Sugarshack's Buttercream With Regular Shortnening?

Decorating By Kookie Updated 14 Aug 2009 , 2:33pm by Kookie

Kookie Cake Central Cake Decorator Profile
Kookie Posted 13 Aug 2009 , 6:18pm
post #1 of 10

Does anyone has successful using Crisco instead of Hi Ratio shortening for
Sugarshack's Buttercream recipe?
Does it taste good or have to use Hi Ratio shortening?

Thanks.

9 replies
cylstrial Cake Central Cake Decorator Profile
cylstrial Posted 13 Aug 2009 , 9:29pm
post #2 of 10

You can use regular shortening. It will still taste good. It will be a little bit different, but it will still work out.

ptanyer Cake Central Cake Decorator Profile
ptanyer Posted 13 Aug 2009 , 9:38pm
post #3 of 10

Crisco is all I use and I have no problems with the recipe.

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tracycakes Posted 13 Aug 2009 , 10:03pm
post #4 of 10

For me, it doesn't crust or smooth as easily with hi-ratio. But I'm out of hi-ratio and most places won't ship until it's cooler. My biggest problem is getting it to crust but it still tastes good.

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Jannie92869 Posted 13 Aug 2009 , 10:06pm
post #5 of 10

I wonder if it would crust any better for you if you added more powdered sugar than called for in the recipe?

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mygirlssweet Posted 13 Aug 2009 , 10:27pm
post #6 of 10

I use Sugarshack's recipe with a generic store brand shortening all the time and it turns out great. It crusts very well and tastes yummy. Tried it twice with hi-ratio and hated both the air bubbles I got both times or the taste of hi-ratio.

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JanH Posted 13 Aug 2009 , 10:47pm
post #7 of 10
Quote:
Originally Posted by mygirlssweet

I Tried it twice with hi-ratio and hated both the air bubbles I got both times or the taste of hi-ratio.




Really, I don't find that Crisco or Sweetex have any discernible taste. May I ask which hi-ratio you used and what you thought it tasted like.

Also, I don't find that hi-ratio and Crisco can be substituted 1:1 when converting recipes from one to the other.

Tried that once, and the frosting was way too rich (not at all greasy, though).

Imagine trying to chug heavy cream when you were expecting 2% or whole milk... Heavy cream is great, but a little goes a long way!

When altering a Crisco recipe, I would use 2/3 cup of hi-ratio for every cup of Crisco called for. Or 1 cup of hi-ratio for every 7 cups of powdered sugar.

I've never had the occasion to alter a hi-ratio recipe to Crisco as I'm very pleased with the exceptional performance qualities of Sweetex.

A very popular and dependable Crisco based American buttercream is Indydebi's:

http://www.cakecentral.com/cake_recipe-6992-Indydebis-Crisco-Based-Buttercream-Icing.html

HTH[/i]

Kookie Cake Central Cake Decorator Profile
Kookie Posted 13 Aug 2009 , 11:00pm
post #8 of 10
Quote:
Originally Posted by ptanyer

Crisco is all I use and I have no problems with the recipe.




Does it crust for you?

Thanks.
Kake

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MissRobin Posted 14 Aug 2009 , 2:19pm
post #9 of 10

I have used generic many times with her recipe, I use the exact amount specified, and it works and tastes great.

Kookie Cake Central Cake Decorator Profile
Kookie Posted 14 Aug 2009 , 2:33pm
post #10 of 10

I would love to try if I like it or not.
It is a big amount of icing! Is it freeze well?
Thanks.

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