Just wondering what I can do to you seasoned pros and maybe others who have experienced the same problem....
Lately, the shortening I have purchased either from Wal-mart or even grocery store (Extra Foods) has a really oily smell to it. Best I can tell it doesn't expire, I have tried several different batches and I really am at a loss.
I have used the 'Wilton' recipe for my icing. Now I am wondering if I have to switch it up??
Has anyone else experienced this problem or have any ideas on how to fix the problem???
I haven't experienced this problem, but I try to stick with a name brand shortening like Crisco.
I am not sure about an expiration date if there is not one on the container, but if the shortening has changed color from white to like a slight yellowish color, then I wouldnt use it. Use your best judgement, if it smells bad dont use it. Has any of the batches you have made tasted different?
I am having issue with my walmart shortening as well. Dont notice an oily smell but it is very soft and creamy, much more than it used to be. Almost like it was left in a hot truck for too long. It makes my icing very liquidy.
I have tried decreasing the liquid I add and have even put in extra PS. But it is still very soft.
I would also be curious if anyone else is having these issues too.
I think shortning will get a stong odor, so I stick with Sweetex, never use regular shortning anymore.
If you can, try to order a hi-ratio shortening. It doesn't seem to loosen up at all during the hot months.
I use only Hi-ratio because you can smell Crisco on your cake and if you use it half butter and half hi-ratio is even better; once you work with this you'll never use Crisco again!
Walmart-brand shortening recently went trans-fat free, so that may be why you're noticing a difference. It is softer and less white also. I have two unopened cans that I plan on returning since I made the switch to hi ratio shortening. Wish I had done it sooner!
I recently changed to a high ratio shortening - Sweetex. It is really not any more expensive than Crisco, if you break down the price per pound, you just have to buy more at one time.
It's the best move I've made in a while. I also have changed from Wilton's butter cream to Sharon Zambito's butter cream recipe. What a huge difference in texture. I love it!
-Thanks about info on shortening going bad!! Great INFO!!
-I am not sure if we can get Sweetex here in Canada ??? Anyone??
-Definitely will have to toss this stuff I have for sure then.
I will have to try and get that recipe.
THX for all the tips!!
I am not familiar with Sharon Zambito's Icing recipe - could I get that from you??
Sharon AKA sugarshack, has a web site and also can be found right here at CC. Just check the member list. Also you can order Sweetex on line, check for prices.. Also sugarshack has a video on YOUtube, I think. She is SUPER, please check her out.
Where do you buy Sweetex or Hi-Ratio??
The problem is not the recipe..is the shortening..high ratio is the best one.. Like sweetex or alpine..
So do you know where a person can buy this Sweetex or Hi-Ratio Shortening....I don't imagine that would be on a store shelf anywhere??
I am in Calgary Canada...and most people are real guarded where they buy stuff from....competition or something I imagine....
I have been using the Wal-Mart shortening because it has 2 g of trans-fat. I was in Aldi last week and saw they had shortening with 3g of trans-fat. Has anyone ever tried it and is it any good? I'm not too familiar with Aldi stuff.