Does anyone have tips on working with non-hydrogenated vegetable shortening (I use Spectrum) in a non-dairy icing? My icing keeps sliding off the top of my cupcakes. And it "weeps". Cakes are completely cool before icing them. Is there some trick to get non-hydrogenated icing to "stay put"?
I'm not sure. I've used Spectrum along with butter in American style buttercream and it worked fine. It wasn't as stable as crisco, it acts more like butter, but never runny, never wept or slid.
What recipe are you using?
Your blog is fantastic! I could read that all day. My recipe includes: Spectrum shortening, coconut milk, powdered sugar, and vanilla. The sliding icing is driving me nuts.
Thanks for the compliment!
Could it be that you are adding too much coconut milk? In my "classic American buttercream" post, you will see that I don't add the liquid until the very end, sometimes you'll need more than other times. Often recipes will give you a determined amount of liquid, but you often don't need that much.
Other than that, I'm stumped!