Imbc Using Shortening

Baking By -K8memphis Updated 25 Jan 2013 , 7:31pm by melomat

-K8memphis Posted 18 Jan 2013 , 7:27pm
post #1 of 4

edited to say---the original post has disappeared somewhere--this is my answer to someone else's question that is no longer here~~~~




i substituted just a bit of shortening for part of the butter once


in smbc and gagged did not care for it at all


i was shocked at how it came out


no disrespect to those who can make it successfully


more power to you


did not work for moi

3 replies
melomat Posted 18 Jan 2013 , 7:39pm
post #2 of 4

ATomorrow I will make a batch then let you know how it goes am very concerned about the shortening ruining the BC. If still has advice please share

ladyonzlake Posted 25 Jan 2013 , 12:31am
post #3 of 4

I sub shortening in my IMBC all of the time.  I don't care for the taste of all of that butter but I love the texture of it.  I use 1lb of butter to 8oz of high ratio shortening.  Love it!  It also is more "white" in color.

melomat Posted 25 Jan 2013 , 7:31pm
post #4 of 4

AI finally made the butter cream, the result was pretty great. I live in a hot area so will add more shortening. Thanks for the help.

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