[Sca-cooks] Re: OOP improving crisco frosting

[Martha Oser]

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