Reformated Wilton "snow White" Bc Recipe

Business By missmeg Updated 19 Aug 2007 , 6:21am by CakesOnly

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missmeg Posted 16 Aug 2007 , 1:48am
post #1 of 6

If you have not tried this recipe yet (found on Wilton's website)...

DON'T BOTHER.

I tried it tonight (my basic BC has always been Wilton's SWBC), and it's just a-w-f-u-l. First off it, it acts more like RI than BC. The recipe calls to whip meringue powder and water, add powdered sugar, then add more powdered sugar, 1 1/4 cup of the zero TF Crisco, and water, corn syrup, vanilla, and almond flavoring.

It tastes like CRAP.

It dries like RI instead of crusting like BC.

I wasted 40 minutes, my last bag of powdered sugar, and all my patience.

Off to buy store-brand shortening tomorrow, loaded with trans fat.

5 replies
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bkdcakes Posted 16 Aug 2007 , 10:20pm
post #2 of 6

oops, double post!

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bkdcakes Posted 16 Aug 2007 , 10:21pm
post #3 of 6

Eeeewwww - thanks for sharing. I saw that recently, but hadn't tried it yet. BTW, I've had the best luck with the CC recipe called "High Humidity Buttercream", it's very good.

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CakesOnly Posted 17 Aug 2007 , 5:19am
post #4 of 6

I use the Snow white all the time. Except the recipe I have doesn't call for corn syrup. It does take longer to make, but it tastes better than the normal BC. At least that is what my family and friends say.

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bkdcakes Posted 17 Aug 2007 , 6:52pm
post #5 of 6

So, cakesonly, haven't you had problems with the new Crisco? I always used the snow white recipe, too, but now it just melts into a greasy puddle!!! It's nasty!

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CakesOnly Posted 19 Aug 2007 , 6:21am
post #6 of 6

I've only used the new crisco once. I can usually still find the original. But I have used a store brand before and I still don't have a problem.

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