Need Help With Buttercream Icing

Decorating By KarenS Updated 25 Oct 2007 , 11:27pm by sportsmom005

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KarenS Posted 25 Oct 2007 , 10:33pm
post #1 of 4

I have been using only Criso solid (for years) when making my buttercream icing. They have come out with a new Crisco (without Trans Fat) and I am finding that the buttercream no longer has the appropriate taste, consistency, and it does not dry or crust (for the crumb coat). Has anyone else experienced this problem? Any suggestions?

3 replies
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JoAnnB Posted 25 Oct 2007 , 10:38pm
post #2 of 4

Welcome to Cake Central. This topic has been discussed several times. If you use the search button above, search all terms. limit to titles only and search in the cake decorating forum you will find several.

Here is one:

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grannys3angels Posted 25 Oct 2007 , 11:02pm
post #3 of 4

Hello Karen, Welcome to CC.

Here is a link to a thread, where the poster was asking almost the same questions about their bc icing.

It also has reply with links to other thread that may be helpful to you, good luck.

God Bless,

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sportsmom005 Posted 25 Oct 2007 , 11:27pm
post #4 of 4

Here's a link to a thread with Indydebi's recipe:

She's my new hero icon_lol.gif.

Here's a link to a thread wih a variation of her recipe by missmeg:

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