Trans Fat In Shortening..hi-Ratio...a Few Questions.

Baking By onlymadaresane

onlymadaresane Posted 8 Sep 2009 , 6:43pm
post #1 of 1

Okay. So I'm getting ready to order the fantastic looking DVD by sugarshack on buttercream.

I'm pretty sure it calls for hi-ratio shortening. Someone explain that one to me? Please!?

I hear a lot of problems with Crisco after they took out the trans fat. I've never known it any other way... Is that related to hi-ratio??

I found some off brand that has like 2.5g of transfat per serving. Is that what I should be using to get smoother icing??

Oh and I've got a Kitchen Aid CLASSIC ( I think it's got a 4qt bowl- no handle on it) does the DVD break down the ratio's I'd need to make the icing fill it the way it's supposed to? Or does someone have the recipe somewhere??

I know this is a lot. But I KNOW I'm going to want to play as soon as I get done with the DVD!

I'm super excited! Thanks ladies!!

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