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Answer to the New Crisco Problems - New Recipe - Page 3

post #31 of 110
Here's what I tried:

1 1/2 C. Great Value (Wal-Mart) shortening
1 1/2 tsp. butter flavoring
1 1/2 tsp. clear vanilla extract
Salt dash to 1/4 tsp.
2 lbs. powdered sugar
Water, as needed


I used this on the baby shower sheet cakes. It didn't slide off and the small 9 x 13 sheet with the overalls on it was iced smooth/textured and it did not crack. But, I am holding my breath....

gourmetcakes: Don't be sorry! This is just one of those things that we're all trying to put our heads together on to come up with a solution and your efforts are much appreciated. Together, we can "lick" this! We will not let it "whip" us!
post #32 of 110
Thanks for the nice response. I'm a little slow sometimes. I didn't know Crisco had changed. Why can't they just leave well enough alone?
Tina
Whitewright, TX
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Tina
Whitewright, TX
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post #33 of 110
Thread Starter 
Quote:
Originally Posted by cwcopeland

Thanks for the nice response. I'm a little slow sometimes. I didn't know Crisco had changed. Why can't they just leave well enough alone?



You are welcome......ditto....it was just fine the way it was!!!!!
post #34 of 110
Quote:
Originally Posted by cwcopeland

Thanks for the nice response. I'm a little slow sometimes. I didn't know Crisco had changed. Why can't they just leave well enough alone?



The problem seems to be that our politicians want to make us all healthier. Doctors have been telling us that it's the trans fats that clog our arteries quickly. Therefore, if we eliminate them from our diets, we'll all be healthy! Sounds simple doesn't it? icon_rolleyes.gif

The problem comes in when the politicos want to make this change mandatory for "the good of all", not just the people who could benefit. They don't think that we're capable of reducing our trans fat intake on our own icon_rolleyes.gif ; no, they must regulate what we put into our bodies! Argh! icon_cry.gif

So now, restaurants all across the US (and a good portion of Canada, from what I understand) have gone to "zero trans fat" oils/shortenings. And since that's just NOT good enough to make us healthy, they've got to get us to reduce the trans fats in our homes as well. Sheesh! You'd think we're just really stupid! icon_razz.gif Sorry, but I just don't buy it.

The problem is (as I see it), they're really afraid that we can't control ourselves! A piece of wedding (or birthday, or first communion, or graduation, etc., etc., etc.) cake will NOT kill us, so long as we HAVE IT IN MODERATION!

I guess they just can't be happy unless they're messing in our lives ...

And that's all I want to be heard to say on the subject (even though there's so much more I want to scream from the rooftops!!! tapedshut.giftapedshut.giftapedshut.giftapedshut.giftapedshut.giftapedshut.giftapedshut.giftapedshut.giftapedshut.giftapedshut.gif )

HTH,

Odessa
The Client doesn't generally understand the creative process we go through to make them a gorgeous confection ... it really IS more than "just" butter, eggs, and flour!
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The Client doesn't generally understand the creative process we go through to make them a gorgeous confection ... it really IS more than "just" butter, eggs, and flour!
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post #35 of 110
Quote:
Originally Posted by gourmetcakes

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.



I'm not sure you should have given up on this so easily. I tried it this weekend and I didn't have any problems with it. I had it in and out of the refrigerator, then it sat out at Mom's church picnic for several hours. No cracks, no greasy spots, etc.
The only complaint was that it was "a little sweet". It is a higher concentration of sugar than my usual, the WBH buttercream, but that seems to be the case with all crusting buttercreams. And the WBH isn't holding up well for me with the new Crisco.
post #36 of 110
selahmycat-

The meringue powder in buttercream is not what makes it crust. The crust comes from a high ratio of sugar to fat. The meringue powder is supposed to help stabilize the icing - I guess keep it from separating - but I never use it in the BC - I just save it for royal. The cornstarch in the high humidity recipe also acts as a stabilizer, I'm sure much the way it does in stabilized whipped cream. But I'm not a food chemist, so I don't know how exactly.
Ali
That is the saving grace of humor, if you fail no one is laughing at you



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Ali
That is the saving grace of humor, if you fail no one is laughing at you



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post #37 of 110
Adding white vinegar to b/c icing prevents the sugar from crazing (cracking). However, you only need to use "drops" not a teaspoon per batch:

http://www.cakecentral.com/cake_recipe-2375-Brite-White-Buttercream-Icing.html
(Recommends use of vinegar in frosting.)

See yh9080's post in this thread:

http://forum.cakecentral.com/cake-decorating-ftopict-333823-.html

B/C for high heat and humidity:

http://forum.cakecentral.com/cake-decorating-ftopict-288073.html

Less Sweet & Less Greasy B/C:

http://forum.cakecentral.com/cake-decorating-ftopict-169691-.html

Hi-Ratio Shortening:
(Definition.)

http://forum.cakecentral.com/cake-decorating-ftopict-142601-.html

Hi-Ratio comments, recipes, buying info and more:

http://forum.cakecentral.com/cake-decorating-ftopict-219731-.html

New Crisco Problems:

http://forum.cakecentral.com/cake-decorating-ftopict-225701-.html

Mixed Reviews:

http://forum.cakecentral.com/cake-decorating-ftopict-326373-.html

Not Everyone is Having Problems with New Crisco:

http://forum.cakecentral.com/cake-decorating-ftopict-311523-.html

HTH
post #38 of 110
Thread Starter 
Quote:
Originally Posted by MiaT



I'm not sure you should have given up on this so easily. I tried it this weekend and I didn't have any problems with it. I had it in and out of the refrigerator, then it sat out at Mom's church picnic for several hours. No cracks, no greasy spots, etc.
The only complaint was that it was "a little sweet". It is a higher concentration of sugar than my usual, the WBH buttercream, but that seems to be the case with all crusting buttercreams. And the WBH isn't holding up well for me with the new Crisco.



I am so glad it worked for you. I guess that I have been so frustrated with it and seeing how this last cake did, even with the cornstarch, I just didn't want other people to get false hope. Maybe it was from having the color in it as well. On another thread, SugarShack said she has had cracking problems when she adds color to her icing.

I am going to try the Walmart brand this week, just to see if it is like the old Crisco. I just need a little reassurance that my icing will do well.....I have 2 wedding cakes next weekend. Maybe after that, I will try the cornstarch recipe again with a non-colored icing. Maybe I will also try adding a couple of drops of vinegar.....just need to get through next weekend first.
post #39 of 110
I use the store brand from Schnucks (a grocery store chain popular here in MO and IL) because it had occured to me that I had grabbed a can of 0 trans fat free Crisco (could explain why my frostings had been crappy as of late). I tried it out in a recipe that I found on recipezaar.com and made a few changes and it turned out wonderfully. Smooth, creamy, not too sweet and most importantly yummy. I'm going to tinker around with some more to get it more to my liking but I was very happy with the results using the Crisco off brand. Just as long as they leave my trans fat in there thumbs_up.gif .
iRespect the Wench!
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iRespect the Wench!
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post #40 of 110
I am going to try my frosting
with my first can crisco with0 trans fat
hope it is not a waste of time

did pick up target store brand which has 2.5g trans fat
post #41 of 110
Being I'm a military wife, our commissary still is stocking the old crisco (may have to stock up on it!)
God must have loved calories....He made SO many of them!

The Air Force may have my husband...but I have his heart.

I'm the original Red Velvet Snob...
buh bye cream cheese frosting.
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God must have loved calories....He made SO many of them!

The Air Force may have my husband...but I have his heart.

I'm the original Red Velvet Snob...
buh bye cream cheese frosting.
Reply
post #42 of 110
Thread Starter 
Quote:
Originally Posted by MiaT

I'm not sure you should have given up on this so easily. I tried it this weekend and I didn't have any problems with it. I had it in and out of the refrigerator, then it sat out at Mom's church picnic for several hours. No cracks, no greasy spots, etc.
The only complaint was that it was "a little sweet". It is a higher concentration of sugar than my usual, the WBH buttercream, but that seems to be the case with all crusting buttercreams. And the WBH isn't holding up well for me with the new Crisco.



What temperature do you have your refrigerator set at?

I just made this recipe last night with the Walmart brand shortening....it turned out great. After I iced and smoothed it, I put it in the refrigerator as I usually do. I looked at it this morning, it had hairline cracks around some parts of the sides and the middle had dipped down a little. What is going on?!?!?!?! Is my refrigerator set too cold? On a scale of 1 - 9, I have it set on 6 (well, now that I think about it, I had it set on 9 and switched it to 6 before I put the cake in, so it probably didn't have time to adjust to the lower temp). Now that I am writing this, I am realizing that the eggs I had in there that were closest to the back were frozen.....I think my refrigerator temp is the culpret......
post #43 of 110
I do keep my fridge pretty cold, in the 34-36 deg range. I guess I'll have to try this recipe again too and see if the first time was just a lucky fluke. Everyone, put your lab coats on, we'll get to the bottom of this icon_wink.gif
post #44 of 110
Thread Starter 
Quote:
Originally Posted by MiaT

I do keep my fridge pretty cold, in the 34-36 deg range. I guess I'll have to try this recipe again too and see if the first time was just a lucky fluke. Everyone, put your lab coats on, we'll get to the bottom of this icon_wink.gif



Thanks! This is just so frustrating....I see so many people having problems and I wish I could help.....I can't seem to help myself. This cake is another colored icing, I wonder if it is just happening when I color the icing. Who knows.
post #45 of 110
Besides the crusting, greasy and sliding problems....has anyone else noticed the taste of the new crisco is disgusting? I made a batch of bc with it and felt it was almost inedible!!! At first taste it was ok but then it had this terrible chemical aftertaste....gross!!! I couldnt serve it.

Plus, the walmart by me do not carry the walmart brand shortening, just crisco!!! I used the shoprite brand (grocery store on east coast) and it was pretty good. It is so humid here, I usually end up doing the crisco only recipe from admin here on the recipe section (called crusting buttercream faux fondant II) It uses flour as the stabilizer which is so much cheaper than mp and I have always been successful with it.
"It's not about who you've known the longest, it's about who came and never left your side."

***http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs***
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"It's not about who you've known the longest, it's about who came and never left your side."

***http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs***
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