I'm making up some buttercream later tonight and I have both regular and butter flavored crisco. I've never used the BFC before and before I 'ruin' a batch of icing I would like to find out if others have used it and if it turns out ok. My last batch I used 50/50 butter and regular crisco along with equal amts of vanilla and wilton's butter flavor. I didn't like the taste (too fake) and now wonder if I used 1/2 butter and 1/2 BFC and vanilla if it would taste ok.
Thanks
ging
It should taste fine. To me it sounds like it would, though I've never used the BFC.
My opinion is that BC doesn't have to be exactly the way "WILTON" says to make it. I never make it according to their recipe anymore.
Experimenting is fun, try it, you might like it, but you won't ruin it.
If you are making the buttercream for a cake that won't be white, that would probably work out fine. But I'm afraid you will get too much of a yellow tinge to your buttercream otherwise. I use the recipe that is the same as Kim's easy buttercream listed on this website except I don't really like the butter flavoring, so I usually substitute almond flavoring.
There is a higher moisture content in the Butter flavoured Crisco, some people find it makes their icing a bit messy or too wet because of this.
Hugs Squirrelly
I've used Butter flavored Crisco and it worked OK. IT will definitely not be WHITE, but it works OK for cream colored icing. You can use half reg Crisco and half butter so it isn't quite so cream colored. I don't like the butter flavorings either. They do seem to give an artificial taste.
I don't use any Crisco at all anymore. I use high-ratio and butter in equal amounts. I also don't use butter flavoring. Can't stand the stuff. I'll take the real butter, thanks.
That being said, I don't use fake vanilla extract either. lol! I've been able to successfully convince people that it's OK to sacrifice the stark white icing for flavor.
Lisa
The butter flavored crisco makes a nice pastel yellow icing or a nice base for other pastel shades of icing. You definitely won't get white icing from it! Otherwise it worked just like regular crisco for me.
Debbie
I always use butter flavored criscoe, unless I need the icing to be "white-white". I have noticed that the icing may be a teensy bit softer, but that's fine for me because I seem to have a problem with my icing being too stiff in the first place. Plus, I don't go through so much flavoring, it's already in there!
I recently had an order for an off-white Quinceneara cake, and the butter flavored criscoe worked perfectly! I didn't have to add any coloring, and I didn't have to worry about the color being different in each batch!
Go ahead and try it - as long as you're not looking for "white-white" icing I think you'll be pleased!
My Wilton instructor always cautioned us against using the butter flavor Crisco, but can't recall all the reasons why. I think it's harder to decorate with and like the others here have said, it will not work will for white icing.
It is because of the higher moisture content and this causes issues for some people when they are learning to decorate, especially if they are having trouble getting their icing consistency correct for roses. But like with anything else, the more experienced you get, you find ways around these issues. If white white doesn't matter and you can adjust your icing consistency, you will do fine.
The high ratio shortening is closer in consistency and moisture content to the regular Crisco, which is partly why it is preferred although it still is not as able to absorb the liquid amounts as quickly as high ratio shortening.
Personally I prefer to use half butter and half shortening and real vanilla, again, you won't get white white icing but it will colour beautifully other than that. I have switched to using high-ratio for the shortening but will still use Crisco when I am out of high-ratio.
Hugs Squirrelly
Vanilla! I love Watkins and it comes in clear! It is also double strength and not as expensive as real vanilla in the grocery store. "Mexican" vanilla is of course cheaper if you have a way to get it. It has a different flavor than real store bought vanilla. I also prefer Crisco and 1/4 to 1/2 butter or margarine depending on if I need the frosting to be whiter or not. Margarine only certain brands.
I used butter flavored crisco for the icing on a cake I made. I thought that the taste was fine and the color of the icing was a light buttery yellow. I didn't color it at all to ice my cake. I've used it one other time since then and didn't have any problems them either. The flavoring I used was just vanilla since the crisco already had a butter flavor to it.
I use BC and to get white icing I just add a small drop of violet color to it at the end of mixing. This cancels out the yellow and you get a nice white that takes other colors well. It does make for a very creamy, smooth icing and I no longer use butter flavoring.
Rae
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