Crisco is a transfat. Horrid for you.. more horrid than the sugar and butter would be. Not only that, but it is used because it is easier to work with than real butter, which is temperamental when it comes to temperature. That's why Wilton uses Crisco instead of butter... for the ease of work, not the taste.
The book "The Icing on the Cake" helped me quite a bit. I did the Wilton thing too, but I prefer to cook for taste as well as presentation and Wilton tends to go for only presentation (including the fake vanilla extract, which I refuse to use as well). |