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

post #16 of 28
Quote:
Originally Posted by MariaLovesCakes

Well, I did put I think a bit more water than I shoud've 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..



Just wondering why did you put water? I know I have heard people do that, but I think would be the reason it would be too soft, and take the taste down....... use milk instead..... I use 1/2 cup butter (real butter is better) 1/2 cup crisco, 2-3 tbsp of milk 1 box of powdered sugar, 1 teaspoon of vanilla. (it's wilton recipe)....and I have heard alot of people around here like that much much better then most other buttercreams....
post #17 of 28
Thread Starter 
Quote:
Originally Posted by diane

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



Well, actually water goes very well with Crisco. That's what the recipe calls, either water or milk. I started using water because it was easier for me and have stuck with it....

When you mix the water with the Crisco, they incorporate very well.
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post #18 of 28
Thread Starter 
Quote:
Originally Posted by flayvurdfun

Quote:
Originally Posted by MariaLovesCakes

Well, I did put I think a bit more water than I shoud've 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..



Just wondering why did you put water? I know I have heard people do that, but I think would be the reason it would be too soft, and take the taste down....... use milk instead..... I use 1/2 cup butter (real butter is better) 1/2 cup crisco, 2-3 tbsp of milk 1 box of powdered sugar, 1 teaspoon of vanilla. (it's wilton recipe)....and I have heard alot of people around here like that much much better then most other buttercreams....



Yes, as far as taste, it is better, but I like the consistency of 100% Crisco still. The thickness is very good for pipping of characters and I don't have to worry about any drooping of the icing if the party is outdoors...

I will use the recipe of buttter only for home cakes and for my family... But for others, I will definitely prefer my original recipe.

Thanks for everyones help. It surelly has been helpful...
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post #19 of 28
I think I may try that and see....see you learn something new everyday....what recipe do you use???
post #20 of 28
Thread Starter 
Quote:
Originally Posted by flayvurdfun

I think I may try that and see....see you learn something new everyday....what recipe do you use???



I use Wilton's recipe but with almond extract. This one is doubled...

2 cups of Crisco shortening
1 bag of 2 lbs of confectioners sugar 10x
2 tablespoons of Meringue Powder
4 tablespoons of water
2 teaspoons of vanilla
1 teaspoon of almond extract

Adjust the water for consistency. The one above is for stiff.

1. Beat with the paddle attachment water and flavors into Crisco until well blended.
2. Add Meringue Powder into confectioners sugar and then add slowly into the shortening mixture
3. Beat only until well blended.

This is my main recipe and the almond extract gives it a delicious taste... Don't add too much almond extract. A little goes a long way.

For a slight change in taste and not so much in consistency, replace 1/2 cup of Crisco with 1/2 cup of butter (1 stick). It gives it a nice taste and its not as soft... But still, because of the butter it may melt some if outdoors in the heat...

With Crisco because it the icing crusts so nicely, you can put Royal Icing decorations and they won't melt into the icing. With the buttery one, they melt... That's another advantage...
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post #21 of 28
I have tried both 1/2 and 1/2 and the wilton method for BC. I prefer the wilton method. Using real butter never seemed to be the correct consistancy. It would always leave a grease film on the on the rounds or boards. MC
post #22 of 28
I use the Wilton recipe all the time and always use water. This way I don't have to refrigerate unless the cake filling calls for it. I've also used different flavourings with great results each time, ie: butter flavouring, clear vanilla, almond, or peppermint on a dark chocolat cake is great.
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post #23 of 28
The 1/2 and 1/2 is also Wilton's recipe. They call the all crisco one their "class buttercream". The last time I used the crisco one was in class. I just like the taste of the butter.

I always use water also and don't have much of a problem with the icing being too soft. I adjust the water in the summertime and add meringue water as someone suggested.

Good luck with the next one!
post #24 of 28
Denise,

Yes, it definitely is softer. If you prefer a stiffer frosting, you can always add cornstarch to help bind it together a little better. Wilton calls for meringue powder in their recipe to help it bind together, but meringue powder costs more per pound than gold so I stick with cornstarch. icon_biggrin.gif

As for Color Flow icing, I have found that it will keep well for about a week. I haven't tried using it at the 2-week point, like Wilton claims you can, but you can take out a little insurance but first laying a sheet of Saran Wrap directly on top of the icing, and then snapping on your airtight lid. I have my students do the same with royal icing when they prepare it to bring to class in bowls. Yours will be fine until your next class. icon_smile.gif


Diane, water and vegetable shortening will form a stable compound with the sugar helping to bind it all together. Oil and water won't, but since Crisco isn't a liquid state as oil is, using water in our icing recipes is perfectly fine.
~ Sherri
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~ Sherri
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post #25 of 28
There is Crisco Oil and there is Crisco Shortening. Just wanted to point that small fact out for Those That might not know that.


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post #26 of 28
2 questions I have in regards to this discussion....
1. if you use milk instead of water...does the finished cake have to be refrigerated?
2. if you use 1/2 and 1/2...do you use margarine or butter, and if butter...salted or unsalted? If salted...still add the pinch of salt standard Wilton recipe calls for?

Opps...guess that was actually more than 2 questions. icon_smile.gif
post #27 of 28
When I make the recipe I posted, occasionally I use heavy cream instead of water (primarily when I make it chocolate). It does not need to be refrigerated.

I also use salted butter and do not omit the pinch of salt.

Hope that helps! icon_smile.gif

~ Sherri
~ Sherri
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~ Sherri
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post #28 of 28
Quote:
Originally Posted by charman

2 questions I have in regards to this discussion....
1. if you use milk instead of water...does the finished cake have to be refrigerated?
2. if you use 1/2 and 1/2...do you use margarine or butter, and if butter...salted or unsalted? If salted...still add the pinch of salt standard Wilton recipe calls for?

Opps...guess that was actually more than 2 questions. icon_smile.gif



I agree with what cakepro just said. I'd like to add, NOT to use margarine.
It will make a softer consistency and not hold up as well as butter, at least in my opinion.

Purple Petunia icon_smile.gif
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