Thanks for the advice!
The Wilton instructor I had for all three courses said that we should not use the butter flavor Crisco because the icing will not behave the way it is supposed to for class. I personally use all Crisco and add butter and vanilla flavoring along with a little bit of lemon and orange oil.
~Chelle
I've always just used the white crisco. Keep in mind if you do try it, the butter crisco is a yellow color.
use solid shortening. the reasoning behind white is it keeps your icing white. if you use butter flavored crisco your icing will be yellow. if you start white then tint the colors will be true. Just be sure it's SOLID shortening. My favorite flavor is half clear vanilla, half butter flavor.
I use all vegetable shortening. It's nice and white!
try using the half clear vanilla, half butter flavor in your icing (where it calls for flavors or liquids). For the wilton recipe it calls for 1 tsp of flavor so i do 1/2 tsp clear vanilla and 1/2 tsp butter flavor. you get a FANTASTIC flavor combo (tastes like real buttercream) that people rave over!
My instructor actually used a mix of extracts always. She would mix equal parts Vanilla, Butter, and Almond extracts. And that what I use for all frostings and cake mixes. Sometimes depending on the flavor of the cake I might use only vanilla and butter, but I always use more than just vanilla.
YEP. i am an instructor too. you can use a combo of any flavors you like, just keep them clear if you want a true white or if you want your colors to be true. I don't care for almond so that's not one i use but i know others enjoy it.
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