What To Expect With Trans-Fat Free Shortening?

Decorating By Deb2013 Updated 14 Jun 2013 , 4:53am by Deb2013

Deb2013 Posted 14 Jun 2013 , 3:37am
post #1 of 6

I've read a number of posts and blogs on BC icing that note it's best to use shortening that is not trans-fat free. The shortening in my grocery store is only trans-fat free and I'm wondering if this will cause any problems with the Buttercream recipes I'm considering. Do I need to compensate somehow? Thanks.

5 replies
kblickster Posted 14 Jun 2013 , 3:59am
post #2 of 6

I recently switched to shortening with transfats in it.  It really does make a difference in my buttercream.  I thought that my buttercream was good before and I had finally gotten a recipe that smoothed fairly easy with a bench scraper.  I tried a couple of cakes with transfat shortening and my icing tasted better and was easier to get smooth.  I figure the extra cost is made up by saving me time.

 

I can't buy it at the grocery store either.  You might try asking another baker in your area or you can order it online. 

Deb2013 Posted 14 Jun 2013 , 4:14am
post #3 of 6
Quote:
Originally Posted by kblickster 

I recently switched to shortening with transfats in it.  It really does make a difference in my buttercream.  I thought that my buttercream was good before and I had finally gotten a recipe that smoothed fairly easy with a bench scraper.  I tried a couple of cakes with transfat shortening and my icing tasted better and was easier to get smooth.  I figure the extra cost is made up by saving me time.

 

I can't buy it at the grocery store either.  You might try asking another baker in your area or you can order it online. 

I'll be icing my cake tomorrow, so I'll have to use the trans-fat free that I have. Should I add more butter to the recipe?

IAmPamCakes Posted 14 Jun 2013 , 4:18am
post #4 of 6

AIn California, the health department said you can't sell goods with trans fats. So all I can find is trans fat free shortening.

I worked with someone who would order trans fat shortening from out of state, and when the health department was scheduled to come in, they would hide the shortening or put it in different containers.

jason_kraft Posted 14 Jun 2013 , 4:24am
post #5 of 6

AThe main difference with trans-fat free shortening (e.g. Sweetex Z vs. Sweetex) is that the TF-free products turn out to be more temperature sensitive.

Deb2013 Posted 14 Jun 2013 , 4:53am
post #6 of 6
Quote:
Originally Posted by jason_kraft 

The main difference with trans-fat free shortening (e.g. Sweetex Z vs. Sweetex) is that the TF-free products turn out to be more temperature sensitive.

Ahh - ok. So it's forecast to be 75 and sunny Saturday when I'll be transporting the cake. We'll have the AC on in the car, so it will be cool (67), but not cold. There is no AC at the destination. Do you think I'll have problems with the BC icing under the fondant. Is there a chance the fondant could sag?

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