High Ratio Shortening Question

Decorating By mannjc Updated 1 Aug 2009 , 3:03am by leah_s

mannjc Posted 1 Aug 2009 , 2:59am
post #1 of 2

just wondering if i replace my regular shortening for sweetex in my buttercream will it still crust? any advice or personal experience would be greatly appreciated icon_smile.gif

1 reply
leah_s Posted 1 Aug 2009 , 3:03am
post #2 of 2

crusting is a function of the amount of sugar to fat, not the type of shortening.

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