Is it possible to substitute Crisco for butter and still have a crusting effect?
I can't stand the texture of shortening in my mouth...I know this is not cost effective, but I have looked (without success) for a crusting buttercream that actually has butter in it. Any suggestions?
For my decorations I use an all-shortening BC. Here's my recipe (from Wiltons):
2 cups Crisco (MUST have transfat in it)
2 lbs powdered sugar, sifted
2T meringue powder
1/4 cup water or milk
pinch of salt
1 t Vanilla
1 t Almond
Cream shortening briefly with meringue powder and salt. Alternate adding sifted powdered sugar and liquid till incorporated. Do not overbeat.
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That gives a "stiff" consistancy BC, perfect for roses. To thin to medium, add 2 T more of liquid. For thin consistancy, add 1/4 cup more liquid.
It's been working for me for years.
Also keep in mind that butter has a higher moisture content than shortening and does not always measure "the same" in transposing recipes. Butter/marg are both 20% water by volume and crisco/shortenings are 100% fat. So if you are switching butter with shortening - you don't use as much
Thank you all...I am going to try and add some butter flavor to the crisco, hopefully the mouth texture won't be as bad. It's just that extra greasy feeling on the roof of the mouth that is awful!!!
I use 1/2 cup butter and 1 cup Crisco, and this crusts and doesn't feel greasy. It also includes
1/4 cup milk, tsp meringue powder,
2 pounds sifted powdered sugar and flavoring. It holds up better under heat and humidity too than
using only butter.
For my decorations I use an all-shortening BC. Here's my recipe (from Wiltons):
2 cups Crisco (MUST have transfat in it)
2 lbs powdered sugar, sifted
2T meringue powder
1/4 cup water or milk
pinch of salt
1 t Vanilla
1 t Almond
Cream shortening briefly with meringue powder and salt. Alternate adding sifted powdered sugar and liquid till incorporated. Do not overbeat.
*************
That gives a "stiff" consistancy BC, perfect for roses. To thin to medium, add 2 T more of liquid. For thin consistancy, add 1/4 cup more liquid.
It's been working for me for years.
missmeg thanks for the receipe, you mention that it has to have trans fat in the crisco. I made my first decorated cake in twenty years the other day and could not figure out why i had such a hard time with my roses. When I read your receipe you mentioned the crisco has to have trans fat. The crisco I used had no trans fat. Could that have been my problem?
missmeg thanks for the receipe, you mention that it has to have trans fat in the crisco. I made my first decorated cake in twenty years the other day and could not figure out why i had such a hard time with my roses. When I read your receipe you mentioned the crisco has to have trans fat. The crisco I used had no trans fat. Could that have been my problem?
My feeling is that yes, zero transfat Crisco is probably to blame. I have had NO luck using the recipe I posted with zero transfat Crisco.
Right now I've altered my recipe to 1/2 cup ZTF Crisco and 1 & 1/2 cup shortening (with transfat) and getting good results. I do plan on trying indydebi's recipe though - the one that utilizes the ZTF Crisco.
When Crisco went no trans fat I switched to Sweetex brand high ratio shortening, seems less greasy tasting, also I use a butter flavoring not a cheap one. When people want the real butter I use my regular recipe and add a 1/4 of it real butter. Now remember butter melts a lot quicker than the high ratio stuff, but with just that much butter it's pretty safe, if you don't like that go 50/50 shortening and butter. HTH
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