Why Is My All Crisco Buttercream So Greasy?

Decorating By diamondsmom Updated 11 Jul 2006 , 3:47pm by mbalis

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diamondsmom Posted 11 Jul 2006 , 1:26pm
post #1 of 14

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 greasyicon_confused.gif or should it be greasy? icon_rolleyes.gif thanks CC.

13 replies
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Jenn123 Posted 11 Jul 2006 , 1:29pm
post #2 of 14

It's the Crisco!!! Get some Hi-ratio shortening.

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Momof4luvscakes Posted 11 Jul 2006 , 1:29pm
post #3 of 14

What recipe are you using? I just switched from using an all Crisco recipe, to half butter and Crisco, but I never had a problem with the all Crisco version.

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Cake_Princess Posted 11 Jul 2006 , 1:30pm
post #4 of 14
Quote:
Originally Posted by diamondsmom

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 greasyicon_confused.gif or should it be greasy? icon_rolleyes.gif thanks CC.




How do you mean it was greasy? I am not understanding this...

Crisco is greasy to begin with. So do you mean to the touch or the palate?

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KittisKakes Posted 11 Jul 2006 , 1:32pm
post #5 of 14

I add salt to cut down on the greasy feel. I dissolve 1 tsp of regular table salt in my liquid. It calls for 2 c of crisco, 2# of powdered sugar, 2 tsp of extract (I use butter and clear vanilla) and 4 oz of either milk or water.

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diamondsmom Posted 11 Jul 2006 , 1:42pm
post #6 of 14

i'm using perfect buttercream icing from baking 911. it tastes greasy and it feels greasy. i know some people say that they have no prblem with it being greasy but it's still pretty greasy for me. tastes kinda ok but who wants to eat an all greased up icing..

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Ladivacrj Posted 11 Jul 2006 , 1:46pm
post #7 of 14

I would switch to a Hi-Ratio Shortening. I love how fluffy it gets and no greasy feeling.

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sue_dye Posted 11 Jul 2006 , 1:51pm
post #8 of 14

I've learned that if you beat your frosting for a longer time it will take away the greasy taste. Try it and see if it helps.

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Steady2Hands Posted 11 Jul 2006 , 1:53pm
post #9 of 14

What are some brand names of Hi-ratio shortening? I've been afraid to use anything but Crisco.

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Ladivacrj Posted 11 Jul 2006 , 2:02pm
post #10 of 14

Alpine and Sweetex are probably the most popular.

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Jenn123 Posted 11 Jul 2006 , 2:04pm
post #11 of 14

Here is another good discussion on this subject:
http://cakecentral.com/cake-decorating-ftopict-609-hiratio.html

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springlakecake Posted 11 Jul 2006 , 2:55pm
post #12 of 14

I also use the 1/2 butter 1/2 crisco. Butter melts at a lower temp around 88 degrees or so (I am not exactly sure) but definitely below body temp, so when you eat it, it melts in your mouth more. Crisco melts at a higher temp (I think around 99 degrees?) or so, but in any case a bit higher than body temp, therefore it feels greasy in your mouth.

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Steady2Hands Posted 11 Jul 2006 , 3:41pm
post #13 of 14

Thanks Ladivacrj icon_smile.gif

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mbalis Posted 11 Jul 2006 , 3:47pm
post #14 of 14

I have to bring icing to my Wilton course I tonight, and it is the all shortening recipe. I hope it's alright...all I have in the house is Crisco. I will beat it longer and see what happens.

Up until this point I have used the 1/2 butter 1/2 Crisco and everyone likes this icing.

At least it's just for class icon_wink.gif

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