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HELP! Why does my Buttercream taste like Crisco?

post #1 of 18
2/16/10 at 2:45pm
Thread Starter 
I'm making the Wilton Buttercream and it taste like the Crisco.. I;m doing everything right? I made 3 batches, anythuing I can do to save it? It isn't sweet at all, it taste like Cricos w. that greasy taste after...
Does Vanilla Xtraxt go bad? HELP!!
Carissa
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Carissa
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post #2 of 18
2/16/10 at 2:56pm
Wilton has more than one recipe. How much sugar are you putting in?
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post #3 of 18
2/16/10 at 2:58pm
Thread Starter 
I'm using this one:

I box of conf, sugar
1 stick of crisco
1 teaspooon of vanilla xtract
2 tablespoons of water & salt mix

thanks for helping.
Carissa
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Carissa
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post #4 of 18
2/16/10 at 3:07pm
I think you need more sugar and vanilla. I just add and taste. I like to use 1/2 cup of crisco and 1/2 of butter myself. But if you are wanting a white one you can't get it with the butter in it.

Just add a 1/2 to 1 cup of ps at a time until you get the correct taste. You may have to add more water along to get the right consistency though.
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post #5 of 18
2/16/10 at 3:22pm
I also use half butter and half shortening for my buttercream. Much better taste and no greasy aftertaste. If you need a white-white frosting that doesn't taste like shortening, try indydebi's crisco buttercream. It's white and doesn't taste greasy. It also holds up really well in heat--which isn't a problem right now I know--lol--but summer's comin'.
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post #6 of 18
2/16/10 at 3:26pm
Thread Starter 
hi ladies.. thanks so much for your help.. I added more PS and vanilla and I can still taste it.. I think I'm going to toss it and try Indy Deb's.. (which I hate to throw away $$) but it is for a very good freind's hubby's surprise 40th and I am making 150 cupcakes, so I want everything to be perfect..

Has this ever happen to you guys where you made somehting and you had to toss it casue of the taste?
Carissa
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Carissa
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post #7 of 18
2/16/10 at 3:27pm
Hi ratio shortening doesn't leave the greasy aftertaste in your mouth. You also might need to let your buttercream blend a bit more. I really blend my shortening before adding the powdered sugar (like 10-15 minutes).
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post #8 of 18
2/16/10 at 3:35pm
Couple thoughts before you toss it. Could you take a small amount, add in some butter and butter flavor, them some more p sugar and see if it is better? Or even add just some butter flavor to a small amount? I think the butter and/or flavoring really add to the taste. Another thought is to have someone else taste it. If this is the recipe you have used before maybe your taste buds are off? Denette
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post #9 of 18
2/16/10 at 3:37pm
Thread Starter 
I already started to wash my mixing bowls, I will try it again when they come out of the dishwasher.
thanks so much
Carissa
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Carissa
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post #10 of 18
2/16/10 at 4:04pm
Quote:
Originally Posted by marion123

I'm using this one:

I box of conf, sugar
1 stick of crisco
1 teaspooon of vanilla xtract
2 tablespoons of water & salt mix

thanks for helping.



Slightly off topic, and I'm sure you copied the recipe as you saw it written, but this is what bugs me about recipe writing.....

How big is one "box" of sugar?
How much is a "stick" of crisco?
water and salt mix? Is there a ratio to that? 1.5 tsp of salt and 1/2 tsp of water? vice versa?

I use a ratio of 1-1/3 cups of fat (crisco) to 2 lbs of p.sugar. I've made icings that used more crisco and I agree ... it's disgusting.

When I read the subject line, the thought that went thru my head was "you're using too much crisco and/or not enough sugar".
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post #11 of 18
2/16/10 at 4:40pm
I also use butter and crisco but add loranns flavor to it. Good luck hope someone can help you a little more.

add more sugar and your favorite flavor (almond, butter, lemon etc.)
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post #12 of 18
2/16/10 at 7:35pm
Yes, as a matter of fact, just this morning. I was trying a new recipe for sugar free bran muffins and thought I would add some mapeline flavoring to the mix after I creamed the butter and sugar substitute together. BIG MISTAKE. The mapeline hit the mixture and all the sugar substitute wadded up into a big, gooey, brown ball. I had to throw it out and start over.

Sometimes it's best to just start over to be sure that it comes out right...especially when it's for something important. I added the mapeline last the second time and they came out fabulous! Just think of this as an experience that may have led you to a better frosting recipe! I also agree that high ratio shortening makes better frosting but it's so danged expensive unless you buy it in bulk and even then, it's not as cheap as good ol' Crisco.
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post #13 of 18
2/16/10 at 9:50pm
Quote:
Originally Posted by Mensch

Of course it tastes like Crisco! What did you expect it to taste like, butter?



Yep
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post #14 of 18
2/17/10 at 11:29am
If I make an all crisco batch I always include butter flavor extract.
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post #15 of 18
2/17/10 at 12:10pm
Add in the butter extract before you toss that batch out. Also if it isn't sweet enough for you, leave out the salt. It actually is suppose to cut the sweetness.

If you want to you can also add in some almond extact. It will add to the taste as well.

And you will want to add a little more water if you are making something other than roses with that icing. icon_smile.gif

Indy, that pretty much looks like Wilton's recipe (which I use all the time.) So I'm guessing, 1 box is 1lb of sugar. One stick of crisco is 1 cup, (which I know you use less of.)

I'm bad about those kinds of measurements for things I learned to cook from my mom. I know it isn't very good for perserving recipes, but then those are the ones we tend not to right down too much either.
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