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Anyone else notice Crisco.. - Page 6

post #76 of 480
4/15/07 at 3:14pm
Who knew crisco could cause such controversy!! I looked at my "sticks" a minute ago and they still said 1.5 on the transfat! I'm in Arkansas and we are the LAST state to get "new" products so maybe I'll be safe for a while! So if you live close to the boarder of Arkansas, maybe it'd be worth driving over for some "original" crisco!!
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post #77 of 480
4/15/07 at 3:30pm
Quote:
Originally Posted by LanaC

......and substituting it with iced milk (who here remembers that).



"Uh, *I* do!" she said, shyly raising her hand from the back of the room.

(And actually, as a kid I liked it better. It had little ice crystals in it that made it taste colder! 'Course I always was a weird little kid!)
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post #78 of 480
4/15/07 at 4:49pm
Thread Starter 
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

First experiment:
added 1/3 cup more crisco
RESULT: YUCK....tasted greasy and was even softer than before

2nd experiment:
added 1 cup more ps
RESULT: HORRIBLE....icing was dry and cracked

3rd experiment:
added less water
RESULT: NOT AS BAD AS PREVIOUS....still soft but cracking icon_eek.gif how does that happen???

4th experiment:
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! icon_cry.gif Sorry to be such a crybaby but this is so not good for my business! icon_cry.gif

What's this about cornstarch? icon_redface.gif Please someone explain and I will try it tomorrow! TIA.

Thanks guys! -Sweet
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post #79 of 480
4/15/07 at 4:52pm
I would just go ahead and change brands. Does anyone know if the sticks were changed the same as the buckets>
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post #80 of 480
4/15/07 at 4:56pm
SweetConfectionsChef,

If you have a GFS (Gordon Food Service) in the area, you can order Hi-Ratio (Alpine, I believe) Shortening. Last time I checked it was about $60 for 50 lbs. It might be worth it to check it out! Good Luck! I feel for you!
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post #81 of 480
4/15/07 at 5:02pm
Quote:
Originally Posted by SweetConfectionsChef

Has anyone used the generic Walmart brand? I've never tried it but if I have to use it...I will.



You won't!

read this thread just before I went to WalMart to get some non-cake stuff (there is such a thing?).

so, dutifully went over to the cake isle to check out the shortenings.

well, guess what -- walmart's brand is ALSO 0g trans fat!

there was another brand there that is a local brand that still listed 1g trans fat so will have to try it I guess..

that or make the switch to hi-ratio (which will have to be mail order in this area!)
Keep on cakin'!
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post #82 of 480
4/15/07 at 5:09pm
Doug, there's a supply place in Florence - naturally, I can't remember the name, but I will ask my sister tomorrow - where you can get the restaurant supply stuff.
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post #83 of 480
4/15/07 at 5:25pm
Quote:
Originally Posted by LanaC

Doug, there's a supply place in Florence - naturally, I can't remember the name, but I will ask my sister tomorrow - where you can get the restaurant supply stuff.



thanks but that's about 3 hours from me!

there's not much at this end of NC

(lumberton boasts that it has 2000+ motel/hotel rooms! -- not much else!)
Keep on cakin'!
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post #84 of 480
4/15/07 at 5:30pm
Quote:
Originally Posted by Doug

Quote:
Originally Posted by LanaC

Doug, there's a supply place in Florence - naturally, I can't remember the name, but I will ask my sister tomorrow - where you can get the restaurant supply stuff.



thanks but that's about 3 hours from me!

there's not much at this end of NC

(lumberton boasts that it has 2000+ motel/hotel rooms! -- not much else!)


I have to travel though Lumberton a lot - it's a quaint place to pass through. Sister in Latta and mother in Ruby SC, inlaws in Morehead. At least you have a good farmer's market nearby!
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post #85 of 480
4/15/07 at 5:52pm
I'm doing a styro-cake tonight. Maybe it's different on a real cake, but I found no difference in the icing I made with the zero trans.. Icing went on smooth ... no noticeable increase in air holes ... not overly soft. I also made a batch of flowers to put on another styro I'll be doing tomorrow .... roses, daisies, apple blossoms, drop flowers .... no drooping, they are holding their shape just fine, they are crusting/drying ok. Icing did not seem to soften from the heat in my hand when holding the bag.

I iced 3 styro's .... by the time I finished the 3rd one, the first one had crusted well enough for me to do some smoothing on it.

The reason I wont' use Sysco shortening is due to the change of taste it made in my icing. I'm very leary about switching to any other brand for this reason.

I'm ok with the Crisco zero-trans. I don't see any difference.
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post #86 of 480
4/15/07 at 5:54pm
Quote:
Originally Posted by Doug


so, dutifully went over to the cake isle to check out the shortenings.



whoa whoa whoa!!!! Walmart has a cake aisle????
Who knew?
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Becky
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Where lipstick is concerned, the important thing is not color, but to accept God's final word on where your lips end.
Jerry Seinfeld



Becky
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post #87 of 480
4/15/07 at 5:58pm
well I quit using Crisco in February when I heard about the change... I always make a 50/50 buttercream anyway...so I just switched to a store brand... I have used one from Winn Dixie... one from walmart (not a GValue or sams brand though) and also one from a Local Dollar General....they all worked great...they all list trans fat on their labels... and switching didnt alter the taste of my BC at all! icon_biggrin.gif
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post #88 of 480
4/15/07 at 6:00pm
OK, so I am only 2 pages into this and I have to post!

I thought I was going crazy! My course 2 final cake, the border fell off before I even got home. AND when I was smoothing the top of the cake it was "hole-y" (is that a word LOL)
I didn't even think that it was my crisco. I just thought I was beating it too mcuh.

Thanks for the post! Now back to reading the rest.
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-Teresa
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post #89 of 480
4/15/07 at 6:12pm
Crisco sticks are also trans-fat free. I bought (but haven't tried yet) the Kroger store brand that lists 2.5 g trans fats. I hope to try it tomorrow.

Deanna
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post #90 of 480
4/15/07 at 6:37pm
Quote:
Originally Posted by SweetConfectionsChef

What's this about cornstarch? icon_redface.gif Please someone explain and I will try it tomorrow! TIA.

Thanks guys! -Sweet



Hi SCC -

Ten years ago when I took the Wilton courses from a woman who had already been a WMI for nearly 30 years, she gave us her own shortening-based buttercream recipe that did not call for meringue powder but rather cornstarch. I started teaching immediately after I finished the three Wilton courses and did as she did, but after a couple of years ended up omitting the cornstarch altogether. I now only ask students to add cornstarch to their buttercream to stiffen it for roses, at a ratio of 4 T unpacked cornstarch per 2 cups of buttercream. At times, when I need a really stiff dam of icing to hold in a generous amount of soft filling between layers of cake, I add cornstarch to my icing, and it works very well to stiffen icing without adding or subtracting from its taste. I never use meringue powder because 1) it's expensive; 2) it does nothing for my icing; and 3) I think it imparts a subtle but weird taste to the icing.

Maybe adding 1 to 2 T per 2 cups of icing will be enough for those who are experiencing soft icing. icon_smile.gif
~ Sherri
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