Originally Posted by Debbie1957
I use the wilton recipe for buttercream. I have been having serious issues since the new Crisco shortening has appeared. Someone please tell me the best way to alter my recipe so that my frosting doesn't slide off the sides of my cake or pool around the edges. I tried cutting back on the milk at the end but maybe I need to cut back on the Crisco instead...HELP
I have had this same problem with Crisco that contains transfat. I bought a can of Crisco and made 2 separate batches of icing. Both times the icing ended up in a pool around the cake. In addition each batch contained meringue powder.
I went out and bought pre-measured sticks of Crisco (containing transfat) and remade the icing this time I was out out meringue powder. The result was beautiful batch of buttercream. It crusted over nicely and there was NO weeping or icing sliding off the cake.
My conclusion based on this experience is weepy icing that slides off the cake has nothing to do with the absence of trans-fats. I believe there's another problem thats causing this. It could be anything from high humidity to mis-measuring. It's just easy to blame this mishap on something new and unfamiliar.
Having said that, I have yet to have icing made with transfat free Crisco slide off a cake.