i just bought some alpine shortening and was soooo excited until i made my frosting. The icing was filled with air bubbles and just got airier the longer i beat it. Using a classic buttercream recipe with just the shortening, ps, liquid, and flavoring (something like sugarshack's ...., have any of you had a problem with alpine?
The alpine shortening i have is not as creamy or white compared to sweetex or even crisco. It kinda breaks up when i scoop it out instead of forming a solid mass. Is this what alpine normally feels like? Please help....just wondering if i got a bad batch. TIA
Your Alpine sounds odd. I've been using it for years and it's always soft and creamy. Did you use the whip or the paddle to mix?
I just tried Alpine for the first time, and I LOVE it.... I didn't have any of the problems that you did..... Is it possible to get a dud ? I only wish I could afford to use it all the time..
I use Alpine too and love it. I use the Brite White Buttercream recipe from here on CC.
Here's a link: http://www.cakecentral.com/cake_recipe-2375-0-Brite-White-Buttercream-Icing.html
My Alpine is always very white in color and creamy. But compared to Crisco it is slightly firmer. I've never used Sweetex, so I can't offer any comparison there.
thanks everyone for your input. i think i may have gotten a bad batch then . it definitely is not creamy white. i looks more like something that melted then firmed back up. hmmmm..... maybe that's what happened.
leah- i use the paddle to mix my icing. i even mixed it at medium low.
i use the paddle to mix my icing. i even mixed it at medium low.
That's certainly the right way to do it. I'm with you - I think you got a bad batch.
thanks leah, you are such a great help! i think i will take that box back.