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post #16 of 45
2/14/05 at 1:54pm
Hi there-I tried it with the wilton buttercream icing of
1 c shortening
1 tsp clear vanilla
4 cup confec sugar
2 tbl milk-
after beating it for quite a while, I tinted it with wilton color-let it sit for a bit (since I was using the color for something else)-used 2 tbl icing and 2 tbl clear Karo syrup-=mixed it will-had no problem-even checked it about 1/2 hr later to make sure no separation-again no problem. I am in KY and it is about 45 outside-was raining all morning-don't know if climate would have a sayso in this or not. Hope this helps even a little bit.
What you do may be a "little thing" but "little things" add to alot!
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What you do may be a "little thing" but "little things" add to alot!
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post #17 of 45
2/14/05 at 3:00pm
Thank you so much Nanni!!! I can't do this experiment on my own. I can try different products, but I can't control the climate. I truly appreciate your help.

OK- Good to know. Now I'm totally clueless. It's not climate. You're in KY with rain. I'm in the High Desert and dry climate.

It's not the fat issue, I used butter and you did not.

It's not the brand of coloring, I used Chefmaster, you used Wilton.

I refuse to believe it the brand of corn syrup. You and I both used Karo. The ones that failed did not. But brands usually don't matter. Next time I go into town (Wednesday) I'll have to get some off brand corn syrup and experiment. This is just too weird.

I'm so thankful to those who told me about the problem though so I can iron out the tutorial. My tutorials are only as good as the feedback I receive.
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post #18 of 45
2/15/05 at 5:44am
I can pick up some "real" karo the next time I go into town. I still have some of the icing I tried using before. I'll let you know how it turns out but it might not happen until this weekend.

Debbie
Hope your day is a piece of cake!
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Hope your day is a piece of cake!
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post #19 of 45
2/15/05 at 8:20am
I just asked nanni (on another thread) if she used hi-ratio or Crisco. This may be the problem. I need to wait for her answer.
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post #20 of 45
2/15/05 at 9:44am
Did anyone check the "freshness" of the shortening? I had some unfortunate results with shortening that was near its expiration date. This happened years ago and I could very well have been doing something else wrong..........but, maybe that was the problem.

Sandi
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post #21 of 45
2/15/05 at 9:52am
Good point Sandi
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post #22 of 45
2/15/05 at 12:37pm
Thread Starter 
MY FRIEND THIS IS MY RECIPE: 2 CUPS VEGETABLE SHORTENING,2 TEASPOON OF VANILLA FLAVOR,4 TABLESPOONS OF MATER,1 POUND OF POWDER SUGAR[4 CUPS],A PINCH OF SALT. [/center]
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post #23 of 45
2/15/05 at 12:46pm
Thanks! I'm making a note of it. We will get to the bottom of this.
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post #24 of 45
2/15/05 at 5:05pm
I used Crisco shortening-I just checked the sample I made and it is still ok. I checked the smell also-to make sure it didn't sour or something-everything is still good. Hopefully it is something simple-just a fluke or something. I know it can be frustrating!
What you do may be a "little thing" but "little things" add to alot!
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What you do may be a "little thing" but "little things" add to alot!
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post #25 of 45
2/15/05 at 6:05pm
Thanks Nanni! This helps eliminate that issue.
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post #26 of 45
2/16/05 at 11:34pm
Hi, I used the half butter and half Crisco recipe with an off brand of corn syrup and had no problem with seperation.
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post #27 of 45
2/17/05 at 12:27am
aaaahhhh! jscakes, very interesting. I'm beginning to think this may be unsolvable. I know it would be a far fetched coincidence (since it's 2 people), but maybe the Crisco was bad. I bought Crisco once and 3 days later it was not behaving properly. I had to toss it out.
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post #28 of 45
2/17/05 at 5:54am
time for yet another test cake ~ i'll get more Crisco this weekend! My friends at work are going to love me! Can you keep the glaze for any length of time (refrigerate or freeze)? How can you tell if Crisco is bad? looked and smelled ok...

Thanks for everyone's help!
Debbie
Hope your day is a piece of cake!
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Hope your day is a piece of cake!
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post #29 of 45
2/17/05 at 9:48am
I still have some glaze in my cabinet in an air tight container I made a at least a month ago. I'm saving just to watch how long it lasts. About once a week I open it and check the consistency, color, smell and taste. So far I haven't keeled over...

I'm not sure on the Crisco question. All I know is I replaced the Crisco and no longer had an issue. This may or may not be your problem.
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post #30 of 45
2/17/05 at 10:08am
thank you ~ hopefully that's all it was!

Debbie
Hope your day is a piece of cake!
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Hope your day is a piece of cake!
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