Butter Or Crisco???

Decorating By pinknlee Updated 9 Mar 2006 , 5:21pm by FancyLayne23

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pinknlee Posted 8 Mar 2006 , 4:40am
post #1 of 7

I need to make BC but, it will have to sit out in an office all day. Should I use butter in my BC or All Crisco? I use a mix of both normally.

6 replies
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Phoov Posted 8 Mar 2006 , 4:48am
post #2 of 7

I use a 50/50 Crisco/Butter ration in my BC.....and unless your office isn't climate controlled for some reason~ the cake should be perfectly fine.

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Florimbio Posted 9 Mar 2006 , 2:59pm
post #3 of 7

I do all my stuff 50/50 Unless it is very hot it should be great!

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llj68 Posted 9 Mar 2006 , 3:47pm
post #4 of 7

I always use more butter than shortening and have no problems with it sitting out. The salt in the butter and all the sugar in the icing act as preservatives.

Lisa

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FancyLayne23 Posted 9 Mar 2006 , 5:08pm
post #5 of 7

I use 50/50 and sometimes I buy the butter flavored crisco and use it instead of the regular and it give it a wonderful taste...smooth and a nice light yellow tint.

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Schmoop Posted 9 Mar 2006 , 5:14pm
post #6 of 7

If you are concerned about the yellow tint, there is a thread that taks about adding violet to (a dab at a time) to cancell out the yellow tint. That is if you are looking for a white icing.

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FancyLayne23 Posted 9 Mar 2006 , 5:21pm
post #7 of 7

Thanks but I'm not concerned. It's beautiful color. It's so light. But I thank you for the advice which will help since I like the flavor better using that butter flavored crisco I might just have to get some violet. The flavor of it is smoother so I'll win both ways-lol. White and yummy. Thanks.

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