I switched from the all Crisco bc recipe to the half shortening/half butter recipe and I noticed that I now use less icing sugar.
The recipe calls for the same amount (1 pound/approx.4 cups) but I only use about 3 cups and the icing is really stiff.
Anyone else have this??
BTW, my recipe is half cup shortening, half cup butter, 2 tbsp milk, 1 tsp flavouring.
Thanks!
Purple Petunia
You may just need to use more liquid to thin it. My recipe is a half butter/half shortening recipe too and I use the full four cups. If you like the flavor better with just 3 cups though...go with that and thin as needed. Just curious, does it still crust okay with just 3 cups?
You may just need to use more liquid to thin it. My recipe is a half butter/half shortening recipe too and I use the full four cups. If you like the flavor better with just 3 cups though...go with that and thin as needed. Just curious, does it still crust okay with just 3 cups?
Yes, it still crusts well enough to be smoothed with a paper towel. I don't usually bother to add more liquid, because it tastes fine with just the 3 cups. But I'm still curious as to why it doesn't take the full amount of sugar. All I did different was change the 1 cup Crisco to half cup Crisco and half cup butter.
Any one know any other possible reasons?? I've read before something about the humidity?? How does that affect bc??
Thanks again
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