Cake Central › Cake Forums › Cake Talk › Recipes › Answer to the New Crisco Problems - New Recipe
New Posts  All Forums:Forum Nav:

Answer to the New Crisco Problems - New Recipe

post #1 of 110
Thread Starter 
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.
post #2 of 110
Thanks for sharing! I hope it works out for you. Keep us posted.
post #3 of 110
Sounds better than paying shipping on the Alpine Shortening like I did this week! icon_sad.gif
post #4 of 110
Thanks for sharing. I was really stressed about buying and paying shipping for HR shortening.
MYW
Reply
MYW
Reply
post #5 of 110
BTW, just wanted to share that I found the old Crisco at BJs this weekend. I bought two big tubs. Wish I had more cash, I would have bought more!
post #6 of 110
Thank you so much for sharing! Please keep us posted on how everything turns out!!!! thumbs_up.gif
post #7 of 110
I use meringue powder in that same recipe (minus the cornstarch) and haven't had any issues. Do you think it serves the same purpose? Glad you found something that helps with the new crisco problem.
Thanks for sharing,
HeatherMari
Love is what makes you smile when you are tired.
Reply
Love is what makes you smile when you are tired.
Reply
post #8 of 110
Thread Starter 
Quote:
Originally Posted by HeatherMari

I use in that same recipe (minus the cornstarch) and haven't had any issues. Do you think it serves the same purpose? Glad you found something that helps with the new crisco problem.
Thanks for sharing,
HeatherMari



Well, to be honest, I tried that last week. It didn't seem to help me. I am used to being able to smooth my icing after about 15-20 minutes with my parchment paper, even with the MP, I was still having issues, and my icing still seemed really greasy and soft, was even cracking a little.

While working with this new icing with the cornstarch last night, the icing had a firmer feel to it, not so soft, but it still spread nicely....it clung to the cake and didn't pull way from the sides.....I am so excited about this. I will keep everyone posted!!!
post #9 of 110
Just so I understand, with the high humidy recipe, there is no meringue powder and it still crusted? If the corn starch makes it crust, then why am I spending so much money for meringue powder?!?!?!
post #10 of 110
Thanks for sharing. Please let us know how it works with your decorating and of course - taste!
post #11 of 110
Well goodness. Couldn't you have posted this yesterday before I made six double batches of icing? icon_wink.gif If I run out today I'll try adding the cornstarch. Thanks!
Stop prescription drug abuse-http://www.youtube.com/watch?v=aYygjK9A5CM
Reply
Stop prescription drug abuse-http://www.youtube.com/watch?v=aYygjK9A5CM
Reply
post #12 of 110
Well I will have to keep this in mind. Still have some regualar crisco but don't know how long that will last.
Kim
Reply
Kim
Reply
post #13 of 110
Help Help Help!!!!

I VERY new to the cake decorating world icon_lol.gif , 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?


Michelle
Carolina Girls....The Best In The World
Reply
Carolina Girls....The Best In The World
Reply
post #14 of 110
Very cool!!! I can't wait to try this! My 0 trans crisco is driving me nuts! My icing just isn't the same anymore icon_sad.gif.......Let us know how it turns out and then you have to post it in the "recipes" here on CC. icon_smile.gif
Proverbs 14:23

In all labor there is profit, But mere talk leads only to poverty.
Reply
Proverbs 14:23

In all labor there is profit, But mere talk leads only to poverty.
Reply
post #15 of 110
I've been using "store brand" shortening since the change. However, I noticed the last time I was in Wal-Mart they had added Great Value brand 0 trans fat to the shelf and wondered if that would be replacing the one with trans fat. I also use Piggly Wiggly shortening with trans fat. All my life, the only shortening that I EVER bought was Crisco brand. This cramps my style here. But, it works.

gourmetcakes,
I saved and printed your post. Thank you for sharing this information.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › Answer to the New Crisco Problems - New Recipe