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Answer to the New Crisco Problems - New Recipe - Page 4

post #46 of 110
newlywedws - I just noticed some of the new Crisco on the shelves at our commissary, so I bought ALL of the old stuff, sticks cans , the whole kit and caboodle. I even went to the Army base down the street and bought them out. Now I just hope it doesn't melt this summer since we don't have air conditioning here.
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post #47 of 110
Thread Starter 
Yes, I noticed the taste of the new crisco is different. When I made mine with the Walmart Great Value brand last night, I told my DH that it tasted so much better than even the original Crisco. Creamier and smoother. Oh, and it doesn't have a gritty feel to it.
post #48 of 110
gourmetcakes, do you know if you can order that item from walmart.com? They dont sell it here!
"It's not about who you've known the longest, it's about who came and never left your side."

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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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post #49 of 110
Thread Starter 
Quote:
Originally Posted by steffla

gourmetcakes, do you know if you can order that item from walmart.com? They dont sell it here!



I'm not sure. I would maybe go on their website and see if there is a customer service number. That's the only thing I can think of.
post #50 of 110
Ok I have to comment now lol....

I purchased a can of the "new" Crisco the other night in the store because that's ALL they had. I JUST compaired the can with the almost empty can of "old" Crisco. There is absolutely NO difference. I don't have ANY problems at all with my icing. The only thing I can say about problems with my icing is that when I made my chocolate buttercream icing (first time we've ever made chocolate before) once it crusted I was adding the roses to the top and the nail smooshed a line into the icing I went to smooth it with my spatula and it turned a different color brown lol but it wasn't THAT noticable. If you look at the photo you'll see a small area on the front side of the cake (facing the camera) that got smooshed too and was a different color brown...

I don't have any issues with crusting or cracking. The only time I had issues with cracking was when I didn't have enough cakeboards under the Yellow sheet cake in my photos and once it "melted" to room temp again I just picked the cake back up let it bend again and it smooshed itself back together lol.

I don't know how long the icing has been 0 trans fat but the can I checked ... we've had it for about 4 months now lol I have another one that's unopened that was bought 6 months ago or more (we just moved and alot has been packed up for some time lmao) but it is the same... 0 trans fat... now the only difference I see is with the can... it now STATES clearly that it's 0 trans fat.... but in reality it's ALWAYS been 0 trans fat....

Is it possible that it's something else that's causing the problem???

My husband makes the BC for all our cakes and the recipe he uses is:

1/2 cup butter
1/2 cup Crisco
2 lbs Powdered Sugar
1 tsp Clear Wilton Vanilla
2 TBS MILK

water to thin if I need it thinner

We NEVER have problems with this recipe and everyone raves about how delicious it is and I've even had customers complain about store bought cakes... I think the exact thing that was said was "Why did you just throw that away I bought that for us for Mother's Day" "Because I can't stand their icing it's disgusting! I'm so used to Becky's icing I can't stand store bought cakes anymore" (not meaning to brag or anything trying to explain lol)

So I was thinking maybe it has something to do with how long it's been mixed for the air bubbles??? Or maybe altitude could be a problem??? I've heard people having issues if they live in a higher altitude then I do.... I live on the East Coast... Eastern Shore of MD (as far East as you can get pretty much lol) and I never have any issues with anything unless I myself do something wrong....

Good luck to everyone else and yes I am knocking on wood that this weekends cake will come out alright lmao

Edited to add Hubby's 2 cents lmao...

He's fuming made that I didn't mention this before lol... He's tried water in the recipe and it didn't act right while mixing so he trashed it and started over with milk. He said common sense back to school time here.... water and oil don't mix so water and crisco won't mix either.... He's being nice about it and doesn't mean to sound like he's insulting or anything like that please don't take it the wrong way. He's always used Milk in ours and it's always tasted great and worked great and we've never had any problems. Our cakes do NOT STAY in the fridge or anything like that because of the milk, I'm told that the sugar does something so that you don't have to refrigerate constantly due to the milk.... so that isn't an issue, I've had one cake sit out for an entire day (too big for the fridge) and served after sitting in the sun for 2 hours and everything was fine, no one got sick, and it didn't taste funny or anything....

Maybe yall should try using Milk instead of water.... icon_smile.gif
Happy Cakin! ~*~Becky~*~
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Happy Cakin! ~*~Becky~*~
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post #51 of 110
Thread Starter 
Quote:
Originally Posted by OhMyGoodies



Edited to add Hubby's 2 cents lmao...

He's fuming made that I didn't mention this before lol... He's tried water in the recipe and it didn't act right while mixing so he trashed it and started over with milk. He said common sense back to school time here.... water and oil don't mix so water and crisco won't mix either.... He's being nice about it and doesn't mean to sound like he's insulting or anything like that please don't take it the wrong way. He's always used Milk in ours and it's always tasted great and worked great and we've never had any problems. Our cakes do NOT STAY in the fridge or anything like that because of the milk, I'm told that the sugar does something so that you don't have to refrigerate constantly due to the milk.... so that isn't an issue, I've had one cake sit out for an entire day (too big for the fridge) and served after sitting in the sun for 2 hours and everything was fine, no one got sick, and it didn't taste funny or anything....

Maybe yall should try using Milk instead of water.... icon_smile.gif



First, let me tell you how much I envy you that your husband makes your buttercream! My hat is off to him....

Second, you know, I had wondered about the water not mixing well with the new Crisco.....but I never thought it would be as simple a fix as that. I will do a sample cake this weekend before my 2 wedding cakes next week and see how it does. I will say, though, the taste (as you know since your recipe is the same), is VERY good. But after using the Walmart brand last night, it was even better. I will try the milk this weekend. Tell your husband thanks for his 2 cents!!!!!!!!!
post #52 of 110
GourmetCakes,

Hubby says "Certainly! I'm glad my 2 cents helped!"

I say... I just hope it does work out for you lol. I called my MIL whom uses Crisco for EVERYTHING!!! (black lady icon_wink.gif loves her fried chicken icon_wink.gif) anyway she says it's been 0 trans fat for ever! for as long as she can remember. Since she is on a strict diet and since the people she works for (she sits the elderly) can't have certain things she had to make sure that everything she uses is proper for them and says that it's always been 0 trans fat... maybe it's just that they are labeling it as such now so people will KNOW! HEY I'M TRANS FAT FREE BUY ME EVEN THOUGH I'M MORE EXPENCIVE!!! type thing lol.... I dunno....

Oh hubby added more lol....
I love making the buttercream and I don't understand why other husbands don't help out with it since it only takes max 20 minutes lol....

With our new stand mixer (Cook's brand) it only takes him about 5-10 minutes from start to finish lol.... and he loves it! I've never seen him love doing something like this except his building of course lol (he's a carpenter) but he loves cooking and loves baking although he's not really good at baking he's learning but he can make a mean buttercream icon_wink.gif

Good luck everyone and please let me know the results of the Milk run icon_wink.gif
Happy Cakin! ~*~Becky~*~
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Happy Cakin! ~*~Becky~*~
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post #53 of 110
Thank you so much for taling the time to post this. I was wondering what was wrong with my icing for a couple months now and figured, myabe it's just the heat? I do remember seeing a thread awhile ago about the 0trans fat but it just didn't click, oh well. Hopefully my problem will be solved with this recipe! THanks again!!! I am going to try it tomorrow.



Experience is the best teacher!!!
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Experience is the best teacher!!!
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post #54 of 110
I live in northern Alberta, and the Crisco I have here, blue canister, has 1.5 grams of trans fat in it. Never seen the no trans fat stuff and never had an icing issue, other than one I created myself, lol.

Tara
post #55 of 110
Question - isn't Crisco basically 'lard'? And tell me, please, why would they try to make that 'healthy'? wouldn't that make more people want to fry stuff (ok, I know I'm entering dangerous territory - I'm a southern girl myself - my father had a quadruple bypass - I know my 'grease').

I'm on the East Coast - SC...and I noticed a BIG difference in my icing - even before I noticed the change in the crisco. I did a cake this weekend and even after a full day, the icing barely crusted. I use coffee creamer instead of water - in the Buttercream Dream recipe. Since it's mostly butter, I'm hoping the humidity had something to do with it. I buy crisco b/c it's in the sticks but I'm going to ck around to see if I can find some of the unhealthy stuff.
post #56 of 110
I use the bars of crisco, and I still have some packages left of the old crisco that clearly states on the back 1.5 grams of trans fat. The new packages clearly state 0 grams of trans fat. I am just curious if some states are different in what they sell in the stores. Oh my goodies, where are you located that you have never had trans fat in your crisco? By the way, I use the same recipe as your husband, with milk, and have not had any problems, even when I use the 0 trans fat crisco. Maybe the milk does have a lot to do with it!!
post #57 of 110
ok - i just had a stupid thought....what exactly is trans fats and where CAN we get it to add it back to Crisco. Spoonful of bacon grease?
post #58 of 110
I have been using the wal mart brand for almost four years. I prefer it to crisco for the cost and the taste. I did however, have to have another can and my DH picked up crisco (his comment was, honey, you make the best cakes, I figured you used the most expensive stuff out there. How sweet.). But, it didnt' mix well at all. I lost the entire batch and got so ticked I tossed the remainder in the trash.

Im anxious to hear how the milk works out.
post #59 of 110
Well I made my first batch of icing today and will be decorating it tomorrow, PRAYING it works well!!
June 1996 ~ Thats when my life changed forever, I accepted Christ.
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June 1996 ~ Thats when my life changed forever, I accepted Christ.
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post #60 of 110
ok I was curious so I went and red the cans. I have one of each kind. they are identical!
Ingredients, everything. So what's up?
Like I said I made the first batch today so we will see.
June 1996 ~ Thats when my life changed forever, I accepted Christ.
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June 1996 ~ Thats when my life changed forever, I accepted Christ.
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