I know there are a lot of posts about the zero trans fat crisco. But I cannot locate them. I made a cake last night, it came out OK. But this morning i noticed that there was a large crack down the center of the cake. I was able to fix it, but I believe it was because of the crisco. Please tell me what the best fix is for this besides buying the high ratio shortening.
Thanks so much!!!
I had the same problem until someone posted a 0 Trans Fat Buttercream recipe at http://www.cakecentral.com/cake_recipe-4553-0-0-Trans-Fat-Crisco-Buttercream-using-Butter-and-Crisco.html
This is a wonderful recipe, but make sure you use whole milk, no substitutions!
Hi!! i dont speak english very well but in other forum someone said if you add 2tablespoon of cornstarch to your recipe using the new trans fat crisco, you did not have a problem with yor icing. Try it, just add 2 tbsp of cornstarch and let see!! Good Luck and sorry for my english....
Let me offer mine too, I use the new crisco without problems. I also add a little corn syrup and use half and half instead of water, the corn syrup adds elasticity.
http://www.cakecentral.com/cake_recipe-5183-2-My-Buttercream-Recipe.html
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