I know that we covered this topic a few weeks ago but here we go again. Being in TX I have been using an all crisco BC to hold up in the heat and humidity. Now that it's gotten a little cooler, I've noticed that my BC is crusting very hard and I don't care for that. In the topic that covered this recently everyone suggested using a 1/2 crisco 1/2 butter recipe. I tried the Wilton one and it just seemed kinda buttery/greasy, not nice and solid like the Crisco. Does this make sense yet???
So my question is this, does anyone have a specific 1/2 and 1/2 recipe that still holds up well?? I don't want to start experimenting with recipes and wasting time and $$. You guys are great and I know you will come to the rescue!!

If you use meringue in your regular icing....omit it. That might help.

I believe crusting has to do with the sugar to fat ratio..

If you cut the fat (crisco /butter) you will get a crusting frosting... or up the fat if you want a less crusting frosting. So I think it sounds like you should use more crisco or butter in your recipe to make it crust less.

HTH,

Use all butter, no criso. Crisco frosting is only for practice really. I wouldn't use it on a cake to eat.

While I don't use all crisco icing, a lot of people do and it's not just for practice.

I personally like a little butter in mine too though.

Some times I use all crisco and some timesI use half butter... I agree it is not just for practice.. I am going to have to experiment with the crustin too since I am finding I am having the same dilemma

Why would it be just for practice?? I usually prefer the taste over the buttery ones anyway! Like I said it seems to hold together better also.
okieinalaska you got me thinking--the recipe that I use is 1 c. crisco to 2 lbs. PS, I've noticed the Wilton is to 1 lb. Hmmmm...I don't use meringue powder, so hmmm again?! Oh what to do?!?

Just add more crisco, start off with 1/2 a cup more (or 1 cup more if you don't think 1/2 cup is enough). : )

The one cup more would be just like doubling the wilton recipe it sounds like. : )

I tried ½ Crisco and butter was little bit more than ½ but I added more confectioner sugar then recipe mentioned and it worked well.
Try it if you want.


Thanks
Nitu

This is the recipe I use that I got off another board... I love it!!

2 cups shortening
1 cup butter
2 pound powdered sugar
2 tsp clear vanilla (I use a tsp of butuvan)
hot water added tsp at a time as needed to get the consistency you want

IM in San Antonio, Tx and use .....this recipe that i came up with myself.....i just tried different ones and one day stumbled onto this works well, crust just in enough and so far alot of non- icing eaters love it....since I started using havent used anything else....my main recipe
1c butter non salted land o lakes
1c criso
2tsp clear vanilla extract
2tsp clear butter extract
1 tsp clear almond extract
1/4 flour
1 1/2 lbs 10x sugar little more or less depending on stiffness needed

i can use this for FBCT and smoothing with Viva not a problem...works great and holds up well in heat....

forgot to add it looks white too.........

Yea that one is a good recipe, I dont like frosting at all because it is usaly too sweet, but that one is great.....it really is, not just because my DW made it up...

thanks honey!!!

TexasSugar---we've had the 'crisco icing is for practice' discussion on another thread. I mentioned there that for those of us in the south, crisco only icing is a matter of necessity, PLUS I think it tastes great and never had a complaint so far!!

You guys have made some great points! I'm going to up the fat and see how that goes!! Thanks SO much!