Question About 1/2 Crisco, 1/2 Butter Frosting
Decorating By MsRhonda Updated 9 Jul 2006 , 4:13am by Samsgranny
I always have used the all Crisco recipe for my BC. I want to try the half butter and half Crisco recipe because I heard that it doesn't crack as much as the all shortening recipe. My question is, does the half and half recipe crust as well as the all shortening recipe?
Thanks,
Rhonda
I find that the all Crisco recipe crusts better. Adding the butter makes a smoother, almost fluffier icing that does not crust as well, so it depends on the type of cake I am making as to which I use.
Good luck!
My 1/2 and 1/2 crusted fine but isn't as stable in the heat and humidity. I've been using hi-ration shortening in the heat.
Debbie
Try using a little more crisco than butter to get good flavor and a nice crust.
I haven't noticed a difference, other than it takes longer for the 1/2-1/2 to firm up. If I need to smooth it in a hurry, I stick it in the freezer fr about 3 minutes, followed by 5 minutes in the fridge. Normally that's just long enough to get it firm enough to VIVA baby! LOL
The only difference I have noticed is it takes a little longer to crust, expecially if it is humid. I just make sure to always allow at least 30 mins to crust... which is usually easy b/c I can get colors mixed up, or my kitchen cleaned up and ready to decorate.
Leily
I use the half and half with no problems crusting. Depending on the cake size, it takes about 5 to 10 minutes to crust.
I always use the 1/2 and 1/2 and it crusts just fine. Best of luck to you!
I've never had a problem with it not crusting and this is the only one I use. I have noticed that butter flavored crisco tastes better and is creamier, but takes a little while longer to crust if you don't want a true white. The fininshed color is more of an antique white.
You can alleviate some of the sweetness problem by adding a dash of salt. You might want to dissolve it in some of the liquid (like the milk or water you use in the recipe) so that you don't end up with little white dots in your icing. I prefer to use popcorn salt as it is a much finer grade of salt. Best of luck to you and welcome to CC!
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