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Anyone use PS99 shortening - Page 2

post #16 of 27
Thread Starter 
I haven't been able to find anything on the web about it. Just what the two cake supply places have told me.


I just got my cake done for tonight.

I loved using half Crisco & half PS99. It was smooth, easy to use, tasted great. It is what I will be using to replace all Crisco frosting since Crisco changed the formula.

The only down fall I have found is that you really have to scrap the bowl really good will mixing to make sure everything is incorparated
post #17 of 27
Well my "recipe" is from the bakery I worked at - it's a pain because the measuring is confusing...2 large spoons (you take one of those big serving spoons like a school cafeteria might use and spin it around in the shortening and "eyeball" the right amount - twice) lol I"m gonna have to measure it one day and see if it's 3/4 c or 1c per spoon cause it's driving me crazy and my icing can vary just due to this measurement...anyway, then add 3c powdered sugar, 1/2 c water, a dash of salt, a squirt from a squirt bottle of butter, almond and vanilla flavors, cream together, then add 3 more cups powdered sugar....this is a good recipe but it drives me crazy cause it's not "exact" every time...
post #18 of 27
"Dash" "Spoon" "Squirt"?? Oh mee oh my! I'm way too OC to handle this sort of thing!! icon_surprised.gif
post #19 of 27
Thread Starter 
I used 1 cup of PS99 & 1 cup of Crisco to 4 lbs of powdered sugar, some vanilla & some water.

Sorry I didn't measure the liquid just eyed it. It crusted great, was easy to spread & smooth & it tasted really good.

When I bought the PS99 I asked and was told to use it in frosting just like Crisco. You can not do anything else with this stuff - like cook or fry
post #20 of 27
Quote:
Originally Posted by handymama

"Dash" "Spoon" "Squirt"?? Oh mee oh my! I'm way too OC to handle this sort of thing!! icon_surprised.gif



lol - I know, I'm gonna have to play with the measuring cups one day and see what I can come up with.

Also, for those of you who were looking, I just googled "icing shortening" a few minutes ago and came up with lots of hits, some of which are places that you could order from. Just be sure you google it in quotes, so it doesn't come up with every icing and every shortening ever mentioned online - lol.
post #21 of 27
I've been playing around with the shortening/powdered sugar proportions lately and I've found any more than 1 cup ps99 to 2lbs powdered sugar is too sticky for me to work with and any less than 2/3 cup ps99 to 2 lbs powdered sugar gets too crusty.
Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. ~Judith Viorst
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Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. ~Judith Viorst
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post #22 of 27
Anyone know where I can purchase some PS99 online???
post #23 of 27
http://www.koerner-co.com/products/product_info.php?cPath=45_97&products_id=2400&osCsid=638b6bc76cef250e3ccdc48f1ed1019c

Just did a quick Yahoo! search and found this. I think you might need an account to order though.
If you don't stick to your values when they're being tested, they're not values-they're hobbies. You know, one of the genius moves of The Founders was not writing The Bill of Rights on the back window of a dusty van.
-Jon Stewart
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If you don't stick to your values when they're being tested, they're not values-they're hobbies. You know, one of the genius moves of The Founders was not writing The Bill of Rights on the back window of a dusty van.
-Jon Stewart
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post #24 of 27
cakemanoh advises using 1 cup of hi-ratio to 2 lbs. of powdered sugar.

Here is his hi-ratio frosting recipe:

http://www.cakecentral.com/cake_recipe-2375-Brite-White-Buttercream-Icing.html


What is Brite White/Angel White Icing Base:
(www.sugarcraft.com/catalog/misc/icings.htm)

http://tinyurl.com/22a27h

Hi-Ratio Frosting Recipes:

http://forum.cakecentral.com/cake-decorating-ftopict-102521-.html

Creme Bouquet at National Flavors:

http://forum.cakecentral.com/cake-decorating-ftopict-182341-.html

HTH
post #25 of 27
I use High Ratio shortening also, how does this compare to it as far as how it works in the icing? And how does it make the icing taste? I read the Brite White recipe and am wondering what the Brite White (icing base) is. Does someone mind explaining and than you for the explanation.
evelyn

Cake brings out the inner child in you.
 

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Cake brings out the inner child in you.
 

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post #26 of 27
I just made my first batch with it this afternoon - all I can say is I LOVE IT!!! So incredibly smooth, and very easy to pipe with. Another thing I noticed is that it accepts color very well. I remember sometimes with the other shortening with color it would almost look liked it was separating. I can get it here in Dallas for $53 for 50pounds. That was a big bite to chew , but it worked out to only be 10 cents more a pound than the shortening I was using! So definitely worth the money! And her in Texas we definitely need all the help we can get to battle this heat!! Hope this helps!
My kids made me do it!
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My kids made me do it!
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post #27 of 27
Quote:
Originally Posted by spanky62798 View Post

I just made my first batch with it this afternoon - all I can say is I LOVE IT!!! So incredibly smooth, and very easy to pipe with. Another thing I noticed is that it accepts color very well. I remember sometimes with the other shortening with color it would almost look liked it was separating. I can get it here in Dallas for $53 for 50pounds. That was a big bite to chew , but it worked out to only be 10 cents more a pound than the shortening I was using! So definitely worth the money! And her in Texas we definitely need all the help we can get to battle this heat!! Hope this helps!

Where in Dallas did you get it? I'm here in Arlington

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