Questions About Hi-Ratio Shortening/crisco/others
Decorating By Starkie Updated 23 Feb 2011 , 10:36pm by Cupcations
I am trying to go to a more stable, 50/50 shortening/butter recipe for BC, instead of the all-butter recipe I have been using. I tried Crisco/butter, but it turned out REALLY crumbly when it crusted and I tried to smooth it out. I used Hi-ratio, and that was much better & softer, but it's SO expensive! There is a Lowe's Foods brand of shortening that has 3% trans fat in it, and I'm considering using that instead. Is it the lack of trans fat that makes my Crisco BC so difficult to work with after it crusts? Or do I need to just use the Hi-ratio and pay the extra cost? TIA!
Because butter makes a softer icing, you may need to add a little more liquid when using crisco.
Also if the icing is dry, you can add in a little more of the fat (butter or crisco) to help the creamy factor.
What is the exact recipe you are using?
I don't bother looking for the shortening with trans fats personally.
In your recipe do you add any other liquid besides flavoring?
Oh, yes! 2-4 TBS of milk, depending on the humidity. Once it's done mixing, the texture and creaminess is great, but after it gets on the cake and crusts, I can't stick GP to it, other icing to it, or make any texture in it, because it's so hard and crumbly.
Adding more fat will make it softer. Do you not want a crusting icing at all?
What do you mean by making any texture in it?
I have always used crusting, recipe pretty like like yours except I use all crisco, and I haven't had my icing crumble. You do have to be some what gentle and use something wet to stick things to it, like flowers or fondant.
My BC recipe is also all crisco & it crusts very nicely, why dont you just put the GP or fondant on it while its still creamy(wet)?
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