Adding Meringue To A Buttercream Recipe
Decorating By debiz1123 Updated 30 Oct 2008 , 3:36am by indydebi
Will it make any buttercream crust? I'm using the following recipe and I'm having a hard time getting it smooth using the viva method -
3 cups Crisco - beat till fluffy
2 lbs confec. sugar ( 8 cups) slowly add to Crisco
1 cup evaporated milk (sometimes I use just a little less)
1 tsp. vanilla
Someone posted this on the Wilton site and I love the taste she did say it didn't crust but to put it in the fridge over night and she was able to use the viva method.
And maybe I've just discovered one of my problems, when I copied it here I noticed it says 3 cups of crisco, I've been adding 4 cups ..........
Thanks!
Debbie
you're using too much fat. Crusting is a result of the fat/sugar ratio. the more fat, the less crusting .... more sugar, more crusting.
I only use 1-1/3 cups crisco to 2 lbs of sugar. You're using almost 3 times as much as I use. Here's my recipe ... crusts well and holds up in extreme heat and humidity. http://cakecentral.com/cake_recipe-6992-Indydebis-Crisco-Based-Buttercream-Icing.html
you're using too much fat. Crusting is a result of the fat/sugar ratio. the more fat, the less crusting .... more sugar, more crusting.
I only use 1-1/3 cups crisco to 2 lbs of sugar. You're using almost 3 times as much as I use. Here's my recipe ... crusts well and holds up in extreme heat and humidity. http://cakecentral.com/cake_recipe-6992-Indydebis-Crisco-Based-Buttercream-Icing.html
With your receipe could I use the evaporated milk instead of regular milk? Does that matter?
Thank you for your help!
Debbie
I'd cut your fat back to atleast least 2 cups or less. The liquid also sounds like alot to me, but I don't really measure mine any more.
It's criscocream, not BC
Mike
That's mean.
After looking at the recipe again, I have not even been following the correct amounts, I've been using four cups of crisco, and 4 lbs of powdered sugar.
And I love the taste of the icing with the evaporated milk, so I will try it with your receipe Indydeb! I don't really measure the milk either I just add till I get the right consistency.
And I agree with you Mike it is criscocream, but I add the butter flavoring and vanilla and that helps alot.
Thanks again for everyone's help.
Debbie
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