"The Sweetest Message Board on the Web"
aka THE PINK PALACE!
| Dolores' Private website | Online Catalog | Archives | Home

Re: Alpine Hi Ratio shortening

[ Follow Ups ] [ Post Followup ] [ "DECORATING PROBLEMS" ] [ FAQ ]

Posted by DeniseNH on April 29, 2008 at 17:43:05:

In Reply to: Re: Alpine Hi Ratio shortening posted by Natalie on April 29, 2008 at 16:54:12:

What about adding some Wilton Butter Flavor clear extract. It sure does make it smell like butter.

: The consitstency was definitely creamier, and smoother. I add vanilla for flavor and that helps, but for some reason the Alpine doesn't let the taste of the butter come through. I use a 50/50 ratio of butter/shortening. My clients like the "old" icing and I'm concerned about changing the recipe. Maybe if I just make sure it is very cold when I deliver it and tell them to keep it out at room temperature for several hours so the icing gets soft?
: But what about the consistency - was it better? If so, you can always add flavorings into the icing to make it taste better. That part's easier to do than make the new Crisco behave like the new. :-)

: I tried some of the Alpine because Crisco changed its formula, but I find that the Alpine isn't as tasty. Does anyone else find this? To me, it seems that the icing comes out tasting more "generic" like a bakery. I use butter and shortening in my recipe. Any suggestions?

Follow Ups:

Post a Followup

Name    : 
E-Mail  : 
Subject : 

Comments:
: What about adding some Wilton Butter Flavor clear extract.  It sure does make it smell like butter.

: The consitstency was definitely creamier, and smoother.  I add vanilla for flavor and that helps, but for some reason the Alpine doesn't let the taste of the butter come through.  I use a 50/50 ratio of butter/shortening.  My clients like the "old" icing and I'm concerned about changing the recipe.  Maybe if I just make sure it is very cold when I deliver it and tell them to keep it out at room temperature for several hours so the icing gets soft?
: But what about the consistency - was it better?  If so, you can always add flavorings into the icing to make it taste better.  That part's easier to do than make the new Crisco behave like the new.  :-)



: I tried some of the Alpine because Crisco changed its formula, but I find that the Alpine isn't as tasty.  Does anyone else find this?  To me, it seems that the icing comes out tasting more "generic" like a bakery.  I use butter and shortening in my recipe.  Any suggestions?





Optional Link URL : 
Link Title        : 
Optional Image URL:

If you press "Preview Message," you are taken to a preview screen where your
message is shown to you before allowing you to post it.
Your message is not finalized until you click "Post Message".

[ Follow Ups ] [ Post Followup ] [ "DECORATING PROBLEMS" ] [ FAQ ]

Home / Email