[Sca-cooks] Re: OOP improving crisco frosting
Martha Oser
osermart at msu.edu
Sun May 14 12:07:20 PDT 2006
Maria writes:
> A friend of my mother's has a trick for this. She uses pineapple
> juice for some of the liquid. I seem to recall that she used a tsp
> when she was making enough frosting to cover a two-layer cake. (8 or
> 9 inch pans) The times I tried this, I found it really cut that
> overly greasy mouth-feel which Crisco frostings frequently have, but
> noone seemed to notice a pineapple flavor. Of course, the trained
> palates on this list are a whole 'nother story! The most I ever
> noticed was a sort of hint of fruitiness to the aroma.
Ooh, nice tip! Thanks, I'll have to keep that in mind.
I'll admit, I was a little confused myself when looking at the Wilton online
forum and people kept talking about "buttercream" when I discovered they
were talking about the crisco-based frosting.
I'm still curious about the actual meringue-based buttercream, and what I
need to do to improve the texture of mine so it's less like eating a stick
of butter.
-Helena
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