Back To The Drawing Board With Icing!!
Decorating By mdutcher Updated 14 May 2007 , 1:24am by Steady2Hands
I've always used an all crisco recipe for my bc icing. Now that Crisco has changed the recipe, it made my bc a little too fluffy and left kindof a filmy taste in your mouth. 
It crusted great and smoothed almost perfectly with Viva method.
So I bought some Hi Ratio shortening and I did a similar recipe to my old recipe except I used half shortening and half butter. I like the flavor, but it doesn't crust as well and it doesn't smooth as easily!!! I guess I'll fiddle around with it a few more times to see if I can get it right, but right now, I'm a little depressed!!
The hi ratio is so expensive and I don't put out enough cakes to justify buying it in bulk. How do you guys store it? Just room temp? Or do any of you store it in the refrigerator??
Thanks for letting me vent!!
Here's a great hi-ratio b/c recipe that crusts:
http://www.cakecentral.com/cake_recipe-2375-Brite-White-Buttercream-Icing.html
The above recipe crusts and has a butter and cream cheese variation.
HTH
P.S. I bougth the 50# cube and am storing the bulk of it in the freezer (just like butter).
I'm just about sick of this new Crisco. I made tons of icing last weekend with the stuff, put it in the frig.
Today, I pulled it out... let it come to room temp and BLAM! It is worse that it was last weekend trying to use it when it was fresh.
I found an Old Crisco last week, but thought I would use up what I made instead of making more... Lesson learned I guess...
My next door neighbors daughter is coming over tomorrow, so I will fix up the old stuff to let her mess with to get rid of the stuff. It should be ok for simple star tip... I'll make up what ever color she wants to get rid of it...
Sorry for venting...
When did Crisco change their recipe? Now I'm worried, as I have several weddings coming up in June and July! Did they change the label so I'll know what I'm buying?
Maybe if enough people wrote to them and complained, they may realize they made a mistake and will consider going back to the old recipe.
Well, I don't think they will "go back" to the original recipe because "trans fat free" is now required in some areas (by law).
However, they might continue produce the "old" version if there's enough interest in areas that aren't regulated.
Reminds me of the Coke II debacle which occurred when Coca-Cola tried to replace "original" Coke (which is now "Coke Classic".)
yes, i remember that. That was some nasty stuff! So I guess the trans fats had something to do with the consistency. I'll buy a small container and try it out to see. I usually use 3/4 lb. of crisco, 1/4 lb. margarine and about 1/3 c. of meringue. Doesn't crust as well as all crisco, but tastes a heckuva lot better!
I'll let you all know my opinion when I've experimented a bit. And I hope everyone else does the same!
mdutcher:
I had a lot of questions with the hi-ratio shortenings last week and the week before.....
I bought some Sweetex (from sugarcraft and a local cake shop) and Alpine (can't remember which website; wasn't Country Kitchens. Has a little lady in the logo with glasses on) and so far, I've had real good luck with them. The icing does crust like my "old" buttercream (which I used all Crisco in) and for some reason it's smoother and tastes really nice (the Sweetex icing).
I saw that Cakepro! Funny that you mentioned in your recipe about the mixing time - 5 minutes.
I was just telling my husband that I haven't had any problems with the "0 Trans Fat" Crisco but I did notice that I didn't have to mix it as long. I mix it like your recipe states. Thanks for sharing!!! 
One question though: do you not put the Meringue Powder in? even if you live where it is humid all the time?
Thanks again!
I saw that Cakepro! Funny that you mentioned in your recipe about the mixing time - 5 minutes.
I was just telling my husband that I haven't had any problems with the "0 Trans Fat" Crisco but I did notice that I didn't have to mix it as long. I mix it like your recipe states. Thanks for sharing!!!
One question though: do you not put the in? even if you live where it is humid all the time?
Thanks again!
I'm happy to share! I feel badly for all those who are experiencing problems with their recipes using the new Crisco. Glad to hear you're not one of them! 
No, I never put meringue powder in my buttercream and I've never missed it. I did try it a couple of times and it gave the icing kind of a funky wang, which I didn't like, plus it made no difference in the stability, smoothness, emulsification, or crusting. So, I save the meringue powder for royal icing and keep it out of my buttercream.
Well thanks again and being in Texas I think our humidity problem (Alabama) would be comparable!!
What does the salt do? I've never used it and thought it was to cut the sweetness of the icing. To compensate for that, I've just always added more flavoring.
Does the vanilla mixed with the butter extracts add a better flavor than just plain ole vanilla?
mdutcher: I apologize if I'm hoggin' your post! Making buttercream is such a ticky problem and I'm always wanting to learn!
Salt is important for flavor development (it allows the extracts to "shine through" all the sweetness of the sugar) as well as cuts the greasy feeling that the shortening imparts from the mouth.
I think the butter extract really adds to the flavor of this buttercream (in addition to the vanilla). Sometimes I substitute Creme Bouquet for the vanilla, or add a shot of almond extract as well as the butter and vanilla. This icing tastes best when allowed to sit overnight for all the flavors to blend and mellow.
There's a recipe on the homepage for an all-shortening recipe that works just fine with the trans fat free Crisco.
Would you be so kind as to advise the name of the all-shortening frosting recipe? I'm looking in the frosting recipe section right now and cannot seem to locate it.
i am too new to have any experience with the old crisco, but I have made several batches of icing with the new crisco. in my experience, the first several times I had air bubbles; however, this last time i made icing the same way, there were not any bubbles. The only difference was the mixing time, which also made a difference my the texture. so IMO, i need to not whip as much air into it and the new crisco will seem to work.
Thanks for the replies. I'm doing a cake today and I plan on using my old recipe with all hi ratio shortening. I'll let you know how it turns out.
So far....
Hate the new Crisco!!! 
Not a fan of half butter, half hi ratio!!! 
If this works, I'll end up buying the hi ratio in bulk and doing as JanH suggested and put most of it in the Freezer....duh, I store butter there, don't know why I didn't think of that, obviously due to temperary brain malfunction....happens A LOT!!!
The search goes on.........
Maybe if enough people wrote to them and complained, they may realize they made a mistake and will consider going back to the old recipe.
I went to their website and emailed them a complaint earlier today. I let them know the awful results us cake decorators were getting with the new Crisco. Hopefully they'll respond in a few days.
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