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NEVER AGAIN!!!

post #1 of 36
7/23/06 at 3:41pm
Thread Starter 
Okay okay, I'm a converter!!!!!


I will NEVER NEVER use an all shortening recipe again for my icing!!!!! I just tasted leftovers of both, with and without butter and there is no contest!!!!!!!!! How could I have ever EVER made my icing without butter!

UGHHHH!!!!!!!!



Amy thumbs_up.gif
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post #2 of 36
7/23/06 at 3:48pm
I like the taste with butter much better also, but I'll use all crisco if it has to sit in the heat.
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post #3 of 36
7/23/06 at 3:49pm
Welcome aboard! good for you! I'm with you - in my humble opinion-the stuff is revolting! YUCK thumbsdown.gifthumbsdown.gifthumbsdown.gifthumbsdown.gif
That is why I only use IMBC!
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Stay Sweet! Life is too short
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post #4 of 36
7/23/06 at 3:50pm
how did your wedding cake go for your brother in law?
momma to six sweeties: Katie 99, Kam 01, Kalen 02, Kody 03, Klara Jane 05, & Karson 5/08
wife to my submariner hubby Steve since 3/4/99
cake maker extraordiniare (haha) since 12/14/05
cookie lover since 3/07
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momma to six sweeties: Katie 99, Kam 01, Kalen 02, Kody 03, Klara Jane 05, & Karson 5/08
wife to my submariner hubby Steve since 3/4/99
cake maker extraordiniare (haha) since 12/14/05
cookie lover since 3/07
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post #5 of 36
7/23/06 at 3:52pm
Quote:
Originally Posted by cakemommy

Okay okay, I'm a converter!!!!!


I will NEVER NEVER use an all shortening recipe again for my icing!!!!! I just tasted leftovers of both, with and without butter and there is no contest!!!!!!!!! How could I have ever EVER made my icing without butter!

UGHHHH!!!!!!!!



Amy thumbs_up.gif



Oh, I am soooo with you on this one! thumbs_up.gif I've never been able to agree that the butter flavoring people say to use with all crisco tastes the same as using real butter. I also think the icing has a creamier consistency or something like that.

As for the heat, I've never had a problem with the 1/2 and 1/2 recipe melting on me, but then, in CA, we don't have the same kind of heat as other areas of the country.

Sarah
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Agape is the greatest love of all.
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post #6 of 36
7/23/06 at 4:00pm
Me too......yucky crisco!! It may be nice to work with, but there's no point in eating pure hydrogenated fat.
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post #7 of 36
7/23/06 at 4:09pm
do y'all use the viva method with the 1/2 and 1/2?

i just used viva for the first time but chose to use an all crisco recipe (first time for that also) and it smoothed out Much nicer than the 1/2 and 1/2. i didn't find the taste terrible although i did Not use it in the filling. my recipe uses butter, almond and creme broquet flavors.

also, does IMBC crust?

buttercream is just a mystery to me icon_rolleyes.gif
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www.bostoncakecompany.com
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post #8 of 36
7/23/06 at 4:16pm
Thread Starter 
I used the Viva on my TRUE buttercream and no problems.

freddyfl~ the wedding cake turned out great! It's in my pics! Apparently, according to my BIL, my cake was the most "grandeouse" thing (is that a word?) icon_confused.gif at the wedding. It "outshined" the rest of the wedding. I thought the reception site was decorated very nicely but I wasn't there for the ceremony so that could all be true since the bride and groom wore cowboy boots with their dress/tux! icon_confused.gificon_cool.gif Thank you for asking!!!


Amy
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post #9 of 36
7/23/06 at 4:22pm
Hi guys

I have been reading this post and have a question is your butter yellow or white.

Here in Australia our butter is yellow and if I do icing with butter it is never white. Just interested.

Thanks

Anna
Laugh and the world laughs with you, snore and you sleep alone
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Laugh and the world laughs with you, snore and you sleep alone
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post #10 of 36
7/23/06 at 4:46pm
Thread Starter 
Ours is yellow! A very pale yellow and our (or at least mine) icing has a slight slight yellow hue to it but not enough IMO to make much of a difference! I would love to know, however; how to get my butter icing whiter!!!


Amy
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post #11 of 36
7/23/06 at 4:52pm
here we get white margarine so I use that for my icing. I get real white icing. I never use crisco. but if it wasn't for my white margarine I'd probably use the butter recipe.


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post #12 of 36
7/23/06 at 4:53pm
your cake was beautiful cakemommy! As far as whiter butter icing I think you can buy butter that doesn't have any dyes in it, but I am sure it is more expensive.
momma to six sweeties: Katie 99, Kam 01, Kalen 02, Kody 03, Klara Jane 05, & Karson 5/08
wife to my submariner hubby Steve since 3/4/99
cake maker extraordiniare (haha) since 12/14/05
cookie lover since 3/07
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momma to six sweeties: Katie 99, Kam 01, Kalen 02, Kody 03, Klara Jane 05, & Karson 5/08
wife to my submariner hubby Steve since 3/4/99
cake maker extraordiniare (haha) since 12/14/05
cookie lover since 3/07
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post #13 of 36
7/23/06 at 4:53pm
Thanks for your reply Amy I was really interested.

PS I love your cakes, your shell borders and fantastic, I just can't get mine to look right.
Laugh and the world laughs with you, snore and you sleep alone
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Laugh and the world laughs with you, snore and you sleep alone
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post #14 of 36
7/23/06 at 5:01pm
Thread Starter 
Thank you!!!!! I still need practice. Everynow and then I get a shell smaller than the others. That happens when I have to stop and then start again!

White margarine! HMMMMM!!!!! Do we have that here anyone?


Amy
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post #15 of 36
7/23/06 at 5:03pm
As I understand, that white icing color works if your icing has a yellow undertone. I've never tried it, but several people have told me this.
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