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| Pastries and Baking General General discussion forum for all pastry and baking topics. |
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#1
02-05-2007, 12:59 PM
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 Can you sub with 0 Trans fat crisco for icing Can you sub with 0 Trans fat crisco for original crisco when making icing? Will it change texture?!      |
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#2
02-05-2007, 01:40 PM
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I threw away everything I used for the classes when I used their recipe. |
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#3
02-05-2007, 03:02 PM
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| I threw away everything I used for the classes when I used their recipe.[/quote] What do you mean? |
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#4
02-05-2007, 03:19 PM
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| I mean that I made the icing their way, practiced with it until I got the technique down and did not eat or serve what I had made for the classes that used their recipe. It was practice material, not eating material. Once I had the techniques down, I started using other recipes for buttercream and such. Some turned out and some didn't, mostly because I live in a very hot place and that melts buttercream. |
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#5
02-05-2007, 04:27 PM
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| HMMMMMMMMMMMMMMMMMM? Ive heard this before So I should then use butter when serving? What about for the ever so sacred wilton rose? I need a stiff icing for that correct? and Royal for the other thingies |
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