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Decorating with 1/2 Crisco/1/2 Butter Recipe

post #1 of 28
Thread Starter 
I am used to decorating with buttercream having 100 % Crisco in the recipe. I wanted to try the 1/2 Crisco and 1/2 butter and didn't like it....

Well, I did put I think a bit more water than I shoud've but still think butter makes it way too soft, especially in this hot, humid weather in Florida. icon_cool.gif

This cake I am attaching was a nightmare to decorate. It is small but boy what a pain to ice it. To smooth, not too bad, but to keep the icing thick enough and not see through, WHAT A MAJOR PAIN!!! icon_cry.gif I guess I am so used to the thickness of 100% Crisco Buttercream, that I couldn't get the handle on icing this one..... icon_cool.gif

Anyway, needless to say, I am sticking with my 100% Crisco butterceam and only using the 1/2 and 1/2 one for fillings... icon_smile.gif

I am also testing other recipes... I am going to try French buttercream. I tried Swiss and it wasn't that bad... tricky to smooth but nice and thick..
LL
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post #2 of 28
Thread Starter 
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LL
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Its always about cake!!
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post #3 of 28
I'm sorry you had such a hard time with the half butter, half shortening.
I used to use the all shortening, which I learned in the Wilton classes, but I didn't like the taste of it.
Since I first tried the half and half, I've never gone back!!! I found it soooo much easier to smooth. And I don't have a problem with it being too soft.
I don't have a problem with it being 'see through' either. Maybe you did put too much water?? And how much sugar did you use?
And for humidity problems, a bit of meringue powder might do the trick.

The recipe I use is:
half cup butter (real butter, not margarine)
half cup Crisco (not the butter flavoured Crisco)
2 Tbsp. milk
1 tsp. flavour of choice (vanilla, butter, almond, rum, etc.)
4 cups (or 1lb.) icing sugar.


Can you share the recipe you used? Someone maybe able to help you.

Purple Petunia icon_smile.gif
post #4 of 28
I use that same recipe purple petunia, instead of water I use milk, I live in Florida and have yet to have a problem, I keep my house very cool though.

I started on my own and always used 1/2 crisco 1/2 butter. I just started wilton course 2 and just don't like the flavor of that all crisco recipe.
I think the water might of had something to do with it. Try less water or subsitute and try milk. Hope this helps
Denise
post #5 of 28
I use Dawn's BC recipe and it comes out quite thick, then I just thin it with milk as needed. It has always worked really well.

Jess
post #6 of 28
Thread Starter 
Quote:
Originally Posted by PurplePetunia


The recipe I use is:
half cup butter (real butter, not margarine)
half cup Crisco (not the butter flavoured Crisco)
2 Tbsp. milk
1 tsp. flavour of choice (vanilla, butter, almond, rum, etc.)
4 cups (or 1lb.) icing sugar.


Can you share the recipe you used? Someone maybe able to help you.

Purple Petunia icon_smile.gif



My recipe is same as yours but I used too much water... icon_cool.gif

I had put it away to use as a filling because it was too soft and then forgot and iced the cake...

I think that was my problem.

I did do another recipe where I ran of out Crisco and used 1/2 cup of butter to complete the recipe. It was really good, but still like the consistency of 100% Crisco. I changed the flavor of the Crisco buttercream by adding almond extract to the recipe. It gives it a really nice taste and smell.

A lot of people like it...

But thank everyone. I do believe it was the water. I put too much. I put the same amount it takes to make a thin consistency on the regular Wilton buttercream.
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post #7 of 28
You also have to remember that about 18 - 20% of the stick of butter is water, so if you did not adjust the amount of water in your recipe to reflect this fact, you OD'd on water. icon_wink.gif Try this one before giving up on it forever:

You will need:

1 c. European butter (the higher fat content really makes this butter taste wonderful), softened to 65 - 70 degrees F. (I use salted butter.)
1 c. white Crisco

Gently and quickly beat these two solids together. Try not to introduce a lot of air.

In a measuring cup, mix 3 tablespoons of water with 2 teaspoons of clear vanilla extract (or you may use regular vanilla extract if you wish) and 2 teaspoons of butter extract along with a pinch of salt. Stir to dissolve the salt.

Grab a 2-pound bag of powdered sugar. If it's airy and fluffy, you will not need to sift it. If it's a brick, please sift it.

With your mixer on, slowly add approximately half of the powdered sugar to the crisco/butter base. Add half of your liquid base. Add (slowly, or you will have a sugar cloud) half of the remaining amount of sugar, followed by half of the remaining liquids. Stop & scrape your bowl. Add the remaining liquid and finish up with the remaining sugar. It's not an exact science; you just don't want a wet soupy slurry by adding too much liquid at once or a dry cloud of sugar whizzing out of your bowl if you add too much sugar at once. Balance it out.

Try to keep the mixing time to a minimum, as your goal is to not incorporate a lot of air into your icing. This produces a medium consistency icing. To stiffen, add cornstarch. To thin, add piping gel or corn syrup.

This icing is stable at normal room temperature (78 degrees or under) for two to three days. Don't overfill your piping bags as the butter has a much lower melting point than Crisco and the heat from your hands will break the icing down to a too-soft state. Work relatively quickly.

I live in Houston and use this on all cakes that are not required to be snow-white or will be left outside anytime between January and November. icon_biggrin.gif

Enjoy!
~ Sherri
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~ Sherri
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post #8 of 28
Oh yeah...forgot to mention...

Please stick with the all-Crisco recipe for your cake classes. It takes much more heat and abuse than any buttercream with real butter, which will greatly benefit you as you learn the various techniques taught in your cake classes. I've had students bring butter-based icings to class even though I implore them to stick to the class buttercream recipe, and ultimately it results in unsatisfactory results for them and frustration. icon_sad.gif
~ Sherri
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~ Sherri
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post #9 of 28
Thread Starter 
Quote:
Originally Posted by Cakepro


You will need:

1 c. European butter (the higher fat content really makes this butter taste wonderful), softened to 65 - 70 degrees F. (I use salted butter.)
1 c. white Crisco

Gently and quickly beat these two solids together. Try not to introduce a lot of air.

In a measuring cup, mix 3 tablespoons of water with 2 teaspoons of clear vanilla extract (or you may use regular vanilla extract if you wish) and 2 teaspoons of butter extract along with a pinch of salt. Stir to dissolve the salt.

Grab a 2-pound bag of powdered sugar. If it's airy and fluffy, you will not need to sift it. If it's a brick, please sift it.

Enjoy!



Thank you, Cakepro. I will try it.

Thanks.
Its always about cake!!
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Its always about cake!!
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post #10 of 28
Thread Starter 
Quote:
Originally Posted by Cakepro

Oh yeah...forgot to mention...

Please stick with the all-Crisco recipe for your cake classes. It takes much more heat and abuse than any buttercream with real butter, which will greatly benefit you as you learn the various techniques taught in your cake classes. I've had students bring butter-based icings to class even though I implore them to stick to the class buttercream recipe, and ultimately it results in unsatisfactory results for them and frustration. icon_sad.gif



I took all my classes, but thanks anyway. icon_smile.gif
Its always about cake!!
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Its always about cake!!
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post #11 of 28
Sorry, I actually meant that comment for Denise, who said she was starting Course 2.

icon_smile.gif Sherri
~ Sherri
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~ Sherri
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post #12 of 28
Sherri,

Thanks for the tip, This class seems to be using mostly royal icing.

Happy Baking
Denise icon_smile.gif
post #13 of 28
True...but don't try to get away with a butter-based icing on the last night when you cover your cake in basketweave. icon_wink.gif The bag's in your hand a long time!
~ Sherri
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~ Sherri
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post #14 of 28
Sherri,

I am following directions to the 'T'...I only use the half butter when I decorate for myself( I love the taste) . I did a practice cake the other night and found that the half butter is so much softer. I have a question I have to make my color flow outline tonight for the two birds. How long can I store the left over colorflow? I did read I could leave it out covered in an airtight container. Would it be ok till wed night class? we are gonna fill in the outlines at class on Wed.
Thanks for any help
Denise
post #15 of 28
i'm curious, why are some of you using water? oil and water don't mix, especially if you're using all crisco. icon_lol.gif
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