recipe you use? how much liquid are you using?

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IsaacsMom Posted 30 May 2007 , 7:15pm
post #6 of 12

I find that my buttercream crusts much better with the new trans-fat-free Crisco. thumbs_up.gif I guess different recipies have different results.

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Biya Posted 30 May 2007 , 7:26pm
post #7 of 12

I would also like to know the recipe you use for the new crisco. My problem was that it seemed to be melting, or maybe just not keeping its form well, couldn't do roses and had a hard time piping. I also noticed alot of air bubbles. If your willing to share the recipe I do like the taste of crisco and would love to make icing that doesn't have the trans fats.

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Katskakes Posted 30 May 2007 , 8:10pm
post #8 of 12

I used the Wilton BC recipe.
Buttercream Icing

Ingredients:
1/2 cup solid vegetable shortening
1/2 cup butter or margarine
1 teaspoon Clear Vanilla
4 cups sifted confectioners' sugar (approx. 1 lb.)
2 tablespoons milk

I ALWAYS use all Crisco.

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cakecastle Posted 30 May 2007 , 8:37pm
post #9 of 12

I'm still in Course 1 and was told we have to make the class buttercream, not any other recipe, so unfortunately I have yet to try any of the recipes I have been given. But anyway, I have used the new Crisco each time and so far have had no problems with it not crusting.

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Katskakes Posted 31 May 2007 , 2:18am
post #10 of 12

cakecastle - the recipe above is the one wilton tells you to use.
bless you - six girls!

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eieio1234 Posted 31 May 2007 , 10:13am
post #11 of 12

For me, the recipe I normally use is buttercream dream, I've been using it for maybe 3-4 months and I love it. But this last time with the new stuff, it didn't crust. The melvira or viva method was not possible in the least. It was a square cake and after sitting to crust for like half an hour, I went to push in a ridge on the corner, and it was still wet, like it was freshly frosted. I put it in the fridge and tried like 15 mins later and it was still tacky. And it wasn't humid either. That's the other thing, it's supposed to be really humid this weekend and the cake is due Sunday. icon_sad.gif The other thing is my dh doesn't know old crisco from new crisco, and he was there when they served cake and he asked me if I used a new recipe! I said no and he said it wasn't the same, it was 'less dense' and seemed more whipped or something. So he noticed something right away. But if some people are having no problems, maybe it was a mixing problem, like mixed too much or at too high a speed, or too long ??

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eieio1234 Posted 31 May 2007 , 11:54pm
post #12 of 12

Well, now I'm positive that I personally prefer the trans fat (old) type of shortening. And there is a difference between them. I was wondering so I made two batches today of bcd. The first I made with the new crisco (no transfats) and the second with WalMart brand shortening w/transfats. I put a plop of each out and let them crust for 20 mins. Then I went back to them and they actually both crusted right about the same, but the difference was the WalMart one looked crusted and slightly dry. The Crisco one looked oily and wet, and softer. When I did the taste test on my dh he didn't know which was which and hands down preferred the WalMart one, he said the crisco one tasted like cheapie grocery store frosting. Then I tasted them, and I definitely preferred WalMart. It's probably because it's what I'm used to. The flavorings and recipe were exactly the same. So I guess on my next trip to Wally World I'm going to stock up on some crisco before they change their recipe too! At least it'll buy me some time before I have to move out of my comfort zone of transfatty shortening!! thumbs_up.gif

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