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Re: I HATE new Crisco! Can't get icing to stay up!

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Posted by Carolyn - Iowa on May 27, 2008 at 15:31:02:

In Reply to: Re: I HATE new Crisco! Can't get icing to stay up! posted by jennifersc on May 24, 2008 at 16:07:53:

: Also, a friend of mine knows someone at a local Mexican restaurant who was willing to order for her. She ordered Hi-ratio from Sysco for $54 for 50 lbs.

I guess I'm a bit confused as to what some of the issue are with the "New Crisco"? I'm still using it, and haven't had any issues with it. I did however write the company & told them of the complaints from cake decorators. Here was there response: Tips for consumers who are decorating cakes using frosting made with Crisco products: 1. If there are a lot of air bubbles in the frosting after mixing, stir by hand to minimize the air bubbles appearance. Do not over mix.
2. Do not frost frozen cakes. CAkes should be completely cooled to room temperature, or refrigerated for 1 hour before frosting.
3. Use a paper towel to smooth out any parts of the frosting that appear to have a rough or grainly texture.
To reduce frosting shininess & improve crusting, use either of these techniques:
1. Add 1 T. of Meringue powder for every cup of shortening in the recipe.
-OR-
2. Add 1 t. at a time of Corn Starch (up to 6 t.) for every 1 c. of shortening in the recipe until proper consistency is achieved.

To Lessen the stiffness of the frosting, try these techniques in the order listed:
1. Omit Meringue powder from the recipe.

2. If the icing is still too stiff, add 1 T. of water at a time until frosting is the desired consistency.

This is what I received from the company, just wanted to share with everyone.

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: : Also, a friend of mine knows someone at a local Mexican restaurant who was willing to order for her. She ordered Hi-ratio from Sysco for $54 for 50 lbs.

I guess I'm a bit confused as to what some of the issue are with the "New Crisco"? I'm still using it, and haven't had any issues with it. I did however write the company & told them of the complaints from cake decorators. Here was there response: Tips for consumers who are decorating cakes using frosting made with Crisco products: 1. If there are a lot of air bubbles in the frosting after mixing, stir by hand to minimize the air bubbles appearance. Do not over mix.
2. Do not frost frozen cakes. CAkes should be completely cooled to room temperature, or refrigerated for 1 hour before frosting.
3. Use a paper towel to smooth out any parts of the frosting that appear to have a rough or grainly texture.
To reduce frosting shininess & improve crusting, use either of these techniques:
1. Add 1 T. of Meringue powder for every cup of shortening in the recipe.
-OR-
2. Add 1 t. at a time of Corn Starch (up to 6 t.) for every 1 c. of shortening in the recipe until proper consistency is achieved.

To Lessen the stiffness of the frosting, try these techniques in the order listed:
1. Omit Meringue powder from the recipe.

2. If the icing is still too stiff, add 1 T. of water at a time until frosting is the desired consistency.

This is what I received from the company, just wanted to share with everyone.

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