i made plain crisco "buttercream" for the first time today and its disastrous! i usually use sugarshacks recipe for buttercream and it turns out fabulously. however, today i thought i would be cheap and substitute crisco for the hi-ratio shortening. 
the buttercream looks grainy and not creamy. i tried making a rose and the petals are jagged like the icing is so brittle. Can i still salvage this batch of frosting? Anyone have any idea what i can do?
this is the recipe i used.
http://www.cakecentral.com/cake_recipe-5313-3-Sugarshacks-Buttercream-Icing.html
If the icing is too dry, you can add some more crisco in it to make it creamy. About a tablespoon of crisco per cup of stiff. You can also add piping gel to make it more creamy as well, I don't measure it but would say around a teaspoon of piping gel to a cup of icing.
You can also add about a table spoon of light corn syrup instead of piping gel. It will help thin the icing out just a tad and help the roses to not be jagged.
I saw this tip here on CC a while back and I never make BC icing w/o a dab of CS now. All my flowers flow much easier now.
*So thanks CC for the tip!)
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