My All-Vegetable Shortening Buttercream Did Not Crust Even With A 1:1 Ratio
Decorating By jlmanzano12 Updated 20 Apr 2019 , 3:14pm by SandraSmiley
Hi Everyone,
Typically I use 1 cup butter and 1 cup vegetable shortening (crisco container and measured out in a cup) and 2 lbs powdered sugar and my buttercream crusts just fine.
Yesterday, I didn't have butter so I ended up using just the crisco vegetable shortening from the container and measured out 2 cups, and used 2 lbs powdered sugar, but it didn't crust.
Anyone know if I need to use more powdered sugar if it's just an all vegetable shortening buttercream? did I not measure it out correctly maybe?
Thanks!
All shortening icing doesn’t really crust. Shortening in it’s natural state is soft, so it won’t harden/crust, unlike butter which is hard in it’s natural state. The only way a all shortening icing will crust is with an addition of either a couple of tablespoons of meringue powder, or 1/4-1cup of royal icing.
When I want crusting b'cream icing I reduce the shortening to sugar. If you used only 1 1/2 C Crisco to 2#s of sugar it would crust -- at least some. Read about it in these recipes: https://www.cakecentral.com/recipe/22469/2-icing https://www.cakecentral.com/recipe/7445/the-original-wasc-cake-recipe (at the bottom of this long post)
I am happy to see this thread because I recently had a similar experience. Since my frosting needed to be white, I used all Crisco. I added a ton of extra sugar making the icing very stiff, but it still didn't crust worth a hoot. As long as it was in the fridge, it had a slight crust, but almost melted as soon as I brought it our of the refrigerator. I had a heck of a time even frosting the cake. I've never had this happen before, so I am blaming it on the new regulations on shortening with zero transfats. I usually use butter, but am glad to see the recommendations for making it more firm, in the event I must use all shortening again.
I’m wondering if they have made more changes very recently I never had such problems It’s been months since I’ve made icing— like close to a year I guess but even w-the original removal of the trans fat I didn’t think there was any major difference in my icing especially w-it crusting
kakeladi, I was thinking the same thing. The Crisco I am buying now does not seem to work at all like the Crisco I used before I learned about high ratio shortening. Since the transfats have been removed, I just went back to Crisco.
Quote by @%username% on %date%
%body%
