Which shortening do you recommend for buttercream? I have used Crisco, Walmart shortening (which has some prepared meat fats), and Walmart all-vegetable shortening. The Walmart all-veg shortening seems to be very thin and loose compared to the other two.
The Walmart shortening with prepared meat fats in it makes me wonder if I should even be using it to bake with? Which one should I use??? I have tried all because of the change in trans fat in Crisco, but is trans fat what I should be looking at or total fat grams?
I never paid that much attention- I always just used Crisco. Lately I have been making MMF with Crisco and I haven't noticed any problems or changes. I could be wrong though.
When I made MMF, there was no crisco actually put into the fondant. It was just used to grease my hands. Unless I am missing something here. Because the buttercream would have the Crisco actually used to make the frosting where in MMF, it is just a repellant.
Sorry, yes- most MMF recipes apparently don't have shortening in the ingredients; the one I use does. It is in the ingredients and on the hands and the counter.
Oooh, this is interesting. Would you be willing to share the recipe or provide a link? I only know of one recipe that I found on the internet. I am complete novice and eager to learn more.
Thanks in advance.
The Walmart all-veg shortening seems to be very thin and loose compared to the other two.
I have found this also. It is almost like it has melted. I do not use the wal-mart brand I use other store brands. I always use all-vegetable shortening. I would check out the different store brands in my area until I found the one I liked best. HTH