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Do clients really like Crisco buttercream? - Page 2

post #16 of 83
Quote:
Originally Posted by nlh



Sure people say the Crisco frosting is good, but it's not anywhere near the level of sophistication a true buttercream frosting has.

It doesn't matter what flavors are added to it, the Crisco frostings just taste like tacky, grocery store cakes. It's all sugar and does nothing for the palette.



Have to disagree with you. I dont think the crisco version has anything to do with someone sofistication. I also dont feel that someones taste is less sophisticted. Everyones pallette is different and is all about a persons taste and personal chocie. Not a matter of sophistication.
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post #17 of 83
Thread Starter 
Forgot to ask--do you let clients know if you use almond flavoring? Because I use the real thing, I'm a bit concerned about nut allergies. Not a big deal if it's cake for a select group, but this big cake I have coming up is for a public event. I don't want to send anyone into shock!
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post #18 of 83
Thread Starter 
You know, I may be using the wrong terms here. I checked the recipe I use most and it's mousseline buttercream. It has a silky smooth texture but is sturdy enough to pipe any decorations, including flowers. Does anyone know--are mousseline and swiss the same thing?

And OK, Ironbaker, you know we're all going to be dying to know--what's the secret ingredient?????

Yes, I've seen the new trans-free Crisco, and I think that's what I'll end up using. I want to make some calls on it though. It may not have trans but I'm wondering if it has some other thing that the public just doesn't yet know will kill you. Sigh. The fat in it is fully hydrogenated, and I just don't know how that compares to partially. I'll let y'all know--for those who care!--if I get any good info on it....
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post #19 of 83
Quote:
Originally Posted by khs1030

Forgot to ask--do you let clients know if you use almond flavoring? Because I use the real thing, I'm a bit concerned about nut allergies. Not a big deal if it's cake for a select group, but this big cake I have coming up is for a public event. I don't want to send anyone into shock!



Yes, I do. I did a couple of cakes for my daughter's school and told the teacher that I used almond extract in the icing... Just in case there were any allergies concerns...

But I have to remind myself to tell people that are not used to the type of cakes I make that I use almond extract, just in case.

Again, people from Puerto Rico are so used to it, that they assume I am using it. If they don't want it, they asked me to leave it out...
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post #20 of 83
Quote:
Originally Posted by nlh

I think they are making a trans fat free version?

Sure people say the Crisco frosting is good, but it's not anywhere near the level of sophistication a true buttercream frosting has.

It doesn't matter what flavors are added to it, the Crisco frostings just taste like tacky, grocery store cakes. It's all sugar and does nothing for the palette.



Oh, boy, I am hurt... icon_sad.gificon_cry.gif I have had people that used to buy store made cakes and then ate my cakes and they said that mine was much more high quality tasting than the grocery store type.

My icing tastes really good when I almond/vanilla flavorings to it... So, I have to disagree that cakes made with Crisco taste tacky and like grocery store cakes...

Like someone else said, it all a matter of taste and preference.
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post #21 of 83
Yes, Ironbaker, 'fess up! What's the secret ingredient??? icon_lol.gif

And I, too, take a little offense to that last statement by nlh about Crisco icings tasting "tacky". I agree that it's all a matter of personal choice. For example, most people here rave about the MMF and how tasty it is. Personally, I think it's okay, but I would much rather have buttercream. And as for sophistication...maybe sophisticated people don't like Crisco buttercream, but on the same token, there's a lot of "food" that so-called sophisticated people eat that I wouldn't touch if I were starving.
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post #22 of 83
nlh, I've got to say that sugar does a lot for my palette!!! I love sweet, sweet! Some people do, some don't.

(eating sugary frosting as I sit here) icon_biggrin.gif
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post #23 of 83
I also have to add that the crisco/butter shortening tastes MUCH better (to me) than the grocery store stuff. My folks can certainly tell the difference.

Secret ingredient = creme bouquet.

Now I have to kill you guys. icon_lol.gif

I'd rather share it with other decorators than customers. Especially since it was shared with me. icon_smile.gif
post #24 of 83
Thread Starter 
What's creme bouquet? Is it a flavoring--what does it taste like? Thanks for divulging your secret to us!
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post #25 of 83
Ironbaker, you'll have to find us first!!! LOL
Sounds Yummy!
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post #26 of 83
Quote:
Originally Posted by Ironbaker

I also have to add that the crisco/butter shortening tastes MUCH better (to me) than the grocery store stuff. My folks can certainly tell the difference.

Secret ingredient = creme bouquet.

Now I have to kill you guys. icon_lol.gif

I'd rather share it with other decorators than customers. Especially since it was shared with me. icon_smile.gif



Do you have to go to a specialty store or can you get at a regular supermakert?
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post #27 of 83
Yes, it is a flavoring. I get it at a cake store here, it's the only place locally that I know of that carries it.

You can find it online at a few places if you search. It's sort of a lemony-mix. I've also seen a Creme Royal but haven't tried it yet.

I was told to only add a few drops in...I add 4-5 drops. I haven't tried it alone or as a major flavoring yet.(In place of almond or the butter) It has a nice smell to it. A fragrant buttercream is just as important as a good tasting one. The almond/butter/creme mixture smells nice.
post #28 of 83
Is Creme bouquet for the sophisticated or the non-sophisticated palette?
post #29 of 83
I'm sorry...I was trying to be cute....but I do think that everyone has different taste and one that is not necesserily yours should not be categorized as anything but a difference of opinion. Thanks
post #30 of 83
LOL adven68, I agree!
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