Comments on: How to Make Crusting Buttercream that Actually Sets Firm

By: Lisa Snyder

Lisa Snyder — Tue, 25 Oct 2022 01:26:12 +0000

In reply to Allyson.

Hi Allyson,

I’m not sure. I haven’t tried that. I’m baking cakes this week so I will try to use a few stamps and let you know.

By: Allyson

Allyson — Wed, 14 Sep 2022 13:16:04 +0000

In reply to Lisa. Does this freeze enough to stamp letters into the sides? Thank you! Or to freeze a design on acetate and transfer onto a cake?

By: Lisa Snyder

Lisa Snyder — Sat, 27 Nov 2021 13:51:39 +0000

In reply to Julie Chapman.

UGH! I finally found something that worked well and they changed their recipe! I’m so sad. I will purchase more without the trans fat and see how it works. I’ll add new posts and share the results. I’m so sorry it changed Julie. I’ll make new posts soon.

Bear hugs!

By: Julie Chapman

Julie Chapman — Sun, 21 Nov 2021 14:47:25 +0000

Sweetex no longer has Trans Fat either.. Just purchased 5 pounds 🙁

By: Lisa

Lisa — Sat, 13 Mar 2021 11:54:21 +0000

In reply to JB. It's just four cups of confectioners' sugar. I fixed the recipe. Sorry about that!

By: Lisa

Lisa — Sat, 13 Mar 2021 11:53:10 +0000

In reply to Theresa.

Hi Theresa,

It’s just 4 cups of confectioners’ sugar. I fixed the recipe. Sorry about that!

By: Leslie Gill

Leslie Gill — Sat, 04 Jul 2020 05:10:10 +0000

What brand shortening are you purchasing that contains trans fat? I can’t find any.

By: JB

JB — Fri, 14 Feb 2020 23:21:47 +0000

When you say
“1 pound 4 cups confectioners sugar”
Do you mean 1 pound AND 4 cups sugar or 1 pound (4 cups) sugar?
1 pound 4 cups comes to 2 pounds of confectioner’s sugar according to my measures, so I”m curious why you didn’t say 2 pounds.

By: Theresa

Theresa — Fri, 14 Feb 2020 03:31:20 +0000

Hello I am a bit puzzled by the recipe. Do you intend to add 1 lb plus 4 cups powdered sugar, or is it supposed to read 1 lb. (or 4 cups) sugar? If the former, then why are you mixing weight with measuring cups vs using one means of measuring out powdered sugar? I bake all the time and have never seen any recipe read this way. We want t be sure we add the correct amount of sugar! Thanks!

By: Sheila

Sheila — Mon, 10 Feb 2020 15:27:26 +0000

Thank you so much for mentioning high ratio shortening to make cake frostings I had never heard of this. I had been searching on-line trying to understand why I could not make my frosting just like my mother’s frosting – my frosting was soft yet not firm like hers – from many years ago. It’s because Crisco is processed (no trans fat!) differently today then years ago. I will purchase this shortening and hope for the best next time I make frosting for my cake. Thank you again!