Icing W/o Hydrogenated Oils???

Baking By blujess Updated 28 Jan 2010 , 3:01am by kellertur

blujess Posted 3 Jan 2010 , 2:07am
post #1 of 10

Please help me!! I have a friend wanting a cake with little to no hydrogenated oils. This is going to be a 2 tiered, decorated cake with fondant flowers. Please help me if you know of anything that will ice easily and still meet her request. Thank you in advance!!!

9 replies
Adevag Posted 3 Jan 2010 , 4:02am
post #2 of 10

You could use ganache, SMBC or IMBC or use a trans-fat free shortening for regular butter creams!

TexasSugar Posted 5 Jan 2010 , 9:40pm
post #3 of 10
Quote:
Originally Posted by Adevag

You could use ganache, SMBC or IMBC or use a trans-fat free shortening for regular butter creams!




I could be wrong but I thought all shortenings were hydrogenated? Isn't that the process they go through to make the liquid oil into a solid there for giving it a longer shelf life? So even if the trans fat has been removed I'd think it was still a hyrogenated oil??

As was suggested, you can try ganache, the meringue buttercreams or all butter in the buttercream recipes.

Edited to add:

http://lowfatcooking.about.com/od/faqs/f/hydrogenated.htm

Mensch Posted 5 Jan 2010 , 9:47pm
post #4 of 10

SMBC! My darling.

All shortening is hydrogenated.... even the trans-fat free kind.

sugarandslice Posted 5 Jan 2010 , 10:02pm
post #5 of 10

How about buttercream made with just butter?! It's how we do it here in Australia.
I agree with Mensch I would never think of using it in a buttercream (the clue is in the name!! icon_wink.gif )

Mensch Posted 5 Jan 2010 , 10:04pm
post #6 of 10

I mean, I'd choose buttercream over shorteningcream any day!

_Jamie_ Posted 5 Jan 2010 , 10:13pm
post #7 of 10

Mmmmmm.....SMBC. I could swim in SMBC.

JanH Posted 11 Jan 2010 , 11:22am
post #8 of 10

Here are some "alternataive" b/c's thought might work out for you:

http://cakecentral.com/cake-decorating-ftopict-663769-.html

HTH

P.S. Virgin coconut oil doesn't require hydrogenation, it's naturally solid at room temperature.

blujess Posted 25 Jan 2010 , 8:41pm
post #9 of 10

Thanks so much for all of your helpful responses. I have never tried smbc, but am anxious to! icon_smile.gif

kellertur Posted 28 Jan 2010 , 3:01am
post #10 of 10
Quote:
Originally Posted by Mensch

SMBC! My darling.

All shortening is hydrogenated.... even the trans-fat free kind.




No, actually it isn't. One available in grocery stores/health food stores is: "Spectrum Organic" . I now use a high grade resturant quality non-hyd/trans fat free shortening that has to be special ordered. It has a general shelf-life of 6 to 12 months, but I don't want to use anything that lasts "forever".

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