Curious about all the crisco "butter"cream recipes. I'm taking my first Wilton class and the Crisco, icing sugar, water, vanilla, meringue powder recipe is our "class buttercream". One of my fellow students was eating her icing throughout the class & our teacher made it quite clear that it is not recommended to eat too much of it due to all the crisco. She even advised us to throw out our practice cakes.
I realize that it probably is not far from supermarket decorated cake BC, but is it really what alot of you sell to your customers? I do understand the ease of use but the way it coats your tongue is a turn off for me.
Huh? Not eat "too much of it"? Throw our your practice cakes? That's crazy. First of all, Wilton class icing may not be someone's favorite as far as taste goes (more on that in a second) and OK, we all know icing isn't "healthy" but unless you eat TONS of it, it isn't going to make you sick. After all, people serve cakes with that icing on it! It is MEANT to be eaten! So that is totally strange advice to me.
Many people use 1/2 crisco 1/2 butter recipes or all butter recipes to improve the taste. All butter recipes will not hold up as well in the heat. I happen to use a 1/2 and 1/2 recipe but I also use hi-ratio shortening that can be ordered online or purchased at baking stores. There are lots of posts about it in the forums but basically, you can get away with using a little less (I used 3/4 of a c per 1 c that the recipe calls for) and you don't get as much of that greasy feel in your mouth that you mentioned. HTH
If you get a chance you should try the hi-ratio shortening (Alpine or Sweetex). I think you will notice a big difference and you will have an icing that will hold up in the heat. As awolf24 stated you do use less of the hi-ratio than Crisco and I have never noticed the coating as with the Crisco icing.
I agree, it is very strange for your WMI to say that about the b/c that Wilton recommends....
And I think the class buttercream is better than most canned frostings so I definitely wouldn't go to all the trouble of baking a cake and making frosting to throw it out after the lesson.
Co-workers would definitely be happy to get homemade cake and frosting.
If you prefer a less "greasy" frosting:
http://forum.cakecentral.com/cake-decorating-ftopict-171451.html
HTH
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