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Anyone else notice Crisco.. - Page 28

post #406 of 480
5/15/07 at 11:33am
Thanks for the recipe Quadcrew. Have you tried it using 1/2 butter in place of the Crisco? I like the taste of some butter in BC.
Sally

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Sally

CHILDREN...Love them, Nurture them, Teach them well, and Believe in them...for they are our future.
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post #407 of 480
5/15/07 at 11:52am
Nope, I don't vary the recipe, if I have someone who wants butter flavored frosting, I will substitute butter extract for the almond. People LOVE this recipe. It is very stable, and smooths out perfectly. (all the buttercream pics in my photos are made with this frosting - you can see I get it as smooth as fondant)
Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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post #408 of 480
5/15/07 at 12:34pm
Do you use your wisk attachment to mix the water and MP? Do you change to the paddle attachment for the remaining steps? Or just use the same attachment for the whole batch?
Sally

CHILDREN...Love them, Nurture them, Teach them well, and Believe in them...for they are our future.
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Sally

CHILDREN...Love them, Nurture them, Teach them well, and Believe in them...for they are our future.
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post #409 of 480
5/15/07 at 1:34pm
I just use the paddle one for the whole recipe. I whip the meringue powder on high, then lower it to no more than 2 for the rest of the recipe.
Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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post #410 of 480
5/17/07 at 9:10am
Quadcrew, I think the thing about your recipe that makes it work is the fact that you use meringue powder plus you are using less than half of the amount of Crisco that most decorators use. I have never used as much as the Wilton Recipe calls for. I always thought it made the roof of your mouth slick with grease. icon_lol.gif

I haven't used the new Crisco yet. Have an order for next weekend so we will see. I also bought some store brands to try.

Diane
Lord, If you can't make me thin, please make my friends fat.
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Lord, If you can't make me thin, please make my friends fat.
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post #411 of 480
6/4/07 at 8:31am
wow - sorry to hear that everyone is having such issues....luckily, i've always used generic all vegetable shortening....everyone always loves my BC and i've actually had some customers just order icing (no cake)

i heard that eventually, even the generics will go zero trans fat.....anyone else heard this?
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Keep on, keepin' on!
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www.myspace.com/sharoncakes


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post #412 of 480
6/4/07 at 4:48pm
Can anyone tell me...is high ratio shortening the same as shortening with trans fat in it?
Thanks!
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post #413 of 480
6/5/07 at 6:34am
If the government watchdogs that want to control every bite we put in our mouths have their way, the whole world will be free of trans fats. I have gone to the generic brands and given up on Crisco. That will be only a temporary answer to the problem, though.

Diane
Lord, If you can't make me thin, please make my friends fat.
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Lord, If you can't make me thin, please make my friends fat.
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post #414 of 480
6/6/07 at 6:00am
I used the new Crisco by itself--no butter added and I will admit that it turned out ok. So it is the butter/Crisco combo that makes it turn out bad--it stilled looked greasy but it wasn't grainy looking, soft, or full of air bubbles. I am still worried about the heat and humidity...
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post #415 of 480
6/15/07 at 12:52pm
I emailed them and they called me. They said have everyone contact them.
http://www.crisco.com/contactus.asp
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June 1996 ~ Thats when my life changed forever, I accepted Christ.
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post #416 of 480
6/27/07 at 6:00am
Ok I am only about 8 pages in to this topic. WHEW....I have not had any trouble with the new crisco blue label with green ribbon that states 0 trans fats.

I have seen a few mention a can with a Green label. I noticed at our local Hy-Vee that they had a small green can but if I am not mistaken it was a new Olive Oil Crisco. I will double check when i go out to the post office this afternooon.

I hope you all find a solution to your troubles soon.
Shannon
http://www.fosterscreations.us
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Shannon
http://www.fosterscreations.us
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post #417 of 480
7/7/07 at 3:22pm
Does anyone who has had problems with the weepy frosting live near Crisco headquarters? If I did, I think I would make them a cake to show them how weepy it is and ask if they had paid good money for a very nicely decorated cake, would they want one delivered looking greasy like this one?
I bought the last 8 cans of the oringinal formula from my local store and will look at a couple others for more, then I will experiment with a different brand. I tried a store brand many many years ago and it tasted like grease to me where the original Crisco never did.
I hope they can reformulate it so it works for us.
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post #418 of 480
7/7/07 at 9:31pm
I made a wedding cake Thursday with the Walmart brand of shortening and it did fine. Everyone complimented me on the cake and icing. I was really worried about it as I had no old Crisco to use. My girlfriend has one 6 lb. can of the old and she is giving it to me. Perhaps I should put it under lock and key and only use it for special occasions. icon_lol.gif As I have said before, they will soon have the trans fats out of all shortening and then where will we be?

Diane
Lord, If you can't make me thin, please make my friends fat.
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Lord, If you can't make me thin, please make my friends fat.
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post #419 of 480
8/4/07 at 5:32pm
HAH! it isn't just us ---

even Wilton had to adapt their recipes

(note the red message at bottom of page!)

http://www.wilton.com/recipes/recipesandprojects/icing/snow.cfm

http://www.wilton.com/recipes/recipesandprojects/icing/bcream.cfm
Keep on cakin'!
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Keep on cakin'!
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post #420 of 480
8/4/07 at 5:36pm
Ha! Does it look like they reduced the amount of liquid?
How to Price Your Cakes
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How to Price Your Cakes
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