gourmetsharon Posted 20 Oct 2012 , 9:57pm
post #1 of

I make my buttercream with half butter and half shortening. Sometimes, but not all the time, when it's stored at room temperature (not above 75 degrees), I will open it a day or two later and see little puddles of oil.
I rewhip but then sometimes I see it on the base of the cake board later.

Any suggestions?

8 replies
Montrealconfections Posted 20 Oct 2012 , 11:44pm
post #2 of

maybe try a different brand?

Deenamgall Posted 21 Oct 2012 , 12:11am
post #3 of

Hello,
I used to have that happen too when I used regular shortening. When I switched to high ratio shortening it doesn' t happen anymore. It has something to do with the trans fat being an immulsifier. It keeps it from separating.
Hope that helps!
Deena

leepat Posted 21 Oct 2012 , 12:11am
post #4 of

Try hi ratio shortening.

gourmetsharon Posted 21 Oct 2012 , 12:47am
post #5 of

thanks for your input! appreciate it.

kakeladi Posted 21 Oct 2012 , 9:43pm
post #6 of

The other possibility is that you should reduce the amount of liquid used to thin the consistency.

Cakegirl74 Posted 21 Oct 2012 , 10:31pm
post #7 of

I've had this happen as well but I usually just use butter no shortening.

Kerry_Kake Posted 2 Feb 2013 , 4:41am
post #8 of

Hi there, I have to bump this up because I am having the same problem! Not on every cake (or batch of buttercream). But this has happened a couple of times now. I have been buying the Great Value vegetable shortening and it was fine a couple of years ago. Now (that I got back into baking after having my 3rd baby girl) I started buying the same brand but am experiencing problems. I have been finding it has this aftertaste to it and the can smells...not quite right. So I go through 3-4 other new cans of this brand and it's all the same! Anyway, I was forced into buying Crisco because there was no GV left and I found it to be much creamier and no aftertaste or smell! I know everyone was switching from Crisco to GV ( or other) but I think I'm switching back! LOL!  As far as this oil leaking out of the buttercream, the one thing I noticed was when I opened up the new can the batch seemed softer and more watery than usual. I have one can of GV left and I think I'm taking it back! Just thought I would give my two cents and if you ever notice your can to be more softer than normal...take it back!

 

On another note: does anyone in Canada know where to order high ratio shortening that won't break my bank, lol.

BakingIrene Posted 2 Feb 2013 , 4:56am
post #9 of
Quote:
Originally Posted by Kerry_Kake 

On another note: does anyone in Canada know where to order high ratio shortening that won't break my bank, lol.

Is there a BulkBarn close by?  They carry it and their price seems reasonable to me.  If you need lots, just ask them to sell you a whole tub. If you are making a special trip, call them ahead to make sure they have it.

 

No BulkBarn? There is another Weston discount grocery chain, sorry I don't remember the name of it.  Comparable to BulkBarn selection and prices.

 

You might want to consider the house brand of shortening sold at Metro or No Frills or Sobeys in preference to GV because their quality control is a lot better.  The time wasted in having to return smelly shortening has driven me away from that cheapo brand. 

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