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Answer to the New Crisco Problems - New Recipe - Page 5

post #61 of 110
I am in Maryland on the eastern shore. I have some cans of store bought that didn't do right for the icing, made it really greasy and too runny like and tasted horrid, so they are marked NOT FOR BC on top lol. I do have another can of Crisco that I can see in the box but can't get my hands on it just yet lol so when I dig it out I will deffinately check it for trans fat levels and let yall know.

I don't travel and have never had a need to make a cake in a different state then my own so I don't know what is different about my crisco from the crisco in Florida, or NY or NC or SC or California lol but I do know what I've read here on these forums and heat, humidity, and altitude play a HUGE part in any kind of baking and decorating.

I was told for 90* weather and mild humidity I should use the all crisco recipe but omg that's disgusting lol I use the same recipe no matter what the weather is doing.... and I use the same recipe as my BC base for all my buttercreams, my chocolate buttercream I just add cocoa powder to it and for other flavors I add whatever else is needed. I may need to cut back on the Milk or the PS to accomidate whatever it may be, liquid, or not liquid, that I add but it always comes out alright lol...
Happy Cakin! ~*~Becky~*~
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post #62 of 110
For those of you saving your trans fat Crisco, just remember that it will eventually go rancid if you don't use it soon.
Elizabeth
"Kind words can be short and easy to speak, but their echoes are truly endless." - Mother Theresa
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Elizabeth
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post #63 of 110
There is definitely an old and new crisco, They did change the recipe to 0 trans fat long before they changed the packaging but original crisco did indeed have trans fat and is very different from the taste and result of the new can!
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post #64 of 110
Ok well it won't let me edit my last posts lmao I just realized I posted the wrong recipe.... Everything is right in my recipe except the amout of PS... it's 4 cups... I don't know if that is 2lbs or 1lb but it's 4 cups! lol Like I said hubby makes the icing not me lmao I just use it lol
Happy Cakin! ~*~Becky~*~
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Happy Cakin! ~*~Becky~*~
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post #65 of 110
I was just at my local cake store, which also decorates cakes and the lady said that they actually contacted Cirsco and the rep said that you need to add Meriange powder for every cup of crisco used. I cannot remember the ratio though, i think that it was a tsp per cup.

Stephanie
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post #66 of 110
Thanks messiet ...I was beginning to wonder about that...I made a small batch with the 0 Trans fat stuff...and it WAS different...and was beginning to wonder if we were all losing our minds ( and abilities to smooth) and just mass blaming crisco...lol. OMG...I am laughing now ...so hard. To us this IS a huge problem...I mean I felt betrayed and lost and everything you can imagine in the spectrum of emotion to realize that one of my BC ingredients has been tampered with in such a manner as to screw up the smoothness of my icing!!! Can you guys imagine how this stuff would read for a non-cake decorator?

I for one do avoid trans fats in my diet...but I feel we should have a choice...they change our dear crisco...but cigarettes and liquor are still available.....hehe
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post #67 of 110
Thread Starter 
Well, for all who have sifted (no pun intended) through all of the pages of this thread and in the beginning have had hopes for a solution....I think we found one from OhMyGoodies. I would like to ask OhMyGoodies to officially post her recipe to the Recipe Section so that others who have not seen this thread will know that there is hope with the new crisco and butter recipe by using milk instead of water. BTW - is it whole milk??? Thanks again OhMyGoodies....and to your husband!
post #68 of 110
Quote:
Originally Posted by OhMyGoodies

Ok well it won't let me edit my last posts lmao I just realized I posted the wrong recipe.... Everything is right in my recipe except the amout of PS... it's 4 cups... I don't know if that is 2lbs or 1lb but it's 4 cups! lol Like I said hubby makes the icing not me lmao I just use it lol



thx for that ohmygoodies! and 4 cups is 1lb....i've been teaching my hubby to make my icing.....i need all the help i can get! thumbs_up.gif
post #69 of 110
Crisco is not lard -- it is totally 100% vegetable oil, from soybeans. I use it to make soap.

Living in a high humidity area, I've always hated the fact that I have to add Crisco to my otherwise 100% butter, buttercream icing, in order to have it not fall off my cakes in the high heat and humidty seasons.

Reading the hint about adding 2 tsp of cornstarch to my totally-butter buttercream, has saved my life.

It is an awesome "cure" for pure-butter buttercream. Even when it's 100 degrees with 100% humidity outside.

I'm delighted to not have to add Crisco to my icings, no matter what its formula is, ever again.
post #70 of 110
Quote:
Originally Posted by missym

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.



i use the walmart brand too, but word is that eventually all shortening will have to be 0 trans fat.....i'm keeping my eye on this thread just in case i have to cross this bridge in the future.....thx for all the helpful advise guys! love this place! icon_biggrin.gif
post #71 of 110
Thread Starter 
Quote:
Originally Posted by Ksue

Reading the hint about adding 2 tsp of cornstarch to my totally-butter buttercream, has saved my life.



Yeah!!! I am so glad I was able to help someone!!!!! You made my day!!
post #72 of 110
Quote:
Originally Posted by Ksue

Living in a high humidity area, I've always hated the fact that I have to add Crisco to my otherwise 100% butter, buttercream icing, in order to have it not fall off my cakes in the high heat and humidty seasons.

Reading the hint about adding 2 tsp of cornstarch to my totally-butter buttercream, has saved my life.

It is an awesome "cure" for pure-butter buttercream. Even when it's 100 degrees with 100% humidity outside.

I'm delighted to not have to add Crisco to my icings, no matter what its formula is, ever again.



Ksue - so, in the Houston summer, you make all butter buttercream with cornstarch? And it held up? I am curious because I live in Katy and I've been using half butter and half Crisco because of the heat... but if the cornstarch helps the all butter BC hold up - that is great news!
Elizabeth
"Kind words can be short and easy to speak, but their echoes are truly endless." - Mother Theresa
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Elizabeth
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post #73 of 110
gourmetcakes -- yes, and THANK YOU!

MessiET -- yes, so far it has worked like a dream. I haven't been through a full summer using this method, though. But it's already 100 degrees here, with high humidty. So I don't expect to have any problems with it. Try it. You'll like it!
post #74 of 110
I totally agree with the above post about the taste...I love all butter bc...but never was able to make it that held up to decorate with... icon_confused.gif
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post #75 of 110
Quote:
Originally Posted by gourmetcakes

Well, for all who have sifted (no pun intended) through all of the pages of this thread and in the beginning have had hopes for a solution....I think we found one from OhMyGoodies. I would like to ask OhMyGoodies to officially post her recipe to the Recipe Section so that others who have not seen this thread will know that there is hope with the new crisco and butter recipe by using milk instead of water. BTW - is it whole milk??? Thanks again OhMyGoodies....and to your husband!



Yes ma'am only use whole milk in our household lol. Also I'm very happy it worked out for you and hope it works out for everyone else and I will be sure to submit my recipe icon_smile.gif
Happy Cakin! ~*~Becky~*~
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Happy Cakin! ~*~Becky~*~
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