This Crisco Frosting Recipe tastes like Bakery Icing (2024)

FAQs

How to make store-bought frosting taste like bakery? ›

For a (16-ounce) tub of frosting, anywhere from ½ cup to 1 cup of crunchy additions will do the trick. Toasted nuts, coconut flakes, chocolate chips or chunks, halvah, and toffee will all add a fun new dimension of flavor. Stir in chopped up canned pineapple or fresh berries for an extra fruity kick.

When it comes to frosting, it's best to lean into the topping's richness. That means using full-fat ingredients like shortening to your advantage. Although butter has a creamy, sweet taste, it still contains some moisture, making it susceptible to melting — cue, shortening.

It could possibly mean that you have not whipped it enough, or you added too much liquid. Try adding butter, frosting sugar, or whipped cream.

Fondant icing is a sugar paste and a classic choice for decorating cakes because it provides a smooth and professional look. There are three types of fondant: rolled fondant, marshmallow fondant, and poured fondant. They are all used for coating sponges and pastries but will provide slightly different results.

Mix equal parts freshly whipped cream and frosting. You can substitute thawed whipped topping, but don't try this trick with canned whipped cream that will quickly deflate and turn into liquid. Unsweetened whipped cream can tone down overly sweet frosting. Butter.

Sugar is the most important ingredient in all types of frostings, providing sweetness, flavor, bulk and structure.

Crisco® all-vegetable shortening will make your cakes moist, pie crusts flaky, and cookies soft and fluffy, with 0g of trans fat per serving*. One look, and you'll see why we've got butter beat.

Choose Italian meringue Buttercream if you:

need the stability to hold up very large layer cakes or intricate designs.

Margarine. Margarine is a spread used for flavoring as well as baking and cooking recipes. Commonly, it's used as a swap for butter so it's a swap for shortening as well.

Do you add water to Crisco? ›

When 1/2 cup Crisco shortening is called for, fill a standard measuring cup with cold water to the 1/2 cup mark. Add Crisco shortening until the water reaches the 1 cup level. Pour off the water. The remaining 1/2 cup of Crisco shortening is ready for use!

Yes! Powdered sugar, confectioners' sugar (including confectioners sugar and confectioner's sugar too), icing sugar, and 10X (a reference to the size of the particles) are all the same.

Cake fanatics, try this new frosting technique: the naked cake. With barely-there icing, you can see all the goodness you're about to slice into.

Buttercream is the most popular type of frosting largely because of its few ingredients and easy application. Classic buttercream requires beating butter into icing sugar until you reach a frosting consistency. It's not possible to over beat this type of frosting, so the longer you beat it, the fluffier it gets.

Swiss Meringue

Also more simply known as Swiss Buttercream, this buttercream is popular amongst the professionals. It is more difficult and time-consuming to create than American Buttercream, but it's silky smooth and light texture makes it worth the extra effort.

Making a glaze from canned frosting

The basic process is simple: scoop any flavor of canned frosting into a microwave-safe bowl and heat it on high for 30 to 45 seconds, stirring in between each interval until you achieve your desired consistency. For half a can of frosting, reduce the cooking time by half.