Let's Talk Shortening....

Decorating By lisa78332 Updated 2 Jun 2008 , 2:10pm by Homemade-Goodies

lisa78332 Posted 31 May 2008 , 7:12pm
post #1 of 18

I ran out of crisco icon_cry.gif, So I used smart balance. I refused to buy crisco, because it went up almost a dollar. And I had smart balance in my pantry. What have you all used that is inexpensive but that works with buttercream???? I did find that using smart balance made it creamier alot faster and I didn't used that much water to thin it out.

17 replies
psanders76 Posted 1 Jun 2008 , 7:23pm
post #2 of 18

I like using the Wal-Mart brand (GV) shortening. Ive heard mixed reviews about it but it works just fine for me.
They carry 2 different types, I use the dark blue one it has 2.5g of trans fat. The light blue has animal fat, dont buy this one.

lisa78332 Posted 1 Jun 2008 , 8:51pm
post #3 of 18
Quote:
Originally Posted by psanders76

I like using the Wal-Mart brand (GV) shortening. Ive heard mixed reviews about it but it works just fine for me.
They carry 2 different types, I use the dark blue one it has 2.5g of trans fat. The light blue has animal fat, dont buy this one.






Thanks, I went out and bought it this morning.

leah_s Posted 1 Jun 2008 , 9:38pm
post #4 of 18

Aldi veg shortening still has transfas. It works well. I use ALpine (hi ratio.)

charleezgal Posted 1 Jun 2008 , 10:43pm
post #5 of 18

Does anyone use real butter to make their buttercream icing?

charleezgal Posted 1 Jun 2008 , 10:45pm
post #6 of 18

Does anyone use real butter to make their buttercream icing?

yummymummy Posted 1 Jun 2008 , 10:48pm
post #7 of 18

Has anyone had problems when using hi ratio? I tried it for the first time using sugarshacks recipe and allthough I LOVED the texture and taste, it wouldn't crust for me...even when I put it in the fridge. My regular bc always crusts even on fairly humid days.

gottabakenow Posted 1 Jun 2008 , 10:53pm
post #8 of 18
Quote:
Originally Posted by charleezgal

Does anyone use real butter to make their buttercream icing?




I made buttercream icing with butter for the first time last week and it worked great. crusted, tasted good... thumbs_up.gif

peg818 Posted 2 Jun 2008 , 12:04am
post #9 of 18
Quote:
Originally Posted by charleezgal

Does anyone use real butter to make their buttercream icing?




i use butter all the time, works great and tastes great. Draw back is the buttercream is off white

leah_s Posted 2 Jun 2008 , 3:50am
post #10 of 18

I specifically use a non-crusting bc. I strongly prefer non-crusting.

yummymummy Posted 2 Jun 2008 , 10:08am
post #11 of 18

Hhmm, is there any specific reason you prefer non-crusting Leah?...if you don't mind me asking. How do you smooth that? I'm assuming lots of practice! Maybe a hot spatula?

leah_s Posted 2 Jun 2008 , 11:41am
post #12 of 18

I don't like the wrinkling that sometimes occur with crusting bc, nor the sometimes cracks. I think that a non-crusting is about 1000 times easier to smooth and repair should I get a finger in it during delivery.

I smooth it using a bench scraper that I dip in really hot water, kept hot in my crockpot.

I have found over the years that the real secret to getting icing on smooth is having smooth icing to start with. Most peopel start with it either too thick or uncreamed.

If you're using the RTU icings, then they aren't really RTU. They have to be creamed for 8-10 minutes with a bit of extra water. Even homemade icings generally need to be creamed in small batches (in a 5 qt mixer type size.)

Icing should be the about the consistency of whipped cream when it goes on.

yummymummy Posted 2 Jun 2008 , 11:54am
post #13 of 18

Thanks Leah! ...what's RTU? icon_redface.gif It's the first time I've heard that. So, you cream the entire batch of frosting for 5-7 minutes. I do usually like to let mine go in the mixer a little longer. So I guess I'm doing that right. I have a 6 qt KA. I thought making icing in smaller batches causes more air in the icing? icon_confused.gif What do you think?

I really appreciate all your input. I'm really trying to hone my bc...so any tips are great! icon_smile.gif

psurrette Posted 2 Jun 2008 , 11:55am
post #14 of 18

I buy walmart gv shortning as well. I also use half butter and half shortning in my icing. I dont use cheap CF I buy domino. I have had problems with walmart cf in the past because its beet sugar, I know alot of people use it though I dont

Homemade-Goodies Posted 2 Jun 2008 , 12:01pm
post #15 of 18

RTU I'm guessing is Ready To Use.

I just found, and will keep, Martha Stewart's Buttercream, basically a Swiss Meringue...unfortunately I'll never have white-white frosting, but it is awesome in taste & texture!!

I like shortening buttercreams alright, but it is so difficult to find it here in any quantity, so I'd rather find something I can use more cost effectively.

yummymummy Posted 2 Jun 2008 , 12:13pm
post #16 of 18

Oh geez...RTu+ ready to use. icon_redface.gificon_lol.gif Dah?!! Nope, I make mine from scratch. My usual bc recipe calls for butter and shortening...I have such hot hands though that it tends to start to melt quickly. I found that the high ratio bc didn't do that.

charleezgal Posted 2 Jun 2008 , 1:32pm
post #17 of 18

Can you tell me more about crusting bc? What causes it to crust? If I'm using real butter to make my bc icing, how do I make it crust or not crust? I appreciate all the wisdom you all have on CAKECENTRAL! thumbs_up.gif

Homemade-Goodies Posted 2 Jun 2008 , 2:10pm
post #18 of 18

Essentially the more powdered sugar you use, the more the frosting will crust. It has to do with the ratio of fat vs sugar. If you are working with a meringue based frosting, it won't crust, too soft.

I'm curious about using a bit of powdered sugar with a meringue base to see how far I can go to get a slight crusting, so I can make nicer roses and stuff.

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