I am currently taking Wilton 1, when I make my bc, it is always a little greasy with a shine to it. I am measuring correctly and following recipe. My teacher suggested that maybe it was because I was using Walmart brand shortening instead of Crisco. She said that they were not the same and crisco is better.
Has anyone else had this problem with Walmart shortening or is it something else? I would love some help to make my bc better
TIA
is it the all veggie shortening or the other one
I don't have any probs with the all veggie shortening. But the other one which is a blended shortening seems to be a little looser and hence more greasy than the other one. You might try to cut down your fat by 1/4 the total amount. That might help with the greasy feel. But then american buttercream is gonna be greasy no matter what you do.
Don't be afraid to experiment. Sometimes happy accidents are what make the best stuff. None of these things are written in stone and brought down from the mountain. Some formulas work better than others. So don't sweat it just experiment with the ingredients listed and go from there.
I used to use WalMart shortening, and it worked fine (and gotta love the price!). I stopped using it because it seemed much softer than other brands, which gives you a nice, smooth texture but tends to melt more in a hot room...and I live in Texas so EVERY room is a hot room! So, it was just too unstable for my climate. I never got a greasy texture. However, if your icing is heating up, the fats would separate, causing a shine and a greasy texture. Hope that helps.
It does make a difference when you use a specific brand of shortening.
I always use Crisco. To me its the one that works the best.
i have used crisco for a while and i decided to try the walmart brand when i went shopping.. ill let you know what i find... ( i hope it works )
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