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Answer to the New Crisco Problems - New Recipe - Page 2

post #16 of 110
cookinqueen,
Frosting made using the new crisco seems to be softer than the old stuff. Decorators have mainly had problems with air bubbles and frosting cracking and sliding off the sides of tiers.
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"We never make mistakes, we only have happy accidents." And every tree has a friend.
-Bob Ross
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post #17 of 110
I would love to see the cake you used this buttercream on! Would you please post the finished cake when you are done? Thanks for the info, I am sure you have saved many CC'rs from the agony of working with the new Crisco.
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post #18 of 110
could you please post this in the recipe section so I can save it? Thanks.
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post #19 of 110
Thanks for the tip, I can't wait try this today. It is definitely a High Humidity day here anyway. How awesome would it be to have an easy solution like this?!?!
post #20 of 110
Thread Starter 
Quote:
Originally Posted by cookinqueen

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



Well, alot of us who make half butter/half crisco buttercream with the new 0 trans fat Crisco are experiencing a variety of problems. Here are just a few......icing sliding off, air pockets on sides, extra air bubbles, extra soft/greasy texture, not crusting over very well.....and so on. I don't think the butter and Crisco are agreeing with each other.

The total feel of the icing with the cornstarch is firmer and sticks to the cake. I was able to achieve a very smooth surface to my buttercream, as I have always been able to do before. I tested the taste last night on a cake scrap and didn't really notice much of a difference in texture or taste. I will let you all know how it holds up after I allow it to sit out overnight after I decorate it. I will also post a picture.
post #21 of 110
Thanks so much. You have saved many of us tears I am sure.
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post #22 of 110
Thanks for the recipe. I am almost out of the old Crisco and was very nervous to get the new 0 trans fat one what with all the posts of frustration floating about CC. I am wondering how a high humidity recipe will work in an area of low humidity icon_confused.gif But I am willing to try icon_smile.gif Do post pictures - I'd love to see.
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post #23 of 110
I wish I read this before I just bought some meringue powder! Even with the MP my icing wouldn't crust very well. I'm going to try the cornstarch. Plus, here in Indiana it is always high humidity when it's warm.
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post #24 of 110
Quote:
Originally Posted by selahmycat

Just so I understand, with the high humidy recipe, there is no and it still crusted? If the corn starch makes it crust, then why am I spending so much money for ?!?!?!



I never use meringue powder and all of my buttercream crusts just fine. It just crusts quicker and harder with the MP. I'm in Florida too...so the humidity is high.

I will try the cornstarch though. Sounds like it will hold up better outside.

Thanks
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post #25 of 110
Thread Starter 
Quote:
Originally Posted by keonicakes

could you please post this in the recipe section so I can save it? Thanks.



I just submitted the recipe - 0 Trans Fat Crisco Buttercream using Butter and Crisco, but it takes a while (could be days) for it to show up. I will reference it to this thread as soon as it does.
post #26 of 110
Thanks for sharing this recipe. I will use it today when I make some cupcakes. I live in Texas and have had problems with my butter/crisco icing falling off the cake.
Tina
Whitewright, TX
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Tina
Whitewright, TX
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post #27 of 110
Thread Starter 
Ok, I finished my cake.....here is the picture. I am still having cracking issues (see second picture toward bottom of cake), but so far the icing is holding up ok (will be sitting until tomorrow night, so will have plenty of time to watch it). Someone on another thread mentioned adding 1 t. vinegar to 3 cups of icing to prevent cracks.....has anyone heard of this?

If I can figure out this cracking issue, I think this recipe will be very good. Oh, the cracking happened in the refrigerator, after I had finished last night. Not sure if my fridge is too cold or not.....any thoughts.
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post #28 of 110
Thread Starter 
Quote:
Originally Posted by gourmetcakes

Quote:
Originally Posted by keonicakes

could you please post this in the recipe section so I can save it? Thanks.



I just submitted the recipe - 0 Trans Fat Crisco Buttercream using Butter and Crisco, but it takes a while (could be days) for it to show up. I will reference it to this thread as soon as it does.



I have just PM'd Heath to ask him not to post this recipe. You are welcome to try it if you want, the icing is staying on the cake very well and allowed me to have a very smooth cake, but this cracking issue is not good. It still has a greasy shine to it as well. This morning when I went to touch the area that had the cracks, it left a wet, greasy streak on my finger. I just don't think the butter and new Crisco are going to be able to work together.

I am SO, SO sorry to get everyone's hopes up....I thought we had a winner. Again, you are welcome to try it, but I have had several people on other posts recommend the Walmart (royal blue can) brand of shortening. Guess I will have to use it until they jump on the band wagon and go 0 trans fat.
post #29 of 110
OK. I think I just realized something. First of all, when did Crisco go to the new transfat thing? I just got back into decorating the last couple of months. Until then, I haven't decorated in about 2 years. 2 years ago, my icing was doing just fine but recently, it's been falling off the cake when I use the half crisco half butter. I guess what I'm asking is that the reason my icing is falling off because of the "new" crisco?
Tina
Whitewright, TX
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Tina
Whitewright, TX
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post #30 of 110
Thread Starter 
Quote:
Originally Posted by cwcopeland

OK. I think I just realized something. First of all, when did Crisco go to the new transfat thing? I just got back into decorating the last couple of months. Until then, I haven't decorated in about 2 years. 2 years ago, my icing was doing just fine but recently, it's been falling off the cake when I use the half crisco half butter. I guess what I'm asking is that the reason my icing is falling off because of the "new" crisco?



YES!!!!!!!!! That is the reason it is falling off of the cake. I don't know how recently they have changed it, but I have been having issues for a few months. A lot of people have thought they have been getting the "old" crisco that is not labeled with the new green 0 trans fat label, but they look on the label and see that it contains 0 trans fat. Ever since they have switched, it seems that everyone using the butter/crisco recipe have had problems.
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