I live in TX and was using an all crisco BC for all my cakes. This was out of necessity but I was very happy with it and got lots of compliments on the taste. Now that the weather is changing I cannot seem to get it right! My BC is not as fluffy as it used to be and it seems to be on the grainy/greasy side sometimes. I've tried using a 1/2 butter 1/2 crisco recipe and it also is not as fluffy as I'd like. And I use milk instead of water (due to coloring problems).
Has anyone else run into this? Does anyone have any suggestions on recipes or a way to solve this? HELP?!

Maybe if you whipped it longer? Otherwise, I'm not sure. I haven't had any problems. Also, maybe if you used a different brand of butter? Sorry I'm not more help.

I live in East Texas and have always used the all Crisco recipe. I don't measure my powdered sugar though. And make mine until it looks and feels right. By that I mean, I taste it and if it's still greasy-tasting, I add more PS, then if it's too thick I add a touch more milk. Oh and I always use Imperial Sugar Powdered Sugar. Tried Walmart's brand, but didn't like the texture.

The only time I had problems with my all shortening bc was when I used cheap pwd sugar or store brand shortening. Now I always pay the extra for the good stuff!

Debbie

I do use Walmart brand of PS, never thought that it could be reason?!? Hmmm....

Did you use that brand when the icing was coming out good or did you recently switch?

Deb

I read a post here awhile back on this subject and I can't remember from who but I as I remember it was pointed out that PS can be made from cane or beets. Hopefully whoever that was will see this and post again. Anyhow, someone pointed out that maybe that was the difference between some store brand and the more expensive ones (domino & dixie here) that list pure can sugar on their bags/boxes. Since I discovered that, I only buy the ones I see cane sugar on and the 10x kind so the particles are the smallest available. I seem to get smoother icing now so maybe what I read is true.

Hope that helps!

mamafrogcakes,

I had the same problem until I switched to just using the Crisco and Domino and letting it beat longer...now my icing is like whipped and creamy consistancy.

Deb---
I've always used the same recipe and it's just been different lately. I thought maybe it was the weather?? I'm going to try again with Domino and see how that comes out!