I've heard a lot of people on here recommend a high ratio shortening. I've searched online, but I can't seem to find a copy of the nutrition label anywhere. Does anyone have any trans fat information? I'm assuming there is transfat in it. Does anyone pay attention to that at all? At home I really watch the labels for what we eat and I make sure I don't buy anything that has transfat in it so I'm really weary about making icing that's loaded with it. Just wondering what other's opinions are. Thanks in advance.
I think many look for labels WITH transfat because it helps with the consistency of the buttercream.
I try to be healthy as well.. but if you think about it, shortening is pretty much pure fat and confectioners sugar is just that.. pure sugar. There isn't anything all that healthy about baking cakes... so I try to just forget about the healthy aspect of it while baking
It does have trans fat. I think the brand I bought earlier this year (I think it was CK) has 3g of trans fat per serving.
SweetexZ has Zero transfat. Although the "regular" Sweetex with transfat is more readily available.
However, if you're just looking for a more healthy shortening to use for your personal b/c's, Crisco now has zero transfat....
The following link has popular CC recipes for crusting American b/c's using either hi-ratio shortening (with transfat) or Crisco (with zero transfat):
If you'd prefer a more natural b/c, you can make any of the meringue b/c's (butter) and sugar syrup. But they are non-crusting, if that makes a difference...
Everything you ever wanted to know about the meringue b/c's and other types of frosting:
(Has recipes and CC members opinions.)
Everything you ever wanted to know about chocolate ganache:
(Chocolate and cream.)