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-> Recipe Collection
-> Cakes, Cookies, and Muffins
pinktichel
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 Thu, Nov 27 2008, 6:46 am
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crisco for a buttercream recipe?
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yo'ma
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Thu, Nov 27 2008, 1:14 pm
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The crisco gives it a pure white color.
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greeneyes
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Thu, Nov 27 2008, 1:31 pm
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I'm pretty sure I've done that once or twice, with good results.
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greenfire
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Thu, Nov 27 2008, 1:36 pm
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and I'm always switching margarine TO crisco ... so I suppose you can do it the other way around ...
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Ima'la
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Thu, Nov 27 2008, 1:37 pm
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Why would you want to use Crisco?
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cookielady
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Thu, Nov 27 2008, 1:39 pm
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a baker who does cake decorating told me the best blend for taste and texture is half margarine and half crisco. margarine may make it too soft a consistency, it may get a bit piecy, not smooth.
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drumjj
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Thu, Nov 27 2008, 1:45 pm
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u cant get crisco where we live at least I dont thinku can what it is?
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greenfire
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Thu, Nov 27 2008, 1:47 pm
| Ima'la wrote: | | Why would you want to use Crisco? |
Ima'la I cannot believe you don't know me by now ... I am allergic to margarine !!! 
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Ima'la
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Thu, Nov 27 2008, 10:39 pm
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Why? I hardly use it - but I usually substitute oil (healthier). Crisco's worse than marg.
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Mrs. XYZ
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Thu, Nov 27 2008, 10:47 pm
| drumjj wrote: | | u cant get crisco where we live at least I dont thinku can what it is? |
Its shortening, comes in a can. Nut-ola also used to make it.
It definitely makes creams more white. and more fatty tasting.
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ChossidMom
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Thu, Nov 27 2008, 11:53 pm
My neighbor just helped me make a buttercream recipe last night for my son's chalakeh cake.
We used margarine and alot of confectioners sugar (+ water and vanilla). Looks good.
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drumjj
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Fri, Nov 28 2008, 12:19 am
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where I live u cant get half the things u americans get so we have to learn to substitue for other things. like margarine. and chossid ive used margarine in icing before
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Ima'la
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Fri, Nov 28 2008, 12:47 am
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Ok, I know I'm asking this late, but what is buttercream, exactly? A special type of frosting?
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BeershevaBubby
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Fri, Nov 28 2008, 12:51 am
| Ima'la wrote: | | Why? I hardly use it - but I usually substitute oil (healthier). Crisco's worse than marg. |
But for buttercream, which is a frosting, you need the solid fat.
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Ima'la
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Fri, Nov 28 2008, 1:16 am
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I wouldn't sub oil in frosting - I'd use margarine. (Hardly = once in a while) But I don't make frosting very often.
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pinktichel
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Fri, Nov 28 2008, 4:25 am
Thanks e/o!
I can't get crisco here, so I used margarine instead. It was perfect consistency and the color was pretty close to white as well. Dd was happy... she got her pink birthday cake!
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