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new crisco weeping frosting - Page 3

post #31 of 75
Thread Starter 
I use 1/2 Crisco, 1/2 margarine(always Imprial). It's what I've always done. By weeping I mean around the bottom of the frosting there looks to be a line of liquid all the way around the board. I made my frosting this morning with the Aldi shortening and it is a lot more like what I'm used to. Firmer consistancy and no "weeping". After all these years I automatically contributed my problems to the new formula since I haven't changed anything in the original preparation.
post #32 of 75
Just wondering if you have ever tried butter instead of margarine. I wonder if it makes any difference?
post #33 of 75
I am in awe of the sliding issue. I used wilton and all shortening, and half butter, sweetex and crisco.
I never have a problem with icing sliding of the side of the cake. I seen that issue in students that make icing to soft. I live in florida, and humidity is really high. The only difference that I noticed with the crisco is that is more lumpy cause it creates more bubbles. I had a student were a teacher told her to spray water in the cake so she could smooth the cake out..
icon_surprised.gificon_eek.gificon_confused.gif talk about sliders!... I make my icing in a medium consistency for my crumbcoat and for my second coat is a little bit thicker. And I press my icing well to the cake so it doesnt slide. I am not saying that the reason is this, but check your techniques and how runy is your icing too.
Edna

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post #34 of 75
I use the 1/2 C. Butter & 1/2 C. Crisco in my icing as well. If the icing sits for a day or 2, I will get "puddles" of grease in my container, but when I re-whip it and put it on my cake, it is fine. I have never had a problem with it weeping on the cake.

Thanks for the tip on Aldi's. I am gonna check that out! thumbs_up.gif
~Brooke~

"Life isn't about how many breaths you take, its about the moments that take your breath away"
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~Brooke~

"Life isn't about how many breaths you take, its about the moments that take your breath away"
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post #35 of 75
Quote:
Originally Posted by LoriMc

Just wondering if you have ever tried butter instead of margarine. I wonder if it makes any difference?



This is something else..margarine is very soft. Butter is stronger.
Edna

Visit my website.. www.designmeacake.com
Blog: http://designmeacake.wordpress.com/
Check my Gumpaste  and recipe Tutorials in You tube
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http://designmeacake.biz/DVD...


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Visit my website.. www.designmeacake.com
Blog: http://designmeacake.wordpress.com/
Check my Gumpaste  and recipe Tutorials in You tube
http://www.youtube.com/user/tonedna1
Check my store with DVD's and materials that I love
http://designmeacake.biz/DVD...


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post #36 of 75
Quote:
Originally Posted by LoriMc

Just wondering if you have ever tried butter instead of margarine. I wonder if it makes any difference?



Margarine will usually have a higher moisture content leaving you with a softer icing that's more prone to break down. Plus the taste is much better with butter.
The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

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The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
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post #37 of 75
TRY THE SAVE-A-LOT BRAND, IT WORKS GREAT! IT SEEMS A LOT STIFFER THAN MOST. I HAVE NOT HAD ANY PROBLEM WITH SLIDING AND HERE IN KY WE HAVE SOME HUMIDITY TOO.
post #38 of 75
I have never used margarine in my icing, and have always read you should only use butter in buttercream.

I also agree with the person who said it sounds like you are adding too much liquid in your recipe. I also live in the south and although it gets very hot and humid here, I have never had icing slide off the side of my cake. I had a border do that once with a cake that was outside in the heat for hours, but never the icing.
post #39 of 75
I wanted to explain the weeping issue for those who have asked because I had the same problem as the OP. I too have used the same recipe for many years with no problem, a 1/2 margarine and 1/2 shortening...that is, until Crisco changed the recipe.

I always had a firm icing that never separated or leaked oil. I made a dinosaur cake one day with a volcano on it. On the short drive to the delivery, the icing slid down the volcano. I made the kitty pumpkin cake that is in my photos. You can see the oil seeping in this picture. Look at the bottom of the cake where the icing meets the board.
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1155286

The icing was a dream to work with as usual but on another short car ride, this time with my daughter holding the cake to cushion against any vibration, the icing started to slide down the cake. Not only that but as was previously described, after several hours of sitting, all my cakes had a small pool of clear oil around the base of the cake. I could not figure out what I was doing wrong. I started adding more sugar, cutting back on shortening, making it all shortening (thinking the margarine was the problem). I still had the same problem. I heard about the Crisco recipe change online and realized what was going on.

After hearing everyone's comments, I believe that the new Crisco does make a difference but so does the recipe. Those who use milk, butter or meringue powder don't seem to have as many issues as those of us who have a recipe that uses water and margarine. Now that I add Dream Whip, my icing is more stable but since I still use Crisco, I still have some issues with oil pooling at the base of the icing. I'm not willing to give up the lightness of Crisco for the hi-ratio shortenings just yet.

Here is another example. I'm using the bigger pictures in my album instead of posting them here so you can see them better. Almost identical cakes. This one is made with the old Crisco. See the dull smooth finish.
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=995623

Look at this cake with the new Crisco. See the sheen and shininess of the icing. That seems to be the oil leaking out.
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1052563
post #40 of 75
That's interesting! I will go back and look at my old cake pictures to see if I can tell a difference. I never even knew Crisco had changed until I read about people's problems on here. Seems like I do have to return my icing bags to the frig more often when I am making flowers. Of course this icing is thinned with corn syrup.
post #41 of 75
You are right about the shininess of the cakes! I never noticed it, but that is a good observation.

Does the recipe that you are talking about have butter in the recipe?
~Brooke~

"Life isn't about how many breaths you take, its about the moments that take your breath away"
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~Brooke~

"Life isn't about how many breaths you take, its about the moments that take your breath away"
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post #42 of 75
Thread Starter 
Thank you KathysCC...I thought it was just me. I do us margarine and I do use milk and you are absolutely right about the shiny quality of the new stuff. The texture is just WRONG. I was comparing the batch I made today using the Aldi brand and a bowl I had in the fridge that had beenin there for about a week. After being out of the fridge for just a short time I could have poured that stuff out of the bowl. I would love to say it's just a lack of experience but I have been making and decorating cakes for almost 30 years....it was like therapy until this past year.........now I'm ready for a therapist...........
post #43 of 75
No, Debbie, it's not you...I have had the same problem. And the same with taking it out of the refrigerator--separated! And I have been using Indydebi's recipe since I got back from ICES--same problem.

I agree, it is the shortening--Walmart and Crisco. Kroger does better for me.

I'm just very put out with our government (local and state) making the changes for the good of our health. Pooh--they need to concentrate on the other vices that are deadly. Here in our city, they have banned smoking in public places (esp where children go). If you want to have smoking allowed in your building, no children can come in or you have to have a special room and air equipment. Crap--unless the city is making the payments on my business--they shouldn't be able to tell me what I have to do! Just my soap box. Oh--and I am NOT a smoker!
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I can do all things through Christ who strengthens me.

"Quality Cakes Aren't Cheap and Cheap Cakes Aren't Quality"

It's not "just cake!"
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post #44 of 75
Thread Starter 
By the way KathysCC.........I checked out your two photos, definately saw the difference and your daisy's are FABULOUS. Do you use royal icing when you make them?
post #45 of 75
I have had the same issues with both crisco and then with the walmart brand as well. I switched to the high ratio but it is a lot more expensive!!!

Barbara
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