Indydebi Bc Used To Work For Me But Not Anymore! Pls Help!
Baking By divinecc Updated 16 May 2011 , 8:50pm by calicopurr
I have used this recipe for the past year and love it. I do change it a little because I don't like it as well with all shortening. I sub 1/3c shortening for butter and also use an off brand shortening with trans fats. With that said lately I have noticed the shortening I use smells and tastes different than it usually does, kind of a weird sweet smell. Anyways, I switched to using crisco and every batch I make turns out with a "curdled" look and it's kind of greasy looking. The process I go through starts with combining all the fats together and mix until really light and fluffy(10-15 min), add my liquid and dream whip (it helps it dissolve better) 1 Tbs at a time, then add vanilla and mix until really fluffy again. During this stage it still doesn't look curdled until I add the powdered sugar. Add PS 2 cups at a time and mix. I thought I was crazy and maybe my butter was too soft so I tried a batch with the off brand shortening with the same box of butter that was left out with the butter I used in the crisco batch. It turned out perfect. Smooth and creamy, just didn't taste very good.
Any idea why it would be different? I have been stewing over this all week. I made 8 batches, 4 with crisco, 4 without. Every batch with crisco failed. I tried decreasing the milk in one of the crisco batches thinking maybe it couldn't hold as much liquid as the off brand with trans fats. Didn't work. I tried adding ps 1 cup at a time, tried adding it all at once.....I still can't get it right! 
I wish the off brand would still taste good!!!!Grrrrrr. I am so stumped. What do you think??? Thanks
How old is the two shortenings?
What is the off brand?
Did you try to keep mixing the curdles batches for a while to see if it comes together?
Stand mixer or hand mixer?
Where can I find this recipe? I see a lot of people mention it. I'm looking for a good BC.
Thanks
I have been having this issue with the Decorator icing I make as a WMI. I did not have it when I used Best Choice (off brand) of shortening, but am finding it more and more when I use Crisco, despite doing everything the exact same. It does not show up as bad when the icing is white but when adding color to it it is GLARING.
happened to me as well. crisco doesn't have as much trans fat anymore. i bought an off brand shorting from smart and final and it worked so check the side of the can and compare the fats in the crisco and off brand.
Sorry I haven't had a chance to log on but I bought the crisco about 3 wks ago and the off brand 4 weeks ago. The off brand is Western Family. I used a stand mixer and beat the piss out of a few of the curdled batches and it never came together.
Sunset74- It didn't look as bad in my white bc either but the pink and green looked horrible.
I think its just the crisco, I dunno. I am sure there are a million decorators who use crisco and butter just fine so I am stumped. Maybe a bad batch? Too bad cause it's the bulk Crisco can.
Over-beating causes grainy icing according to one well known decorator. She says that in her video.
Would you like to see it?
Over-beating causes grainy icing according to one well known decorator. She says that in her video.
Would you like to see it?
Yes! I would.
Over-beating causes grainy icing according to one well known decorator. She says that in her video.
Would you like to see it?
Yes! I would.
I'm going to try Wimblecker's BC method next. She has other helpful videos.
http://www.youtube.com/watch?v=CSN-Q5ZK1zU&feature=mfu_in_order&list=UL
So over-beating causes graininess in BC<<<who knew? Apparently she did!
HTH someone.
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