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Anyone else notice Crisco.. - Page 24

post #346 of 480
Maybe we should be writing to Crisco. Maybe they would do a decorator shortening for all of the cake makers out there. I think once they realize it is a problem they will also realize how it might cut into their profits. Surely they make a lot of money from people who buy it for icing. I wonder if good old fashioned Lard would help it get back to normal?..hmmm.
post #347 of 480
I found 5 cans of the good crisco today. That gives me a total of 6 cans and a 1 pound box. I don't know how many more I will let myself buy if I even find them...I'm with you gibbler about using 2 year old Crisco. I know that it says you can keep it for 2 years, but mine has NEVER lasted that long on the shelf! Cakepro submitted an all shortening recipe that is supposed to work well with the new crisco. Has anyone tried it yet?? Does it taste as good as 1/2 butter 1/2 crisco? I am having a very hard time giving up my favorite recipe!
post #348 of 480
Quote:
Originally Posted by delaware

Cakepro submitted an all shortening recipe that is supposed to work well with the new crisco. Has anyone tried it yet?? Does it taste as good as 1/2 butter 1/2 crisco?



IMO, no all-shortening recipe tastes as good as the 1/2 butter 1/2 shortening buttercream. The only adjustment you need to make to my recipe if you do use 1/2 butter is to decrease the water by half. Everything else stays the same. I use the 1/2 butter 1/2 Crisco recipe all the time...especially since learning that a tiny amount of violet color added to the batch makes it white. That's the coolest trick ever!!

~ Sherri
~ Sherri
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~ Sherri
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post #349 of 480
I was just at a Fred Meyer Grocery store here in Idaho. I believe they are owned by Kroger. The Fred Meyer brand of shortening has 2g Trans Fat in it. Albertons store brand also has trans fat and so does walmart store band. I wrote a long e-mail to Crisco. I do believe it is gong to hurt their sales of Crisco. I know I use to make non crusting a long time ago. I may just do that again. What I never liked about crusting icing was that the next day there was always a little subtle cracking once it set no matter what recipe I used.
post #350 of 480
so that's what it is eh? I noticed something different with the consistency of my icing...it seemed kind of sticky and mucky instead of creamy. Adding a bit of water to it made it creamy but other than that that's about it. Seems to be okay other than the consistency...
I love the art of buttercream...
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I love the art of buttercream...
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post #351 of 480
Sorry, due to the lateness of the hour I was forced to stop reading at page 19.

Here's an article that has info on the history of Crisco and J.M. Smucker Co.'s new Crisco:

http://en.wikipedia.org/wiki/Trans_fat

The old Crisco formulation was soybean with cottonseed oil (reading from label).

While the "trans free" is palm oil cut with soybean and sunflower oils (from above article).

HTH
post #352 of 480
Has anyone had any problems with the new stuff actually sliding off the cake?! It happened to three of the six cakes I did this Sat. one of which was a wedding cake!! The corner of the cake basicly all but slide totally off the corner of the bottom tier. I felt so bad and it looked so bad I gave them a discount. The same thing happened to the birthday smash cake and anniversary cake except it just bubbled up and cracked down the middle of the bubble. Any other stories like mine?
Part of the secret of success in life is to eat what you like and let the food fight it out inside.
Mark Twain (1835 - 1910)
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Part of the secret of success in life is to eat what you like and let the food fight it out inside.
Mark Twain (1835 - 1910)
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post #353 of 480
I thought the sliding icing was just me...or Georgia humidity. When I started reading this thread I felt so much better to know I wasn't alone. The purse cake I made (in my pictures) was one of the worst. I kept it in the refrigerator after decorating. The icing on the back side of the cake slid so badly I couldn't put all the fondant pieces on it.

I guess I may have to go to fondant cakes, but I really prefer buttercream. I have all the ingredients to try some different buttercream recipes...but no time. I also want WHITE buttercream, which I think will be difficult with all butter recipes whether cooked or not.
post #354 of 480
Please everyone e-mail Crisco and tell them what happened with your icing sliding off the cakes. Especially when a wedding cake has real problems that should amke an impression with them that they are going to lose business big time when people stop buying it.
post #355 of 480
I had issues with sliding too! I ended up scraping it all off and making a new batch of icing. I mixed it very very slowly and added very little liquid to it. This made it harder to spread on the cake and it took me a long time to get the cake to look acceptable.
post #356 of 480
Wow, this has been a great thread!! I too, could not understand what I was doing wrong and why I was having problems with my crisco. It was the same blue container, but I hadn't realized the change. I ran back to the store today pulled out all of the crisco and way in the back found 2 of the "old crsico", the funny part is if the store knew what I was doing, they probably would have been happy to know I was taking their old product. Wish I had found more! Thanks for the crisco website, I also filled out the form about my problems with the new crisco. Hope that makes a difference with so many of us taking the time to let crisco know we are unhappy with the new product.
post #357 of 480
Yikes! It happened again... my buttercream dream is turned into a buttercream nightmare. IT took me almost an hour longer of struggling yesterday than it should have.
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SEMPER FI!
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1, 2, 3, 4 UNITED STATES MARINE CORPS!
SEMPER FI!
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post #358 of 480
Thread Starter 
Quote:
Originally Posted by mkolmar

Yikes! It happened again... my buttercream dream is turned into a buttercream nightmare. IT took me almost an hour longer of struggling yesterday than it should have.



I understand...it took me over an hour to smooth out a cake this morning! My high-ratio doesn't come in until Tuesday...TG I don't have any cake orders between now and then! icon_cry.gif
"If you don't know where you are going.....how are you going to get there?"
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"If you don't know where you are going.....how are you going to get there?"
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post #359 of 480
yep, my cake looked awful today when I dropped it off icon_cry.gif I could not get it smooth and the the harder I tried the worse it got. My cake design changed not for the better but because I had to at least try to cover up all of the icing mistakes.
1, 2, 3, 4 UNITED STATES MARINE CORPS!
SEMPER FI!
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1, 2, 3, 4 UNITED STATES MARINE CORPS!
SEMPER FI!
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post #360 of 480
Quote:
Originally Posted by gibbler



I guess I may have to go to fondant cakes, but I really prefer buttercream. I have all the ingredients to try some different buttercream recipes...but no time. I also want WHITE buttercream, which I think will be difficult with all butter recipes whether cooked or not.



You can add a very small amount of violet food color to an all-butter buttercream and it will counteract the yellow and make your icing look pure white. It's amazing, but true! You can also buy Wilton Icing Whitener, but I prefer the food color method.
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