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Answer to the New Crisco Problems - New Recipe - Page 6

post #76 of 110
Recipe has been submitted with the name "0 Trans Fat Crisco Buttercream made with Butter and Crisco" but it seems that neither of the recipes I've submitted in the last week are showing up.... I submitted a Coconut Pecan Icing recipe last week and it's still not listed.... so if anyone needs the exact recipe please PM me and I'll get it to you icon_smile.gif
Happy Cakin! ~*~Becky~*~
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post #77 of 110
Thread Starter 
Quote:
Originally Posted by OhMyGoodies

Recipe has been submitted with the name "0 Trans Fat Crisco Buttercream made with Butter and Crisco" but it seems that neither of the recipes I've submitted in the last week are showing up.... I submitted a Coconut Pecan Icing recipe last week and it's still not listed.... so if anyone needs the exact recipe please PM me and I'll get it to you icon_smile.gif



I noticed in another thread that is takes a while for the recipes to show up in the Recipe Section. Some members say it can take over a week, if not longer. Heath and Jackie have been very busy with the glitches on the site, so they are concentrating on that.

Thanks for submitting the recipe. I am so thankful you and your husband saw my thread!!!! God Bless!
post #78 of 110
OhMyGoodies & KSue ~ I also live in a very humid area. Do you use real butter or margarine and can I go so far as to ask which brands? Also, if you use butter is it salted or unsalted?

I've been using Wal-Mart & IGA brand shortening lately but I am concerned for the humid days ahead.
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post #79 of 110
I use real butter, salted, and any brand that's on sale icon_wink.gif
post #80 of 110
I've used both real butter (salted) as well as margarine. The only difference I've found with them is the margarine makes the BC come out more yellow then the real butter does. icon_smile.gif Normally I buy what ever is cheapest lol this time I had my dad pick up the ingredients for the Wrestling Ring cake and he bought margarine instead of butter lol
Happy Cakin! ~*~Becky~*~
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Happy Cakin! ~*~Becky~*~
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post #81 of 110
Thanks to you both! I use Blue Bonnet margarine and shortening but I've been considering trying real butter. My recipe is similar to OhMyGoodies so only I use water. I had no problems before 0 Trans Fat Crisco but I'm going to try OhMyGoodies recipe. That would be GREAT if it works in my area. thumbs_up.gif
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post #82 of 110
Crisco company gave me the same recipe when I contacted them concerning the 0 trans fat problems!!!!! Works great! icon_smile.gif
post #83 of 110
Sorry if this was already posted in this string but I couldn't find it.

What was the recipe that Crisco gave? What was the RATIO of cornstarch to sugar?
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post #84 of 110
Thread Starter 
Quote:
Originally Posted by ksgirl

Sorry if this was already posted in this string but I couldn't find it.

What was the recipe that Crisco gave? What was the RATIO of cornstarch to sugar?



It is OhMyGoodies recipe....

1/2 cup butter
1/2 cup Crisco
4 cups Powdered Sugar (approx. 1 lb.)
1 tsp Clear Wilton Vanilla
2 TBS MILK

Makes 3 cups. The Wilton website says to add 2 T. cornstarch to this recipe for high humidity buttercream.
post #85 of 110
I tried a batch with the generic Walmart brand and the texture and smoothing was awesome! I had forgotten what it felt like. : ) However, (I knew it was too good to be true) it tasted greasier and for some reason it was gritty. My butter was pretty soft so that may have been the problem.

I like the Crisco taste better and will try another batch tonight with Crisco and cornstarch. Plus, if they're going to eventually do away with the TransFat, I may as well get used to it and start compensating now. Right?
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post #86 of 110
I have tried adding cornstarch and flour in different batches & it seemed to leave a harsh taste to me and others who tried it. Has anyone else noticed that?
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I can live without most things. But Cake Central......I can NOT
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post #87 of 110
okay, this has probably been posted somewhere already...but i can't find it. just wondering if you have the same problems if you are using an all crisco recipe?
post #88 of 110
I asked the same things days ago and ever got a sure answer. I think it is going to be one of those things we will have to do some trial and error on personally...I think your answer will vary depending on how skilled the person was with BC to begin with...some have said they have no problem with the new crisco period. I had immense trouble with the 1/2 crisco.....1/2 butter recipe, and my assistant used to joke that i could make BC smooth enough that it looked melted and poured on and now...pffftttt.....but I havent tried it with the cornstarch yet. I had fair success with the GV brand...but still wasnt the same as old crisco to me.
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To do what you truly love is to never work!
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post #89 of 110
For what it is worth. I am not sure that milk or water makes a big difference. What I have noticed from recipes as I watch the shortening/sugar/water ratio is that some recipes like mine call for 1/2c of water to 2 pounds powdered sugar and 1 1/2 c crisco. I have a feeling is I cut back the water to 2 TBsp and add 2 Tbsp of cornstarch it may solve the problem. That is what I am going to try.
mami2sweeties

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mami2sweeties

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post #90 of 110
I just made some last night with all Crisco, water, and cornstarch and it came out just fine.

My husband thought he could taste the cornstarch but I thought it was only because he knew it was in there.

I have to add that I only added 2T to 2lbs/sugar (which is about 8 Cups right?) instead of the 2T for 4 Cups.

I think that if I added all 4T, I would definitely be able to taste it.

Now, I just hope it works when I add butter....
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