So yes, all of the above cake were all made with the same exact frosting. The star of the frosting really is theCrisco Shortening. It just makes the frosting super smooth and sturdy. And another plus is thatCrisco Shorteningactually has 50% saturated fat than butter and ZERO grams of tran...
1cupunsalted butter ½cupshortening cups Directions Mix heavy cream and flour in a small bowl. Heat mixture in the microwave for 45 seconds on high. Set aside to cool. In a mixing bowl, combine butter, shortening, confectioners' sugar, vanilla extract, and butter extract. Using an electric...
When storing cakes and cupcakes with whipped buttercream frosting most people choose refrigeration because of the butter. However, this can dry out the cake and solidifies the whipped frosting so it’s no longer soft. Alternatively, cakes and cupcakes can be covered and kept at room temperature...
Blend butter and crisco together. Add cocoa and vanilla, then add sugar one cup at a time until blended-frosting will be VERY DRY. Slowly add half and half and corn syrup until you reach desired consistency. daisy114Posted 26 Aug 2007 , 5:49pm post #5of 6 Thanks so much for the rec...
The lemon juice needs to be completely mixed in with the butter. At the beginning of this creaming process, the lemon juice and butter will not mix easily but keep mixing, it will come together. This is an important part of the process, you want the lemon and butter flavors to meld ...
I also couldnt get my crisco based icing to smooth anymore. grr which is why i switched to begin with. GFS sells the sweetex. TexasSugar Posted 11 Jun 2010 , 4:53pm post #8 of 14 If the cracking is happening only after you make the cakes, my guess is it is the board under it...