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Do they use all crisco for this type of frosting at the bakery?

post #1 of 9
Thread Starter 


Hi guys,

 I really love frosting like this because it taste delicious and its also very easy to deliver it to parties. Do you know if this type of frosting is made with all crisco? Thanks, hope you guys can help me out ! I hope to pipe it out with a circle tip

post #2 of 9
Well, from what I can tell in the pic, the top one is red velvet, which usually gets frosted with cream cheese frosting. (Which includes cream cheese and butter, not crisco) the bottom looks like it could be buttercream, which can be made with all crisco with the difference being, crisco makes the buttercream 'crust' once it's piped/spread and left to set..hope that helps..
post #3 of 9
Thread Starter 

Hi

Thank you so much for your reply =) Does crust mean it basically sets and hardens a little? What makes a frosting crust after it sets? Is it the sugar ,crisco or butter?

post #4 of 9
Crust means you can touch your finger lightly to the icing and it won't stick. What actually makes buttercream crust is the fat to sugar ratio.. I just usually use crisco for my crusting buttercream...here's a good page to explain it...

http://www.craftsy.com/blog/2013/07/crusting-buttercream/

Hope this helps! icon_smile.gif
post #5 of 9
Lol I just realized both posts I'm replying to are the same person...we're funny.
post #6 of 9
Thread Starter 
Hahha yes! Ty so much wendy! You been so helpful. For the recipe you send me for the buttercream, I notice it uses corn starch. I never seen that before. What does the corn starch do? Also for the fat to sugar ratio, what is the ratio to it? Is it even?
post #7 of 9
The cornstarch helps thicken up the icing, and helps to stabilize it. That particular recipe calls for two cups of fat to two pounds of sugar..so it's about that lol.
post #8 of 9

Hi would you please gibe me the recipe , mine never gets  hard enough to put a fondant one it  good.

post #9 of 9

Can you taste it and tell if there's butter in it?  Most bakeries use a combination of butter and shortening, or just shortening (usually high ratio).

 

You have to have more sugar than fat for the recipe to crust.  Look up crusting buttercream recipes on Google.  I prefer a non-crusting recipe and find my decorations stick better to a cake when it hasn't crusted over.

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