At the grocery store today, I glanced at the ingrediants of W/D brand shortning. It has 2g of trans fat...
Does anyone use this brand and if so, is it good? Even though criso has not trans fat, I still use it.
Thats what I've been using for the past 3 cakes I've done. I normally use Crisco but sent my DH to the store and he just grabbed the first thing that said shortening. I guess I should be lucky that he didnt come home with a tub of lard!
Anyways.....I can't tell the difference. But I also don't have that great a sense of taste either.
I bought it on purpose because it had the transfats in it. What I did experience was that it had little granules of shortening that didn't break down. They were bout the size of a glass head pin. And there weren't many. Maybe I need to try mixing it longer next time. Other than that, it performed very well.
I recently noticed that WalMart has a house brand shortening with transfats in it. I am also going to give it a try.
What is the benefit of having the transfat in it vs. not?
I saw a discussion the other day and was wondering what the difference was.
I've wondered the same thing.
All I know is the experts here that have been doing this much longer than I have, says the icing works better with it. I continue to use crisco and can't really tell a difference.
I have sugarshack's dvd on smoothing buttercream and she uses hi-ratio and I have to say, her's looks smoother/creamer than mine. I'm am satisfied with mine, but would like to try the hi-ratio to see the difference myself.
It may work ok on cake, but don't use it on gingerbread if you are making houses. I tried it one year and had about 30% breakage. Needless to say, I changed my recipie and only buy crisco for the GB.