Help With Crusting Buttercream!
Baking By yummy_in_my_tummy Updated 9 Apr 2010 , 3:13am by yummy_in_my_tummy
HELP!
I just made my first batch ever of Crusting Buttercream. I usually use butter and powdered sugar, but the recipe that I found called for 1 stick of butter, 1 1/2 C Vegetable Shortning and 2 lbs powdered sugar (plus water, extract, etc).
I followed the recipes to a T and it tastes fine, but leaves a film on the roof of my mouth! I think it's because of the Crisco - I was supposed to use Crisco right??
Is that normal? What did I do wrong?
Thanks Everyone!
I think maybe because you used water instead of milk? Water and oil don't mix. I used water in a receipe for icing once and kind of had the same results.
When I first started making icing, I used water and didn't like it. But now, I always use whole milk, and I think it comes out soooo much better. HTH! 
I always use milk or creamer to thin my frosting. It's kinda my thing about using water in cooking. Unless it's to boil noodles, I will almost always sub the water with milk, creamer, chicken stock, wine, etc. Because water has no taste. I want to add something that will make the flavor better.
the problem is that crisco no longer has trans fat in it, so that's where the film is coming from. i do a combo of crisco and generic vegetable shortening from the store (but check to label to make sure it still has trans fat in it). 2 parts crisco to 1 part generic. i also use milk (1% typically) but creamer, etc. works fine, so there's a little fat in that as well.
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