Crisco Frosting recipe review
I've decided from now on that I will be making my own frosting if I am going to bake a cake (which is always a box mix cake because baking a cake from scratch is a journey I have not ventured into yet). Anyhow, I looked up a few recipes and found one on Crisco's website. Mind you, I do not have an electric mixer, everything is done by hand, so it takes me a bit longer than what the recipes entail.
Tonight I baked a Lemon cake and decided to make an Almond Buttercream Frosting.
Here is the recipe (and picture) from Crisco as follows:
Buttery Cream Frosting
| 4 cups confectioners' sugar 1/3 cup Butter Flavor CRISCO all-vegetable shortening or 1/3 Butter Flavor CRISCO Stick 1-1/2 teaspoons vanilla 7 -8 tablespoons milk In medium mixing bowl, combine confectioners' sugar, Butter Flavor Crisco, and vanilla. |
I substituted Imitation Almond Extract for the Vanilla and I don't think it went real well with the Lemon cake. I thought it would, but it just didn't taste right. While making the frosting, I have to say that I am amazed at how much confectioner's sugar is needed to make frosting- WOW! That is a LOT of sugar! Never realized how much sugar was in frosting til now! After mixing it well it resembled what I was used to seeing out of a can, but tasted a lot different than the frosting in a can. I wasn't too fond of it at first but then it dawned on me that I put Almond frosting on a Lemon cake and maybe it wasn't meshing well together.
I'll review the next recipe I have the next time I bake a cake. I don't know why I never made frosting from scratch before. I've ventured into baking breads, pies, and cookies from scratch- but never cakes or frosting. Frosting is so easy compared to the other stuff I have baked. So I guess I can consider it a lesson learned.
posted by Jennifer @ 9:18 PM
8 comments
8 Comments:
I'm with you on that. I went to a wedding once and the wedding cake was a carrot cake with Chocolate cream cheese icing. I didn't have a clue as to how to make it, but a quick e-mail to Chef Andre of ACafe at kathyireland.com and all was solved. THe cake came out great the icing even better. I make all my icings now.
I dunno... I have a fear of Crisco.
Anon, thanks for the website, I booked that one! I think I'll email him as well!
Garrett, Crisco is SOOOOO bad for you...I never have this stuff on hand, but I bought a small container to try out the frosting recipe...blargh.
THANKS JENNIFER FOR THE RECIPE I WILL BE USING IT TO MAKE MY NEIGHBORS 70TH B-DAY CAKE...HAPPY HOLIDAYS JEN
thanks for the recipe Jen...HAPPY HOLIDAYS...
HEY JEN USED THE RECIPE YOU POSTED,CAME OUT GREAT BUT ONLY USE HALF A RECIPE BECAUSE THE CHOCOLATE SYRUP CAKE WAS SMALLER THAN I THOUGHT...HAPPY HOLIDAYS
Quick question: I noticed you mentioned substituting almond extract for the vanilla. Why? We had a local bakery that everyone had high hopes for, but they insisted on using almond extract in everything they made. They lasted 5 months before going under. I bought gorgeous-looking cinnamon rolls to serve guests and they were HORRIBLE. Only one person ate the whole roll and she said she only did it out of politeness. Next time I stopped at the bakery I knew to ask if the frosted cookies had almond extract and the clerk said they did. I asked if there was anything without almond extract and she said it was in everything ... even the CHOCOLATE baked goods! I asked if I could order baked goods without the almond extract and she said many people have requested it but the baker refused to change her "wonderful" recipes to suit us. As I said, they lasted all of 5 months.
You know I am not exactly sure but I really like almond extract. You could use any extract you like. This was posted a few years back, I don't touch crisco with a 10 foot pole anymore. LOL!!!
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