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Wow...ingredients matter!

post #1 of 29
Thread Starter 
So anyway just like everyone else I have my frosting recipes down and am used to how they taste and what goes into them, etc.

Went to a friend's house this week out of town and worked on a cake with her kiddos...and made a batch of icing.

Wow!

Same ingredients...but with her butter instead of mine....her Crisco instead of my sweetex...and her sugar instead of mine....and different vanilla. WOW! It was almost like a different icing, but the same recipe!

I was really amazed how that just even the brand of what you buy can make a HUGE difference. Now I know why just small changes can make a big impression on how cakes taste to customers.
post #2 of 29
Yep, that's why I'll stick with butter from BJ's, homemade vanilla, and Domino Sugar. especially for my SMBC. It's a no-fail for me.

Theresa icon_smile.gif
post #3 of 29
This is a great illustration on the many conversations about "do you hand out your recipes?" My oatmeal cookie recipe is on the oatmeal box, but just because they have the recipe, doesn't mean their's will taste the same.
post #4 of 29
Oh Crisco will make something taste off in a heartbeat! I just made Sugarshack icing with my new Sweetex....what a world of difference!

Vanilla: Nielsen Massey

And SMBC, I always use Land o Lakes.
post #5 of 29
Thread Starter 
I use Sam's butter and Sweetex and then just generic powdered sugar (fresh bags that are not clumpy) and then I also do not measure the liquids, just pour some in until its the consistency I want. Oh and the Tone's pure vanilla or the Wilton clear are actually pretty yummy...got some vanilla bean paste and I feel like the flavor isn't as strong or nice as just the Tone's from Sam's.

I have a whipped icing recipe I use with the same brands as above, as well as a few other ingreds.
post #6 of 29
What's Sweetex????
post #7 of 29
Thread Starter 
Quote:
Originally Posted by hensor

What's Sweetex????



Its a high ratio shortening used for baking/icing, that you get at some bakery supply places, or order online.
post #8 of 29
I guess that is why I have not seen it locally before...

Thanks
post #9 of 29
and to add to the different ingredients, different tastes.

tried Tones vanilla once and personally couldn't stand it.

so back to McCormicks for me
Keep on cakin'!
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Keep on cakin'!
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post #10 of 29
I don't like Tones vanilla either. You can see through it, and that means it's watered down too much for me. I'll stick with homemade.

I use Ina Garten's recipe, and it's wonderful. Very strong in taste, because you use a lot of beans, but well worth the wait.

Theresa icon_smile.gif
post #11 of 29
Yes, some brands can make a HUGE difference. That's why I tell people who are trying my recipes....PLEASE use the exact ingredients, at least the first time around. Otherwise, you won't know how it is supposed to perform/taste icon_smile.gif

Jen icon_smile.gif
Jennifer Dontz - Traveling sugar art teacher
Online store/gallery: www.sugardelites.com
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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 #12 of 29
Quote:
Originally Posted by JenniferMI

Yes, some brands can make a HUGE difference. That's why I tell people who are trying my recipes....PLEASE use the exact ingredients, at least the first time around. Otherwise, you won't know how it is supposed to perform/taste icon_smile.gif

Jen icon_smile.gif

So true Jennifer!! If I share a recipe with someone I always tell them if you change even one thing in the recipe, it's not my recipe anymore so please don't say it's Patsi's recipe!! I don't ever give cake recipes out, but I did give my DBF
(does that stand for dear boyfriend?) a very basic crock pot recipe cuz he's trying to learn how to cook. Well the darn recipe only has four ingredients - he left out two of the ingredients and wondered why it didn't taste like mine!!! PLEEZ!!
post #13 of 29
I think the Sweetex is the biggest factor. It's like substituting margarine for butter.
post #14 of 29
Yes, they really do matter a lot!

Take for instance the famous INDYDEBI BUTTERCREAM. I had been trying and retrying that recipe FOREVER. She has even helped me.(THANKS DEBI) Today...I made it just like she said with those measurements BUT today was the first day I actually used clear vanilla. I was going to post about this morning but I thought no one would believe me. It is not only the color that is different....but the whole consistency has changed. It is a lot creamier.......now I will have to adjust my milk a tab so its not so soft and creamy....does that make sense? icon_surprised.gificon_smile.gif
post #15 of 29
I ran out of HR shortening today and needed only two more cups for my 6qt KA. I used a Kroger brand of reg shortening (has trans fats) combined with the HR that I had to make a 6qt batch of Sugarshacks Buttercream today.

I can't tell a big huge difference, but indeed there is some diff in taste. Can't quite put my finger on what it is, but it made a believer out of me today about diff ingredients changing a recipe.

It didn't turn out bad, just somewhat different. If that makes sense.
~Kay
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~Kay
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