I have been doing cakes for years. I opened my business last year. I live in California and this year they passed a law that we can't use products that contain Transfat. I have been a diehard sweetex user and have always had outstanding results with it. Now I am having to play with crisco/butter combinations and I have yet to find one that gives me the durability that Sweetex does. Have any of my fellow deocrators come up with a solution that works well for them? I have used indydeb's recipe, but I still find it to be too soft for the climate/area that we live in. Any input/ideas are greatly appreciated and welcomed.
What do you mean by too soft? Too soft: add more powdered sugar.
Do you mean it melts in the heat?
Doesn't Sweetex make a trans fat free version specifically for use in California?
By too soft, I mean that the frosting is literally see through and when adding powdered sugar, it only makes the frosting grainy. The frosting will literally pull away from the sides of the cake and-or droop or sag. Sweetex does offer a transfat free version, however at this time, none of my vendors have access to it. From what I have heard from my reps, the Sweetex also has a horrible after taste. Never used it, so I can't say one way or the other. Was just curious if any ofmy fellow deocrators out there had run in to this issue and had discovered a resolve for it...Thanks again in advance for your help/guidance.
If you mean too soft do you really mean not crusting? I had that problem then added cornstarch to my recipe and WOW did it help I live in a high humidity area and have no problems with it "melting". I add 3 Tbsp. of cornstarch to my recipe (using 2# powdered sugar). HTH!