Last week I had a disaster. I made a large batch of buttercream frosting (Wilton's) for a couple orders I was working on and it was a huge disaster. I was at Target and picked up their Market Pantry Powdered Sugar (which I now know from this forum, is a bad idea) and then used that with a store brand shortening. When I made the frosting, I could tell the consistency of the shortening was different than the Crisco I normally use. Then I couldn't seem to get the icing color to mix in to the frosting. It seemed ok but then after sitting in the pastry bag a while, it separated.
So, my question, is shortening shortening or are some better than others?
.........Are all vegetable shortenings created equal? ..........
One of the 1st things one must look for is that is it all vegetable. (Some are part lard or other animal fats)
Some have more water making it much softer.
Others have transfat in them - a good! thing - but are getting harder and harder to find.
I used to believe shortening was shortening until I took the Wilton class ...the instructor told us to read the ingredient list . The crisco had a lot less "weird " ingredients than the cheaper stuff ( can't give any examples though ) but I only buy crisco now.
But I don't remember it acting different when I used it.
A few years ago crisco changed their formula by taking out the transfats....NOT a good thing as that was what kept the frosting from sliding down off the cake. We add 1 T. of meringue powder to 2# powdered sugar recipe OR you can add scant 2 T corn starch. The frostings does not slide off the cakes with these addtitions. I have not found any crisco with transfats in it for a long time but it is still the best shortening to use.
Thanks, that's great to know!