Looking for a shortening without trans fats that works well for buttercream, any suggestions?
That would be Crisco, they took the Trans Fats out, it's all vegetable shortening.
I was under the impression that no shortening that lacked transfat was considered "good" for buttercream as it didn't seem to want to behave, like not wanting to stick to the cake.
I have a friend allergic to soy so she got me a small tub of palm oil natural shortening at Whole Foods....I tried it in cookies but not icing so far...worked great in the cookies. It seems to be a very firm shortening so I would think it would be okay for buttercream....
I've used Crisco and high ratio and have had no problem with either, no taste difference with people I ask so I just use Crisco now and I've never had a problem with it not sticking to the cake unless the consistincy was wrong.
I've used Crisco and high ratio and have had no problem with either, no taste difference with people I ask...
Hi-ratio and Crisco both have a (neutral) bland flavor. So there's no difference in taste when using one or the other in your b/c recipes.
The differences in hi-ratio and Crisco are in performance.
Hi-ratio can absorb more liquid without breaking down, most feel the b/c is smoother, and there's no filmy or greasy mouth feel.
I use high ratio and Crisco and am always trying new recipes but the op was asking for a recipe without trans fats. Crisco is the only one I know. Any others?
I use the crisco with out trans fat and don't have a problem with my icing.