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All crisco buttercream 0 transfat

post #1 of 9
12/30/11 at 9:56am
Thread Starter 
hi everybody

Since crisco changed to 0 transfat my bc used to be grainy , gritty taste

I have tried to change my cane sugar brand to a pricer brand and it workeeed

Indeby bc is noo longer gritty with crisco 0trans after I have hanged my sugar , it became silky as it used to be before

So everybody who struggle with this crisvo try this tip

Thaaaaanks
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post #2 of 9
1/1/12 at 11:06am
If you were using a store brand sugar then the sugar could have been beet sugar rather than pure cane which will make gritty buttercream.
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post #3 of 9
1/1/12 at 9:11pm
Thank you TexasSugar someone told me that it is all just hype from manufacturers regarding pure cane and beet sugar. I only use Pure Cane sugar in my frostings. I tried cheap sugar one time never again.
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post #4 of 9
1/2/12 at 3:56am
Thread Starter 
The old sugar brand was pure cane sugar also
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post #5 of 9
1/3/12 at 9:03am
I think the "difference" between beet sugar and cane sugar IS all hype. I've used generic brands of sugar for years in high priced wedding cakes and NEVER had gritty bc.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #6 of 9
1/3/12 at 2:56pm
Oh, good - - I thought I must be doing something wrong. I've never had gritty bc and I've probably used every kind/brand of sugar out there. icon_smile.gif
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post #7 of 9
1/5/12 at 7:19am
I've had gritty BC before but I dont' think it was due to the sugar used, problably the ambient temp and the mixing itself. When it happened i changed from Great value brand to dixie crystal and found great value was much better. So that's what I'm sticking with.

By the way, the Shur Fine brand of shortening still has transfats.
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post #8 of 9
1/6/12 at 10:54pm
Thread Starter 
Quote:
Originally Posted by tgress13

I've had gritty BC before but I dont' think it was due to the sugar used, problably the ambient temp and the mixing itself. When it happened i changed from Great value brand to dixie crystal and found great value was much better. So that's what I'm sticking with.

By the way, the Shur Fine brand of shortening still has transfats.



i have no other brand but crisco in my country

i used to use SIS cane sugar brand (malysian) with my transfat crisco and it was great

But since the crisco became 0 trandsfat , I stopped doing bc cakes because of the grittness

Then I moved to Smile cane sugar (british ) and twice pricer than the SIS , useing indy recipe as usual and I got veryy silky nice bc as it used to be
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post #9 of 9
1/7/12 at 7:13am
Quote:
Originally Posted by leah_s

I think the "difference" between beet sugar and cane sugar IS all hype. I've used generic brands of sugar for years in high priced wedding cakes and NEVER had gritty bc.



I buy whatever sugar is on sale and I, too, have never had a problem with gritty buttercream. My only problem is with rising prices.
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