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Do clients really like Crisco buttercream? - Page 6

post #76 of 83
Someone asked about substituting between shortening and butter.
I've been told that as long as you are using volume measure you can substitute cup for cup and Tablespoon for Tablespoon between butter, Crisco, and hi-ratio. My Crisco label, however, says 1 cup Crisco plus 6 teaspoons of water equals 1 cup of butter or margerine. I've never added or subtracted the water. What about the rest of you? If you do, does it seem to make a big difference?

I weigh everything cuz I hate washing emsuring cups. In that case, butter is 14 grams per Tablespoon, Crisco is 12, and hi-ratio (at least the one I use) is only 10. Hi-ratio is expensive but goes a lot further, so maybe it evens out. If I ever get a price matrix going, I'll have to pay attention.
post #77 of 83
Thread Starter 
I just made cake for 100 this weekend, and I used the Wilton BC recipe but i substituted butter for half the Crisco in a 1:1 ratio. It turned out great! My preference is Italian meringue buttercream, but it just isn't practical when making such a large cake with only a KitchenAid. I was quite pleased. I used flavorings that someone (Ironbaker?) here recommended--almond, butter, and creme bouquet--and the flavors was delicious.

Also--I used only straw supports, no dowels!! It was three stacked tiers, and they were fine. I'm on vacation now; I'll post photos when i return next week.
Cake made with love is GOOD for you!
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Cake made with love is GOOD for you!
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post #78 of 83
KHS, I'm very glad to hear that it turned out well for you! I know how hesitant you were at first. Was it an indoor or outdoor wedding? I'm looking forward to seeing the picture!

And I'm glad you liked the flavor mixture. Congrats!
post #79 of 83
Thread Starter 
It was an outdoor event, the 25th anniversary of a nonprofit that serves local families--the place where i met all my stay-at-home mom friends. I did it for the cost of ingredients...that place has been so good to me, and of course, it's good marketing. Chicago is in the midst of a summer from hell, but sunday was delightful--in the 70s and kind of cloudy. perfect for a cake.

Thanks for your help, Ironbaker. i was pretty sure they were your flavorings, but of course my printout of your email is at home. I got a number of compliments on the icing flavor, and i loved it myself--sticking to weight watchers was mighty hard last week!!
Cake made with love is GOOD for you!
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Cake made with love is GOOD for you!
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post #80 of 83
I use the Wilton recipe using all Crisco and my customers say the icing is the best part of the cake. I've even sold the icing for customers to use on their own cakes at home
post #81 of 83
I've heard a lot of people say they don't like the taste of icings made with Crisco, and don't like the "greasy" film it leaves in their mouth. I have to agree with that. I use a combination of butter and margarine, and with every cake I've done people have told me it was the best tasting they have had. But I only use one brand of margarine - "I Can't Believe It's Not Butter". You can use half butter and half margarine or for a more stabilized icing use more margarine than butter. If you want the true white color icing, just use some icing whitner (Wilton's is good). And I always use a lot of vanilla extract.
post #82 of 83
I prefer an all-butter buttercream (I use the powdered sugar version, not cooked meringue types), but it is difficult to smooth. I've recently started using 2/3's butter and 1/3 shortening. That makes it easier to work with. For piping, I use 1/2 butter and 1/2 shortening because I have hot hands and my all-butter recipe melts horribly as I decorate.
I'd like to try Italian Meringue soon.
I'm also interested in trying the flavoring combos some of you have mentioned--I've always used just vanilla, but adding more complex flavor sounds interesting!
post #83 of 83
Just as an fyi, Crisco does now make a 0 trans fat version!
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