Why Is My All Crisco Buttercream So Greasy?
Decorating By diamondsmom Updated 21 Jul 2006 , 5:44am by butterflyjuju
I made a batch of all crisco icing and it was way too greasy. I've tasted a cake with all crisco icing and it was perfect np grease at all. any ideas as to why it was so greasy
or should it be greasy? 
thanks CC.
I add milk and some powdered coffee creamer as well as a tiny pinch of salt to my All Crisco BC........it seems to help a lot! Maybe someone else can give some other ideas- Here's a bump for ya!
I would strongly recommend using hi-ratio shortening in place of Crisco. Hi-ratio is specifically made for baking and doesn't break down like Crisco. We got our Sweetex last week and when I made BC using it, it tasted soooooooo much better! Pretty much everybody that I gave samples to said it tasted really good (a couple people said it tasted like wedding cake frosting) and they said it tasted better then my frosting that was made with Crisco. If you can pick it up locally (through a bakery/cake store or see if your grocery store can order it for you), you can probably get it for a little over $1 per pound, so it would be very reasonably price compared to Crisco, and you are suppose to use less hi-ratio shortening then Crisco. I hope this helps.
I use all Crisco without problems. The best way to keep it from being greasy is mix the shortening with your flavoring for a while. (Until creamy). Then add your powdered sugar.
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