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Great Value VS Crisco

post #1 of 29
Thread Starter 
I am trying to keep it cheap but don't want to compromise quality. Does anyone have any opinions on using the Geat Value shortening or the Crisco. The same thing with the sugar from Great Value.
post #2 of 29
I've used America's Choice (The Farmer Jack Brand) instead of Crisco and my Buttercream icing came out good to me.

But then again, it was my first time ever making buttercream icing so I really don't have anything to compair it to.
post #3 of 29
I've used both Great Value and Crisco, and prefer Crisco. It seems creamier to me. I usually use Domino Sugar.
post #4 of 29
I have used generic and name brand both and no one has ever been able to tell the difference. I add the flavorings and mix it the same...no difference to me!
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post #5 of 29
I have always just used GV and never used name brand. I wouldn't know what the difference taste like. Everyone seems to like mine just fine.
post #6 of 29
I always use Crisco shortening, but only because Great Value doesn't come in sticks. I always use Great Value powdered sugar and have never had a problem.
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post #7 of 29
Quote:
Originally Posted by kharvey

I always use Crisco shortening, but only because Great Value doesn't come in sticks. I always use Great Value powdered sugar and have never had a problem.

I have never seen it in sticks !!!! That would save so much time!!!!!!!!
post #8 of 29
Crisco does come in sticks, but if you are after saving money it is alot cleaper to just by the tub. 3 cups worth in the sticks is like $2.80 or something like that. A 6lb tub that I think have 14 cups in it is around $6. Much more cost effective to by the tub.

I have only used Crisco in my icing, so I can't speak from experince. I have had students that tried others with out great results. So I guess it is one of those things that you just have to try for yourself.

I have started using the Great Value powder sugar since my Walmart does not carry Imperial any more. It works just fine for me. Be sure to check though to see that it says pure cane or cane sugar. If it doesn't it could be made with beet sugar and will not give good results. My Walmart has had the cane sugar, but I have heard of other Walmarts in other areas that carry Great Value but that it is not the cane sugar.
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post #9 of 29
Thread Starter 
Thank you all I guess it's time to switch!!!!!
post #10 of 29
cakedecor, I am a die-hard Wal-Mart fanatic, but I only use Crisco shortening. I have tried several brands & the taste & consistency are not the same. The sugar doesn't seem to make a difference. I usually buy my powdered sugar at Sam's because they have a 7 lb bag for 3.69 or something like that. The 2 lb bag is 1.32 at Wal-Mart.

Good luck!
Brenda
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Brenda
http://www.freewebs.com/bkdcakes/

In view of the fact that God limited the intelligence of man, it seems unfair that he did not also limit his stupidity." ---Konrad Adenauer
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post #11 of 29
Thread Starter 
I just bought that today at Sam's !!! but Crisco is so expensive
post #12 of 29
I have used the store brand vegetable shortenings as well as Crisco and hi-ratio shortening and I prefer the Crisco to the store brand, but Hi-ratio to the Crisco. The only problem is, I have to special order the hi-ratio because my restraunt supply stores don't carry hi-ration.

As far as sugar is concerned, I will use both beet and cane sugars, but I prefer cane and have found 25 lb bags for $14.00
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Spanish sugar, French Pastry, Swiss chocolate, and American Apple Pie. How much sweeter can life get????
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post #13 of 29
GV shortening seems softer and more translucent...Crisco seems a bit richer and definately firmer. I feel the GV kind makes my icing too soft. The only other shortening I really liked that was cheaper yet equal quality to Crisco was Snowdrift but now that I'm up north they don't have it here. (But you southerners definately look for it!).

I get Domino pwdr sugar at Sam's. I can tell an ever-so-slight difference compared to the GV sugar, although it doesn't hurt at all to use the GV sugar, I used to use it all the time until I started buying the big bags at Sam's.
post #14 of 29
I hadn't realized that it could be beet sugar instead of cane sugar. I will have to go look now. I use GV powdered sugar with great results. My DH works for Wal-mart and swears that the GV brands are made by the big name companies. He is only name brand loyal to a few brands. Most of our pantry contains GV stuff.

I have only done cookies so far so I don't know anything about BC or the difference btw. shortenings.
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Learn from every experience. Say, "Next time I'll try it this way", and move on.
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post #15 of 29
I definitely have a comment about the GV powdered sugar. Not too long ago, I was having trouble with my buttercream, thinking it was a humidity issue. There was a forum topic on it, and we all had our ideas and suggestions. Nothing was working for me. So, out of curiosity, I put the 2 lb. bag of GV sugar on my kitchen scale. Lo and behold, it was under 2 pounds! Not by much, but apparently enough to make a difference in the consistency. I've also used GV shortening, as well as Publix (our local grocery), but I personally prefer Crisco. We have BJ's wholesale where I live, and I can get a 4 pound bag of Domino 10x sugar at about the same cost as GV 2 lb. (x's 2) and the 6 lb. can of Crisco is cheaper at BJ's than at Wal-Mart.
BTW, I weighed the sugar, it is true to weight on my scale.
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