I love to make Buttercream Icing!!! For some reason it is not working very well I'm not sure if it's the New Crisco or not but it wouldn't crust for me.I kept having to put it in the frezzer to harder and then when I used the paper towel method it would stick and tear the icing off.Wow was it ever a mess.Any suggestions or maybe a recipe that is working for everyone else. I have been using the same BC for over a year now.I've never had any trouble til now.I just don't get what went wrong.


Any Help I would so Thankful!!!!
Stacy

I've heard that the new crisco is causing a lot of problems. Try a different brand of shortening...in some other posts, I have heard that someone used the walmart brand with great results. The new crisco has gone to 0% trans fat or something like that, so I think it is really inventing some buttercream disasters. Hope this helps...

There have been several threads on this very subject. Try some of these :

http://forum.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=410103&postdays=0&postorder=asc&&start=0

http://www.cakecentral.com/cake_recipe-4553-0-trans-fat-crisco-buttercream.html

http://forum.cakecentral.com/what-is-wrong-with-my-ftopicp-3547693.html#3547693

http://forum.cakecentral.com/help-whats-wrong-with-my-ftopicp-3244973.html#3244973

If you have a Wal-mart nearby try their vegetable shorteniing. I used the new Crisco & my icing was gross. I don't like icing, so I should say grosser than normal. The Wal-mart kind still has transfats in it.

I'm glad you made this post. I did not even know there was a new Crisco. I just bought some last week. It is still the original type. I will have to watch out for this in the future.

Thanks Everyone.


statecollagecakemom, I knew that the crisco was new so just be careful and I hope that your luck is better then mine.


Thanks Again,
Stacy

I'm one that has zero problems. In the links/threads posted above, there is info on using milk instead of water with new crisco. Since I've used milk for 25 years, I think this is why I never noticed a difference. Mine still crusts fine, too.

I also have not had any problems with the new Crisco, then again, I use Milk & not water.... Could the solution be that simple?
For the most part, I would like to know where I could get a hi ratio shortening locally.

Here is the new butter cream recipe from Wilton.
Hope that helps
http://www.wilton.com/recipes/recipesandprojects/icing/bcream.cfm

vhannah53, since your location isn't posted it's hard to direct you to a local retailer.

But you can order either Alpine or Sweetex from the baker's kitchen with very reasonable shipping:

http://tinyurl.com/3dmvgj

CK brand hi-ratio shortening:

http://www.countrykitchensa.com/catalog/mini.aspx?T=1&ShopId=38&CatId=532&SubCatId=1069

CK brand hi-ratio compares favorably with Sweetex & Alpine:

http://forum.cakecentral.com/cake-decorating-ftopict-311513-.html

HTH

I used the version that was the same as I normally use, but adding corn starch. Worked great. Veeeeery easy to smooth and didn't pull great gaping holes when I worked with it. I will continue to use this since I really think being able to say "my wedding cakes have no trans fats" is kinda nice.

Delightsbye
How much corn starch did you add to the buttercream recipe?

Thanks

The recipe I use is:
2sticks butter
1 cup crisco
2 tsp flavoring of choice
2 lbs 10x
1 T meringue powder
2 T cornstarch (sifted into the 10x)
enough water for desired consistency

works like a dream!

Yesterday, I purchase a large tub of the walmart brand shortening and for the first time (even considering the old Crisco) - my icing was SO SMOOTH! I made a double batch, which is normal for me and changed nothing else - always use store brand butter, creamer and sugar. Crisco was the only thing I never waivered on b/c of the sticks. Well, that's over! I'll get used to measuring from the tub.

I had the same problem on a groom's cake last March,
then I switched to Wal-Mart's brand of All Vegetable shortening with 2.5 grams of transfats and WHALAAAA!!! My BC has crusted like the old days with the good Crisco! It has worked great ever since.
so, try Wal-Marts brand.

I am also one who hasn't had any problems with the new crisco. I use milk too. The only thing I have changed is I used to use 5 tablespoons of milk and now I use 4 and it crusts great!

I am in NY, I picked up a thing of Wegman's brand shortening... Still has the trans fat. Who knows for how long it will stay that way though

Thanks Everyone!!! I wouldn't know what I would do without you guys!!!!

Thanks Again,
Stacy