What Happens If I Use Crisco In Sugarshack's Bc?
Decorating By laborrn2 Updated 12 May 2009 , 1:09pm by FlourPots
Just wondering.....I don't have any hi-ratio shortening and wanted to try Sharon's BC recipe. Anybody know how it affects the consistency or flavor to use crisco? I don't want to waste a batch!!! Also, does Sugarshack's BC recipe crust so I can VIVA it? THanks!
I use her recipe a lot and use crisco, it crusts and you can smooth with Viva
Yes it crusts and using crisco won't change the taste, just the 'mouthfeel'
Crisco is greasy whereas hi-ratio shortening is not. I use 1/2 crisco and 1/2 butter for her recipe.
You know the first time I made it with Crisco it didn't come out as smooth as it should but then I didn't use any butter. But when you have the hr stuff, it's beautiful. I still wish I could get them as smooth as hers without using the hot water. I have her bc video too love it! Or maybe like Edna does in her tutorial, it looks so easy.
it blows up! no just kidding. Nothing, I just don't think it is as smooth and you can taste the difference, like alexandrabill said, it feels different
not that I know of, someone did say it was at a cash n carry if I remember right. I don't have a clue what that is, we don't have those here! www. fondant source . com (without out all spaces) has great shipping
I have a question as well. Right now im using the High Humidity recipe here on CC ofcourse coz its really humid here.... if i try sugarshacks recipe with half crisco half butter will it withstand the humidity n not melt???? Im horrible when it comes to buttercream decos n i really wanna improve it....
Flourpots: I don't have wedding bouquet available and keep forgeting to order it online. I use for my 6qt batch: 3 almond, 2 vanilla and 1 butter/vanilla. These are tbsp. I love almond, but think it would be great with the Magic line butter/vanilla too.
I use ML's butter vanilla.. but it's just buttercream so use whatever you use in your normal buttercream 
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