Comments for Icing breaking down

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Jun 03, 2012
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shortening
by: Anonymous

My Wilton teacher advised us to use the "store brand" of shortening, instead of Crisco. She said she had always found it worked better, so I have always used it.

Jun 03, 2012
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Another Recipe to try
by: rsarchtct

Here's another recipe for you to try, I have recently taken to using 3/4 lb butter and 1/4 lb Crisco. But have had great luck with it both ways.

http://www.cakelayers.net/Recipes/Entries/2011/5/19_Buttercream_Frosting.html

Cheers

Roy

Jun 03, 2012
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awesome buttercream recipe
by: Anonymous

I love the recipe for icing by Crumb Boss, owner of the Woodland Bakery in Chatham, NJ. It's a combination of the swiss buttercream and American- she had the recipe on her blog site and if you scroll down, you can watch a video of her making it. It's better than Wegman's icing. Love it
http://www.crumbboss.com/drum-roll-buttercream-is-here-tada/

Jan 20, 2013
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Crisco break-down
by: Anonymous

I know exactly what Becky means. I like the taste of Crisco frosting, and have long used it - got the recipe from an aunt who decorated cakes - but Crisco's changed formula seems to be what makes it break down now. I have tried alternatives, and they are okay. However, I sure would like to go back to the flavor with Crisco!

Oct 28, 2017
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Icing breaking down. NEW
by: Shelly

I have had the same problem! I had always used crisco. Then I used a cheaper brand of shortening and had the same problem guess
I will switch to a recipe using. Butter instead.

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