Help With Fillin Problems/buttercream

Decorating By cakescraps Updated 25 Sep 2007 , 4:07am by MichelleM77

cakescraps Cake Central Cake Decorator Profile
cakescraps Posted 24 Sep 2007 , 5:03pm
post #1 of 4

i was experimenting with making different fillings using buttercream as the base.. I use the wilton recipe, all crisco, with water instead of milk. The first batch I added pure orange extract to. It looked like it curdled. The second batch I added lingonberry preserves to--same result. Any thoughts.

Edited to say "using new crisco"

3 replies
JoAnnB Cake Central Cake Decorator Profile
JoAnnB Posted 24 Sep 2007 , 5:09pm
post #2 of 4

It probably just needs to be beaten some more. It shouldn't 'curdle'

Brickflor Cake Central Cake Decorator Profile
Brickflor Posted 25 Sep 2007 , 3:49am
post #3 of 4

I don't think the new crisco likes water, try using something with more fat, I personally use half and half or light cream-works very well for me icon_smile.gif

MichelleM77 Cake Central Cake Decorator Profile
MichelleM77 Posted 25 Sep 2007 , 4:07am
post #4 of 4

I agree, just mix some more. I tried a filling mixing BC with raspberry jam and it looked really gross when I first plopped in the jam and mixed a bit. After mixing it very well it was fine.

I have read on here that you need to use milk instead of water with the new crisco.

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