Help With Whipped Buttercream Frosting

Decorating By ajay0665 Updated 27 Jul 2009 , 2:17pm by leah_s

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ajay0665 Posted 26 Jul 2009 , 2:37am
post #1 of 5

I have used this recipe for a couple of years now and really liked it nice light texture but the last several times I have made it it has come out too light/whipped and not the greatest getting a nice piping. I have always used the crisco sticks because they are easier and I don't have to wash a measuring cup. Has their recipe changed? Is that why even though I am doing everything the same it comes out too thin? I don't make cakes that often but lately, this receipe has not come out like it has in the past.

Also, I see that people use "hi ratio" shortening. Can you get this anywhere or do you have to special order?

I have a cake to make for Monday and would like help with this recipe before I make it.

Thanks in advance to all that reply.


4 replies
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katwomen1up Posted 26 Jul 2009 , 4:35pm
post #2 of 5

It could be because of the heat, where do you live? You can add less liquid or less butter if you use butter. They did change their recipe, they took out the transfat but that wouldn't affect the softness.
You can buy hi ratio at cake stores or order on line.

HTH Good Luck

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icer101 Posted 26 Jul 2009 , 5:03pm
post #3 of 5

could you quide me to the recipe.. is it on c/c?

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tonedna Posted 26 Jul 2009 , 5:24pm
post #4 of 5

Crisco did change the recipe, it has 0 transfats wich do make a difference on the texture of the icing. You can use high ratio for a much better texture. Or try an get the Walmart brand that has all the fat in it.
Edna icon_smile.gif

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leah_s Posted 27 Jul 2009 , 2:17pm
post #5 of 5

O trans fats DEFINITELY makes a difference in the texture and the stability of the icing. There are still some veg shortenings on the market that contain trans fats. Generally its the generic brands. Read labels and that will solve our problem.

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