I am new at baking and been experimenting in my kitchen. Do you guys think that high ratio shortening is the best method for frosting a cupcake? I been just using butter and creme cheese and they are very bad for temperature control. I baked about 50 cupcakes and brought it over to my brother's party but unfortunately they started melting in the car ride. i was sooooo sad ! =( Im sure you guys would understand how i felt after all the hard work i put in to make those cupcakes! What do you guys recommend? Also if i use high ratio shortening, is it a 50/50 ratio or do i use more shortening vs butter in the recipe, please help!!!!
I use all HR .
AYou could replace 1/2 of the butter with HR. I've seen that done a lot.
I was wondering if you bake cupcakes? If so, what cupcake fillers do you use? I just order a bunch from reynolds. The ones that i had from wilton were too greasy! =( Do you recommend any brand? Also do you bake for a living? Thanks so much for your reply and help!