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Do clients really like Crisco buttercream?

post #1 of 83
Thread Starter 
I use Swiss buttercream for my cakes--the kind with butter, egg whites and a hot sugar syrup beaten into them. It's so outrageously good that I can't imagine using any of the Crisco-based buttercreams. BUT--I'm doing my first tiered cake for 100 people, and without a Hobart at my disposal, doing real buttercream will be a nightmare. So I'm thinking about doing a part butter-part shortening frosting.

Do people ever complain about it? It just seems so greasy to me. Plus I have a problem with the trans fats in shortening; sure, cake isn't health food, but I use all natural ingredients, including natural flavorings, and it's one of my selling points. Using Crisco just feels wrong!

Having said that, I think I'm still going to have to try it. So--what part-shortening buttercream do you all like the best?
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post #2 of 83
I just made a post about this stuff. The Wilton recipe is terrible. I've tried adding butter and almond flavoring, and using 1/2 butter, but no matter what I do it's just gross. I would not want this served for a special occasion. I so agree with you on the taste.
post #3 of 83
Can you get the Swiss buttercream icing you use to smooth down well? I know with shortening based buttercream, you can. I've never had any complaints w/my cakes and I use the shortening based buttercream icing. For weddings, it or MMF is all I will use on my cakes. But really, this is the choice/opinion of the cake decorator themselves ... I'd love to know if the icing you use can be smoothed down really well. I use a Viva papertowel on mine and can get them really smooth. Does the icing you use crust? I'd like to try the recipe if it did icon_smile.gif
Cheryl a/k/a ntertayneme (n-ter-tayne-me)
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Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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post #4 of 83
Thread Starter 
No, this icing definitely doesn't crust. I'm still perfecting the smoothing, but it works pretty well. I've been using a metal spatula dipped in hot water then wiped dry; for a client this week I'm going to try a flat plastic wall paper smoother I got at the hardware store.

Will post a recipe later; we're off to the beach for the afternoon--it's finally cool enough here in Chicago that we won't boil to death in the sun!
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post #5 of 83
I usually use the Wilton recipe for buttercream, substituting all shortening and using butter flavoring if I want all-white icing. I've never had a complaint - just the opposite. People love it. Actually, if I use a different icing (I did a cake in MMF the other week), my family complains that they like the other icing so much! I haven't used an all butter icing, but I've tried half butter, half Crisco and really like the flavor. I think an all-butter would be wonderful, too, just harder to work with.
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post #6 of 83
I would love to have your recipe as well.

Have fun at the beach!
post #7 of 83
I normally do the same as potatocakes does...have had wedding cake clients always come back saying the taste of the cake was great! (but they probably haven't had the all butter recipe like you are talking about)
The best think about the Criscoe recipe is the crusting factor...you are able to smooth it out really well.
post #8 of 83
I personally do not care for an all butter frosting. I used to make mine with criso but now us a high ratio shortening. But everyone loves my frosting. Sometimes i use very little butter . The trick to mine is the flavoring. I have a combination of 4 to 5 flavors that I use.
Becky D
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Becky D
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post #9 of 83
Quote:
Originally Posted by cakeconfections

I personally do not care for an all butter frosting. I used to make mine with criso but now us a high ratio shortening. But everyone loves my frosting. Sometimes i use very little butter . The trick to mine is the flavoring. I have a combination of 4 to 5 flavors that I use.



Ditto here! The trick is definetely the flavorings... I use vanilla and almond extract on my icing which 100% Crisco. I just love the texture of this icing...

The people that I make cakes for love the icing because of the almond extract in it... especially people from Puerto Rico since almond is a flavor they use a lot there in the icing and in the cake...

Yumm!!!!
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Its always about cake!!
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post #10 of 83
I agree...the flavorings make it taste great (I, personally, like it plain). I use a 50/50 Crisco/butter ratio. Add Hershey's cocoa powder to get the best chocolate icing mmmmmmm....

Also...I think Crisco actually has less saturated fat that butter. And it's just vegetable fat....do they add anything artificial? I have to double check, but I don't think so.....
post #11 of 83
Oh, just to add a little more... I did a birthday cake for a co worker and one of the people there told to give more icing because SHE JUST LOVES this type of icing...

Also, Crisco has less saturated fat than butter, 3% for Crisco and 7% for regular butter so actually Crisco is better than butter in that respect...
I have tried Swiss Buttercream, like it, but rather use something else... too buttery for me.... I am going to try a recipe I have for French Buttercream but I think I may stick with Italian Meringue Buttercream, since I read that is the most stable of all the Meringue Buttercreams...
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Its always about cake!!
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post #12 of 83
How do you transport a Swiss Buttercream iced cake? Doesn't it have to be refrigerated? I live in Georgia, right now the temp is in the 90's and although you run the air in the car the sun is still very strong. Please let me know what is the best way to transport.
post #13 of 83
Thread Starter 
"Also, Crisco has less saturated fat than butter, 3% for Crisco and 7% for regular butter so actually Crisco is better than butter in that respect... "

Saturated fat isn't the problem; it's the trans fats, which are found in any food that has partially hydrogenated oil (which is practically processed food at the regular grocery store). In my other life I'm a health writer; years ago, I interviewed Walter Willett, chair of the nutrition dept. at Harvard, and he was very clear about trans fats being much more heart-damaging than even sat fat. He told me that trans fats are the absolute worst food you can put in your body. Basically, if you have a choice between eating a tub of lard and a tub of Crisco, choose the lard.

I could go on and on--just ask my friends; they've heard my anti-trans diatribes till their eyes glaze over--but I'll just say I don't buy food with trans fats. Ever.
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Cake made with love is GOOD for you!
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post #14 of 83
I just wanted to make a clarification...transfat is much different from saturated fat. It's an UNsaturated fat. And butter doesn't have nearly as much as Crisco does.

KHS1030, there is a new Crisco that claims to have no transfats. I read up on it and there will always be traces of transfats and the metals in any partially hydrogenated product. But it is less than regular Crisco. That's just an alternative for you if you do try the shortening recipe.

I also use the 50/50 recipe also (butter/shortening) and use a mixture of flavorings. (almond, butter and a secret ingredient) Everyone that's tasted it love its although I try not to eat any icing. I've never liked icings much (I used to hate the oreo middles, I know I'm a weirdo!icon_biggrin.gif ) and I have issues with the transfat stuff.

Can you decorate with the Swiss buttercream? I'd like to give it a try sometimes, I was just always intimidated with the whole process. The other buttercream does make for easy decorating and smoothing. icon_smile.gif
post #15 of 83
I think they are making a trans fat free version?

Sure people say the Crisco frosting is good, but it's not anywhere near the level of sophistication a true buttercream frosting has.

It doesn't matter what flavors are added to it, the Crisco frostings just taste like tacky, grocery store cakes. It's all sugar and does nothing for the palette.
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