Okay...here are the results of my experiment....
My recipe is this:
2 Cups crisco
2lb bag of ps
1 T vanilla
1 T butter flavor
2 pinches salt
about 2/3 cup water
added 1/3 cup more crisco
RESULT: YUCK....tasted greasy and was even softer than before
added 1 cup more ps
RESULT: HORRIBLE....icing was dry and cracked
added less water
RESULT: NOT AS BAD AS PREVIOUS....still soft but cracking
how does that happen???
added 2T Meringue Powder
RESULT: THE BEST SO FAR...but still far from what I was making a week ago! I don't see how I could even make roses or any buttercream flowers with this! Especially with Houston humidity!
I stopped after the 4th batch. I just couldn't do it any longer! I'm so upset....I have a big festival the next two weekends in the tourist area my shop is in and weddings every weekend through July (except one for vacation)! What I want to know is with it sliding off the cakes how will we even be able to put fondant on them??? I use fondant accents all of the time! The bc is just way too unstable for this!
Has anyone used the generic Walmart brand? I've never tried it but if I have to use it...I will. I do all of my shopping at Walmart and Sam's Club and I really don't have time to go running everywhere every week to get shortening!
Sorry to be such a crybaby but this is so not good for my business!
What's this about cornstarch?
Please someone explain and I will try it tomorrow! TIA.
Thanks guys! -Sweet