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new crisco weeping frosting - Page 5

post #61 of 75
8/25/08 at 9:58am
Quote:
Originally Posted by Cake_Princess

This is a question for all the people that have been having problems with their icing weeping.

When making your icing are you using pre-measured Crisco or are you having to scoop it and measure or cut it from the 1 pound brick?




I wonder why you asking this?...
Edna
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Thanks Edna
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Visit my website.. www.designmeacake.com
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Thanks Edna
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post #62 of 75
8/25/08 at 10:17am
I'm so excited to try indydebi's recipe!!! I use alpine currently but I would love to do an icing with no trans fats. I'll post back with how it goes!!! icon_biggrin.gif
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post #63 of 75
8/25/08 at 1:32pm
As for the question about the measuring, I use both, actally all three. At home I always make a double batch of the WBC and I'll sometimes use the small can that equals 2 cups. I've even used the sticks and measured from the the big can. I firmly believe it's the whole Trans Fat thing. I mean why can't they sell both and let the comsumer decide if they want the extra fat or not?????
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U.S. Navy wife
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post #64 of 75
8/25/08 at 2:27pm
I was thinking...I know that when large companies change there products, or remove a product from large chain grocery sales they sell the remaining stock to stores like Big-Lots or Dollar Stores to get rid of it...you might want to check there for the old Crisco. Its a just a thought.
"Serenity is not found by avoiding the storm, but by finding peace within the storm"
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"Serenity is not found by avoiding the storm, but by finding peace within the storm"
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post #65 of 75
8/25/08 at 2:49pm
Thread Starter 
Guess what? I sent Crisco (Smuckers) an email outlining the problems I had been having with the shortening. They so thoughtfully sent me 2-$3 coupons for MORE Crisco..........Oh Boy. They did include a second page with some suggestions,,,,Stir by hand to reduce air bubbles, do not frost frozen cakes, use paper towel to smooth out any parts that appear to be rough or grainy. To reduce shininess and improve crusting add 1 Tablespoon of Meringue powder for every 1 cup of shortening in the recipe. How's that for some insight? I wonder if they got their information off of CC???
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post #66 of 75
8/25/08 at 3:09pm
leannsloan,

I'm in Indiana and can get a 50# box of Sweetex special ordered through GFS (Gordon Food Service). The price has jumped $30 dollars since I bought my first box 2 years ago from $62 to $92!!! I'm a hobby baker so I just parcel it out and place in the freezer!
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post #67 of 75
8/25/08 at 3:26pm
Thanks Christeena I have never been to the gfs store I will go check it out. Were in In do you live pm me Le'Ann
It's the little things that make a difference
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It's the little things that make a difference
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post #68 of 75
8/25/08 at 4:10pm
Quote:
Originally Posted by Debbie1957

Guess what? I sent Crisco (Smuckers) an email outlining the problems I had been having with the shortening. They so thoughtfully sent me 2-$3 coupons for MORE Crisco..........Oh Boy. They did include a second page with some suggestions,,,,Stir by hand to reduce air bubbles, do not frost frozen cakes, use paper towel to smooth out any parts that appear to be rough or grainy. To reduce shininess and improve crusting add 1 Tablespoon of Meringue powder for every 1 cup of shortening in the recipe. How's that for some insight? I wonder if they got their information off of CC???



I know that the slow mixing does helps with the bubbles , I done this in the slowest setting of my Kitchen aid, and then finish by hand.
Edna
Visit my website.. www.designmeacake.com
http://designmeacakeblog.blogspot.com/
Check my Gumpaste Tutorials in You tube
http://www.youtube.com/user/tonedna1
Check my new Blooms and Vines DVD!



Thanks Edna
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Visit my website.. www.designmeacake.com
http://designmeacakeblog.blogspot.com/
Check my Gumpaste Tutorials in You tube
http://www.youtube.com/user/tonedna1
Check my new Blooms and Vines DVD!



Thanks Edna
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post #69 of 75
8/26/08 at 5:53am
Quote:
Originally Posted by tonedna

Quote:
Originally Posted by Cake_Princess

This is a question for all the people that have been having problems with their icing weeping.

When making your icing are you using pre-measured Crisco or are you having to scoop it and measure or cut it from the 1 pound brick?




I wonder why you asking this?...
Edna



I asked this because I have had the same weeping issue with regular Crisco as I mentioned before.

I bought a tub of regular Crisco and carefully measured out the amount of Crisco needed. In addition the weather was humid. I made 2 batches and had both slide right off the cake. In addition there was a big pool of oil at the base of the cake.

I finally went out and bought pre-measured sticks of Crisco and made the icing without meringue powder. The weather was still very humid. This time the icing crusted over beautifully.
The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

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The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
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post #70 of 75
8/26/08 at 5:56am
You could try using 1/2 new crisco and 1/2 sweetex, that's what I'm using now and LOVE it!

Jen icon_smile.gif
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Jennifer Dontz - Traveling sugar art teacher
Online store/gallery: www.sugardelites.com
NOW SHIPPING!!!! CYMBIDIUM ORCHID / IVY DVD!
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post #71 of 75
8/26/08 at 6:18am
Quote:
Originally Posted by Cake_Princess

Quote:
Originally Posted by tonedna

Quote:
Originally Posted by Cake_Princess

This is a question for all the people that have been having problems with their icing weeping.

When making your icing are you using pre-measured Crisco or are you having to scoop it and measure or cut it from the 1 pound brick?




I wonder why you asking this?...
Edna



I asked this because I have had the same weeping issue with regular Crisco as I mentioned before.

I bought a tub of regular Crisco and carefully measured out the amount of Crisco needed. In addition the weather was humid. I made 2 batches and had both slide right off the cake. In addition there was a big pool of oil at the base of the cake.

I finally went out and bought pre-measured sticks of Crisco and made the icing without meringue powder. The weather was still very humid. This time the icing crusted over beautifully.




Thats a good question...I usually use the pre-measured ones.. the one I measure is the walmart brand.

That sound like a great idea Jennifer!
Edna thumbs_up.gif
Visit my website.. www.designmeacake.com
http://designmeacakeblog.blogspot.com/
Check my Gumpaste Tutorials in You tube
http://www.youtube.com/user/tonedna1
Check my new Blooms and Vines DVD!



Thanks Edna
Reply
Visit my website.. www.designmeacake.com
http://designmeacakeblog.blogspot.com/
Check my Gumpaste Tutorials in You tube
http://www.youtube.com/user/tonedna1
Check my new Blooms and Vines DVD!



Thanks Edna
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post #72 of 75
8/26/08 at 11:13am
for those of you who were asking where you could buy hi-ratio shortening there is a place called [url]www.countrykitchensa.com [/url]that sells it in a 3lb tub for $7.45. i've never bought anything from them online, but thats only because i am very lucky to have their actual storefront within a 20 minute drive. that place its awesome!!

as for the weeping and using the new crisco, i've had that problem too. horrible mess!!! i switched to the walmart brand and haven't had a problem yet. it does have a slightly different taste though. not sure why its a problem.
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post #73 of 75
8/26/08 at 12:47pm
Has anyone tried adding "Brite White" or "Angel White", to their current recipe? These products are supposed to be a base (stabilizer) that help produce a less greasy frosting.

I'm thinking of trying it out. I feel good about offering a "trans fat" product, but the crisco is just not working for me anymore. icon_cry.gif
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post #74 of 75
8/29/08 at 5:28am
OK--I just made another batch of Indy's recipe and it turned out fine. The only thing I did differently was that I used whole milk instead of low fat and I SIFTED my powdered sugar, which I have never done in the past YEARS of baking cakes.

Now I have 5 cakes due tomorrow and will do the same steps with the frosting that I am making today to see if my "success" continues. I will keep you posted.
I can do all things through Christ who strengthens me.

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I can do all things through Christ who strengthens me.

"Quality Cakes Aren't Cheap and Cheap Cakes Aren't Quality"

It's not "just cake!"
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post #75 of 75
7/31/10 at 7:13am
Sure wish I had read this first,
Made buttercream for a wedding cake, it was sliding so bad, I had to scrap it off, added more powdered sugar and it hasn't really helped much. I have a fan on it now, the wedding is an hour away, and it will be hot, so I am expecting a disaster, but I expected it anyway due to the heat and it being an outdoor wedding/reception, bride was expecting it slidding, as she requested no color in the icing, so we did silk flowers and a beautiful ribbon.
I used crisco sticks, and real butter, I've NEVER had this problem before.
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