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new crisco weeping frosting

post #1 of 75
Thread Starter 
I use the wilton recipe for buttercream. I have been having serious issues since the new Crisco shortening has appeared. Someone please tell me the best way to alter my recipe so that my frosting doesn't slide off the sides of my cake or pool around the edges. I tried cutting back on the milk at the end but maybe I need to cut back on the Crisco instead...HELP
post #2 of 75
I have hear that walmart brand still has trans fats and lots of folks are using that with success.

Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

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Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

Reply
post #3 of 75
Thread Starter 
Thanks Sharon, I do have a Walmart right up the street. I've always been afraid to switch from tried and true Crisco because of quality but that is apparently not an issue now that Crisco is terrible
post #4 of 75
My last few cans of Walmart shortening had ZERO trans fats, so I finally had to make the switch to hi-ratio...wish I'd have done it a lot sooner!
Audrey
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Audrey
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post #5 of 75
After Crisco changed their recipe I started adding a couple of heaping teaspoons of meringue powder to my buttercream recipe. I stopped having problems with weeping.

Jibbies
post #6 of 75
I also add meringue powder to my bc. No more issues with it weeping or trying to slide off the cake.
post #7 of 75
If you have a Kroger their store brand shortening still has trans fat and I haven't had any problems using it.
post #8 of 75
Sorry, it double posted.
post #9 of 75
Thread Starter 
Well, my daughter is surprising me with a can of Aldi shortening...with transfats. I'm going to try it on my cake tomorrow............I don't know the lady I'm making the cake for so she really won't know if it's any different or not I guess. I'll have my family try it........I have also heard of adding the powder so I'll try that with my leftover 6 lb can of Criscio.
post #10 of 75
Has anyone tried the WM shortening since it went to "zero trans fat"? The reason I ask is that the new Crisco has the first ingredient listed as soy bean oil - not hydrogenated or partial hydrog...

The new WM one still has partially hydrog and fully hydrog oil listed as their first 2 ingredients. I'm wondering if they didn't somehow just changed the serving size to get the 0 trans fat labeling. I wouldn't put it past WM to do that... Just wondering.
post #11 of 75
I find the wilton recipe has almost twice the amount of fat in it that I use. HOnestly, whenever I see a thread about icing sliding off of a cake, it usually turns out that once I see the recipe they're using (and it usually has LOTS of fat in it!), then I say to myself, Wow, no wonder the icing is sliding off the cake! icon_surprised.gif

I've never had a problem with the zero trans fat. I never knew there was a problem until I read about on CC.

Here's the recipe I've used for 25 years:
http://forum.cakecentral.com/cake_recipe-6992-Indydebis-Crisco-Based-Buttercream-Icing.html
post #12 of 75
Thread Starter 
Thanks Indy.........I know all about Indiana humidity since I live in Northwest Indiana. I'm going to give your frosting a try on the next famiily cake I make. Have you ever substituted some of the Crisco with margarine or butter?
post #13 of 75
I used IndiDebs recipe last time I needed buttercream. It held up beautifully even in the 95 degree weather with horrid humidity.
post #14 of 75
I've never used butter/margarine in my icing.

Here's a confession on my ignorance: When my friend gave me this recipe, she told me "it's wedding cake icing." So for years .... until I found CC .... I thought this was the ONLY ICING IN THE WORLD that was put on wedding cakes! icon_surprised.gif I actually used to tell people, "There is no butter in buttercream." (double- icon_surprised.gif )
post #15 of 75
That recipe sounds good.
I want to try it, have you ever tried water instead of Milk?
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