Ok everyone......I have to tell you, I think this may be the answer to our buttercream that calls for half butter/half Crisco that uses the new 0 trans fat Crisco. Below is the recipe I have used for over 7 years that I started having problems with when the new 0 trans fat Crisco came out. I found a High Humidity Recipe on Wilton (wanted to make sure I gave them credit for this) that is just like the recipe I use (except their recipe calls for milk), but you add 2 T. of cornstarch.......it worked like a charm. I iced 2 square cakes last night, and I have never had such square corners...and, it clung to the cake like never before.....and, it wasn't greasy.and, it didn't take a long time to crust over...oh, and my parchment paper wasn't sticking to the icing like it has been since they changed the Crisco. Now, we will see how it does after I bring it out of the refrigerator tonight to decorate it. Plus, since they call it a high humidity icing, it will probably stand up better out in the heat (even with butter in it).
Can you tell Im excited about this!!! I really didnt want to change my recipe, so this might be the answer. Hope this helps others!!!
Here is the recipe:
0 Trans Fat Crisco Buttercream using Butter and Crisco
1/2 cup New Crisco (0 Trans Fat)
1/2 cup (1 stick) butter, softened
1 teaspoon clear vanilla extract
4 cups sifted confectioners' sugar (approx. 1 pound)
2 tablespoons water
2 tablespoons cornstarch
In large bowl, beat shortening and butter with electric mixer until light and fluffy. Add vanilla; mix well. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar mixture has been mixed in, icing will appear dry. In small bowl, combine water and cornstarch; stir until cornstarch is dissolved. Add to icing mixture; beat at medium speed until light and fluffy.
Keep icing covered with damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.
Makes about 3 cups.
Can you tell Im excited about this!!! I really didnt want to change my recipe, so this might be the answer. Hope this helps others!!!
Here is the recipe:
0 Trans Fat Crisco Buttercream using Butter and Crisco
1/2 cup New Crisco (0 Trans Fat)
1/2 cup (1 stick) butter, softened
1 teaspoon clear vanilla extract
4 cups sifted confectioners' sugar (approx. 1 pound)
2 tablespoons water
2 tablespoons cornstarch
In large bowl, beat shortening and butter with electric mixer until light and fluffy. Add vanilla; mix well. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar mixture has been mixed in, icing will appear dry. In small bowl, combine water and cornstarch; stir until cornstarch is dissolved. Add to icing mixture; beat at medium speed until light and fluffy.
Keep icing covered with damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.
Makes about 3 cups.
If I run out today I'll try adding the cornstarch. Thanks!
, and have been reading alot of post about the Crisco change and I'm totally lost. Now that Crisco has changed there formula, how is it effecting the frosting? Can you still use the new stuff?
