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Help frosting taste funny after taste

post #1 of 11
Thread Starter 

Hi, Merry Christmas, i have a quick recipe, that is 1 cup crisco, 2 stick's or parkay, but i use one butter and one parkey, 1 tablespoon of vanilla, 1 lb of con sugar, i made 3 double batches. i did put a little butter flavoring in as well, ok i'm wondering if it was the crisco i used an open one and a new one, does crisco go bad and do u referigerate sp your's, i like this frosting when i need non crusting, and add a little salt and it's not real sweet, i've never had this problem before. i added another lb of sugar still has an after taste,  Help if you can Thank's so much Diane

post #2 of 11

It might very well be the butter flavoring. I've never encountered an imitation butter flavoring that didn't smell like butter that's gone anywhere from slightly to completely rancid. (And if I can't get 100% real butter on my popcorn, I eat it dry!)

James H. H. Lampert
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Web site: http://www.hbquik.com/jamesl

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James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

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post #3 of 11

I agree with the butter flavoring causing the problem, Tried it once, hated it mostly because of the smell. Worried about the after taste but the customer was thrilled with the cake and said it was the best they have ever had. I also picked up some other orders from their friends and relatives.So it must not have been as bad as I thought.  I won't ever use it again though. Maybe the after taste is not as noticeable once it is on the cake. 

 

I am not familiar with the sugar you are using, what is it?


Edited by wildflowercakes - 12/24/12 at 11:58am
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Just when the caterpillar thought life was over it bloomed into something beautiful.
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post #4 of 11

I have used a very simular recipe for yrs. with butter flavoring.  That should not be the cause of the problem unless one of the ingredients is bad.  And Yes, Crisco, flavoring and even parkay can go bad :(  Crisco does not need to be 'friged. 

post #5 of 11
Quote:
Originally Posted by wildflowercakes View Post
I am not familiar with the sugar you are using, what is it?

 

I read the OP's "con sugar" as short for "confectioner's sugar."

James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

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James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

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post #6 of 11

If you know your butter and shortening were recently new then I would say it was the butter flavoring.  I hate Wilton's as it doesn't smell very good and I think tastes terrible.  I get butter flavor from Restaurant Depot and it is perfect.  Check your flavoring.

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post #7 of 11

You probably don't need the butter flavor at all if you have butter in the recipe. That also looks like a small amount of confectioner's sugar, I usually use 1 cup of fat to 1 pound of confectioner's sugar, so you should use 2 pounds of sugar for that amount of fat.

post #8 of 11
Quote:
Originally Posted by hbquikcomjamesl View Post

 

I read the OP's "con sugar" as short for "confectioner's sugar."

Well that makes sense! Duh brain fart

Just when the caterpillar thought life was over it bloomed into something beautiful.
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Just when the caterpillar thought life was over it bloomed into something beautiful.
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post #9 of 11
Quote:
Originally Posted by wildflowercakes View Post

Well that makes sense! Duh brain fart
I read it as corn sugar, lol
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #10 of 11
And crisco can get a nasty rancid taste and smell, id check that first.
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #11 of 11

My recipe for BC is 1.5 cups crisco, 1 stick butter, 2 lbs powdered sugar (10x), about a tbs vanilla, a pinch of powdered salt, and .5 c water (give or take a little depending on the consistency I'm looking for). It's sweet, but not overly sweet and holds up nicely.

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